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Red Pepper Chutney

I dont know whether I could post from now on for few months.Will try to update whenever possible.I am planning to post simple recipes like this during that short period.And,this time finally I am able to make something for AFAM event ;)

Red Pepper Chutney

2 Red pepper seeded and cut into small pieces.
1 small size onion chopped
2 garlic cloves peeled
2 to 3 dry red chillies
1 tsp channa dhal
1 tsp jeera
a small piece of tamarind.
few curry leaves.
Salt(as needed)

1.Heat a pan and add oil.Once its hot add the dry red chillies,jeera,channa dhal and fry for few seconds.
2.Add the onion and garlic cloves,curry leaves and saute continuously until the onion turns translucent.
3.Add the red pepper and fry until its becomes soft.
4.Turn off the heat and allow it to cool.Grind it with a small piece of tamarind and salt.
5.Serve it with hot idlies and dosas.

This recipe is off To AFAM-Bell peppers,hosted by Priya for this month and initially started by Maheswari.
Read the entire recipe here

Spicy Egg Thokku

It happens sometimes that few dishes turnout so very tasty unexpectedly ;).One such recipe is this egg masala.After the first time hit,in the very same week I prepared it thrice ;).

4 hard boiled eggs
1 medium sized onion very finely chopped.
2 tbsp tomato paste.(secret ingredient no 1)
1 1/2 tsp ginger garlic paste.
few curry leaves.
2 green chillies cut lengthwise.
finely chopped coriander leaves.
Spice Powder(to roast and grind)- (secret ing no 2)2 to 3 Dry Red Chillies.
1 tsp coriander seeds
1 inch cinammon.
1 green cardamom.
1 tsp Jeera
1 tsp Saunf.
1 tsp poppy seed.
1 tsp whole black pepper.

1.Heat a wide pan and drizzle some oil.Once its hot,add the onion,turmeric powder,green chillies and curry leaves.Saute continuously at medium heat until the onions turn soft.Make sure it doesnt turn brown.
2.Now, add the eggs(make slits) and turn the flame to low medium.
3.Add the tomato paste and some water(less than 1/4 cup), 1 1/2 to 2 tsp spice powder and salt.
4.Increase the flame and saute continuously until the masala gets incorporated with the egg and some masala is left.
5.Add in the coriander leaves and mix well.
6.Turn off the heat.Serve it with hot rice with any curry or hot rasam.

1.This dish, I have tried only using tomato paste.
2.The spice powder adds real flavor to the dish.You can find another recipe using this spice powder in this blog(click here).The spice powder can be prepared in bulk and stored.
Read the entire recipe here

Homemade Marshmallow Fondant

Last month we had a friend's baby shower and I thought of surprising them with a cake.The picture you see here is a vanilla cake with BC icing and covered with homemade marshmallow fondant.I have already mentioned in one of my earlier posts that my DH is not that fond of fondant.But, he just loved this marshmallow fondant.And, I was also happy that everyone enjoyed the taste of the cake,especially the kids.

The cute little baby things are made out of fondant,some with fondant + gumpaste.And my plan was to go with blue color fondant cover,but my husband who was next to me,while mixing the color,wanted me to stop with the marble shade and it was really a good idea :)


Baby things n toys :Babyblanket,bib,onesie,blocks,pacifier,booties,rattle,drums,feeding bottle,ball,basinett,xylophone

Here is where I found the recipe for Marshmallow fondant(check out the video also) and reposting it my blog again for easy reference in future.

