Wednesday, December 25, 2013


No bake pineapple bread pudding

Quick, easy and delicious layered pineapple bread pudding with praline.
Prep Time: 20 minutes
Cook time: - minutes
Serves: 8 to 10 people
  1. Whipping cream- 2 cups
  2. Thick cream-2 cups
  3. Icing sugar-3 to 4 tbsp
  4. White bread- 14 to 16 slices
  5. Pineapple,chopped- 2 cups(see notes)
For Praline
  1. Sugar-1/3 cup
  2. Water-1 to 2 tbsp
  3. Chopped nuts- 3/4 cup(i used cashew nuts)
For Sugar syrup
  1. Sugar-3/4 cup
  2. Water-1 1/4 cup

  • In a large bowl combine together whipping cream and thick cream.Whip using an electric mixer.
  • When it starts to thicken add icing sugar and continue to whip until it form soft peaks.
  • Spread a thin layer of cream on the base of a large pudding dish/ or small individual bowls.
  • Remove the crusts from the bread  and cut each slice into four.Dip the bread pieces in the sugar syrup and squeeze it well .Place them over the layer of cream.
  • Spread another layer of cream over the bread layer.Sprinkle praline on top of the cream.
  • Sprinkle  chopped pineapple and spread another layer of cream .Place few bread pieces over this.
  • Repeat the layers and finish off with praline and chopped pineapple.
  • Refrigerate for at least 3 hours before serving.

  • To prepare Praline
  • In a non stick pan,stir in sugar and water.Heat until sugar dissolves.Cook until the syrup turns pale amber colour. Gently swirl the pan in between,if required.
  • Add the chopped nuts and stir well.Mix well until combined.Continue to cook until the colour changes to deep amber.
  • Immediately transfer onto a grease tray ,spreading it as thinly as possible.Allow to cool completely and crush it using a rolling pin.Keep aside.( This can be made 2 or 3 days ahead,store in an airtight container)
  • To prepare Sugar syrup

  • Drain the syrup from the canned pineapple and keep aside.
  • Combine  sugar and water in a saucepan,heat until sugar dissolves.Bring this to a boil.
  • Let it cool.
  • Add the syrup from the canned pineapple and mix well.( skip this step if you are using fresh pineapple)

    • If you are using fresh pineapple ,increase the quantity of sugar syrup.

    Friday, December 13, 2013


    Fruit mince pie

    Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
    Prep Time:15 minutes
    Cook time: 40 minutes
    Makes: 25 to 30 min pies
    For the dough
    1. All purpose flour- 2 cups
    2. Salt- 1/4 tsp
    3. Icing sugar-2 tbsp
    4. Unsalted butter,cut into cubes-2/3 cup
    5. Egg yolk- 1 large
    6. Cold water- 2 to 3 tbsp
    For the fruit filling
    1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
    2. Almonds,chopped-1/8 cup
    3. Apple,peeled and grated-1 large
    4. Apple juice-1/4 cup
    5. Brown sugar- 1/2 cup
    6. Butter- 2 tbsp
    7. Lemon and orange rind- 2 tsp
    8. Lemon juice-2 tsp
    9. Cinnamon powder- 1/4 to 1/2 tsp
    10. Mixed spice powder-1/4 tsp
    11. Nutmeg powder-1 pinch

  • Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.
  • In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.
  • Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.
  • Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.
  • Fill the pastry shells with 1 to 2 tsp of the fruit filling.
  • Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.
  • Allow it to cool completely.Dust with powdered sugar and serve.
  • Transfer it to a bowl ,serve warm or chilled.
    • Leftover fruit filling can be refrigerated for more than a week.

