Monday, February 28, 2011



  • 2    eggs
  • 2  tablespoon  milk or water
  •     Salt and pepper
  • 3  teaspoon  butter OR olive oil, DIVIDED
  • 4  slices  whole wheat OR white bread
  • 2  slices  cheese slice
  • 4  slices  tomato
  • 6    fresh basil leaves ( optional)
  • 1/4  teaspoon HERBS


BEAT eggs, milk, salt and pepper in bowl until blended.
HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. This is scrambled egg
Now toast the slices until crisp . On one side , put butter and on the oder side 1 slice of cheese. Now put the scrambled egg on top of the bread with the cheese slice. Put tomato slices and basil leaves . Sprinlkle the mixed herbs. Top with a cheese slice and then with the buttered slice. Your sandwich is ready.

Saturday, February 26, 2011


Round Buns ( pavs)
Dabeli masala powder
1 1/2 tablespoons ( OPTIONAL)
3 tablespoons
Potatoes, boiled and mashed
2 large
to taste
Lemon juice
1 teaspoon
Sweet date and tamarind chutney
1 cup
1 tablespoon
Masala Moongphalli ( spicy peanuts)
1/2 cup
Coconut, scraped
1/4 cup
Pomegranate pearls
1/4 cup
Black grapes, chopped
Nylon sev
1 cup
Fresh coriander leaves, chopped
2 tablespoons
Red chilli Garlic Chutney
1/4 cup
Onions, chopped
2 medium
2 tablespoons
Heat oil in a pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala moongphali, coconut, pomegranate pearls, black grapes, half the sev and coriander leaves over the top. Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves. Place the stuffed pavs on a hot tawa. Press slightly and toast on both sides, with a little butter, till done. Serve hot.


Peaches -2
Sugar Syrup- 2 to 3 tbsp according to taste
Mint leaves 4-5 leaves
Lemon rind 1/2 tsp
Lemon juice 1 - 2tbsp
Crushed ice
Clear frizzy drink ( sprite , 7up)

Place a peeled peach in a blender, process until smooth. Now you can either sieve it into a bowl, or just use the pulp as well. Anything works. Put lime rind, lime juice, sugar and mint into a cup, and crush it with a spoon. Or find a similar way of mixing it and crushing the lime and mint. Add the peach puree . Stir it .At this point add some frizzy drink . Fill a cup with crushed ice, and pour the drink over it. Mix lightl

Thursday, February 24, 2011



Mozzarella cheese, grated
1 cup
Corn kernels, tinned
1/2 cup
French loaf , thinly sliced
5 tablespoons
Garlic, crushed
8 cloves
Fresh coriander leaves, chopped
2 tablespoons
Oregano, dried
1 teaspoon
Black peppercorns, crushed
Tomatoes, sliced
to taste
Preheat the oven to 200º C for ten minutes. Beat butter in a bowl until smooth, add crushed garlic, coriander leaves, oregano and half the crushed peppercorns. Apply this butter on the French bread slices. Place the tomato slices on each bread slice and sprinkle some salt and the remaining crushed peppercorns. Place the corn kernels over the tomato slices and sprinkle grated cheese on top. Grill in the oven for ten minutes or until the cheese melts and turns golden. Serve hoT.

Wednesday, February 23, 2011


3 cups vegetable stock/water
Juice from 1 large lemon (or as per taste)
1 dried bay leaf
1 carrot, cubed
1 onion, chopped
1 spinach, shredded
1 small jalapeno, sliced (optional) actually if available.
1/2 cup spaghetti
3/4-1 cup cubed paneer
Salt, pepper to taste
cilantro to garnish

  1. In a saucepan, bring the stock, lemon juice, bay leaf to boil. And keep aside.
  2. Saute the onion, carrots, jalapeno, for a minute. Add stock.
  3. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
  4. Remove the bay leaf. Add torn spinach leaves and paneer cubes
  5. Season with salt and garnish with cilantro and lemon juice
  6. Enjoy this warm bowl of soup with whole grain bread.
  7. Healthy, nutritious, filling and quick to make.

