facebook twitter pinterest youtube googleplus email rss

Thursday, September 29, 2011

          This chutney is the simplest of all I know, my mom makes this if she is in a hurry to make dosa side dish. Its perfect with both soft,hot idli or dosa. It has only 3 ingredients – green chilli, shallots and salt. How cool is that? But you have to believe me and try to experience the taste. Its spicy and flavorful. We have to eat it by topping with sesame oil. My mom just keep the ingredients in the “ ammi ” and crushes coarsely. Ready within minutes!  No tempering, no frying…


Labels: ,

Monday, September 26, 2011

This is a basic eggless vanilla cake recipe without any butter or condensed milk in it. I bookmarked this cake long time back from Divya’s Blog – the baking encyclopaedia for me. Today made it and came out really well. The frosting is such a simple one,perfect for the beginners like me!  I dint made any changes, made it as such as I am always scared in experimenting in baking ventures. I myself bake once in a blue moon, so if it doesn’t comes out well, then I will never try again…


Labels: , ,

Thursday, September 22, 2011


At last I made Dhokla! I wanted to make this ever since I saw here. But lazy me never made time to try it out. Sometimes, when I decide to make there wont be enough curd,sometimes besan, or any other ingredients. This time I had every ingredient and tried it and enjoyedDancing.It was super soft and spongy. So here’s the Dhokla recipe which I made…


Labels: , , , ,

Monday, September 19, 2011


I have already posted a pizza with paneer topping,but just used paneer as such and sprinkled the masala powders on top. This time I marinated the paneer just as we do for the paneer tikka, and then made the pizza. It sure had a difference.The spicy paneer is just a treat along with the cheesy pizza. I usually top only with only onion,tomato and capsicum, but this paneer tikka is a nice spicy add as a topping.


Labels: , , , , , ,

Thursday, September 15, 2011

 I had cauliflower masala dosa when I was studying +1 in a restaurant in Salem. It was a treat by my close  friend. Those days we rarely go to restaurants,may be yearly twice or thrice. That’s it! And I will be totally flattered by all the masala smells we get in restaurantsDrooling,as we use less of the masalas at our home,which I had mentioned earlier too. So this masala dosa was tasting and smelling like heaven to me.  The after that I never got a chance to eat.


Labels: , ,

Monday, September 12, 2011

     I usually make this way(stove top method though),but saw this simple recipe in a cook book and tried it for a change. It was a welcome change and with simpler ingredients. Using ghee or oil is purely your choice, according to the taste(richness) you want.


Labels: , , ,

Thursday, September 8, 2011

I wanted to try chana masala recipe with tea as ingredient,as I heard it from few friends. So found this recipe and this is the 3rd or 4th time I am making this. This has become my kiddo’sBoy favourite now,who hated chana before. The only person now I have to convince is my hubby…Still he is ok with this for once in a while. This is perfect side dish for chapati, bhatura or poori.
The chole picture in the cookbook was very dark and had less masala coated,thats coz I reduced the channa but not the other things. The reason for a lighter shade must be the tea bags,I used only one while its was mentioned for 2. Thats coz I was afraid using tea as my kid is allergic to caffeine. This is not gravy kind, its comes out a bit dry . But soft and yummy chole goes well with poori or bhatura!

Pindi chana recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 hours soaking time    |  Cook time: 35 mins    Serves: 4


Chana /chick peas  1 cup 
Chana dal  2 tblsp 
Onion  2, finely chopped 
Tomato  3, chopped 
Green chilli  1 
Tea bag  1 or 2 
Moti elachi(Big cardamom)  1 
Cinnamon  1 inch piece 
Ginger  1 inch piece(chopped) 
Anar daana seeds(pomegranate seeds) Powder  2 tsp 
Dhania powder  1 tsp 
Red chilli powder  1/2 – 3/4  tsp 
channa masala powder  1 tsp 
Garam masala powder  1/2 tsp 
Cooking soda  1 pinch 
Oil  2 tblsp 
Lemon  as needed 
Coriander leaves  2 tblsp 
Salt  as needed 



