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Thursday, April 24, 2014

I have tasted cheese cake only once before in a buffet and I was not liking that much. From that time I had no impression towards cheesecakes and I never felt like trying. While I went for weekly grocery shopping near Vj’s office, I saw fresh blueberries, strawberries and raspberries in punnets. I was so much tempted, though I am not a big fan of both strawberries and blueberries – though I like the flavours, not the fresh onesBlushing. But raspberry has been always my favorite flavor and the name raspberry by itself is so fascinating to me. So I bought each one punnet. So when I was thinking about making lemonade or some baking with these, I thought of trying no bake rapsberry cheesecake and found this recipe very easy and suitable for me. I used fresh raspberry sauce obviously. Its very simple and I am sure you will like if you like cheese cakes.

No bake Raspberry cheesecake recipe

Recipe Cuisine: Continental  |  Recipe Category: Dessert
Prep Time: 12 hr    |  Cook time: 10 mins    Serves: 2


Cream cheese  3/4 cup 
Powdered sugar  2 tblsp 
Vanilla essence   1/4 tsp 
Digestive biscuits or any plain biscuits (I used my short bread cookies)  4 
Melted butter (optional)  1 tblsp 

For sauce

Raspberries 1/2 cup
Sugar 1/4 cup
Lemon juice 2 tsp
Lemon zest A pinch
Vanilla essence 1/2 tsp


  1. Place the biscuits in a ziploc bag and crush it using rolling pin, evenly. I made it as individual servings, so take any small glass or ramekins and spread the powdered biscuits evenly. Press it to set it. You can add melted butter if you want.
  2. 1-powder
  3. Keep cream cheese outside the fridge for 10 mins prior and place it in a bowl along with vanilla,sugar.
  4. 2-cheese
  5. Beat well in high speed with whisk attachment (or you can use a whisk and do with your hands too) until its creamy and light. Spoon it over the biscuit layer and refrigerate atleast for 5-6 hours or over night covered with a lid or cling wrap.
  6. 3-cream
  7. For sauce, place raspberries and sugar in a blender and grind just to make it juicy, no need to grind too much, just for 10 sec or so.
  8. 4-set
  9. Heat this until it boils, becomes shiny and switch off the stove. Add lemon juice, zest and vanilla and mix well. Cool down.Spoon this to the set cheese cake and refrigerate again for few hours before serving.
  10. 5-set


    • You can use fine grain sugar too with cream cheese, but powdered sugar gives more softer and smooth texture.
    • You can prepare this the before day and serve the next day.
    • You can use tinned raspberries as top layer, no sauce making is needed.
    • You can use digestive or salted biscuits as base too.
    • Using lemon, lemon zest when using fresh raspberries gives good flavor.

Perfect, exotic, rich dessert is ready to surprise your guest or to treat yourself. You can do the same with strawberries too.


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Tuesday, April 22, 2014

I ate aloo chana chaat in Mirchi restaurant at Esplanade here in Singapore. I love that restaurant for the tasty food, ambience, location – yes location because, it is a life saver when visitors come and we take them to esplanade /Merlion and after the long roaming we will sure be tired and hungry. This restaurant saves us those times. Though I am not a big fan of their aloo chana chaat, I always wanted to try at home as I know I can make it betterWhistling. I make channa masala or pindi chole once a week for Aj’s lunch box and I save some cooked plain channa / raw soaked channa for chaat and have had so many times, only that I have not clicked and posted here. Last two weeks I planned to picture but again I kept postponing. So today is the day, I made, clicked and then had it Winking. There are many versions, here is my version anyways.

