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Monday, March 28, 2011


I tasted Shahi Tukra aka Shahi tukda in ‘Ganges’ restaurant 4 years back! After that never again. I had a recipe in my hand written cook book(written and given by my mom Happy). So few weeks back I had a craving for some sweet and thought of trying this Shahi tukda recipe. I don’t know the difference between this shahi tukra and Double ka meetha,hope both are only same recipes with different names. Deep frying in ghee gives the original royal taste,but if you are calorie conscious, just toast in a OTG or bread toaster till golden brown. The bread slices should be crisp evenly,which is very important. Otherwise the dessert will turn soggy and you have to name it pudding!!Laughing
Shahi tukda-recipe

Shahi tukda recipe

Recipe Cuisine: Indian  |  Recipe Category: Dessert
Prep Time: 15 mins    |  Cook time: 45 mins    Serves: 4


Bread  4 pieces 
Milk  1/2 litre 
Sugar  1/3 cup 
Ghee / oil  For deep frying 
Chopped nuts  2 tblsp 
Corn flour  1 tsp 
Saffron  A pinch 
Rose essence  2-3 drops 



  1. Boil milk and add saffron soaked in 3 tblsp of warm milk and the corn flour mixed in 2-3 tblsp of milk to it and simmer the milk until its reduces to a thick but poring consistency. This is called Rabri. Add rose essence at last.If you want you can add the chopped nuts in this stage.
  2. step1
  3. Remove the brown sides of the bread and cut diagonally. I cut one piece into four,though cut into two will do.Fry the bread pieces till golden brown and crisp evenly. Use a shallow and small pan so that un need not use more ghee/oil.
  4. step2
  5. Deep frying in low or medium low flame is necessary to get crisp and golden brown colour, other wise will end up in uneven cooking.Prepare a thick sugar syrup by boiling the sugar with little water just to immerse the sugar.
  6. step3
  7. Soak the bread pieces as you fry them,just for a minute or until you take the next batch.Arrange the soaked pieces in a plate.
  8. step4
  9. Fry the chopped nuts in ghee and add it over the bread pieces(if you have not done that in the first step). Pour the rabri over the arranged bread. Serve chilled or warm,as per your wish, I like it chilled!! But make sure you give some time for the bread to absorb the rabri.


  • I used low fat milk,since I ran out of full cream milk stock…hehe,not calorie conscious,I swear…
  • You can reduce a litre of milk to half and make rabri rich too instead using corn flour.
  • You can add sugar in rabri if you want.Just a table spoon or two will do.
  • If you use oil for deep frying,oil smell will be there in the dessert,so I if you are afraid of so much ghee,you can try toasting method as its far way better than the oil smell. Just fry the nuts in ghee and add,that will give you the ghee smell.


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Thursday, March 24, 2011

sambar sadam

   When I posted keerai poriyal recipe, the background item ‘sambar sadam’ was catchy to some of you. Special effort from Sharmi to post this recipe for sambar sadam,as she always asked me to post it soon and if I ever not post this now,she would squeeze my neckFeeling beat up.I do nothing special,I almost make similar to arachuvitta sambar and mix it with cooked rice and dal,that's it..


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Monday, March 21, 2011

       As I have mentioned in this post, I am craving for brownies now and then since the time I tasted them… I badly wanted to try this Yogurt brownie recipe, after I found it in the Library borrowed cook book. It was very simple to try and also liked the fact that it had no egg!
Yogurt brownies,without egg


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Thursday, March 17, 2011

I had soya chunks/nuggets in my hostel canteen,when I was studying in Trichy. We get mixed vegetable kurma with soya chunks in it. My friends told that it was soya chunks when I was clue less about it. And I loved it very much when I had it for the first time itself. But I have never thought of asking my mom to cook it for me,don't know why!
Then after coming to Singapore and when I saw these soya chunks in the store,I took a pack of it and wanted to try at home. That time I was very new to cooking and don't even know the handlings of masalas and how to cook this soya chunks. I tried a curry from a cook book and it came our terrible!!! I dint fry the GG paste well,I added too much of coriander powder and I dint follow the pre-preparation of the soya nuggets. Also the major thing was I chose a very big sized soya nuggets. So the  masala dint blend well with the chunks and now you know why I said it tasted terrible Open-mouthed smile.
Now I must really thank the readers who insisted me on posting soya chunks recipes. Otherwise I would not have mind to try this out again… But the sad thing is my hubby hates this and wont even touch this Sad smile. Yet to try with my kid,but I think he would love this in kurma or as a side dish for roti. Let me see Fingers crossed.
This time I chose tiny nuggets and I adapted the same recipe,but modified to my convenience and taste.The result was so so yummy and flavourful curry,with out any odd smell of the soya chunks. So the keyIdea in soya nuggets recipe is to cook it without the smell of it, with flavourful masalas!


