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Tuesday, September 30, 2008

Perfect Bread

I have been making bread for quite sometime now, but this time I was able to make the perfect bread. Although the bread came out well everytime it was made earlier, it needed special attention. A lotta kneading, kneading and kneading, then they will have to be place in the right temperature once raised, knead again so we get the bakery texture, raise and color.

Bread making was a little tedious (cause the expectation was a little high to perfect it to the bakery grade bread). This time the bread came out really well, perfect color, perfect texture and ofcourse the raise. To be honest I never thought I will ever be able to make such nice bread. It tastes awesome and worked out perfect for French Toast.

Knife did run through the loaf so easily and see the whole loaf was sliced up and baged in a ziploc in just few secs. I thought it made me a favour though ;) The secret behind the perfect bread was the mixing machine it saved me all the work of kneading, kneading and kneading thus making work easy and simple, it did raise well and full then fresh bread was all ready for breakfast. I used sunbeam for mixing and making this wonderful bread.

I used just one cup of bread flour to make this, I know what will be the next question how big is my one cup ;) to say in otherwords the approximate amount of flour that I used was 180 gms. The approximation is close there would have been a + or - 3 gms thats it.

Saturday, September 27, 2008

Methi Roti

Methi Rotis are my brothers favorites, I love to cook these for him. Everytime I used to go home either from Chennai or from Sathy he asks me to make them for him. He likes to include leafy vegetables in his diet diet ;)


Methi Leaves/ Fenugreek Leaves - 1/2 cup
Whole Wheat Flour - 1 1/2 cups
Chilli Pwd - 1/2 tsp
Pepper - 1/4 tsp
Salt to taste


1. Wash and pick the Methi Leaves and pat them dry, chop them if desired.
2. Mix all the ingredients including the Methi Leaves.
3. Roll the dough into small balls and press the balls using a rolling pins.
4. Toss them on a hot tava until each side is cooked dab the rotis with Butter.

Serve with: Curry

Thursday, September 25, 2008


I dont like Shankarpala just for 2 reasons, one being that its made in Oil and the other that it has All Purpose Flour. But my better half does like this very much, after a long times request I made up my mind to do this. Shankarpala can be stored in airtight cointainers for nearly 2 weeks. It definitely makes a great snack.

1. Sift 1 cup of All Pupose Flour with a pinch of Salt in a large mixing bowl and set it aside.

2. Warm a sause pan and add 1/4 cup of Water and add 1/2 cup Sugar and 1 tbsp Ghee and mix well till Sugar dissolves.
3. Now pour the Sugar solution to the Flour little at a time and make a nice dough, divide it into 2 balls and roll them using a rolling pin.
4. Heat Oil in a large Kadai and cut the dough into diamonds or squares or triangles and loosen them.
5. Now deep fry the pieces in oil until the color changes, always keep the heat on medium.
6. Remove from heat and use a kitchen tissue to drain the excess Oil.
7. Store it in an airtight container or Ziploc bag.

Wednesday, September 24, 2008

Egg Curry from Srilekha's Post

I tried the Egg Curry from Srilekha's post. I am really glad I did try that recipe, I usually break the Egg into the gravy and let it cook. I have never tried boiling the Egg and using in the curry. Thanks Srilekha.

Dhal stuffed Paratha

I used to think that Wheat has less Carbs, but lately I found that was not true. So I wanted to make Paratha rich in protein thats how these parathas came to mind. Alrite now the Parathas look very normal but tastes differs.


