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Sunday, March 20, 2016

Tomato kaju idli

Make 6 idlis


1 cup           :    Suji (rawa).
1 1/2 Tbsp   :   oil.
1 cup           :     curd.
1/2 cup        :    water.
1/2 Tsp        :  Soda-bicarb
3/4 Tsp        :    salt.

Other ingredients

1 Tomato         : cut into 8 slices.
4-5 cashews     : Split into halves
8-10                  :  Curry leaves.


1. In a dish put 11/2 tbsp oil. Microwave for 1 minute.
2. Add Suji. Mix well. Microwave uncovered for 2 minutes.
3. Add salt. Mix well. Allow to cool.
4. Add curd and water. Mix till smooth.
5. Add soda bicarb. Mix very well till smooth. Keep aside for 10 minutes.
6. Grease  Plastic idli bowls. Arrange a slice of tomato, a split cashew half and a curry leaf at the bottom.
7. Pour 3-4 tbsp mixture  into each  bowl.
8. Arrange the bowls in the microwave  uncovered for 31/2 minutes.
9. Let them stand for 5 minutes. Serve hot with Sambha and chutney.

Tuesday, December 29, 2015

American chopsuey

100 gm. Noodles.
½ cup  Onion(chopped).
¼ cup Carrot(chopped).
¼ cup Bell pepper.
¼ tsp. Black Pepper.
1 tsp. Ginger(paste).
¼ tsp. Red Chili Powder.
4 tbsps. Tomato Sauce.
1 tbsp. Soy Sauce.
½ tbsp. Chili Sauce (green).
Salt to taste
1 tbsp. Sugar.
1 tsp. Vinegar.
1½ tbsps. Corn Flour.

Method of preparations
For the chopsuey sauce :
1. Heat 4 tbsp. of oil in pan and add ginger paste,  onions, carrot, bell peppers, chilli powder and salt.
2. Stir fry this over high heat for a  couple of minutes.
3. Add tomato sauce, chilli sauce, sugar, vinegar and salt to taste. Bring to a boil.
4. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.
5. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :
1. Boil water, add noodles and salt.
2. Cook uncovered for 5  minutes till the noodles are soft and firm but not mushy.
3. Drain and wash with cold water. Add a little bit of oil to keep the noodles from sticking.
4. Heat plenty of oil in a deep frying pan to fry drained noodles.
5. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in towel.
To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.
 Serve immediately.

Tuesday, June 30, 2015

Chocolate ice cream

200g      :       Dark chocolate.
  6          :              Egg yolks.
100g      :         Caster sugar.
500g      :         Whole milk.
50g        :      Double cream.
40g        :       Cocoa powder.
 70g       :       Sugar.

  • Place chocolate in a large bowl. 
  • Set bowl over a saucepan to be cooked gently.
  •  Stir chocolate until melted. Set aside.
  • Beat the yolks and sugar together until light and  thick enough to leave a trail when the whisk is lifted.
  • Mix together the milk, cream and and cocoa powder in a saucepan over medium heat until mixture begins to boil.
  • Pour it over the egg yolk mixture in a thin stream while constantly whisking the yolks.
  • Return the mixture to the pan and cook on a gently heat.
  •  Constantly stir with  spatula and leaving the sides and bottom unsticken. 
  • Cook until the mixture has thickened and coats the back of a spoon.
  • Place in a utensil consisting of a  wire or plastic mesh held in a frame over the bowl of chocolate and pour the custard over the chocolate.
  •  Let it rest for a few minutes, then with a whisk mix everything together.
  • In heavy bottomed pan add the 70g of sugar and cook until the sugar is a dark caramel.
  •  But see it do not burnt and smoking.
  •  Pour this into ice cream shaped vessels.
  • Pass the ice cream mixture through utensil consisting of a wire or plastic mesh held in a frame.
  • Refrigerate for two days before churning in an ice cream maker.
  •  Once churned transfer to a container and freeze for 3-4 days before eating.

