Thursday, March 29, 2012



             I tried this eggless date cake from the back of the dates pack I bought. The recipe was very simple with no sugar in it. I like mild sweet cakes/breads. This tastes more like that. So loved it. I was first afraid of how it is going to turn out as it is the recipe just from the back of the pack, but it turned out good. But they had given the name as dates rolls. I baked it in bunt pan, they had mentioned to bake in bread loaf pan. If you are sweet toothed, then this may not be your kind of cake, but still you can try adding sugar or pouring some sauces like caramel / butterscotch or chocolate sauce or even you can try spreading nutella after baking and try eating this cake, you will sure love it!


Monday, March 26, 2012

Vegetable hakka noodles recipe, How to make hakka noodles

Quick and easy to make vegetable Hakka noodles recipe! Tossing in high flame so that it catches fire gives a smoky flavor just like the restaurants.

I used to think making hakka noodles is complicated until I tried fried rice ,which I make often now a days. So hakka noodles also now a days become usual dish at our home. I love the smoky flavour we get when we toss the vegetable. I feel the wok they use in the restaurants also play a significant roll in the flavour of hakka noodles. Its so simple to make and kids would love this. Only thing is we have to cook the noodles properly to remove the wax coating which is not good for our health. I used Ching’s hakka noodles to prepare this and its good too. You can use any plain noodles for making this.

Friday, March 23, 2012

Jeera rice | Easy lunch box ideas

Jeera rice is not a complicated recipe to blog about, still , as I am busy and tied up with some works, thought of posting this simple rice. I make jeera pulao too, but jeera rice is nothing but rice tempered with jeera. We can make it exotic by topping with deep fried sliced onions. It is best for lunch boxes with a dal and a subzi. I am really sorry, some how missed the step wise pictures, though there were only two, I will very soon update it surely.

Tuesday, March 20, 2012

Kara kuzhambu recipe | Kara kulambu with brinjal and drumstick

If you ask which is the best combo of vegetables for making kara kuzhambu means I would say its brinjal and drumstick. Both the veggies goes well with even sambar and same applies for kara kuzhambu too. I make this basic kuzhambu and make with other veggies like ladies finger and even Parupurundai kuzhambu. I love it a lot and this tastes great with rice,sesame oil/ ghee or even tastes good with dosa. I make usually the no-coconut kuzhambu like this, but make this occasionally when I have coconut in stock.

Kara kuzhambu Kulambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    Serves: 4


Brinjal -  4 - 6 

Drumstick -  2 

Tamarind -  Big variety gooseberry size 

Onion -  1 

Tomato -  2 

Garlic -  8-10 flakes 

Sambar powder -  1 tblsp,heaped 

Pepper powder(optional) -  1/4 tsp 

Turmeric -  1/4 tsp 

Jaggery -  1/4 tsp 

Salt -  As needed 

To temper

Gingely oil/cooking oil - 3 tblsp

Fenugreek seeds - 1/4 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Toor dal - 1 tsp

Jeera - 2 tsp

Curry leaves - 1 sprig

To grind

Coconut grated - 1/2 cup

Onion - 1


  1. Chop 1 onion roughly and other onion and tomato finely. Peel the garlic. Extract the tamarind juice. Heat kadai with oil and temper with the items given under ‘to temper’ table in order. Add garlic and onion and fry till transparent. Add tomatoes and fry till soft. 1-kara
  2. Add the tamarind extract and enough water,salt, turmeric, sambar powder. Add drumstick cut into desired size. Let it boil for 4 minutes. Then add brinjal and bring to boil. Grind coconut and another onion smoothly with little water and add it to the kuzhambu. 2-kara
  3. Let it boil until the brinjal gets cooked and the kuzhambu gets thick. Add pepper powder and jaggery and transfer to the serving bowl.3-kara


  • Brinjal gets cooked easily, so add it later after drumstick gets cooked almost 3/4th.
  • You can add any vegetable of your choice. Even any one of drumstick or brinjal alone.
  • If you dont have sambar powder, you can try with red chilli powder too. But use 2 tsp only and add 1 tsp dhaniya powder.

Serve with rice and any curry, kootu or poriyal. I had with vazhakkai curry.


Wednesday, March 14, 2012

Crispy bitter gourd fries | Karela fries (Pavakkai varuval)

I never liked pavakkai / bitter gourd / karela. When my mom used to make pavakkai pitlai or sambar when I was a kid, I used to cry while eating… yes! Its compulsory to eat veggies and we had no choice to say NO to any vegetables cooked. I hate that much. She even does pavakkai varuval, never liked it though. But Vj loves pavakkai , but only this deep fried, crispy pavakkai. So I tried making this few times. I used to think, pavakkai should be having bitterness and used to wash so much times and soak in butter milk or water with lemon juice or tamarind extract and try making this crispy fries. But never got perfect crisp fries. But Vj used to say that the key is to slice thinly and evenly. But I never had a hope to get it perfect. Last week he bought bitter gourd and he himself sliced and showed me. I dint do any so called processes to remove the bitterness. Just made it simply and the result is…

Monday, March 12, 2012

Macaroni and cheese (Stove top recipe)

I have already a cheesy pasta recipe which can be made in a jiffy. This one is also similar but found this recipe interesting. And always wanted to try a proper mac n cheese. I should sure try in oven too, but this one is a short cut method without any fancy items. My husband never liked the pasta sauce with tomato and likes this way, cheesy and juicy! I am sure kids would love to have this for evening snack or dinner. Macaroni and cheese is a classic recipe for pasta and cheese lovers!