Soya Chunks curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 mins    |  Cook time: 25 mins    Serves: 2


Soya chunks/nuggets  1 cup 
Onion(large in size),chopped  1  
Tomato,chopped  2 
Green chillies  2 
Ginger garlic paste 1 tsp
Turmeric  1/8 tsp 
Sambar powder  2 levelled tsp 
Curry leaves/coriander leaves  as needed 
Salt As needed

To temper

Oil 1-2 tblsp
Cinnamon/pattai 1 small piece
Cloves/Krambu 2
Fennel seeds/soambu 1 tsp


  1. Pressure cook the soya chunks with 2 cups of water and a tsp of salt,just for a whistle. (If you don’t want to pressure cook,just boil it in water for 5 mins with salt and add it and squeeze the water,do it twice to get rid of the soya smell) Drain the water and wash it in tap water once. (squeeze it if there is so much of water,I dint squeezed as it was well drained)sc1-horz
  2. Heat a pan with oil and temper with the items given under ‘To temper’ table in order.Add curry leaves.Add the chopped onion,slit green chillies and fry till transparent. Add ginger garlic paste and fry for a minute in low flame. Add the chopped tomatoes and fry till mushy(add required salt).Add turmeric and sambar powder.Fry for a minute. sc2-horz
  3. Add the soya chunks and mix well. Fry for 4 minutes till the masala blends well with the soya chunks. Serve as accompaniment for rice or with roti. sc3-horz


  • I have used sambar powder(refer side bar),replace it with a red chilli powder and coriander powder.
  • I have used whole spices,you can just omit it and just season with fennel and use garam masala powder,add along sambar powder.
  • You can add lemon juice towards end if you like it more tangy.

I had it wrapped in roti,had a hearty meal and the smell is still lingeringDrooling… I am going to try and keep posted few other soya recipes in recent future…



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Monday, March 14, 2011

          I got a juicy flavourful ‘Dole’ pineapple from Fairprice, I enjoyed as such the cut fruit slices,but made juice for my kid and hubby… Instead of going for a plain juice I got inspired from a cookbook,but made it simple in my own way… Pineapple is always our family favourite fruit,always love the drinks with pineapple too..
Pineapple lychee drink



Thursday, March 10, 2011

Carrot halwa-1

A classic sweet recipe simple with no complex ingredients, just cook the carrots in milk, add sugar and garnish with nuts and ghee! Thats it! ,perfect to celebrate a sweet occasion ! Well what's the occasion?  This is my 200th Post!Party In spite of blogging for almost 3 and 1/2 years, I just now managed to reach the 200th postSurprise.Yeah really!!

Carrot halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweets
Prep Time: 15 mins    |  Cook time: 25 mins    Serves: 3


Carrot,grated  3 heaped cups 
Milk  2 & 1/4 cups 
Sugar  3/4 – 1 cup 
Ghee  3 – 5 tblsps 
cardamom/elachi powder  A pinch 
Cashew  4 – 5 nos 
Pistachios(optional)  4-5 nos 
Salt  a pinch 

Carrot halwa-1


  1. Take a heavy bottomed pan(I used my pot shaped pressure cooker) and fry the grated carrots with a tablespoon of ghee till it turns pale in colour.(say 2-3 minutes)
  2. Fry grated carrot
  3. Add the milk and bring to boil,cook in medium flame.
  4. Cook in milk
  5. Cook till all the milk evaporates and the carrot gets cooked .
  6. Cooked
  7. When the mixture is almost dry,add the sugar and keep on stirring.(7-10 minutes)
  8. Add sugar
  9. When the mixture starts thickening,add ghee,elachi,cashews and pistachios fried in ghee.Keep stirring for more 3-4 minutes.
  10. Add ghee


  • Only the grating part is a tiring job,otherwise this is very easy to make. So you can try using a food processor for this grating job.
  • You can add less ghee than mentioned.
  • You can follow the same method and make beetroot halwa. Just replace carrot with beetroot !

When the halwa starts leaving the sides and transfer this to the serving plate. Garnish with your favourite nuts,sliced and fried in ghee!

Carrot Halwa-Gajar ka halwa


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Monday, March 7, 2011

     This is a very very simple to make recipe,my family loves it next to keerai kootu. I find making keerai poriyal simple than kootu or sambar,just stir fry the keerai,that’s it,accompaniment is ready! I am so confused with the names of the keerai, I am not sure if this is mulai keerai or arai keerai…but this has long stem which is edible,sometimes we use it to make keerai thandu sambar too..
Keerai poriyal



Friday, March 4, 2011

    I have tried vermicelli biryani from the outer wrapper of the vermicelli pack. It dint come out that good for first two times and I thought its a lame recipe. Then once we went to dinner to my hubby’s friend’s place. She had made this vermicelli biryani along with raita,poori,kurma and payasam . The meal was hearty and we loved it… I was amazed by the taste of biryani and dint recognise that it was made with vermicelli for first few mouths. I wanted to note down the recipe,but dint … I knew she had added coconut milk and mint leaves… so I tried my own way and the result was just awesome… This is perfect when you host someone for meals,you can club this along with some other dishes to make a delightful spread!
Vermicelli Briyani



Tuesday, March 1, 2011

  I love the salty,crispy biscuits flavoured with omam(carom seeds in English) those we get in bakeries … I love that smell a lot,smells divinely! I wanted to try my hands baking them too..so I was searching for the recipe.I bookmarked one which sounded easy to try, also it was with ajwain.
Oma biscuits / Ajwain biscuits   
    So I tried that one,though its not salty(its sweet and salty) the biscuits turned out very tasty and flavourful! I could smell my childhood memories …Hee hee.I made few changes to the recipes..


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