Posted by sharada | Sunday, April 12, 2009 | | 27 comments »

As everybody knows Sev is a popular snack item in all indian homes.They are noodles made with chick pea flour and are deep fried.You use this as topping on chaat items,upma,poha or just have it as a plain snack item along with hot tea.So what's special in the Sev i made.I made a healthier version of this deep fried item.Yeah!! i Baked them.
Here goes the process of baking these deep fried snack item which are not only healthy but
turned out tasty as well.OK! you can't compare them with the deep fried ones but one can always compromise taste wise when one needs to eat healthy.I hope all of you guys agree...

Besan/Chickpea flour-->1 cup
Vegetable oil-->1tsp
Red chilli powder-->1 tsp
Lemon juice-->2 tsp
Tumeric powder-->1/4 tsp
Asafoetida/hing-->1/2 tsp
Salt-->to taste
Water-->as needed

1)Preheat oven @200 degree C for 10 mins.
2)Make a semi stiff dough by mixing all the ingredients with required amount of water.
3)Fill the dough into the sev press.Lightly grease the baking sheet and press thin strands of sev onto the baking sheet.
4)Bake them for about 7-8 mins @ 200 degree C or till they turn crisp & light brown.The timings varies depending on your individual oven wattage.
5)This is pressed in spirals as whole and once baked and cooled you can break them into smaller bits by just lightly pressing them with your fingers.
6)Once cooled store them in air-tight container.


  • Since i was running short of lemon -- i used vinegar in lieu of lemon juice .i did not find any difference.

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Posted by sharada | Wednesday, April 08, 2009 | | 19 comments »

At my parents place we have chole masala every other saturday for meals. And sometimes the chole is replaced by rajma.My mom prepares rajma with curds - she got this pahadi(hilly region) recipe from some cookery show on tv .I am not very fond of rajma 'coz i find it too bland for my palate.In what ever way i cook i am not able to infuse the masala into the rajma - the kidney beans always stand apart. One of my friend told me that it has to be cooked for nearly half a day so that the kidney beans absorbs the masala fully. Now i don't have that much of patience and i feel that it is a waste of energy !!( nowdays we all are aware of earth day - how we have to do our every bit to conserve energy for our future generations). So i am doing mine by not cooking the rajma for 12 hrs.
One more reason i cook rajma even though i am not fond of it is - i had tasted this heavenly rajma masala @ some restaurant in north & it was mind blowing( if i remember correctly the name of the restaurant was also "BLOOWING restaurant"). My tongue still lingers with that taste & i am cooking rajma with the hope that one day i can re create that heavenly taste in my kitchen lab. So the quest is still on .........

Now coming to this recipe the rajma curry is just straight forward nothing fancy but it's delicious.
Rajma/Kidney beans-->1 cup
Onion--> 2 medium size (chopped)
Tomato--> 2 & 1/2 medium size (chopped)
Garlic-->3 - 4 pods (chopped)
Ginger-->1 " (chopped)
Green chilli-->2 (chopped)
Red chilli powder-->as per taste
Tumeric powder-->1/4 tsp
Corainder powder/Dhania-->2 tsp
Amchoor powder-->pinch
Sugar-->1/2 tsp
Salt-->to taste
Jeera/Cumin-->1 tsp
Ghee-->1 tbsp
Eno fruit salt-->1/2 tsp
Kasoori methi/Dry methi powder-->1 tsp
Milk-->1 tbsp
Whole Garam masala-->(2 elaichi pods/cardamom pods , 3 dalchini/cloves , small piece of