    Thursday, December 12, 2013

    Kerala Vegetable Puffs

    Kerala Vegetable Puffs

    Spicy Kerala style vegetable masala wrapped with flaky puff pastry.
    Prep Time:30 minutes
    Cook time: 20 minutes
    Makes 6 puffs
    1. Cumin seeds- 1/8 tsp
    2. Green chilli, finely chopped-1 or 2 nos
    3. Ginger,finely chopped-1/2 tsp
    4. Garlic,finely chopped- 1/2 tsp
    5. Onion,chopped-1 medium ( 3/4 cup)
    6. Red chili powder-1/2 to 3/4 tsp( or according to taste)
    7. Turmeric powder-1/8 tsp
    8. Garam masala-1/2 tsp
    9. Carrot,chopped-1/2 cup
    10. Frozen green peas-1/4  cup
    11. Potatoes,boiled and cubed-1 medium(3/4 cup)
    12. Lemon juice- 1 tsp
    13. Pepper powder - to taste
    14. Salt-to taste
    15. Oil-as required
    16. Water-as required
    17. Egg,beaten- 1 no( for egg wash-see notes)
    18. Puff pastry sheets/squares- 6 nos

  • Thaw the pastry sheets at room temperature for 30 minutes,or as instructed in the package.
  • Heat oil in a pan,add cumin seeds and let it splutter.Add green chili ,ginger ,garlic and onion.Saute until onion turns golden brown.
  • Reduce flame to low, add red chili powder,turmeric powder ,garam masala and 1 tbsp water.Cook for a minute ,stirring continuously.
  • Add carrot and cook until almost done .Add potato ,green peas and salt to taste.( Add 2 to 3 tbsp of water if required)Mix well and cook for few more minutes.
  • Switch off the stove,add lemon juice and pepper powder.Mix well.Keep aside.
  • Preheat oven to 200 Deg C.Line a baking tray with parchment paper or aluminium foil.
  • Place 1 to 2 tbsp of the prepared masala on a pastry square.Fold it over and seal the edges using a fork.
  • Brush the beaten egg on top and bake for 15 to 20 minutes or until it turns golden brown.

    • You can also brush milk on top ,instead of egg wash.

    Sunday, December 8, 2013

    Chocolate pudding

    Chocolate pudding

    Quick, easy and delicious chocolate pudding.
    Prep Time:5 minutes
    Cook time: 10 minutes
    Serves: 6 people
    Recipe source:,you can find the original recipe here
    1. Granulated sugar- 1/2 cup
    2. Cocoa powder-1/3 cup( use good quality cocoa)
    3. Cornflour-3 tbsp
    4. Dark brown sugar- 3 tbsp
    5. Salt-1 pinch
    6. Milk- 4 cups
    7. Egg yolks ,lightly beaten- 3 large
    8. Grated chocolate- 1/4 cup
    9. Vanilla extract- 1 tsp
    10. Butter -1 tbsp
  • In a large saucepan combine together,granulated sugar.cocoa powder,cornflour,dark brown sugar,salt and milk.Mix well until combined.Bring this to a boil,stirring continuously.
  • Place egg yolks in a bowl.Gradually add hot milk mixture to egg yolks,stirring continuously.Return this to the saucepan.
  • Cook over medium heat ,stirring continuously,for about 5 minutes or until the mixture turns thick.
  • Switch off the stove,add grated chocolate and vanilla extract and butter.Mix well until chocolate melts completely.(If there are lumps,just pass the pudding through a strainer and break the lumps using the back of a spoon)
  • Transfer it to a bowl ,serve warm or chilled.

  • Saturday, December 7, 2013

    Strawberry Jam Recipe

    Strawberry Jam

    Quick and easy strawberry jam recipe.
    Prep Time: 5 minutes
    Cook time: 20 minutes
    Yields: 2 cups ( approx)
    1. Strawberry,roughly chopped- 3 cups
    2. Sugar-1.5 cup
    3. Vanilla pod-1 small
    4. Lemon juice-2.5 to 3 tbsp

  • In a large pot,combine together strawberry,sugar and lemon juice.Cut the vanilla pod lengthwise and scrape the seeds into the pot.
  • Bring it to a simmer over medium heat.Mash it using a potato masher as you cook it.( i like it be a bit chunky,so did not mash the berries)
  • Stir well and bring it to a boil.Cook until it turns thick and glossy.Skim the foam as you cook it.(To test if it is ready or not,place a spoonful of jam on a plate and place it in the fridge for a minute or two,if it is still runny cook for another 5  minutes and check again)
  • Let it sit for 10 minutes.Transfer the jam to a sterilized jar and let cool to room temperature,before sealing the jar.( Refrigerate upto 10 days)

