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Friday, October 24, 2008


Happy Diwali to You. Diwali is a festival of lights and fireworks. For those who are away from home or staying alone, there is always next time to spend with our families each time is unique though. So this time I wanted to make one of my Mom's speciality yup Rasmalai... Everytime I see a post of Rasmalai I used to call my Mom to tell her that I miss her Malai's, this time she suggested that I make it. So did I try it and ofcourse it came out well.


For the Malai

Milk - 1/2 gallon
Vinegar - 1/4 cup
Sugar - 1 1/2 cups

For the Ras

Milk - 1/2 gallon or Heavy Cream
Sugar - 1 1/2 cups
Cardamom Pwd - 1 tsp
Saffrons - few strands
Pista - 1/4 cup chopped
Almonds - 1/4 cup chopped


1. Heat Milk in a saucepan and keep stirring continuously not allowing a thin film to form at the bottom of the pan.
2. When Milk comes to a boil add the Vinegar remove from flames and set aside for the Milk to curdle and form soft Cheese.
3. Now strain the Cheese using a Muslin cloth and knead the cheese (still in the muslin cloth) for it to loose the water over another cloth. Take care not to strain too much, else the Malai balls will break down.
4. Make small marble sized balls and press them on the top to form a circle or you can make it into any desired shape. Do not press the Malai's too much they will not absord the sugar water and they tend to become hard.
5. Boil Water and Sugar in a large pan, when Water boils add the Malais one by one and let it cook and absorb the Water. The Malai will expand in size so use a bigger pan or bowl. Remove from Water and set it aside.
6. Boil Milk or heavy cream in another saucepan, stirring continuously until the Milk condenses.
7. Add Sugar, Saffrons and Cardamom Pwd and keep stirring it well enough until the Milk looses its liquid form, add in the chopped nuts.
8. When the Milk cools down drop in the Malais and refridgerate and serve them cool.

Diwali time and its not enough to make just sweets and let go I would like to share the Hard Working Food Blogger Award passed on to me by Ramya to my foodie friends
Valarmathi, Anudivya, Liz, Hetal, Daily Meals, Alexa, Chou, Divya, Pavani, Suma

Monday, October 20, 2008

Quick Teriyaki Chicken

I am a die-hard fan of Teriyaki Chicken, I know no one can ever beat their (Chinese) taste and texture. I sometimes crave to have them and its always impossible to go to Chinese Rest, in my words Panda Express. So a quick do of Teriyaki at home sounds interesting though, at the same time its not very time consuming. Here goes my version, I promise you 2 things one its quick and two, the taste is good.


Chicken - 1 lb washed and cut into pieces
Tamarind - Lemon Size
Gingely Oil - 1 tbsp


Gingely Oil - 2 tbsps
Ginger - 1 inch minced
Garlic - few cloves minced
Brown Sugar - 1 tbsp
Molasses - 1 tbsp
Soy Sauce - 1 tsp
Salt to taste
Chilli Flakes


White Sesame Seeds - 1 tbsp
Shallots few chopped


1. Wash and cut Chicken into desired size. Extract Tamarind pulp, mixing it with Water.
2. Mix all the ingredients for the sauce and mix thoroughly well.
3. Heat a pan add Oil and drop the Chicken pieces when the color changes to white or when they are cooked partially add the sauce.
4. Mix thoroughly well and let the Chicken blend and cook for 5-10 mins add Tamarind pulp and cook until the sauce reduces, remove from heat.
5. Garnish with Sesame Seeds and Shallots and serve hot.

Serve With: Pulav or Noodles or as starters

Wednesday, October 15, 2008

Aloo Paratha

Everybody loves Aloo and definitely we would have tried this at home one day or the other. Just a lil variation, I used cheese, I always find ways of using Cheese :)


For the Filling:

Potatoes - 2 medium
Onion - 1 small minced
White Pepper Powder - 1/2 tsp
Chilli Powder - 1/2 tsp
Cumin Powder - 1/2 tbsp
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp
Salt to taste
Oil - 2 tbsps

For the Parathas:

Whole Wheat Flour - 2 cups
Buttermilk - 1 cup
Salt to taste
Flax Seeds - 1 1/2 tbsps


Cheese grated and crumbled
Garam Masala


1. Wash, peel and boil Potatoes and mash them.
2. Heat Oil in a pan add Cumin Seeds when they splutter add minced Onion and cook until they turn golden.
3. Sprinkle Salt, Turmeric Pwd, Chilli Pwd, Pepper, Cumin Pwd and Turmeric Pwd mix well.
4. Add the mashed Potatoes and cook for a coupla mins and remove from flames and let it cool.
5. In the mean time Mix all the ingredients for the Parathas and roll them into balls larger than golf balls.
6. Now separate the Potato mixture and make a ball put some crumbled Cheese and place them within the Paratha balls and roll them using a rolling pin.
7. Toss the Parathas on a Tava by spraying Oil and cook both the sides.
8. Serve by sprinkling Garam Masala on them and grated Cheese.