Wheat Flour - 2 cups
Buttermilk - 1/2 cup
Salt to taste
Butter Stick

For Dhal mixture:

Masoor Dhal -3/4 cup
Garam Masala - 1/2 tsp
Coriander Pwd - 1/2 tsp
Chilli Pwd - 1/4 tsp
Lemon Juice - 1 tbsp
Salt to taste


1. Wash the Dhal and boil it with Water, when the Dhal is partially cooked add Garam Masala, Coriander Powder, Chilli Pwd and mix well.
2. Try to keep the Dhal thick itself not making it fluidy, now add Salt and Lemon Juice and mix well.
3. In the mean time mix Wheat Flour, Salt and Buttermilk and make a dough and roll them into large balls.
4. When the Dhal is cooked well and all the liquid is evaporated make small balls.
5. Now press the dough and place the Dhal in it and roll them using a rolling pin and toss them on a hot tawa. When the Parathas get brown spots remove them from flame and swab it with the butter stick.

Alternately, mix the Dhal mixture with the Wheat dough add more Wheat flour to make a hard dough.

Serve with: Curry

Tuesday, September 23, 2008

Baigan Curry

I am not a Baigan person, I try to avoid using it while I cook. Recently I happened to go to an Indian Restaurant in NYC and I was forced to try Baigan there, I somehow like the taste. So last week when I was at the Indian Store I picken up Baigan there but dint have the courage to cook but then I made up my mind to give it a go.


Baigan/Brinjal - 5 nos.
Onion - 1 large
Green Chillies - a few
Curry Leaves - a stalk
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/2 tsp
Salt to taste
Tamarind - medium gooseberry size mixed in water
Cooking Oil - 7-8 tbsps
Coconut milk - 1/2 cup

To Dry Fry:

Poppy Seeds - 1 tsp
Sesame Seeds (White) - 1 tbsp
Cumin Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Peanuts - 10-15 gms


1. Dry fry all the seeds separately and skin the Peanuts after roasting.
2. Chop the Onion and fry with a tbsp of Cooking Oil and let it cool.
3. In a mixer put Coconut pieces and Water and grind it well strain the Coconut remains and save the Coconut Milk.
4. Now paste the Onions and all the roasted seeds, add the Coconut Milk to it to make a fine paste.
5. Meanwhile in the same pan add few tbsps of Oil and fry the diced Baigans till goldenbrown remove from flames.
6. In the same pan add chopped Green Chillies and Curry leaves once they splutter add the Onion paste and the remaining Coconut Milk if any and mix well.
7. Add Red Chilli Pwd, Turmeric Pwd and Salt, mix them well until they blend with the paste.
8. Once they start boiling add the Tamarind Water and the Baigans and mix well and let it cook for 5 mins.
9. Garnish with Coriander Leaves and remove from flames.

Serve with: Rice or Dosa

Sunday, September 21, 2008

Garlic Shrimp

Shrimps are easy to cook and they taste delicious. Shrimps need less time to cook, with limited spices they come out amazing.


Frozen Shrimps - 1 1/2 cups
Butter - 2 tbsps
Garlic - 7 nos. finely chopped
Dried/fresh Parsley - 2 tbsps or substitute with Coriander Leaves
Red Chilli Falkes - 1 tbsp (or Whole Red Chillies crushed)
Lemon Juice - 2 tbsps
Sugar 1/2 tsp
Salt to taste


1. Wash the Shrimps leave the tails, if they are not pre-cleaned remove the liver and wash thoroughly.
2. Heat Butter in a pan and add Garlic and let it cook on medium flames when the raw smell disappears add Parsley, Red Chilli Flakes and Salt.
3. Now put in the washed Shrimps and mix well add Sugar and check for Salt.
4. In about 7-8 mins the Shrimps will be cooked now pour the Lemon Juice and stir well remove from flames.

Serve with: Toasted Bread


We always think that it involves a great deal of work to make pancakes at home, so we get the ready made mix. I love Aunt Jemima pancake mix, its wonderful and they come out good compared to Bisquick mix. Now there are ready to use mix or shake and pour mix available in the stores and convenient pancake dispensers available too. There are 2 reasons why I prefer making pancake mix by myself, one the amount of sodium and other preservatives can be reduced by mixing our own and the second the cost which is not a big effect.