Tuesday, February 22, 2011



2 cups cooked pasta (penne, macaroni or fusilli)
onion, sliced
1/2 cup capsicum, sliced
1 cup  mixed vegetables ( mushrooms, carrots, olives( OPTIONAL))
3/4 cup milk
cheese slices ( or 1/2 cup grated processed cheese)
1/2 tsp dried mixed herbs

1 big Tbsp tomato sauce
1 tsp butter
salt and black pepper (kalimirch) powder to taste


  1. Heat the butter in a pan and sauté the onion . Now add  capsicum, carrot  , olives AND mushroom. and saute for 2 minutes.
  2. Add the milk and cheese slices and bring to a boil.
  3. Add the mixed herbs, salt and pepper and sauce and mix well.
  4. Toss the cooked pasta in the sauce and bring to a boil.
  5. Serve hot with toast or garlic bread.

  1. Approximately 1¼ cups of dried pasta will yield 2 cups of cooked pasta

Monday, February 21, 2011


10 Heaped tablespoons of Besan
1 full glass of water( I use a steel glass)
Juice of 2 lemons
2tbsp sugar
2tsp oil
1/4 tsp turmeric
Salt to taste
1 Eno pouch

1 glass water
1 lemon, juice
2tsp Rai
10-12 curry leaves
 3-4 Green chillies slit open
1 1/2 tbsp sugar

Mix all ingredients of batter . Add eno salt in the last. Mix thoroughly. Now pour the mixture in the thali  or any mould of your choice. Steam it for 10 mins. First 5 mins on high and next 5 mins on sim.  Chek from the knife if it is done or not. Now for the tempering, in a pan , add 1tsp of oil , when it becomes hot, add rai   .After that add curry leaves and green chillies. Now pour 1 glass of water. Bring to boil and add sugar, salt and lemon juice. Bring to boil again. Now with the spoon pour this liquid on the dhokla slowly. When half the liquid is left, cut the dhokla into slices and then pour again the liquid in the thali only . So that the dhokla becomes soft and spongy. Refrigerate, and then after some time take out the wedges and serve .
Tip: You can adjust the seasonings ( sugar, salt and lemon according to your choice)



  • 3  tablespoons  unsalted butter
  • 3/4  teaspoon  salt
  • 1/2  teaspoon  freshly ground pepper
  • 1  cup  all-purpose flour
  • 4  large eggs
  • 1/2  cup   shredded   cheese ,sautéed mushrooms or other filling, optional


Preheat oven to 400°F. Butter 2 large baking sheets.
Bring 1 cup water, butter, salt and pepper to a boil over medium-high heat. Add flour; beat with a wooden spoon until mixture forms a ball.
Transfer dough to a large bowl. With electric mixer on high speed, add eggs 1 at a time, beating well after each. Beat until mixture is smooth and has cooled. Beat in cheese.
Drop spoonfuls of mixture 1 inch apart on baking sheets. With dampened fingers, smooth tops. Bake until puffed and golden, 25 to 30 minutes. Cool on  on wire racks. Slice off top ; discard doughy centers. Fill, if grated cheese cubes and finely chopped onion or any other filling of your choice.

Friday, February 18, 2011

Mushroom chilli.

15-20 Mushrooms, cleaned and quartered
Oil for Deep Frying

For Batter:
 4tbsp Maida/All Purpose Flour
2 tbsp Corn flour
1 tsp Ginger-Garlic Paste
½ tsp Black Pepper Powder
Salt to taste

For Sweet and Sour Gravy:
4-5 Spring Onions, thinly sliced (Keep green part separate)
1 bulb or 6-8 large cloves of Garlic, chopped
3-4 Green chillies, thinly sliced
½ inch Ginger, crushed and finely chopped
1 large Bell Pepper/Capsicum, cut into ½ inch squares
½ - ¾ cup Tomato Ketchup (Preferably Maggi Hot and Sweet Ketchup)