  • Friday, December 6, 2013

    Methi Pulav | Fenugreek leaves Pulav

    Methi Pulav recipe

    Quick, easy and delicious methi pulav.
    Prep Time:10 minutes
    Cook time: 20 minutes
    Serves: 2 people
    1. Basmati rice- 1 cup
    2. Cumin seeds-1/4 tsp
    3. Cinnamon-2" piece
    4. Cloves-3 nos
    5. Cardamom-3 nos
    6. Onion,finely chopped-1 small
    7. Ginger,finely chopped- 1 tsp
    8. Garlic,finely chopped- 1 tsp
    9. Green chilies ,finely chopped- 1/2 tsp
    10. Methi leaves / fenugreek leaves- 1 bunch 
    11. Water-2 cups
    12. Salt-to taste
    13. Ghee/oil-as required

  • Soak rice in water for about 20 minutes.Drain well,keep aside.
  • Separate the methi leaves,from the stem,keep aside.(discard the stem).(Do not chop the leaves,as it will make the pulav taste bitter.)
  • Heat ghee/oil in a pan,add cumin seeds,cinnamon,cloves and cardamom,saute for few seconds or until fragrant.
  • Add onion,ginger ,garlic and green chilies and saute until onion turns translucent.
  • Add methi leaves and saute for few minutes.
  • Next add rice and saute for a minute or two.
  • Add water and salt to taste.Bring this to boil.
  • Reduce the heat to low,cover and cook until rice is done.Once cooked through,fluff the rice using a fork.

  • Tuesday, December 3, 2013

    Rava Laddu | Rava Laddo

    Rava laddu recipe

    Quick and easy rava laddu recipe.
    Prep Time: 5 minutes
    Cook time: 15 minutes
    Yields: 20 small laddus
    1. Cashew nuts,broken- 10 nos
    2. Raisins-10 to 15 nos
    3. Grated coconut-1/2 cup
    4. Semolina-1 cups
    5. Sugar-3/4 cup
    6. Cardamom powder-1/2 tsp
    7. Warm milk-1/4 cup(or as required)
    8. Ghee-1.5 tbsp
  • Heat ghee in a pan,add cashew nuts and roast until it turns golden brown.Now add raisins and saute for few seconds.
  • Reduce the flame to medium low.Add grated coconut and mix well.
  • Add semolina , roast until it turns fragrant and lightly golden,stirring continuously over low flame.This will take about 8 to 10 minutes.
  • Add sugar and cardamom powder, mix well and switch off the flame.
  • Slowly add milk,stirring well as you do so.Divide the mixture into 20 equal sized balls,while it is warm.Store in an airtight container.
    • Adjust the quantity of sugar according to your taste.

    Monday, December 2, 2013

    Rice flour jam cookies | Thumbprint cookies | Gluten free recipe

    Rice flour jam cookies

    Buttery shortbread like cookie filled with strawberry jam.
    Prep Time: 10 minutes
    Cook time: 10 to 12 minutes
    Yeilds: 28 cookies
    1. Butter- 1/2 cup
    2. Sugar-1/2 cup
    3. Egg-1 no
    4. Vanilla extract-1 tsp
    5. White rice flour-1.5 cups
    6. Baking soda-1/4 tsp
    7. Baking powder-1/4 tsp
    8. Salt-1 pinch
    9. Strawberry jam-1/4 cup(or as required)

  • In a mixing bowl,beat together butter and sugar until light and creamy.
  • Add egg and mix well until combined.
  • Add vanilla extract and mix well.
  • Now add rice flour,baking soda,baking powder and salt.Mix just until combined.
  • Gently knead , just until the dough smooths out.
  • Preheat oven to 180 deg C,line the baking sheet with parchment paper.
  • Divide the dough into 1" balls and flatten lightly.Place about 2" apart on the prepared baking sheet.
  • Use your finger to make a depression in the center of each cookie.Fill each indentation with about 1/2 tsp jam.
  • Bake the cookies for about 10 to 12 minutes,or until firm on top.It should have a slight golden bottom.
  • Allow it to cool before removing  from the baking tray,as these cookies crumble easily while warm.