Aloo chana chaat recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 15 mins    |  Cook time: 15 mins    Serves: 2


Chana (cooked)  1 cup 
Potato  1 
Onion  1 
Sweet chutney  As needed 
Green chutney   As needed 
Lemon juice  1 tsp 
Sev   As needed 
Chaat masala  1/2 tsp 
Red chilli powder  1/2 tsp 
Chopped coriander  2 tblsp 



  1. Cook potato, peel and cube it into bite sized pieces. I prick in 2 –3 places and microwave for 2 minutes, in between turning it upside down. Chop onion very finely. Gather all the ingredients and keep ready. Place channa, potato in a mixing bowl, add onion, red chilli powder, chaat masala, lemon juice, both chutneys and coriander leaves. 1-aloo-chana-chaat
  2. Mix gently with a salad spoon and lastly add the sev lastly. Top with more chutneys and sev if desired and serve immediately. 2-chana-chaat-recipe


    • You can skip onion in this recipe. You can also add tomato along with onion.
    • Chaat masala is the only thing for salt, so add it according to your taste.
    • I love more sweet chutney in my chaat, so add chutneys according to your preference.

Yummy and a filling homemade chaat is what you have in your hands, why to go to chaat stands to eat it out?


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Sunday, April 20, 2014

khara paniyaram, vendhaya dosai, podi, chutney
It was a busy long weekend here, with lots of shopping for my birthdayWinking. Though lots of cooking is there, I did not clicked anything for lunch menu series as I almost repeated my usual menus, so didn’t plan for a new one and click. So I clicked this breakfast menu yesterday. I ground for vendhaya dosai and adai on friday – vendhaya dosai, for saturday and adai for friday dinner. As friday was holiday and we went for shopping, we had some evening snacks at a restaurant and when we came back home, no one was that hungry. So I knew, no one will eat properly and reserved some adai batter without adding onion and saved it in fridge for the next day. So the next day morning, I made vendhaya dosai and khara paniyarams with the reserved adai batter for breakfast. We usually make khara paniyaram along with sweet paniyaram for dinner, but this one is to make use of the batter. I added some bits of fresh coconut and it was awesome.

Khara paniyaram, vendhaya dosai,Chutney,Podi

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hr     |  Cook time: 45 mins    Serves: 4

  1. The before day, soak for vendhaya dosa and for khara paniyaram. For khara paniyaram, you can soak early morning on wake up and grind after 3 hrs and make in the morning too. But this saves time and will be handy in the morning, making your job easy.
  2. Grind for dosa in grinder and keep overnight for fermentation. Grind for khara paniyaram and keep for an hour outside and then keep refrigerated.
  3. Peel garlic for the poondu milagai podi. Grate coconut for chutney and milagai podi as well.
  4. Temper for coconut chutney. Roast chilli for poondu milagai podi, cool and first grind this. Grind coconut chutney and mix it with the tempered items. (I roasted some channa dal and used ripe chilli for grinding this coconut chutney)
  5. When your family is ready, heat the dosa pan and paniyaram pan side by side and make for them and serve hot.
Breakfast with vendhaya dosa, khara paniyaram, poondu milagai podi and chutney!

Get the recipes by following the links below:
  1. Vendhaya dosai recipe
  2. Poondu milagai podi recipe
  3. Khara paniyaram recipe (scroll down)
  4. Coconut chutney (ginger flavored)
For vendhaya dosa, poondu milagai podi is the perfect side dish. I love it to have it with buttermilk or fresh curd too along with this. For this summer, vendhaya dosa is good for cooling your body too.
Check this sponge dosa recipe and sweet paniyaram recipe too.
Happy Sunday everyone! Cool


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Thursday, April 17, 2014

For our wedding anniversary, we went to Copper Chimney restaurant here in Singapore for lunch. I have never been there before, so thought of giving it a try. So we ordered this Schezwan baby potatoes as it sounded very tempting. And as it sounded, looked, it tasted great too. We all loved it. And immediately I added this recipe to my to try list. And when I googled for the recipe, I found this one interesting and adapted it to make this recipe. It turned our really good and I was happy that I got another interesting side dish for fried rice. Though the recipe calls for deep frying the baby potatoes, I skipped it. If you are comfortable with deep frying, please go ahead and try. Both ways it must be awesome tasting. This will be perfect side dish for fried rice or hakka noodles

