Prawn Korma

Posted by sharada | Wednesday, February 23, 2011 | | 19 comments »

Prawns --> 1cup ( i used small shrimps)
Onion --> 1 medium sized
Coconut grated --> 3 Tbsp
Cashew paste --> 2 Tbsp
Green chillies --> 3 nos.
Garlic paste --> 1 tsp
Ginger paste --> 1/2 tsp
Corainder powder --> 1 tsp
Fennel powder --> 1 tsp
Corainder leaves --> to garnish
Salt --> as per taste
Oi l --> 2 tsp

Method :
  1. Clean the prawns/shrimps and keep it aside.Don't forget to de-vein them.
  2. Grind the grated coconut , cashew paste and green chillies to a fine paste with required quantity of water.
  3. Take a pan /kadai pour oil , add the finely chopped onion and fry them till translucent .Then add the ginger and garlic paste and stir fry till the raw smell is gone.
  4. Add the ground coconut paste,corainder powder and fennel powder  and fry well.
  5. Now add the cleaned and washed prawns or shrimps and salt and fry them for a few minutes. and allow the curry to simmer on medium heat till the prawns are well cooked for about 10 mins.Don't overcook the  prawns,they tend to get rubbbery if they are over cooked.
  6. Once done serve this korma garnished with chopped coriander leaves on top and enjoy it as a side dish along with hot rice palate.

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Outer covering

Whole wheat chapati flour(atta) --> 1 & 1/2 cup
Warm water plus squeezed water--> 1/2 cup
salt --> to taste
few drops of ghee


Cabbage ( grated)--> 1 & 1/2 Cup
Grated paneer ( cottage cheese) --> 1 Cup
Red Chilli powder --> 1/2 Tsp
Black pepper powder --> 1/2 Tsp
Corainder powder > 1 Tsp
Cumin powder --> 1Tsp
Kasuri methi --> 2 Tsp
Amchur powder --> 1/2 Tsp
Ajwain seeds--> 2 Tsp
Ginger paste --> 1 Tsp
Corainder leaves ( chopped) --> handful
Green chillies ( finely chopped) --> 3 Nos.
Salt --> to taste


  • Grate cabbage add salt to the grated cabbage and keep aside for 30 mins. Once the cabbage becomes watery, squeeze out the excess water from the grated cabbage.Keep the water aside don't throw it away, we will use it for kneading the dough. 
  • Prepare the outer covering of the paratha  by mixing   squeezed out warm water  plus  extra warm water into the flour along with salt and few drops of ghee. Keep this dough aside for 30 mins to 1 hr covered.Keep a check on the saltiness of the dough as the squeezed out water has salt in it also.
  • Prepare the stuffing and divide it into 6 equal portions and shape them into balls.
  • Now divide the dough into 6 portions. Roll these dough balls into a small circle and place the stuffing in the center .Bring the dough ball together around the stuffing and seal it properly.

  • Flatten the prepared ball with your finger tips,then roll them into big circle.The parathas should be rolled thicker than the usual chapati.
  • Shift the rolled parathas onto a hot griddle/tava and roast them  on medium-high heat until you see brown spots brushing little ghee on either sides .
  •  Serve the hot yummy parathas with raitha and pickles of your choice.
  •         The amount of water depends on the quality of  flour used.

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Eggless Brownies

Posted by sharada | Wednesday, February 16, 2011 | | 30 comments »

Whole wheat flour( atta) --> 3/4 Cup plus 2 Tbsp
Cornflour --> 2 Tbsp
Cocoa powder(sifted) --> 1/2 Cup
Sugar -->3/4 Cup
Baking soda --> 1 tsp
Salt --> 1/2 tsp
Olive oil --> 5 Tbsp
Vanilla extract --> 1 tsp
Buttermilk --> 1 cup  (I substituted with 1 tablespoon of white vinegar + milk to make up 1 cup)
Warm water --> 1 Tbsp

  1. Preheat the oven @ 180 degree C ( 350 degree F)  & grease 8" baking pan with oil and keep it ready.
  2. Take a bowl and add in all the dry ingredients : Whole wheat flour,Corn flour,Cocoa powder(sifted to remove lumps),Baking soda,salt and mix them thoroughly with a whisk or fork.
  3. In another bowl add in the wet ingredients : Olive oil ,Vanilla extract,White vinegar plus milk,Warm water and combine.
  4. Now fold in the dry ingredients into the wet mixture and mix until the dry ingredients are moistened.Don't over mix.
  5. Now pour the Batter into the 8" greased pan and Bake for 25 to 30 mins @ 180 degree C( 350 degree F). 
  6. To check whether the brownie is done insert a toothpick at the centre ,the toothpick should come out clean.
  7. Cool this completely on a rack and cut into pieces and serve with whipped cream or vanilla ice cream.
Adapted from :
  • the original recipe calls for all purpose flour but i have used whole wheat flour and cornflour for a healthy treat.
  • used white vinegar & milk instead of buttermilk.
  • used extra virgin olive oil.
  • i did not use coffee as written in the original recipe.
  • the baked brownie is hard to remove from the pan unless totally cooled. So cool it completely.
        the brownies were moist,dense and delectable.

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Moong dal dosa/ Pesarattu

Posted by sharada | Monday, February 14, 2011 | | 19 comments »

Whole moong (whole green gram)-->  1 Cup
Rice flour --> 1/2 Cup
Cumin powder --> 2 tsp
Dry ginger powder --> 1 tsp
Green chillies --> as per taste
Salt --> to taste

  1.  Soak whole green moong overnight with enough water. 
  2.  Grind it into a fine paste adding little water.
  3. Add to the ground moong rice flour,cumin seeds powder(roasted jeera powder),dry ginger powder,green chillies and pulse it again in the
  4. blender or mixer till well mixed.
  5. Add salt as per taste and allow it to ferment for 4 to 6hrs.
  6. Now heat a non stick tava or griddle and smear few drops of oil with the help of a cut onion.
  7. Pour in the required amount of batter and spread it into a thin dosa in a circular manner.Then drizzle oil along the edges of  the dosa.
  8. After the dosa is cooked on one side for 2-3 mins flip it over and cook on the other side for few seconds.
  9. Serve this healthy delicious dosa with any chutney of your choice.

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Source: Tarla dalal

Bottle gourd/Lauki(grated) --> 1 cup
Skim Milk --> 3/4 cup
Bottle gourd juice -->1/4 cup
Sugar --> 4 to 5 Tbsp (as per taste)
Milk powder --> 10 Tbsp
Ghee(clarified butter) --> 1 Tbsp
Cardamom powder -->1/2 tsp
Cinnamon powder --> a pinch
Poppy seeds --> 1 tsp
Almonds(slivered) --> to garnish

  1. Squeeze out the excess water from the grated bottle gourd and keep aside.
  2. Take another bowl and add sugar,milk powder,milk,juice of the grated bottle gourd,cinnamon powder,poppy seeds and cardamom powder.
  3. Take another microwave oven safe bowl and add ghee and the grated bottle gourd and mix well.Now microwave this mixture on high for 3 mins stirring once after 2 mins.
  4. Now add the milk mixture to the grated bottle gourd mix and microwave it on high for 5 mins stirring once every 2 and 1/2 mins.
  5. Your pipping hot bottle gourd kheer is ready,garnish with slivered almonds and serve cold or rather chilled.
  • Fill the microwave safe bowl only with 1/4 of its height to avoid spilling over.
  • Can use full fat milk for a creamier kheer.
  • The original recipe calls for 1 cup milk but i reduced it to 3/4 cup to accomodate the squeezed out juice to make it more healthy.

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