1)Soak rajma/kidney beans overnight in warm water.Next day drain the water and add fresh water.To this add eno fruit salt and little bit of ordinary salt and pressure cook this for 6 whistles
and then lower the flame and allow it to simmer for another 20 mins.
2)Grind together chopped onions,chopped tomatoes,green chillies,garlic,ginger and whole garam masala(2 elaichi pods/cardamom pods , 3 dalchini/cloves , small piece of lavang/cinnamon).
3)Heat a Kadai/Vessel - pour ghee or butter into it.When the ghee is hot enough add Jeera/cumin seeds and Hing/asafoetida and allow it to splutter.
4)Now add the above ground masala and fry till the raw smell is gone and the ghee leaves the sides of the vessel.
5)Now add the dry powders(red chilli powder,tumeric powder,amchoor powder,corainder powder) and fry for few seconds.
6)Add the boiled rajma along with the water.Crush few rajma with the help of spoon/laddle.This gives the thickness to the curry.
7)Add sugar & salt and bring to a rolling boil.
8)Add kasuri methi(crushed with fingers) and milk .Then lower the flame & allow it to simmer for some time say about 7 mins.
9)Remove from gas stove - garnish with chopped corainder leaves and chopped onions & serve it hot with rice ( rajma-chawal) or rotis.

* You can add cream instead of milk to get that rich creamy taste.
* i was running short of corainder leaves so i omitted to garnish the curry but if you want a delicious curry - do garnish it with corainder leaves and chopped onions and squeeze lime juice on top..slurpp

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Posted by sharada | Sunday, April 05, 2009 | , | 18 comments »

Come APRIL i am reminded of 2 things - summer vacations & mangoes (the king of fruits) and of late an addition to this is my hubby's birthday which falls in the month of april.I am no longer in school so no more summer vacations but mangoes - they are always there!!I am a mango connoisseur. So my love for mangoes never never fades.

Even in terms of nutrition Mangoes has a lot of health benefits.It contains a stomach-soothing enzyme -so very good for your tummy. It also contains plenty of fiber, vitamins A and C, and potassium. One mango has about a hundred calories with no cholesterol and half of the necessary daily fiber.

I love to eat this fruit as it is but sometimes you need a change in the form you have them.

Now that happened to me - i felt like having Mango ice cream and the search started...

I googled a lot in search of some good mango ice cream recipes, and zeroed on to mango ice cream recipe of Spicy Chilly b'coz it was egg free and guilt free - i mean no cream used in the recipe . I followed the recipe with slight modification -

  • I pureed the pulp from mangoes instead of using the canned ones.
  • I did not add the fresh cream as the ice cream mix was already thick enough, and I did not find any ice formation.
  • Used milk powder.
I got to eat this eggless ice cream with less guilt as it was minus the whipping cream which most recipes call for.And i must say i relished it.Thank you Bharathy very much for this yummy recipe. This is a keeper for sure.
Mango puree-->1 cup
Water-->1 cup
Milk powder-->6 tbsp
Corn flour-->1 tbsp
Sugar-->3/4 cup
Milk-->1/3 cup

1)Mix the milk powder & water.See to it no lumps are formed.

2)Pour this into a heavy bottom pan & reduce the quantity till the whole mixture thickens i.e., reduce to a quater of the original quantity.
3)Dissolve the sugar and simmer for a few more minutes on low flame. The consistency should be like that of condensed milk.
4)Now in another container dissolve the cornflour with cold milk thorougly.See to it no lumps are formed.
5)Now add this cornflour milk mixture to the boiling -milk powder sugar mixture and keep stirring all the time to avoid lumps.
6)Simmer again till you reach a thicker consistency.Remove this from stove top & allow it to cool

7)Now mix in the mango puree to the cooled mixture and pulse this mixture using the blender.
8)Transfer this mixture to a container with lid & refrigerate it.
9)When it is half frozen -remove this mixture and whip it in the blender.Now pour back this mixture into the same container and re freeze it till it hardens.
10)Once done --Scoop them & ENJOY!!

This goes to Yasmeen's   Health Nut Challenge 6 - I Scream For Ice Cream! 

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PASTA in tomato garlic sauce.

Posted by sharada | Friday, April 03, 2009 | | 5 comments »

This dish needs no introduction.As every one is familiar that pasta is an italian cuisine.For me it is an ultimate comfort food - b'coz you need just few minutes to cook & serve.So here is my version of pasta.

Pasta-->1 cup
Tomato-->1 big (chopped)
Tomato Ketchup-->1 tbsp
Green bell pepper-->handful (chopped)
Garlic Pods-->3
Italian seasoning-->1 tsp
Olive oil-->2 tbsp
Black Pepper Powder-->to taste
Salt-->to taste
Parmesan Cheese-->to garnish (grated)
Olives-->to garnish
1)Cook pasta as per instruction "al dente" in boiling water with salt & olive oil.