Schezwan baby potatoes recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch - Side dish
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 4


Baby potatoes  25 
Onion  2 
Garlic (Big variety)  4 pods 
Red chilli  15 
Soya sauce  1 tblsp 
Tomato chilli sauce(Optional)  1 tblsp 
Sugar  1 tsp 
Corn flour  2 tsp 
Spring onion (green part, chopped)  3 tblsp 
Red chilli for tempering  2 
Salt  As needed 
Oil  1 tblsp 
Schezwan pepper (optional)  1 tsp 
Lemon juice/ vineger  2 tsp 


  1. First soak the red chillies in a real hot water. Mean while it is getting soaked, peel the potatoes. You can cook in pressure cooker and later peel off the skin, but I was not sure if I could cook it perfect for this, so chose to boil it. Its up to you to decide.
  2. 1-schezwan
  3. Bring enough water to boil and add the peeled potatoes and little salt. Boil it until its cooked well from inside, it should be soft. Once done, drain it and keep aside.
  4. 2-schezwan
  5. Place the soaked chillies with little water and grind to a smooth paste.
  6. Heat a broad pan with oil, tear the chillies, add it to the hot oil. Add pepper (I used our normal black pepper) followed by finely chopped garlic, give it a fry. Add finely chopped onion and fry till transparent.
  7. 4-schezwan
  8. Add ground chilli paste, soya sauce, chilli tomato sauce, sugar, and give it a fry. Add the cooked potatoes. Fry for a minute in medium – low flame.
  9. 5-schezwan
  10. Add enough water to immerse the potatoes, add required salt and bring to boil. With little water, dissolve the corn flour and add to the boiling gravy.
  11. 6-schezwan
  12. When it thickens and becomes shiny, squeeze the lemon and mix well,  add the chopped spring onion and switch off the flame.
  13. 7-schezwan


    • Cooking the potatoes perfectly is very much needed for this recipe. Then only it will be blending well with the gravy and be juicy.
    • Take care not to overcook the potatoes, otherwise it will get broken and spoil the look of the gravy too.
    • If you want to deep fry the potatoes, then  peel, parboil, drain, pat dry and then fry until golden in hot oil and then use in the recipe.
    • You can add cubed capsicum too in this recipe.
    • You can increase the chilli number according to the spiciness of the chilli variety and the spice level you want.
    • You can add black pepper powder towards the end for extra punch.

Serve hot with fried rice. Goes perfect with fried rice, hakka noodles or even with any flat breads. Vj had it with roomali roti and it was good he said.