2 tbsps water
shortening as needed(Crisco)
750 grams powdered sugar
1/2 kg mini marshmallow (450 grams)


1. In a large microwave-proof bowl, place all the mini marshmallow; pour in 2 tbsps water
2. Heat marshmallow for 30 seconds, take bowl out, stir, put the bowl back into the microwave and heat for another 30 seconds; repeat steps for 3 times more; total time should be around 2 1/2 minutes; until all marshmallow melted
3. Pour in powdered sugar
4. On clean and dry surface, very generously grease the surface along with your hands, palms and fingers with shortening; then dump melted marshmallow+powdered sugar mixture on the greased surface
5. Knead as you would knead dough for bread. Marshmallow might be hot still so please watch out. For Indians,it is not that difficult as we are used to knead the chapathi dough.I was scared to try the homemade fondant at first,as wherever I noticed the recipe,it said its a difficult task,which is not true...
6. If its needed, you might want to re-grease your hands with shortening again in the middle of kneading. Knead until smooth and elastic and stretchable. If the fondant tears apart while kneading, add about 1/2 tbsp water at a time and knead again.
7. Grease ready fondant thoroughly with shortening and wrap fondant with plastic wrapper tightly and refrigerate overnight inside a container.
8. When you are ready to use the ready fondant, you need to microwave it for a bit, 10 seconds at least or a little more if its needed, then roll on a surface that already sprinkled with corn starch; as there will be shortening on the fondant, before rolling you might want to knead a bit with the corn starch.
Read the entire recipe here

Kaju(Cashew) Masala

Kaju Masala
This is my way of preparing Kaju Masala..Quite easy and this gravy can be used as a base for many rich gravies.To name a few,Paneer Butter masala,Malai kofta,Chicken tikka masala etc.,This is a crowd pleaser and not to mention,its my favorite.


2 to 3 tbsp Broken /Whole Cashews.
1 Medium size onion chopped.
1 medium sized tomato.
1 1/4 tsp Ginger Garlic paste.
a small piece of cinammon(pattai)
2 green cardamom
2 cloves
Red Chilli powder(as per taste)
1 tsp Garam Masala powder
1/4 tsp turmeric powder.
1 tbsp Cashew paste
1 tsp Sugar
a very small amount of tamarind paste(very little less than 1/4 tsp).
3 tbsp Heavy cream or Milk.
a pinch of crushed kasoori methi.
Water( add as per needed).
Salt(as per taste).

1.In a pan,heat a tsp oil/ghee and fry the cashews until golden brown.Remove and reserve for later.You can even dry roast the cashews.
2.In the same pan,add some more oil and once its hot,add the cinammon cardamom and cloves.
3.Next,add the onion and saute continuously at low medium heat until the stage before it turns golden brown.
4.Add the chopped tomato and saute continuously until its become mushy and blends very well with the onion.
5.Remove and keep it aside.Cool and grind it into a very smooth paste.(This is the basic Masala paste for many rich gravies..It can be used for later ,if its preserved properly in the fridge- If you have this masala paste,the cooking process can be done in a jiffy).
6.For the cashew paste,add water to cashew and grind it into a paste.
7.In a pan add some oil/butter,add the GG paste and saute until the raw smell fades away.
8.Now,add the masala paste,the cashews,red chilli powder,garam masala powder,turmeric powder once by one at low heat.Reserve some cashews for garnishing.
9.Next to add is water(little by little),heavy cream or Milk,salt,sugar,cashew paste.
10.Next to come is tamarind paste.
11.Stir continuously.Increase the heat from low to low medium.
12.Finally just before switching off the flame,add the crushed kasoori methi.(No kasoori methi-No problem..Even without it,this gravy tastes YUMMY..but kasoori methi adds even more flavor ;)).
13.Garnish with coriander leaves or kasoori methi and the reserved cashews.
14.Serve it with Rotis,Phulkas,Naan..We had it with dosa ;)
Read the entire recipe here

Ragi Idli


I always look for recipes using Ragi and was in search for a good ragi idli recipe for a long time.I found this recipe in mayyam and from that day,I prepare ragi idlies only using this recipe.I changed the measurement slightly.These idlies are best when served hot as ragi hardens easily,but remember,its soft and equally good to normal idlis when served hot.

1 ½ to 1 3/4 cup ragi flour
1 cup idli rice.
1/2 cup urad dal.