2)Heat 1 & 1/2 tbsp olive oil over medium heat.To this add chopped garlic.Fry them till the raw smell is gone.

3)Add tomatoes & allow them to cook.

4)Now once the tomatoes are cooked -add Green bell pepper & fry for few seconds.The pepper should be crunchy & not fully cooked.

5)Now add black pepper powder,salt,seasoning & give it a thorough mix.

6)Now toss in the cooked & drained pasta and add tomato ketchup.

7)Remove from stove top and serve the pasta garnished with grated cheese & olives.
  • "Al dente" means that has been cooked so as to be firm but not hard. To check whether pasta is cooked " Al dente" just try cutting the cooked pasta with a spoon & it should easily cut into two.

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This is a traditional coastal karnataka recipe called phanasaachey dhonas(in konkani)but i would like to call them as cake as my mom referred to them as cake. My mom makes this kind of cake with the same recipe using bottle gourd/cucumber(it is called Taushaulli).She always served this as evening tea time snack. Remembering about this cake made me very nostalgic.Those childhood days...those carefree days....wish i could relive them......

Now, coming back to the dish- it is a healthy dish i must say because you just steam them. I have seen some people using just a tablespoon of sugar/jaggery & not making it overly sweet. Typically this cake is not overly sweet as the flavour of jackfruit or cucumber or bottle gourd should be stronger when tasted. But i love this with lots of jaggery or sugar added as i am sweet toothed & also the canned jackfruit which i used was not sweet enough.
The shelf life of this is it can be stored in the refrigerator for several days & tastes even more better with each passing day.So Enjoy!!

  • Ripe Jackfruit pods-->1 cup(roughly 8 pieces)
  • Rava/Semolina/sooji/cream of wheat-->1 cup
  • Grated Coconut-->1/2 to 1 cup
  • Jaggery/Sugar--> 1/2 to 3/4 cup
  • Cashews(chopped)-->7
  • Cardamoms(powdered)-->4
  • Salt-1/4 tsp
  • Ghee

1)Roast semolina in one teaspoons of ghee over moderate heat till a nice aroma emits. Keep stirring continuously, see to it that it does not burn & turn brown.

2)Grind the jackfruit pods along with grated coconut,cardamom into a paste.
3)Now combine together the ground paste with roasted semolina,jaggery, chopped cashews and salt.
4)Let this mixture rest for 15 minutes to 1/2 an hour.At this stage the semolina will expand and will absorb the water from the mixture.The consistency should be like idli batter.
5)Grease the cooker/steamer container and pour the mixture and steam this in the cooker/steamer for 10-20 minutes without the whistle/weight.
6)Allow it to cool.Now you should be able to cut it into rectangular pieces.
7)Serve this hot or cold with ghee/honey.


  • Here i made use of canned ripe jackfruit,traditionally we use fresh ripe jackfruit.
  • If you donot possess a cooker take a wide deep bottomed vessel,pour about an inch of water.Now keep a small vessel at the bottom submerged in the water and on top of this place the container with the semolina mixture.Now see to it that the water level should touch the base of the container with the mixture.Now close the wide deep bottomed vessel and steam cook the mixture for 10-20 minutes.
  • You can also prepare this using idli stand, by pouring the mixture into the mold and steaming like idlis so we can refer them as jackfruit idli's.

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Posted by sharada | Thursday, March 26, 2009 | , | 10 comments »