Serve With: Curry

Tuesday, October 14, 2008

Malai Kofta

I mostly avoid dishes with lotsa Carbs, guess what with a 10 lb bag of Potatoes in the pantry I am left with no choice than to indulge into cooking with lotsa and lotsa of carbs :)... I know its a pain in the neck with just 2 ppl at home and all these dishes, I guess by the end of this Potato Saga my BMI would shot high... Anyways all that apart with one Potato lover backing the idea of a Potato week :) I love Malai Kofta's the first time I made them it was all a mess, the second time I progressed and the dish came out fantastic... I make them a little different, the ingredients are all the same, but a little easy way in making them is all I did... I used to Microwave the koftas to avoid deep frying, if microwaved they need to be cooked on the reverse side too, most importantly they cannot be man handled, so I deep fried this time...


For the Kofta's:

Potatoes - 3 nos. Medium sized
Carrot - 1 large
Peas - 1 cup
Cabbage - 1/2 cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Bread Crumbs - 2 tbsps
Cashewnuts - few
Salt to taste
Cilantro a few stalks
Oil for frying
Plain Flour - 2 tbsps
Paneer/Cottage Cheese

For the Curry:

Onion - 1 Medium minced
Tomatoes - 2 Medium
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Ginger - Garlic Paste - 2 tbsps
Oil - 2 tbsps
Butter - 1 tbsp
Malai/Cream/Whole Milk - 1/2 cup
Cilantro few stalks

For Garnishing:

Garam Masala - 1 tbsp
Cumin Powder - 1/2 tbsp
Cashewnuts a few


1. Wash, peel and dice the Potatoes and boil them with Water and Salt. Once tender mash them.
2. Soak the Cashews in hot Water, I soak them cause the kofta's will be tender and the nuts when soaked becomes tender rather than crispy.
3. In a bowl grate Carrot, add Peas and chopped Cabbage mix with Water and microwave for 4-5 mins or until they become tender. When cool squeeze the water out of the Vegetables and reserve the Water for the Curry.
4. Mix the Vegetables, soaked nuts, Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder and Cumin Seeds, finely chopped Cilantro. Add Bread Crumbs based on the dryness of the Vegetables, try to make small golf-sized balls if they fall apart add more Bread Crumbs and roll them into balls.
5. Cut the Paneer/Cottage Cheese into small pieces and center them within the balls and roll them (I like soft cheesy and elastic centers, you can grate them and add the Paneer with the veggie).
6. Roll the koftas into Plain Flour and dust the excess flour, mean while heat Oil. When Oil is hot deep fry the koftas until they turn brown. Remove and strain on kitchen towel.

7. In a pan heat Oil and add Butter, Cumin Seeds and let them Splutter. Add minced Onion and mix well.
8. In a bowl add Water and place the Tomatoes and microwave them for 2 mins, they cook and become tender. Remove the skins and mash with a spoon.
9. Add Ginger-Garlic Paste when smell disappears add the Masala's and stir well, then pour the Tomato paste and the reserved water from Kofta's, in just 2 mins they will cook and give out the aroma.
10. Mix in Cream/ Whole Milk and stir well add choppped Cilantro.
11. In a bowl arrange the Kofta's and sprinkle Garam Masala and Cumin Powder over them and then pour the Curry and Garnish with Cashews and grated Cheese.

Serve With: Roti or Pulav

Friday, October 10, 2008

Bengali Fish Curry and Fish Fry


To Fry

Fish - 2 lbs
Chilli Powder - 2 tbsps
Turmeric Powder - 1/2 tbsp
Garlic Crushed - 4 cloves
Lime Juice - 4 tbsp
Salt to taste
Cooking Oil

To Paste:

Tomatoes - 2 nos.
Green Chillies - 4 nos.
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger Roots - about an inch
Yogurt - 2 tbsps

For Curry

Cooking Oil
Cumin Seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Onion Seeds - 1/4 tsp
Salt to taste


Curry Leaves a few
Cilantro a few


1. Wash and cut the fish into desired slices and pat them dry with a kitchen towel.
2. Mix Chilli Powder, Turmeric Powder, Garlic, Salt and Lime Juice and marinate for a couple of hours.
3. In a tawa heat little Oil and fry the Fish either side or deep fry in a skillet.
4. When cooked remove and drain on paper towels.

5. Paste all the ingredients for the curry and mix Yogurt and set aside.
6. Heat a skillet and add the remaining Oil after frying the Fish this give more flavor to the dish.
7. Add all the Seeds and let it splatter, mix in the Paste and stir well adding sufficient Salt and Water.
8. When the curry starts thickening add the fried Fish and simmer for a few mins, garnish with Curry Leaves and Cilantro.