All Purpose Flour - 1 cup
Baking Pwd - 1/2 tsp
Salt - 1/4 tsp
Sugar - 2 tbsps
Egg - 1 no. whisked
Buttermilk - 1/4 cup
Water - 1/2 cup
Butter - 1 tbsp


1. Add all the ingredients in the same order and mix thoroughly well to a smooth soft dough without any lumps to dosa flour consistency.
2. Heat a pan and pour the mixture and let it cook for a coupla mins. Toss the pancake and let it cook.
3. Serve with Maple Syrup or Honey and a dice of Butter.


I can only think of my sister Shubhashini when I make Naan, she is very quick and fast in learning things she is really amazing... I love the determination in her... She used to have a pan to make Naan. I love the way she makes Naan, this is definitely borrowed from her... She make the dough, rolls them and puts them on the Pan when one side is cooked she reverses the pan and holds the uncooked side of the Naan exposing to the Flames. Unfortunately mine is an electric coil so I had to toss it over for the other side to cook. I also use this as a Pizza base. Okay here is my version-

1. In a bowl add a tbsp of Yeast and a tbsp of Sugar, warm some Milk/Water and mix along with the Yeast mixture and stir well and let it raise.

2. In another large bowl mix All Purpose Flour, Salt and a pinch of Baking Powder.

3. Now add Yogurt and the raised Yeast mixture and make a dough.
4. Wet a Kitchen Tissue and cover the dough and let it raise for 15-20 mins.
5. Roll the dough into small balls and use a rolling pin to roll the dough.
6. Heat a pan and toss the Naan over it until it raises.

Serve with: Chicken Gravy or Vegetable Gravy.

Saturday, September 20, 2008

Paneer Bhurji

Paneer Bhurji is a very simple and a tasty dish. Doesnt requires much many ingredients, hope Yehiya finds all the ingredients. Happy cooking.

1. Heat a pan, when hot add Cooking Oil, 1/4 tbsp Cumin Seeds, Cinnamon, 2 Cloves, a few Cardamom, 1 Green Chilli chopped.

2. Add 1 medium Onion chopped, an inch of Ginger finely chopped, 4 cloves of Garlic finely chopped and few Curry Leaves when raw smell disappears add Red Chilli Powder and Salt.

3. Now add the diced medium sized Tomatoes, turn the flames to medium until Tomatoes are tender and well cooked.

4. Now add the sliced Peppers and mix thoroughly, they will become tender in a few minutes.

5. Add a can of Corn, cover and cook for 3-4 min's.

6. Add the grated Paneer, mix well and remove from flames. Garnish with chopped Corainder Leaves.

Peppers, Paneer and Corn Kernels make the dish a little sweet so ppl who like to have a hot dish add sufficient Red Chilli Powder and Green Chillies.

Serve with: Roti or Bread

Friday, September 19, 2008

Sago Vada

Sago is an interesting ingredient, but when its boiled they make a sticky gum and working with that sometimes makes us loose our patience. Sago Vada can be stored for upto a weeks time and used for lunch with Rasam.

1. Boil 1 cup of Sago with Water until tender takes about 5 mins.

2. Wash and boil 2 medium Potatoes, skin them and grate/smash them.

3. Add Salt, Red Chilli Powder, Turmeric Powder, Cumin Seeds and finely chopped Curry Leaves.
4. Heat Oil in a large deep Kadai and made small balls and press them, deep fry a few at a time. Too many will become clumsy and spoil the shape.
5. Drain the Oil and place them on Kitchen Tissue so they absord the remaining Oil.

Serve With: Mint Chutney or with Rasam and Rice

Thursday, September 18, 2008

Mooli Paratha

I had tough time finding nice tender & slim Mooli's... The Indian Stores close by sold big mature ones which I wasnt happy about... Had to wait all this time to make them, sorry for making you guys wait...