2tbsp red chilli sauce if you are not using  maggie hot and sweet.
1-2 tbsp Soya Sauce

1tsp Ajinomoto
½ tbsp Corn Flour dissolved in ½ cup of Water
1 tbsp Oil  Vegetable Oil
Salt to taste

Take all the ingredients listed for  batter in a bowl and add about ¾ - cup of water. Mix well making sure there is no lump. This batter should be of medium consistency. So adjust the water and flour as and when needed. Keep it aside till needed.
Next prepare sweet and sour sauce by heating a tbsp of oil in wok. Add garlic and sauté for a minute till it starts to turn light golden.
Add white parts of spring onion, ginger, and green chillies and sauté on medium heat till onion turns light golden brown in colour, about 1-2 minutes.
Mix in bell pepper pieces and stir fry for a minute . Add in tomato ketchup, sweet chilli sauce, soya sauce, ajinomoto . Reduce the heat and add corn flour dissolved in water slowly. Keep stirring till the sauce starts to thicken. Adjust the seasonings and bring the sauce to gentle boil. Switch off, mix in spring onion greens and keep this gravy aside.
Heat about 2-3 cups of oil in a pan for deep frying. Dip quartered Mushrooms into batter making sure it is coated well and then slowly add them one by one to heated oil. Deep fry these mushrooms in batches, on medium heat, till they turn golden and crisp, about 4-5 minutes per batch. Drain and place them on a plate lined with kitchen towel to absorb excess oil.
Once you have deep fried all the mushrooms, separate them and add them to prepared sweet and sour sauce. Mix them well and serve them immediately, garnished with finely chopped coriander leaves or spring onion greens, as a starter or side dish with Fried Rice or Noodles .

Thursday, February 17, 2011

Sweet and sour dip with Nachos



Mix all the ingredients and adjust the seasonings according to ur taste. Serve with nachos or mad angles.

Wednesday, February 16, 2011


2 frozen bananas (peel ripe bananas and wrap with plastic wrap before freezing solid)
2 cups frozen strawberries (or fruit of choice)
 milk / water/ fruit juice 1/2 cup as per your choice.
Sugar syrup

Take the frozen bananas out of the freezer and break them into 3 or 4 pieces. Place them and the strawberries into the food processor and allow them to sit for about 10 minutes, to thaw only slightly.
Cover and start the food processor. (Don’t be surprised when the processor bucks like an angry bull when the blade hits that frozen fruit!) With it running, add just a little bit of “milk” (you can also use water or juice here) to help the fruit blend smoothly.Stop the processor from time to time and scrape down the sides. Keep processing until the fruit is the smooth consistency of soft-serve ice cream. Add sweetener to taste
Serve immediately. Or you can put the whole processor into the freezer until you’re ready to eat and give it another blending right before serving. The sorbet can also be stored in a plastic container for up to a few days and re-processed to soften.

Tuesday, February 15, 2011



24 papadi
1/2 cup boiled potatoes , chopped
1/2 cup onions , finely chopped
2 tbsp finely chopped raw mango( OPTIONAL)

1/4 Cup tomato deseeded and chopped very finely
2 tsp fresh garlic chutney
8 tbsp khajur imli ki chutney
4 tbsp green chutney

3 tbsp peanuts

1 tsp chat masala

1 tbsp lemon juice
salt to taste

For The Garnish
1/2 cup sev
2 tbsp chopped coriander (dhania) (dhania)


  1. Arrange the papadis on a serving plate.
  2. Top each papadi with a little potato mixture which includes salt ,green chilli and red chilli powder . Now put onion and raw mango, tomato on top.
  3. Top the papadis with some fresh garlic chutney, khajur imli ki chutney and green chutney.
  4. Sprinkle with chaat masala, lemon juice and peanuts on top.
  5. Garnish with the sev and coriander.
  6. Serve immediately
  7. if you like you can add little  beaten curd .