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Tuesday, April 15, 2014

I love love mor milagai as side dish for curd rice and mainly pazhaya sadam Tongue. In my childhood days, during summer, my mom purposely keeps extra rice in the night for the next day’s pazhaya sadam. And some times, if its less and only for one person, me and my mom will try to sneak and have it without each other’s knowledge. That much we love it. And my mom has sundakkai vathal, kothavarangai vathal, mor milagai, chinna vengayam, fresh cut raw mango and any pickle. Atleast 3-4 side dishes will be there. Mostly mom makes mangai thokku. Those days, pazhaya sadam – we call it as pazhayadhu, will be so flavorful. I really miss it these days. Even I keep pazhaya sadam and try eating next day, but it never matches those good old day’s taste Crying. I am not sure why. Is it because of the rice? or there is some other factor. Even my mom says its not the same these days.
Its best for beating the heat in summer as its a great body coolants and has lots of goodness in it. So do not waste the rice or refrigerate it for next day. Make it as pazhaya sadam. How to make it? I was wondering if I have to make a separate post for itWorried. No need, its very simple and easy as a child’s play. Just break roughly the cooked left over rice if its caked, add lots of water so that the water level is 2-3 inches above the rice. Keep covered overnight and taraaa…Cool Pazhaya sadam. Next day, you can just mix the rice with your clean hands and drain water, add salt and a dash of buttermilk, drink the water too alone. Or eat it as such thanniyum sadhamum (with salt, buttermilk added). Sometimes, me and my mom drain and save the water for drinking as mentioned above and make curd rice with pazhaya sadam. My mom sometimes keeps in clay vessels/ containers and it will be so cool and goes through the food pipe so cool and comfortingHappy. And next to mor milagai, my best side dish is chinna vengayam for pazhaya sadam. I love the part of cutting the onion in the rim of the bowl/ plate by pressing against it and make it small pieces and eat it with rice. Forger about the thing that you smell like onion after thatSick.
I took all the steps for this post when I made it this time before in laws came. Since I was bit busy with them and we went to lot of places, I saved the pictures somewhere safe and now couldn’t find it. Too bad I was cursing myself for that when I heard that maami(MIL) making mor milgai. I was happy that I got a chance to get pictures, but wait, who will take pictures and send me. BILs both hold DSLR, but I was bit hesitant to disturb them in their busy schedules. But thanks to my younger co-sis and  BIL, when I said I want pictures, they took many pictures, more than I would take, in different angles and sent it to me. How sweetLove Struck. But then when I saw all the pictures, I realized that what I made was with the oosi milagai (a thin long variety of the chilli) but maami made with the short stout ones (which is called koda milagai in Thanjavur). I thought I would take the dried chilli what I made here is there for taking final clicks. So I got these as packed parcel, through someone ;) I was so happy that I could make a post. I will sure update if I find my version of steps for this post in future.

Mor milagai recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 20 mins + drying time 10 days    |  Cook time: 5 mins    |  Makes: 2 cups


Chilli  4 cups 
Curd  4 cups 
Salt  4 tblsp or  as needed 


  1. Clean the chilli well and if you want you can cut the stalk of it, not fully though but leaving a little as shown in the picture. When I did, I left the whole stalk in it as I like too. Just slit a little along side or at the bottom of the chilli. This is for salt and buttermilk to get inside easily while soaking. Beat curd (you can use the sour left over curd for this and add water if too thick) and mix salt and these chillies well.1-mor-milagai
  2. Keep closed overnight and next day, take out the chilli alone and dry in hot sun in a large, broad plate or a muram, spread well. Let it dry for the whole day.2-dry-mor-milagai
  3. By evening, again put the chillies back in the buttermilk, mix well and keep closed overnight. Next day, repeat the process. Likewise, repeat drying until all the buttermilk gets into the chilli and then just keep drying the chilli alone in sun for few days in hot sun until the chillies are dried up completely.3-dried-mor-milagai
  4. Store in a closed container and fry when every needed. Heat enough oil and fry the chillies until deep dark brown. I like mine even if its blackened but it tastes great in both ways.4-mor-milagai-fry


    • If the sun is super hot, 10 days is enough I think to dry, but it took some time for me when I made it here in Singapore, so it depends on the hot sun.
    • When you dry the chillies, do not keep the buttermilk in hot sun full day.
    • Salt quantity is purely your choice, but atleast it whould be enough to take out the spiciness of the chilli.
    • When I made here, since its indoor, the smell will not be so pleasant, Aj started complaining. But my MIL and mom says, it smells nice even while its soaking and drying. :)

Goes perfectly well with curd rice or pazhaya sadam. Also you can use this for tempering mor kuzhambu.



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Saturday, April 12, 2014

South Indian lunch recipes
Mangoes are in season and I am sure you all cooking mango for your lunch. I had a mango sitting in my fridge vegetable trays bottom for past 2 weeks, but still it was good. I was saving it for making mango thokku, but kept forgetting about it. So today, I got 2 more mangoes and thought I should finish this mango before it goes for waste. Same way a drumstick. So made a combo sambar. I think I have already posted this in my lunch menu series when I was at Chennai last summer. And here is how I made this simple lunch menu today.