Wishing one & all Happy Ugadi & Happy Gudi Padawa

Some tit-bits about the festival:
Ugadi /Yugadi is the first day of the Hindu calendar (first day of the first month, Chaitra).
The ages starting from a major reference point are Golden age, Silver age, Copper age and Iron age and also known in Hindi as Satyuga or Krutha yuga, Treta yuga, Dwapar yuga and Kaliyuga. The very end of Iron age i.e. the Kaliyuga is refer to hell or "Naraka" or the age of ignorance, which our Puranas or even in Srimath Bhagavath Gita mentioned that the Kaliyuga is "the night of the Brahma, the creator of new world and the Satyuga is the Day of Brahma".It is believed that the creator of the Hindu pantheon Lord Brahma started creation on this day - Chaitra suddha padhyami or the Ugadi day. Also the great Indian Mathematician Bhaskaracharya's calculations proclaimed the Ugadi day from the sunrise on as the beginning of the new year, new month and new day.It is the beginning of hindu new year.
It also marks the arrival of spring. Spring is considered the first season of the year hence also heralding a new year and a new beginning.Yuga means Start & Aadi means Era. Therefore yugadi means "Start of a new era". It is believed that the Ugadi (Beginning of the yuga - Satyuga) will be the next age of the Eternal World Drama Cycle, i.e. after the Kaliyuga. The eternal world drama cycle repeats every 5000 years with 1250 years for each yuga as per the teachings of Prajapita Brahma kumaris Ishwariya Vishwa Vidyalaya. It is the wonderful and colourful festival, because after the Holi (the purification of the soul by imbibing Godly knowledge, inculcating the divine virtues by replacing the vices with virtues) the New age, New yuga, and New era will be start. So, it is the time to change ourselves or to purify ourselves by inculcating the divine virtues.

Ugadi is celebrated with festive fervor in Maharashtra,Sindh, Karnataka and Andhra Pradesh. While it is called Ugadi in A.P. and Karnataka,in Maharashtra it is known as Gudipadava".Sindhis, people from Sindhcelebrate the same day as their New Year day Cheti Chand.
Symbolically, it signifies thanks giving to celebrate bounteous crops as well as signaling the end of an old era and the beginning of a new era.
On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.
The day begins with ritual showers (oil bath) followed by prayers, and then the eating of a specific mixture of -
Neem Buds/Flowers for bitterness Raw Mango for tang Tamarind Juice for sourness Green Chilli/Pepper for heat Jaggery for sweetness Pinch of Salt for saltiness This mixture with all six tastes called "Ugadi Pachhadi" in Telugu and "Bevu-Bella" symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity - things that arein store for him/her in the coming year with gratitude.
Later, people traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year to come. This is the Panchanga Sravanam, an informal social function where an elderly and respected person refers to the new almanac pertaining to the coming year and makes a general benediction to all present.
In Andhra Pradesh, eatables such as "pulihora, bobbatlu" and preparations made with raw mango go well with the occasion. In Karnataka too, similar preparations are made but called "puliogure" and "holige".
In Maharastra It is customary to erect ‘Gudis’ on the first day (Padwa) of the Marathi New Year. 'Gudi' is a bamboo staff with a colored silk cloth and a garlanded goblet atop it, which symbolizes victory or achievement. Hence, this day is known as “Gudipadwa” in Maharashtra. The New Year is ushered in with the worship of the "Gudi" and the distribution of a specific "Prasad" comprising tender neem leaves, gram-pulse and jaggery. The symbolism of tastes is the same as what is described above.
Also in many Maharashtrian homes they celebrate the occasion by making Shrikhand Puri & Puran Poli.
So on this auspicious day people pray for their health, wealth and prosperity and success in business too. Ugadi is also the most auspicious time to start new ventures.
Courtesy:Various Sources
I wish that this new year bring in lots of happiness & joy to all.

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Posted by sharada | Monday, March 23, 2009 | , | 2 comments »

Sorry for posting the recipe bit late.Now coming down to the recipe - i would definitely say that baking cookies is much easier & faster than baking a cake.You just need to combine all the ingredients & voila !! your cookie is ready.It hardly takes 15 mins to bake them. Howz that??
This was my first attempt at baking cookies - i wanted to try baking these cookies but somehow i was not able to take up the challenge...& today b'coz of my blog i attempted to give it a try and i have to say i am more than satisfied with the results -- very good to eat & tasty.

And one more reason to bake these cuties( i just loved the cookies soooooooo much that i have to call them cuties) was that i had these wheatgerm lying in my pantry for quite a long time pleading for my attention!!
I adopted the recipe but made few changes to suit my requirement.