Friday, November 14, 2014

Pyaj chutney

For Chutney

Green Mango                               :     1  Peeled and Chopped 
 Small Onion                                  :     1    chopped.
 Green Chili,                                   :     1    chopped.
Green Coriander                          :   few  &  chopped.
 Cumin Powder                             :   1/2 Tsp.
 Roasted Pomegranate Seeds   :   1/2 Tsp.
Coriander Powder                       :   1 Tsp.
Salt                                                    :   According to taste.
 Black Pepper Powder                :     1/2 Tsp.
 Chat Masala                                  :   1/2 Tsp.
 Tamarind Pulp                             :   2 Tbsp.


  • In a blender combine all ingredients together and blend it till to fine paste.
  • Add add little water , if needed.
  • Store in fridge for future use.

Thursday, November 13, 2014

Eggless mango cake

  • Maida                   :        1 cup.
  • Mango                  :         1.
  •  milk                      :    1/2  cup.
  • Powdered sugar     :   1/2 Tbsp.
  • Milk                       :    4 Tbsp.
  • Butter                     :  1/3 cup.
  • Cashew nuts           :    2 Tbsp.(cut into small pieces)
  • Raisins                    :    2 Tbsp.
  • Baking powder        :   1 Tsp.
  • Baking soda             : 1/4 Tsp.

  • Add baking soda and baking powder in maida and mix well.
  • Add butter, mango pulp and  milk in a separate bowl and  add powdered sugar. Add Cashews and  raisins.
  • Preheat oven at 180 degree centigrade.
  • In the container Greece it with butter.
  • Place a butter paper in the container at the bottom and also grease the paper with some butter.
  •  Add  maida and baking powder in condensed milk and mango pulp.
  •  Mix the batter so that there is no lumps and  also add milk, cashews and raisins in the batter.
  • Pour the batter in the container.
  •  Oven is set for baking, place the container in oven and set the timings for 25 minutes on 180 degree centigrade.
  •  Check after 25 minutes. Check the cake it should turned brown from the top.
  • Place in the oven and bake for 10 min more .
  • Now check the cake by taking out of the oven and putting the fork in it when cake doesn't get stick to knife it is prepared.
  • Now take the cake out of the container first by putting in the fridge and let it cool for some time.
  •  Remove the butter paper and cut the cake into pieces as required.

Monday, November 10, 2014

Eggless mayonnaise sauce


  Maida    (all purpose flour)      :      2 Tbsp.
  Milk                                                :     1  cup.
 Butter                                             :      1 1/2 Tbsp.
 Salt                                                  :        1 Tsp.
 Sugar                                              :        1 Tsp.
 Vinegar                                          :       3 Tbsp.
 Black Pepper Powder                :     1/4 Tsp.
 Mustard Powder                         :        1/2

 1. In a pan take butter and cook in medium heat add maida  and sauté it till it turn light brown.
2. Add to it salt and mix well after 10 minute add milk.
3. Allow it to boil when the sauce become thick.
4. Add sugar, black pepper, mustard powder and vinegar and mix well.
5. Thick creamy mayonnaise sauce is prepared.
6. Keep in fridge when it cools this sauce is used in making sandwiches, burger.

Macaroni with cheeze


  1. Macaroni          : 1 Cup boiled.
  2. Butter              :  1 Tbsp.
  3. Warm Milk      : 1 Tbsp.
  4. Paprika             : 1/2 Tsp.
  5. Ceyyene pepper: 1/4 Tsp.
  6. Chedder cheese : 2 Cups.
  7. Salt according to taste
1. Melt the butter in a pan over medium heat, when it stops bubbling.
2.Slowly mix in the warmed milk.   
3.Keep stirring, bring to boil.
4. When it is thick, Mix in 1/2 of the cheese and the paprika and cayenne with salt  . Remove from heat.
5.  Lightly grease a casserole dish with oil.
6 .  Pour in 1/2 the macaroni, pour on 1/2 the sauce, sprinkle with the remaining cheese.  
7. Bake at 350 for 17 minutes  keep checking,  until the top is browned.