Lunch menu 34 (South Indian Lunch)

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 45 mins    Serves: 3
  1. Pressure cook dal for sambar. Side by side rice.
  2. Soak tamarind for sambar and rasam and extract tamarind juice.
  3. Thinly slice for bitter gourd chips and mix all the ingredients needed and keep refrigerated.
  4. Chop tomato for sambar, rasam. Onion for sambar, poriyal. Cut drumstick and boil it side by side.
  5. Chop carrot, cook it and mean while grate coconut for poriyal and coconut thogaiyal.
  6. Heat kadai, first roast ingredients for coconut thogaiyal. Then temper for rasam and transfer to the serving vessel, then for sambar and sambar get ready in a stove.
  7. Next make poriyal and transfer to the serving bowl. Prepare rasam and transfer over the tempered items kept in the serving bowl.
  8. Grind thogayal. Lastly, heat oil in kadai fry few papad and then lastly fry the bitter gourd chips.

And you lunch is ready with thogaiyal , Drumstick mango sambar, rasam, carrot poriyal, bitter gourd chips, buttermilk, appalam, pickle and Rice.

South Indian lunch menu 34

Check out the links for these posts
  1. Mango sambar recipe
  2. Rasam recipe
  3. Coconut thogaiyal recipe
  4. Carrot poriyal recipe
  5. Bitter gourd chips recipe
  6. Pickle recipes
In my mango sambar recipe, I have added mango lastly. Since we make with drumstick, first we have to boil it then later add mango lastly. You can make mango, drumstick and brinjal combination too. It tastes great.
In this menu, bitter gourd chips takes a while to fry. So you can make ahead and store in airtight container in fridge. Check out this crispy ladies finger fries.
Check out other thogaiyal recipes too.
Have a great day! Happy


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Thursday, April 10, 2014

Last month when I made adai, I wanted to make murungai keerai (Drumstick leaves) adai and bought the keerai too. One day made murungai keerai adai and there was still little more leaves but I could not make kootu or poriyal with it. So I though I will soak all the dals needed for paruppu and made oats murungai keerai adai. Long time ago I posted Oats Paniyaram. This is same recipe, except that I added murungai keerai and I did not powder the oats to add it to the adai. Since this has no rice and only oats, its texture is sure softer than the one with rice and I made it with green chillies instead of red chillies so the colour also came different. It is sure healthy, but really tasty adai too. Its worth trying and keeping this in your routine menu. When ever you make adai for your family, you can reserve some dal for yourself and include oats in your diet. Since I made it only for me and it was unplanned too, my clicks are not that well composed. So I have been postponing this post for long time. But that’s fine only the recipe and the idea matters sometimes Big Grin. Check out the oats recipes page for more ideas.

Oats murungai keerai adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 3 hrs soaking time    |  Cook time: 15 mins    Makes: 6 adais


Oats  1/2 cup 
Drumstick leaves  3/4 cup 
Toor dal  1/4 cup 
Channa dal  1/4 cup 
Urad dal  2 tblsp 
Onion (Optional)  1, finely chopped 
Green or red chillies  4 
Fennel seeds/ saunf  1 tsp 
Ginger  1 inch piece 
Asafoetida  1/8 tsp 
Salt  As needed 


  1. Soak dal together for 3 hours. First grind chilli, fennel and ginger with little water.
  2. 1-grind
  3. Add soaked dal to it and grind coarsely.
  4. 2-soak
  5. Add the rest of the ingredients to the ground dal and mix to make a batter. Use water so that the batter is thick enough to spread over tawa.
  6. 3-mix
  7. Heat tawa and grease with little oil. Spread thick adai with two laddles full of batter. Cook covered and flip the adai to cook for another minute in medium flame.
  8. 4-cook


    • You can add other dals like masoor dal and moong dal each 1 tblsp to this recipe.
    • Since oats is added in place of rice, the texture will be softer than the regular adai.
    • You can make without drumstick too, in that case you can add curry leaves and coriander leaves.

Serve hot with sambar or a chutney or simply have it with idli podi like me Cool.



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