1.Soak the rice and the Urad Dhal for about 3 to 4 hours.
2.Drain and grind the rice and urad dhal.
3.Add in the ragi flour, salt and mix it to a idli batter consistency.
4.Allow it to ferment over night.
5.Grease the idli plates and pour the batter and steam like normal idlies.
6.Serve hot with coconut/peanut chutney.
Read the entire recipe here

Peanut Chutney Recipe - Verkadalai Chutney Recipe

Here comes the very simple but my choice of chutney for anything. It's just perfect for me with kanji, idli, dosa and even with rice.

Peanut Chutney Recipe - Verkadalai Chutney Recipe
1/4 cup Peanut/Groundnut/Verkadalai(skinless)
2 Dry Red chillies (or as per taste)
fistful of curry leaves
a very small piece of tamarind.
Water(as per needed)
For the Tadka
1 tsp cooking oil
1/2 tsp mustard seed
1/2 to 3/4 tsp split urad dhal.
few curry leaves.

1.In a kadai,fry the peanuts without adding oil until it becomes golden brown. Allow it to cool and remove the skin.
2.In a blender/ mixer , grind the peanuts along with red chillies,curryleaves,tamarind,water and enough salt.
3.In a small pan,add cooking oil and once its hot,add mustard seeds and then urad dhal and finally the curry leaves.Pour this tadka over the chutney.
4.Serve it with with idli,dosa and I like to have even with hot rice.
Read the entire recipe here

Peas Pulao- A Simple Quick Fix Meal

I always love to have peas pulao-the mild essence of spices and the overall fragrance pulls me towards it.But the cook can just prepare her favorite dishes whenever she gets the order ;).Got a call from my DH to make this rice and I was obviously the happiest cook :)))).

1 cup Basmathi rice.
1/4 cup green peas fresh/frozen
2 cups water
1 medium sized onion finely chopped.
1 tsp ginger garlic paste.
2 bay leaves.
1 inch cinammon stick.
2 cloves.
3 green cardamom.
1 1/2 tsp Jeera
1 tsp whole black pepper.
ghee+ oil(equal proportion)

1.In a kadai heat the oil and ghee and once its hot add the bay leaves,jeera,whole black pepper,cinnamon,clove and green cardamom one by one.
2.Now add the onion and saute continuously at low medium fire until they turn translucent.Now add the ginger garlic paste and saute until the raw smell fades away.
3.Now add the green peas nad saute for a minute or so.Add the drained rice and saute once.
4.Transfer the rice to a medium sized microwave safe bowl.Add 2 cups of water and the salt needed and cook at microwave HIGH for 20 minutes.
5.Make sure to stir once in between the total cooking time,which can be done after 10 minutes of the starting time.
6.Serve it with raitha or any other curry or gravy of your choice.

This rice is off to
Monthly Mingle- Ravishing Rice event,hosted by Nags this month.
Read the entire recipe here

Ribbon Pakoda

I normally grind rice and prepare these ribbon pakoda.But,nowadays started trying to do this way,as its equally good and my DH loves this a lot and I finish it atlast ;) .He says it tastes like the one in stores ;)..
2 cups Gram flour
2 cups Rice flour
1/2 cup ground Pottukadalai(Dalia/Roasted Channa Dhal).
1/4 cup melted butter.
2 to 3 tsp white sesame seed or you can use jeera also.
Red chilli powder(as per taste)
Water(as needed)
Oil for deep frying.

1.Sieve the Gram flour,Rice flour, Dalia and salt together(Always be careful adding salt).
2.Melt the butter in microwave for few seconds or in stove and add it to the flour mixture.Also add red chilli powder,sesame seed.Add water little by little and start kneading until it becomes a pliable dough.
3.Heat a deep frying pan and heat oil.Once its piping hot,add 1 1/2 tbsp of it to the dough.
4.In a farsan/murukku press,attach a ribbon pakoda press.Spray non stick cooking spray inside the farsan maker(for easy release of dough).IF not cooking spray,add oil all over the inner side.
5.Add the dough to the farsan maker.Press it in the hot oil.Fry until they turn crispy.
6.Transfer them to a napkin(to asborb the excess oil).Later,you can store them in airtight containers.
Read the entire recipe here
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