All Purpose flour/Maida-->3/4 cup

Butter-->3/8 cup

Oil-->3/8 cup

Sugar-->1 cup

Flaxseed powder-->1 tbsp

Warm water-->3 tbsp

Vanilla extract-->1 tsp

Baking powder-->1/2 tsp

Salt-->1/2 tsp

Cinnamon powder-->1/2 tsp

Wheat germ-->3 cups

Raisins-->for decoration

1) Preheat oven @ 180 degree C (@ 350 degree F) for 10 min's.

2) Mix warm water & flax seed powder and leave it to rest for 15 min's.

3) Take a bowl cream the butter and sugar until light & fluffy.

4)Now add the flax meal mixture ,vanilla extract & mix well.

5)Take another bowl sift together all purpose flour,baking powder ,salt,cinnamon powder.

6)Stir in the flour mixture to the creamed mixture and beat until well incorporated.

7)Now add in the wheat germ and stir it well.

5)Grease the cookie sheet with butter & spoon the batter on to the cookie sheet.I used one tbsp per cookie.Flatten them with wet hands.Place one raisin in the center of each cookie.

6)Bake them @ 180 degree C ( 350 degree F) for 15 min's.

7) Remove them from the oven & leave the cookies to cool down on the baking sheet itself before transfering them to an air tight container.


  • The whole mixture turns out into one sticky dough -- not to worry just spoon out the batter and flatten them with wet hands.
  • I have used wheat germ - the actual recipe calls for oatmeal.
  • You can add any type of nuts for that extra cruchiness.

Click here to read more....


Posted by sharada | Sunday, March 22, 2009 | | 9 comments »

This is an authentic karnataka(Indian state) breakfast dish.This goes by the name Ubbu rotti/Ukkarisida rotti/Uppi rotti .I would like to call this plain rice rotti made out of fresh rice flour.I had tasted this for the first time at my in-laws place as i have not seen my mom preparing this.My mil makes the best Ubbu rottti's i must say - fast & tasty - i can't forget the taste!! The texture of this rotti is very soft.Added to this they are gluten free, diabetic friendly, very nutritious & good diet food.

The usual method to do this is to take a thick bottomed vessel pour in plain water and add salt and oil and bring it to a rolling boil.Once the water starts boiling reduce the stove flame and put the rice flour in the middle of the vessel. Insert the laddle/spoon into the flour and close the lid and allow it to steam cook for 8 minutes.Now remove the vessel from stove top and mix the flour with the help of the laddle. Take this warm dough and knead well by adding dry rice flour if required to form into a nice chapati(wheat flour flat bread) like dough without lumps.Make into small balls and roll them.Cook these rotti's on hot griddle/tawa on both the sides.

Few people cook them on the hot griddle/tawa on one side & then shift these rotti's directly on to the flame( directly on fire) till it puffs like a balloon..

Now i find the above method tedious , so i have devised this below method for ease and i have been following this below method with success by getting soft delicious rotti's.

My method:-


Rice flour-->2 cups

Warm water-->2 & 1/2 to 3 cups

Oil/Ghee-->1 tsp

Salt-->to taste

1)Take warm water in a non-stick vessel.Add oil/ghee & salt & mix well.To this add the rice flour & mix.Now the consistency should be like a paste without any lumps.

2)Now keep this mixture on stove top & leave it to cook stirring at regular intervals.

3)Once it forms into one big mass(i.e., the laddle should stand up right in the dough when you are stirring the dough) remove it from stove top.

4)Leave it to rest for some time covered .Wet your hands with cold water & when the dough is still warm knead it till the dough surface is smooth enough to feel .Make small dumplings out of the dough.

5)Take a ball/dumpling and roll each ball into a flat bread with a rolling pin dusting the ball and the surface with dry rice flour so that the flat bread does not stick while rolling.

6)Now transfer the rotti onto the hot griddle/tawa. Allow it to fry for a minute & turn it to the other side and fry it for another minute.Again turn it over and with the help of a kitchen towel or napkin gently press the rotti on all sides.Now the rotti will puff like a balloon.Remove from the griddle/tawa on to a plate. It's optional to fry these rotti's smearing with oil/ghee.

7)Serve this hot with any spicy gravy of your choice.