Wheat Flour 1 1/2 cups
Gram Flour 1/2 cup
Mooli - 1 cup grated (Raddish)
Mooli Leaves - 1/3 cup finely chopped
Red Chilli Pwd - 1/2 tbsp
Turmeric Pwd - 1/4 tbsp
Cumin Seeds - 1/2 tbsp
Cooking 4 tbsps
Asafoetida a pinch
Salt to taste
Curd a few tbsps
Butter small amount


1. Grate the Raddish/Mooli and mix with Salt and set aside for a while.
2. Add all the ingredients except Cooking Oil and Curd.
3. Mix well and make a hard dough, if the dough could not be rolled add Oil and Curd if required.
4. Set aside for 15-20 mins and make small balls, using a rolling pin roll the dough.
5. Toast them on a thava toss them on the back repeat it until its cooked apply Butter after removing from the thava.

Serve with: Chicken Curry or Peas Curry

Tuesday, September 16, 2008

Ven Pongal


Raw Rice - 2 cups
Moong Dhal - 1 1/2 cups
Cumin Seeds- 1 1/2 tbsp
Pepper Corns - 1 tbsp
Ghee - 3 tbsps
Sesame Oil - 2 tbsps
Salt to taste
Water - 7 1/2 cups
Cashewnuts as required


1. Wash and soak Moong Dhal and Rice separately for 20 mins.
2. In a pressure cooker heat Sesame Oil and Ghee, when hot throw in the Pepper Corns and Cumin Seeds.
3. When the Cumin Seeds pop add the Cashewnuts and fry until brown. Then drain Water from Moong Dhal and add to the Ghee and reduce the flame.
4. Add the Rice and pour Water, adjust Salt cook for 5 mins.
5. Close the lid and cook until 6-7 whistles.
6. Once the pressure release open the lid and mix well.

Serve With: Chutney and Sambar

Tri Colored Sandwich

1. Shred Cheese and divide it into 3 portions.
2. To one portion add Orange food color, to another add Green food color and keep a portion as it is.
3. Toast 2 Bread slices cut them across, sprinkle the Orange Colored Cheese between 2 slices.

4. White between the 3rd slice and the other 2 slices.

5. Sprinkle Green colored Cheese in the last slice and microwave the Bread slices for 30 sec's

Alternate Method: For sweet lovers, use shredded Cheese and Coconut sprinkle Sugar and do the same as above. Kids love this and it works out with them.

Monday, September 15, 2008

Peas Curry

1. Heat Oil in a pan, Asafoetida Powder and Cumin Seeds let it splutter.
2. Add finely chopped Garlic, Ginger and Green chillies.
3. Once the smell disappears add finely chopped Onions. Chop Coriander Leaves and crush Lemon and set aside.
4. Now add all the Masalas (Turmeric Powder, Chilli Powder, cracked Pepper, Cumin Pwd, Coriander Pwd, Salt) and mix well.
5. Mix boiled Peas or fresh peeled Peas into the masala and add Water let it cook for 5-10 mins.
6. Beat Yogurt with lil Water add pour it into the skillet and keep the flames medium.
7. Garnish with chopped Coriander and add 1/2 tbsp of Lemon Juice.

Serve With: Pulav or Roti

Friday, September 12, 2008

Carrot Cake

Carrot is rich in carotene, I thought of a cake that has less calories and healthy too. So I substituted All Pupose Flour with Wheat Flour. Check this out with less quantity and if you like it go a head else substitute with All Purpose Flour.

1. In a large bowl extract 2 Egg Whites and beat well with a pinch of Salt.
2. No add 2 tbsps of Honey and 1/2 cup Shredded Carrot (I used the Carrot remains from the juice).
3. Mix the 1 Cup Wheat Flour and 1/8 tsp of Baking Powder add a little Orange Juice and 1 tbsp of Cooking Oil to bring the consistency.

4. Grease a tin and pour the dough and bake it at 450 degree for 15-20 mins.
5. Top it with Cream or nuts.

Do not expect this cake to be very tasty and fluffy like a Chocolate Cake, since Wheat Flour is added its taste is limited.

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