Serve With: Rice or Dosa

Wednesday, October 8, 2008

Coconut Diya and Lentils

Today is a special day for Goddess Saraswathi (Goddess of education), why only this day??? Anyways years back we (me and my brother) would long for Saraswathi Pooja, just because this is the only day when elders ask kids not to study yahoooooo... Holiday for Saraswathi!!! oh not really, but officially elders say not to study for a day... Above all there will be lotsa sweets and snacks awaiting us throughout the day, when we near dusk all kinds fear creep in about the next day studying, anyway thats part of life... I wanted to make a special sweet for a special occasion then came the thought of Coconut Diya.

My Diya may not be perfect enough, I dint take much time to craft it well I say... I lil secret I would share with you, I dint have milk powder, rather had Infant Formula which I substituted for Milk Powder ha ha ha...


Coconut Powder - 1 cup
Milk Powder - 3/4 cup
Water - 1 cup
Sugar - 2 tbsps
Cardamom Pod - 1

For Decoration:



1. In a bowl add Water and Milk Powder and mix well. Heat the mixture on low heat stirring frequently.
2. Add Sugar and mix well then add the Powdered Coconut. Grind the Cardamom Seeds and discard the pod and sprinkle over the mixture.
3. Cook until the mixture is thick enough to roll them into balls. Let it cool.
4. Roll them into small balls and make a nossel to resemble a Diya or cover a diya with a plastic sheet, place the ball and press to take the shape of the diya.
5. Decorate with Sprinkles and place a Pista for the light.


Lenthils are not never a difficult dish to make... Soak the Lenthils for a few hours they will take a lotta Water, after around 4 hours they will be bulged up. Boil Lenthils in Water and Salt in just 5 mins they will be cooked.

In a pan heat Oil once Oil is hot add Mustard Seeds and let it crackle, then goes Curry leaves and Red Chillies and a pinch of Salt. When Onion turns golden toss the boiled Lenthils and let it stand for a few mins and serve hot.

Tuesday, October 7, 2008

Blueberry Cookies

Everytime I pull out the bottle of Blueberry preserve I can only think of Vinoth (good friend of mine), he simply loves Blueberries. I cant forget the day we went Blueberry Doughnut Cake hunting at almost every Dunkin Doughnuts store in Boston. He is simply crazy about Blueberries, we were able to convince him to have pancakes (which he hates) by adding blueberries to the pancake dough.


All Purpose Flour - 1 cup
Rice Flour - 1 cup (roasted)
Butter - 100 gms
Sugar - 3/4 cup
Baking Powder - 1 tsp
Egg - 2 nos.
Vanilla Essence - a few drops.
Salt a pinch
Blueberry Preserve


1. Sift All Pupose Flour and Baking Powder and mix the Rice Flour and set aside.
2. Bring Butter to room temperature (do not melt it, let it cool down).
3. Beat Egg with Essence until nice and froathy.
4. Add Sugar one spoon at a time and mix well then add the beaten Egg little by little without forming lumps at anytime.
5. Now spoon the mixed Flour and mix continuously until all the flour is added. 6. Roll the dough into small balls and dig a small hole at the top and burry the Blueberry Preserve and slightly flatten it.
7. Bake the cookies in a microwave oven for 6-7 mins. While placing the cookies in the tray give sufficient space between them. If you have more than one set to bake the consecutive sets will take less time to bake.

Makes : 15-16 nos.


I have been tagged by Usha for the 7 facts of meme, and ofcourse everything has rules:

a) List the rules on the blog
b) Share 7 facts about you
c) Tag 7 other people at the end of the blog

Oh yeah am done with the first rule now ;)

This sounds simple and interesting right, yup meme I can talk about myself , who doesnt like to speak (I am not very modest he he). One little secret there are more than 7 facts oh God 7 is little but rules are rules, now about me....

1. I derive a lot of pleasure cooking for others (am little cautious not to eat them all and load on flesh on me), I always remember little things about others food desire and love cooking for them.

2. I am a little slow in making friends, but I do cling on to them for long - good or bad, long or short, happy or sad...

3. My little food craving secret - early morning egg and cheese toast, sweets made out of milk, butter and garlic combo and ofcourse wine (I am not a drunkard but like the taste of wine, so I sip once in a while, limit is limit though mmm)...

4. Am not a TV bug but obviously love to read books so call me book bug anything from romance to cooking even about c-section, I dont mind reading them... (Love to read myster, and relic hunting and watch too little choosy)

5. I love to dec my kitchen with Indian-ethinic wooden things, can say I am slowly progressing, definitely a tough job...

6. I dont like anyone taking charge of my kitchen, means I am the King and Queen of my kitchen, there is no place for a minister there :(

7. I am cleanliness geek, but never mind getting my hands messy doing crafts and gardening. I spend most of the time doing embroidery, painting, gardening and ofcourse shop shop and shop until I fall (love to retain a trendy wardrobe). Planning for a garden next summer hope it works out well.

Oh that was not an easy job, condensing everything into 7 was definitely not easy ;) I can strike off the second rule too now.

For the Third I am tagging my good old friend Valarmathi, and
Daily Meals,
Alexa, &

I would like to pass on an award (introduced new) "Tusk Fairy Snack Award" to Divya for her wonderful Dates Cookie.

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