Thursday, March 8, 2012

Masala milk recipe (Masala paal)

      Masala milk recipe has various versions. I never made on my own, but always wanted to try it out at home. I never used to like the masala pal they give in marriages. But now some how my taste changed and wanted to try it out. It is believed to give a good sleep, the recipe source is here. But I liked to add ‘panag karkandu’ palm sugar crystals in place of sugar and also added a pinch of pepper powder. Also skipped nuts like pistachios,almonds or cashews for garnishing. The milk is very flavourful and delicious!

Masala milk recipe

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


Milk - 2 cups

Edible camphor - 1 pinch (Mustard size)

Almonds - 6 to 8

Saffron - A pinch

Sugar or palm sugar crystals - 2 tblsp

Elachi - 2

Cloves - 2

Cinnamon - 2 small pieces

Pepper powder(optional) - 2 pinches



  1. Soak safforn in luke warm milk and almonds in hot water for 15 minutes.
  2. 1-masala
  3. Peel the skin of almonds and grind it to smoothly with little water.
  4. 2-badam
  5. Boil milk with cloves,elachi (powdered) , cinnamon,camphor, then add the ground almond.
  6. 3-boil
  7. Add the soaked saffron milk and simmer for 5-6 minutes. Lastly add palm sugar crystals and pepper and give it a boil.
  8. 4-saffron
  • Choose good quality saffron and make sure you add not more than a pinch,adding more will spoil the taste.
  • You can add chopped nuts if you like it.
  • Some times palm sugar crystals has impurities. You can strain it by dissolving it in hot water.
  • Adding crushed elachi and edible camphor gives a great taste. So this is the main flavour in it. You can skip cloves and cinnamon too.
  • This is my own version, so there may be some differences from authentic recipe!

If you want you can discard the whole masalas before you add almonds by straining the milk. Enjoy the milk warm ! masala+milk+recipe


Monday, March 5, 2012

Paneer pasanda recipe | Paneer recipes


I think there are lots of versions of Paneer pasanda recipe. The recipe I am sharing can be taken as paneer cutlets in a rich, creamy gravy. It can be a little bit of work but sure we can make for special occasions. The gravy and the cutlet is so rich and heavy that one can maximum have 2 pieces of cutlets along with little gravy. I slightly adapted this recipe from Tarla dalal. Let me share my own version of this paneer pasanda.


Paneer pasanda recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 15 mins    |  Cook time: 35 mins    Serves: 3


Paneer, crumbled - 1 & 1/2 cups

Maida - 2 tbsp + 2 tbsp

Pepper - 1/2 tsp

Green chilly - 1, chopped

Salt - As needed

Bread crumbs (or 3 bread slices) - As needed

Oil - As needed

Ingredients for the gravy

Onion, sliced - 1 & 1/2 cup

Cashews - 8

Ginger garlic paste - 1 tsp

Curd - 1/2 cup

Garam masala - 1/2 tsp

Red chilli powder - 1 tsp

Salt - As needed

Oil - 2 tblsp

Coriander leaves - 1 sprig


  1. Soften paneer cubes by immersing it in hot water for 10 minutes. Drain completely and then grind in a mixer to make crumble. In a bowl, mix paneer, pepper, chilli,salt and 2 tbsp maida.
  2. Paneer pasanda recipe step 1
  3. Make  small cutlets of your choice of shape. I made it a little oblong. Make a thick paste out of 2 tblsp maida and water and dip the cutlets in the maida. Then coat it with bread crumbs and arrange in a plate.In case you don’t have bread crumbs, you can grind the bread slices to get fresh crumbs. Heat a non stick pan with oil drizzled. Cook the cutlets and cook both sides(drizzle oil when you flip) to golden brown.
  4. Paneer pasanda recipe step 2
  5. For the gravy, fry ginger garlic paste, onion and cashew nuts until onions turn golden brown. Cool and grind to a smooth paste with a little bit of water.
  6. Paneer pasanda recipe step 3
  7. Heat pan with oil and fry the ground paste for 3-4 minutes in medium flame. Add garam masala and red chilli powder and fry until oil separates.
  8. Paneer pasanda recipe step 4
  9. Add well beaten curd and mix well. Cook until oil separates from the gravy. Add another 3/4 cup of water and bring to boil.
  10. Paneer pasanda recipe step 5
  11. Arrange the prepared cutlets in a bowl and pour the gravy over the cutlets. Garnish well with chopped coriander leaves.
  12. Paneer pasanda recipe step 6


  • Make sure the gravy is not too thick. The gravy should be hot when you pour over the cutlets.
  • You can make the cutlets until coating them in the bread crumbs- the before day and refrigerate and make cutlets the next day along with gravy to make it easier.
  • You can also deep fry the cutlets.
  • Beat curd until smooth or the gravy will curdle.

You can enjoy this exotic side dish served with any mild pulavs or roti / naans.

Thursday, March 1, 2012

South Indian filter coffee | How to make degree coffee

Filter coffee - step by step
Making a filter coffee may sound easy to many but, not any one can make a good coffee. And if any one of your family member is a coffee lover, then you have to make a perfect coffee every morning to make their day brisk… Before marriage my mom makes coffee only for my grand parents and herself. My father having seen my grandparents addicted to coffee, never allowed us to drink coffee anytime. So both me and my brother are not used to drink coffee/tea. I have also seen many coffee drinkers, who miss to take coffee at their usual time, develop headache.

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