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Monday, November 29, 2010

      Few weeks back I realized I make only few repeated paneer dishes at home which we all got bored ofRolling Eyes…Then when I saw this easy Chilli paneer recipe in a cookbook I borrowed from library,I just cant wait to try itHee hee,it was very simple yet one of the favourite style of recipe which my kid Hiroloves…He loves Indo Chinese fusions like Gobi manchrian etc..etc..He enjoyed it a lot as I expectedBatting Eyelashes..


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Thursday, November 25, 2010

This is also one of the thing I learnt from my SIL here in Singapore. This is the first snack I learnt to make of my own,that too a different cuisine,when I came newly to Singapore. I proudly make this when our relatives visit us…Whistling Very simple to make starter and can make pre preparations and  do in a jiffy after the guest comes. All you need is patience and free time!!


Vegetarian Spring rolls

Recipe Cuisine: Oriental  |  Recipe Category: Snack
Prep Time:25 mins    |  Cook time: 20 mins     Makes: 20


Cabbage&carrot,finely chopped - 2 cups

Pepper (black/white) - 1 tsp

Soya sauce - 1/2 tsp

Salt - As needed

Olive oil - 2 tsp

Spring roll sheets - Frozen, shop brought

Maida/ APF - 1 tblsp

Oil - To deep fry


  1. To julienne carrot, the easy way is to thinly slice it diagonally and then stacking the slices and cut into strips. You need sharp knife for better results. 
  2. 1-step
  3. For cabbage julienne, just slice it, you will have fine julienne. Heat a pan with olive oil and add the carrots first and fry for a minute.Then add the cabbage and fry for one more minute in high flame.
  4. 2-step
  5. Add the soy sauce,salt and pepper powder and fry in medium flame for one more minute. or until the cabbage is just done. Retain its crunchiness don’t over cook to make it soggy.That’s all,our stuffing is ready.
  6. 3-step
  7. To make the spring roll, as per the instructions given in the cover of the pastry sheets, thaw the pastry sheets (keep out for 45 mins). Cover with a wet kitchen towel to avoid drying. Take one sheet carefully and keep as shown in the picture. Keep the stuffing a little above one corner.
  8. 4-step
  9. Take that corner and roll in such a way to cover the stuffing until half way.
  10. 5-step
  11. Make a paste of maida with little water and use that to line the corners of the pastry sheets as shown in the picture. 
  12. 6-step
  13. Roll till half way as shown. Fold the corners both the sides towards the center shown in the picture. Again roll tightly to make it completely sealed.
  14. 7-step
  15. Repeat the process to finish the stuffing. Keep covered until cooking,to avoid drying. We can either deep fry or shallow fry these spring rolls. I just used 2 tsps of olive oil to fry in a shallow pan. Or deep fry in hot oil. Oil should be hot while you drop and cook in low flame until it is golden in colour. Keep turning for even cooking.
  16. 8-step


    • Until step 8 before deep frying, you can finish and cling wrap it in a plate, keep it refrigerated to fry later part of the day. Or freeze it and can be used upto a week or 10 days.
    • To get crispy spring rolls, you must cook in low or medium flame.



   I am very bad in eating vegetables. Applies to healthy juices too. When I saw this eye appealing and attractive title Carrot juice – The natural Fanta in Sharmis blog, I decided to give it a try for myself and my kid. Today I tried it and it tasted awesome. I made without lemon for my kid as he is allergic to citrus and made with lemon for me. It was so refreshing and I am so happy that I consumed carrot,a veggie I hate the most.
Carrot Juice


Carrots - 2
Ginger - a small piece
Lemon juice - from half of a lemon
Sugar or honey - 2 tsp
Salt - A pinch
Water- As needed


  1. Chop the carrots after cleaning them and the ginger as well.Grind them in the juicer jar with enough water.Strain it using a double strainer or a tea strainer(cloth).Squeeze the lemon and add sugar,mix well.
  2. DSC_0775DSC_0777DSC_0780
      Enjoy as such or chilled.
    Carrot Juice
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    Vegetable spring roll recipe (Vegetarian)

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    Saturday, November 20, 2010

    Savoury Idiyappam variety

    Idiyappam is our family favourite… My kid and my hubby loves the simple sweet idiyappam mixed with sugar and coconut though.. But I love the savoury versions better and don’t even touch the sweet versionSarcastic smile. I love all the tangy version like lemon,tamarind… And this one too… My  mom makes this for dinner and she makes 3 varieties –sweet/this mild paruppu idiyappam /tangy version. Since I make idiyappam for breakfast always,I either make only sweet or with tangy version. This version of paruppu idiyappam takes some work,so I make in weekend mornings. Its healthy too.



