Saturday, December 10, 2011




Custard Powder-----------1/4 Cup
Milk------------------------1 Cup
Cashews,Almonds-------5 each chopped coarsely and roasted in 
                                          1tsp of ghee.


1.Mix Custard Powder, Sugar,Milk in a nonstick saucepan without any lumps.

2.Place the mixture over low flame stirring. Slowly the mixture starts to thicken. Do not stop stirring.

3.Pour the roasted nuts and 2 tbsp ghee stirring well. The mixture slowly starts leaving the sides of the pan.

4.Keep stirring until the whole mixture becomes less sticky ,when a small portion is taken and formed to a small round ball does not stick and forms a ball easily.Turn off

5.Transfer the mixture immediately to a small plate greased with 1tsp of ghee.

6.Let it cool down completely before cutting into shapes and serving.

Saturday, November 19, 2011




Green Gram dal---------------1 Cup
Rice Flour----------------------1/2 Cup
Cooked Rice-------------------1/4 Cup(optional)
Cumin Seeds------------------1-1/2 tsp
Ginger--------------------------1" piece


1.Soak only Dal in water for minimum of 5 hrs and grind to a smooth paste along with cumin seeds,Jalapeños, Ginger, Cooked Rice, Salt. Use less water while grinding.The consistency can be adjusted after adding the rice flour.

2. Transfer the paste to a bowl and add Rice Flour to it. Mix well. Add water to adjust the consistency to a idli batter consistency. It shouldn't be runny like dosa batter.

3.Heat Tava and pour a ladle full of the batter in the center and spread around moving outwards forming a circle.

4.Pour 1/2 tsp oil and fry on med heat till the color changes to light to gold brown.

5.Flip over and fry for a minute . Use the rest of batter to make similar dosas.

Wednesday, November 2, 2011




Red Bell Peppers-------------------------2
Red Chillies-------------------------------8-10(for spice add more)
Garlic--------------------------------------2 cloves
Curry leaves------------------------------few
Tamarind Extract------------------------2 tsp
Cumin,Mustard seeds,urad dal-----1/2tsp each
Oil------------------------------------------1tbsp +1tbsp


1.Heat about 1tbsp of oil in a skillet and when hot add garlic to fry till nice aroma comes.

2.Add red chillies, peanuts and fry till done.Transfer the garlic,chillies,peanuts to a grinder.

3.Then add the chopped peppers to remaining oil and sautee on med-high heat till browned and soft with some salt added in between. Remove them from heat and allow to cool.

4.Grind the ingredients in step2 to fine paste and add the cooled peppers,tamarind extract and grind till smooth.Check for salt and adjust.

5.Heat 1tbsp oil and fry cumin,mustard,urad,curry leaves for a minute and pour over the ground paste and mix well.

6.Serve with roti/rice.

Thursday, October 20, 2011




Semi Sweet Chocolate baking bars------------8oz finely chopped
Whipping cream-----------------------------------1/2 cup
White/brown chocolate bar----------------------2oz melted for garnishing.


1 In a small, heavy saucepan bring the heavy whipping cream to a simmer. Be careful not to burn at the bottom or sides by stirring continuously.

2.Place chocolate in a separate bowl and pour this hot mixture over the chopped chocloate and stir until smooth.

3.When cool  place in the refrigerator for minimum of 2 hours. 

4.When touched its soft and does not turn hard like chocolate . Make out small round bite-size balls in your hands .

5.Roll in cocoa powder and pour brown or white melted chocolate over the cocoa-coated truffles and place in refrigerator. Serve after 30mins. 

Wednesday, September 21, 2011


Egg Curry Puffs

I call this Egg Curry Puff as this has boiled egg with onion-tomato masala as the stuffing. Great flavor from the onion-tomato which is quite a favorite snack at home.


Puff Pastry Sheets------------6 (I used Jecky Best's 5X5 cut sheets)
Eggs----------------------------3 Boiled and shell peeled
Onion--------------------------1 sliced finely
Tomato------------------------1 chopped
Red chilli Powder------------1tsp
Turmeric----------------------1/8 tsp
Coriander Pwd---------------1/4 tsp
Salt,Pepper powder----------to taste


1.Thaw the frozen pastry sheets at room temperature for about an 45-60mins until soft and easy to work with.

2.Heat the 1tbsp oil in a pan and add the onions,turmeric powder and little salt. Cook them on medium flame until they become browned. 

3.Add chopped Tomatoes and sauté for 5-7 minutes until cooked.

4.Add the coriander powder, chill powder,pepper powder and salt to taste. Saute until oil separates slowly and let it cool.

5.Place all the cut sheets on a wide rectangular baking sheet and place about 1/2 tsp of the cooked masala onto the center.

6.Slit each of the peeled eggs into two halves lengthwise and place each half on each sheet over the placed masala.

7.Fold in all the edges towards the center and seal the top edge with little water rubbed over to seal them together.

8.Place the baking sheet in oven pre-heated to 375degrees for 20-25 minutes .Make sure to check on them halfway and rotate over to avoid burning the bottoms.

Thursday, September 1, 2011




Sooji/Upma rava---------------------1 cup roasted in 1/2tsp oil for 3-5mins
Jalapeños------------------------------2 chopped
Onion(large)--------------------------1/2 chopped
Crushed and Chopped Ginger------1 tsp
Urad Dal,Channa dal,Peanuts------1 tbsp each
Curry leaves, Coriander leaves-----few


Coarse Rava:Water  is 1:2
Fine Rava:Water   is 1:1-1/2

1.Heat oil and add mustard seeds,cumin seeds and allow them to splatter.

2. Add  channa dal, urad dal,curry leaves to it and fry till they are about to turn color. Now add Peanuts and fry till the dals are nice light brown.

3.Add Add onion, ginger and green chilies. Sauté for 2-3 minutes.

4.Add turmeric and salt to taste.Now add 1-1/2 to 2 cups of water and cover the pan and let it boil. Quick way is to use 4-5mins microwaved water to reduce cooking time.

5.Reduce flame to medium and add the fried rava to it stirring constantly till it becomes little thick and it starts leaving the sides while stirring continuously in circle motion.

6..Add chopped coriander and place lid on low flame fort 2-4mins and serve hot.