  • You should knead the dough nicely when it is still warm before making balls.This ensures the rotti's donot break when you roll them.

  • The rice flour should not be old but fresh - chances are the rotti's made out of old rice flour breaks while rolling.

  • Roll the rotti's when the dough is still warm - if the dough goes cold it becomes dry and tends to break.

  • Always keep the dough covered with a wet cloth.

  • Ghee is clarified butter.

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Posted by sharada | Thursday, March 19, 2009 | | 9 comments »


  • Idli rice --> 2 cups
  • Urad dal/Black gram -->1 cup
  • Dahi/Curds-->2tbsp
  • Poha/Beaten rice-->handful
  • Salt-->to taste
  • Oil-->to grease the mould


1)Wash & soak the rice & urad dal & Poha for 7-8 hrs .

2)Drain the water and grind the rice,dal & poha into a fine paste . Now add salt and mix well.

3)Keep the batter for fermenting overnight in a warm place.

4)Next day the batter should have risen that means the batter is ready to be used.

5)To this batter add curds & keep it aside for 1/2 hr.

6)Now grease the idli mould with little oil,add the batter to the mould and steam it for 10minutes till they are done.

7)Serve this hot with chutney of your choice.

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Posted by sharada | Monday, March 16, 2009 | , | 0 comments »


For the Outer Covering(paratha):
  • Whole wheat flour(atta)-->1&1/2 cup
  • Oil-->2tsp
  • Salt-->to taste
  • Warm water-->as required
For the Stuffing:

  • Broccoli-->1 small head
  • Corainder leaves-->1/2 cup (chopped)
  • Jeera-->1 tsp
  • Ajwain(thymol seeds)-->1 tsp
  • Green chillies-->as required
  • Ginger-->3 tsp (grated)
  • Sugar-->1/2tsp
  • Salt-->to taste
  • Oil/Ghee-->as required

  1.  Mix together whole wheat flour,oil,salt and warm    water and knead a soft, pliable dough.The dough should  be little stiff than usual.Leave it to rest for 1/2 an hour.
  2. Wash the broccoli and grate/mince it.
  3. Take the grated broccoli and add chopped coriander leaves,jeera,ajwain,chopped green chillies,grated ginger,sugar.Don't add salt at this stage as the mixture will become soggy.Add salt when you are doing the stuffing for the parathas.
  4. Divide the dough into medium sized balls.Take 2 medium size balls of dough and roll them into 2 flat rotis individually.
  5. First place one rolled roti and spread the broccoli stuffing evenly.Now place the second rolled roti on top of this.Seal the borders of both the rotis so that the stuffing is intact.
  6. Again roll this stuffed paratha little bit.
  7. Heat a tawa(griddle) and place the rolled paratha and cook on both the sides by brushing ghee/oil.
  8. Serve with curds and pickle of your choice.

      Click here to read more....

      Happy Holi

      Posted by sharada | Tuesday, March 10, 2009 | | 3 comments »


      Let your loved ones have lots of fun with rang (colors),mithai (sweets) and thandai .Happy Holi to everybody.


      Click here to read more....


      Posted by sharada | Sunday, March 08, 2009 | | 6 comments »


      Bittergourd(small size)-->6 nos
      Jaggery-->2 tsp
      Tamarind-->1 Tbsp
      Red chilli powder-->1 tsp
      Turmeric powder-->1/4 tsp
      Sambar powder-->1 tsp
      Coconut(grated)-->2 Tbsp
      Cornflour-->1 tsp
      Oil-->2 tsp
      Mustard seeds-->1/2 tsp

      1)Take water in a vessel .To this add red chilli powder,Tumeric powder,jaggery and tamarind & bring it to boil.
      2)Clean the bitter gourd by removing the seeds .Chop the bitter gourd into small pieces.Now add this bittergourd pieces to the above boiling water.
      3)Meanwhile take a small bowl with little water and mix in the cornflour and make into a paste.Add this cornflour paste to the boiling bittergourd and cook till done.
      4)Take another kadai.Add oil.Add mustard seeds.add chopped onions.Fry till light pink.
      5)Add the cooked bittergourd pieces to the kadai.
      6)Add sambar powder and grated coconut and cook for few seconds.
      7)Serve this hot or cold with rice or chapati.