  1. Soak channa overnight. Add channa dal, cooking soda,tea bag,cinnamon and ealchi. Pressure cook up to 1 whistle and simmer the flame to lowest and cook for 20 minutes.Make sure to add water enough to immerse channa.
  2. DSC_5264 DSC_5266
  3. Heat oil in pan and add onions and fry till transparent.Add anar daana powder and give it a quick stir. Add chopped tomatoes,ginger,salt and green chilli. Fry for 3-4 minutes.
  4. DSC_5268 DSC_5270
  5. Add dhania powder,red chilli powder, garam masala. Fry until oil separates.
  6. DSC_5272 DSC_5274
  7. Strain channa from the cooker and reserve the water. Remove tea bag,elachi and cinnamon.Add channa to onion tomato masala and mix well.
  8. DSC_5275 DSC_5277
  9. Cook for 5-7 minutes in medium flame. Lastly add channa masala and the reserved water. Cook again for 15 minutes. This masala has to be little dry.
  10. DSC_5279 DSC_5285


  • Tea bags sure adds a wonderful fragrance to the masala…I added only one, if you add 2 I think you can get a darker colour.
  • Cooking time is very high,but that only makes the channa blend well with the masala and makes it softest.
  • I dint add anardana powder,but sure its a star ingredient in this masala, I will sure add next time after I buy that…I added a tsp of chaat masala instead..
  • Serve with the toppings,its best way of serving.
  • It gets more thick/dry when cooled.

To serve, add chopped onion,lemon juice and coriander leaves on top and enjoy with bhatura or poori or chapati.


Labels: ,

Monday, September 5, 2011


I wanted to try this chocolate mousse recipe without egg or gelatine, and at last tried with agar agar(china grass) as substitute for gelatine. This is the first time I am handling agar agar. This recipe is great for get together/potluck or serve it to please your guests. You can make it in advance and so need not worry about dessert part.For past two days I was craving for something chocolaty and thought of buying brownie from my favourite shop,but after I tried this, this was perfect for me to enjoy.This is my 250th post too, so this is a celebration postParty!!


Chocolate mousse (eggless) recipe

Recipe Cuisine: Continental  |  Recipe Category: Dessert
Prep Time: 50 mins    |  Cook time: 25 mins    Serves: 6


Milk  2 cups 
Coco powder  1 & 1/2 tblsp 
Corn flour  1 & 1/4 tblsp 
Sugar  4 tblsp 
Dark chocolate(optional)  3-4 tsp 
Agar agar(china grass)  2 tsp 
Cream  3/4 cup 
Vanilla essence  1/2 tsp 


  1. Take 3/4 cup of water in a pan and sprinkle the agar agar in it. Keep a side (20-30 mins) I used agar agar powder,so it dissolved easily.
  2. Mean while dissolve coco powder and corn flour in 1/4 cup of luke-warm milk. Boil rest of the milk with sugar.
  3. Add the coco-corn flour mixture to the boiling milk with continuous stirring. Boil for 2-3 minutes with constant stirring.
  4. Heat the agar agar dissolved water and bring to boil. It will be thickened and like a transparent jelly like thing.Add it to the chocolate mixture and mix continuously. Switch off the flame and keep stirring until its almost cooled down. (Stirring is to avoid formation of a layer while cooling down).
  5. Mix in the cream(I whipped the cream a bit in a blender with the whipper blade) and vanilla essence.Stir well.
  6. Refrigerate this mixture to get the perfect set chocolate mousse. I did this by placing the mixture in freezer for approx 20 minutes(Don’t let it set for more time,). Or you can also pour the mixture directly to the mousse moulds that you are going to serve and set it as such in the fridge(not in freezer) until serving time.


  • I am handling agar agar for the first time and firstly while boiling it was a bit weird to me,but after I added to the custard, I could not sense the agar agar smell at all.
  • I had few dark chocolate bijjis  so added it while boiling the chocolate mixture. Even if you omit adding it wont make any big difference.
  • After you set the mousse, the texture is so soft and light.
  • If you are sweet toothed, add 1 or 2 more tblsp of sugar.

Top it while serving with coco powder sprinkled on top with some chocolate shavings or with some whipped cream,sprinkle some sugar on top or add some choco sauce. Its your choice. Yumm! Drooling



Labels: ,

Friday, September 2, 2011

     I always sprout whole moong by soaking some extra, when I make pesarattu. I usually make Sprouts fired rice,this time thought of making this salad.I just drain water and leave it as such for the day and it sprouts very well. No hanging in cloth or anything,just soak overnight and drain water,keep for a day long,just sprinkle a tsp of water if it gets too dry. It sprouts good.