    Monday, November 15, 2010

    Mango sago dessert
         My hubby is not so foodie,he will eat whatever I cook,he has no expectations,obligations regarding food…When I ask him what do you want for dinner/lunch or anything specific you want-his answer will always be ‘as you like/as per your wish/anything is fine for me’. It will be once in a blue moon when he asks me something.
         Most of the time it would be Kesari Raised EyebrowThat blue moon came a month back,when he had this Mango Sago with his colleague in a food court near his office one evening. He told me he liked it very much and even managed to tell me the ingredients and the way to make. I was postponing as mango season just passed, but yesterday when I saw gundu mangoes in Fairprice, I took one,determining instantly to try that out and treat my man ;)
        I google-d for the recipe for reference,still came out with a simpler way than else where…Winkingthats coz for my convenience and ease .Its an easy to make,mild sweet pudding/dessert,has to be served chilled…!
    Mango sago dessert

    Mango sago recipe

    Recipe Cuisine: Oriental  |  Recipe Category: Dessert
    Prep Time: 1 hr soaking time    |  Cook time: 15 mins    Serves: 3


    Ripe mango  1 big sized(1 & 1/2 cup approx.) 
    Sago(small)  1/4 cup 
    Condensed milk  1/2 cup 
    Milk  1/2 cup 
    Sugar  If needed 2-3 tsp 


    1. Soak sago for an hour. Wash it to remove excess starch before and after soaking process.I used the small ones,not too very small variety also,size of black pepper.
    2. Soaked sago
    3. Boil enough water first and add the soaked sago and cook until its soft and translucent.Boil
    4. Drain water in strainer and wash it under running tap water to wash out the excess starch. Wash
    5. Chop the mangoes (no skin) and reserve finely chopped mango pieces(1/4 of a mango) for garnish. Mango,condensed milk,milk
    6. Blend rest of the mango pieces with condensed milk and milk,sugar if desired to a smooth paste. Ground paste
    7. Add more milk if you want to change the consistency.Transfer to a bowl,add the cooked sago.Add sago
    8. Mix well and keep refrigerated. Garnish with chopped mangoes just before serving.Mixed well


    • The original recipe uses evaporated milk and sugar. I replaced with condensed milk.
    • If you want you can add mango juice too in this.
    • Adjust the sweet according to your taste and I used low fat milk and low fat condensed milk.

    Tastes great when served chill,enjoy the awesome texture of sago and mango combo!
      Mango sago - dessert/ pudding



    Wednesday, November 10, 2010

     I have an endless love towards chat items… Right from my childhood days I love all the chat items… And after long time I tried this today,a real treat for my taste buds!! I referred vah chef for the puri recipe and Priya’s blog for sweet chutney.




    Dates(de seeded) 12-14 nos.
    Tamarind 1 tblsp tightly packed
    Jaggery 1 tblsp
    Red chilli powder 3/4  - 1 tsp
    Chat masala 3/4 tsp
    Jeera,roasted and powdered 1 tsp
    Salt and water As needed


    1. Pressure cook the dates and tamarind with very little water upto 3 whistles.
    2. Cooked dates and tamarind
    3. Cool down and extract a thick juice from tamarind,grind the dates in to smooth paste..
    4. DSC_0562
    5. Mix the tamarind extract,dates paste,jaggery,water and bring to boil.
    6. Mix,boil
    7. Add red chillie powder,chat masala .
    8. Add red chilli.chat masala
    9. Add the roasted jeera powder lastly and give a boil.
    10. Add powdered jeera
    11. Let the chutney be thick like the tomato sauce in consistency.


    • You can add raisins along with dates too.
    • Can be stored for a month in refrigerator.


    For Making SEV POORI :

    Sev poori

    Sev Puri recipe

    Recipe Cuisine: Indian  |  Recipe Category: Snacks
    Prep Time: 5 mins    |  Cook time: 25 mins    Serves: 2


    Crispy Pooris  8-10 nos. 
    Sev  1/2 cup 
    Potato  1 no.,boiled and cubed 
    Onion  1/2 ,finely chopped 
    Tomato  1/2,finely chopped 
    Sweet chutney  2-3 tsp 
    Green chutney  2-3 tsp 
    Chopped Coriander  1 tblsp 
    Chat masala  1/2 tsp 
    Lemon juice  1 tsp 


    1. Break the pooris in a plate and sprinkle all the ingredients one by one. I used lemon juice to mix it with onion.
    2. Ingredients Sev pooriPotatoonion tomatoall together

    Enjoy a hearty,yummy,delicious SEV POORI !! Consume as soon as you mix...

    Sev poori


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