      Sending it to :
             Umm Mymoonah's Any One Can Cook : Series 13

      For Beginners- FB
      With Less Ingredients- WLI
      With Minimum amount of time- WMT

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      Saagwal Murg (Palak chicken)

      Posted by sharada | Friday, March 06, 2009 | | 3 comments »

      • Chicken--> 7 drummettes
      • Palak/Spinach --> 1 bunch
      • ginger paste --> 1/4 tsp
      • garlic paste -->1/4 tsp
      • Onions --> 1 & 1/2
      • Tomatoes --> 2
      • Curds --> 1tbsp
      • Jeera powder --> 1/4 tsp
      • Corainder powder --> 1/2 tsp
      • Red chilli powder --> 1 tsp
      • Pepper powder --> 1/4 tsp
      • Garam masala powder --> 1/4 tsp
      • Kasuri methi - ->1/4 tsp
      • Cashewnut-->5
      • Oil
      • salt

      1)Clean palak and chop them.Microwave the chopped palak/spinach for 4 mins.Then grind them along with the cashewnuts into a fine paste.
      2) Marinate the cleaned chicken drummettes with curds and all the above spice powder for 1 hour & keep aside.
      3) Heat oil in a frying pan.Add ginger and garlic paste and fry till the raw smell is completely gone.
      4)Then add chopped onions and fry till light pink in colour.
      5)Add to this the marinated chicken and fry for 7 minutes till the chicken is lightly roasted.
      6)Add the chopped tomatoes and little water and fry till the chicken is well cooked.
      7)Add the spinach/palak paste and cook for another 5 minutes.
      8)At the end add kasurimethi and remove from the stove top.
      9)Serve this with rice or roti.

      Click here to read more....

      PINEAPPLE Upside-down cake (Eggless)

      Posted by sharada | Sunday, February 22, 2009 | | 8 comments »

      As elders say everything has to start on a sweet note.So here is my first post with a sweet note...i mean a sweet recipe Pineapple upside-down cake.I am a bit of a health freak so my first recipe is definitely a dessert but a healthy one.

      This one i tried from - a light pineapple upside down cake but with made a little bit of changes by making it eggless and reduced the quantity of plain flour.The cake came out perfectly.It was a healthy treat and a sure keeper.

      Vegetable Oil --1/3 cup
      Brown sugar(packed) --1 cup
      Pineapple --1 small
      Plain flour(maida)(leveled) --3/4 cup
      Wheat flour(atta)(leveled) --3/4 cup
      Baking powder --1 & 1/2 tsp
      Baking soda --1/2 tsp
      Salt --1/2 tsp
      Buttermilk --3/4 cup
      Flaxseed powder --2 tbsp
      Vanilla extract --1 tsp
      Water --6 tbsp

      1) Preheat the oven @ 180*C .
      2) Grease a round 8"inch baking dish with oil and line with a strip of parchament paper.Brush the paper with oil.
      3) Sprinkle bottom of the baking dish with sugar (1/4 cup) & arrange the pineapple pieces in a single layer on top of the sugar layer.
      4) Mix 2tbsp of ground flaxseed with 6 tbsp of hot water and keep it aside for 10-15 mins.
      5) Mix together in a large bowl plain flour,wheat flour,baking powder,baking soda & salt.
      6) Mix buttermilk,flaxseed mix ,vanilla extract,oil and remaining 3/4 cup sugar.Add to this the above flour mixture one tbsp at a time and combine everything well in clock-wise direction only.
      7) Pour in the batter over the pineapples in the baking dish and tap gently and smoothen the top.
      8) Bake the cake @ 180 degree C for 50 mins .Allow it to cool for 20 mins and your cake is ready.
      9) Serve it hot or cold.Enjoy!!


      • if you want to use eggs replace the flaxseed mix with 2 eggs.
      • used curds instead of buttermilk i.e., i mixed around 1/2 cup curds with water to get 3/4 cup buttermilk.
      • Used sunflower oil.
      • Can use 1 cup plain flour and 1/2 cup wheat flour as per the original recipe.
      • Used double acting baking powder.

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