Monday, February 14, 2011


                                                   RED VELVET CUPPY CAKE..


  • 3    eggs
  • 3/4  cup  butter
  • 3  cups  all-purpose flour
  • 2  tsp.  cocoa powder
  • 2-1/4  cups  sugar
  • 1-1/2  tsp.  vanilla essence
  • 1  1-oz. bottle  red food coloring (2 Tbsp.)
  • 1-1/2  cups  buttermilk
  • 1-1/2  tsp.  baking soda
  • 1-1/2  tsp.  vinegar
  •     Small chocolate heart-shaped cookies (little hearts or just apaper cut into a heart shape)
  •     Powdered sugar (optional)


1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28  cupcake pans with paper liners; set aside.
2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; keep aside. In large mixing bowl beat butter on medium pressure for 30 seconds. Add sugar and vanilla; beat until combined.Add eggs; beat  Add food color.
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4. Spoon batter into prepared fillers, each about two-thirds full. Bake 15 to 17 minutes. Cool on wire rack for 5 minutes. Remove from fillers. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar.  and remove the cookie. It will give the shape of heart.

Sunday, February 13, 2011

Yummilicious Idlii..

Gramflour- 1/4 cup
Semolina- 1cup
Curd Beaten- 1 1/2 cup
Oil- 1tbsp
Salt- 1/2 tsp
Ginger crushed-1/2 tsp
Sugar- 1tsp
Eno salt- 1 pouch ( 6gms)
Carrot jullienes, green chiilies just to garnish

Mix all ingredients except eno till smooth. Boil water in cooker or idli maker. Add eno salt , stir well and pour mixture into idli maker after greasing. Add carrot and green chillies on top.Steam it for 4 mins on high and 6 mins on low(sim) . Chek with a knife , if its done or not. ( if it comes out clean , dat it means its done.) Let it cool. Serve hot or at room temp as per liking..

Saturday, February 12, 2011



  • 1 cup sugar
  • 1/4 cup water
  • 1 cup heavy whipping cream
  • 1/4 cup sweetened cream of coconut 
  • 1 1/4 cups flaked coconut 
  •  vanilla ice cream
  • * Sweetened cream of coconut is available in the liquor section of most supermarkets.


  • Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve..
  • Preheat oven to 350°F. Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. 
  • Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately

Friday, February 11, 2011


Chocolate chip muffinS
  • 250g plain flour
  • 2 teaspoons baking powder
  • Half-teaspoon bicarbonate soda
  • 2 tablespoons best quality cocoa
  • 175g caster sugar
  • 150g chocolate chips (plus more for sprinkling later)
  • 250ml milk
  • 90ml vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla eSSENCE
  • Preheat the oven to 200C
  • Fill a 12-bun muffin tray with paper cases (I used my 6-bun muffin pan, so ended up with 6 large muffins rather than 12 small ones)
  • Weigh out the dry ingredients into a large bowl
  • Pour all the liquid ingredients into a measuring jug
  • Mix both together – it will be a runny batter – then spoon into waiting muffin cases
  • Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are risen and springy

Thursday, February 10, 2011


1 cup  Milk
1 cup  Vanilla ICECREAM /  Yogurt
1/2 Cup fresh frozen strawberries
1  FROZEN banana


Blend all in a blender until smooth and consistent

Monday, February 7, 2011

Zucchini Tomato Canapes.


  • 2 medium organic zucchini 
  • 1 large tomato, chopped
  • 1 small  onion
  • 1 clove  garlic
  • 2 basil leaves, rolled and cut into ribbons
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon organic Processed cheese
  • 1 box creamy crackers


  1. Slice zucchini in half lengthwise and cut into thin half moon shapes. In a large sauté pan over medium low heat, add oil, onions and garlic. Cook for 2 minutes, stirring frequently. Add zucchini and sauté for 15 minutes, stirring frequently. Add tomatoes, season with salt and pepper. Continue cooking until most of the tomato liquid is reduced. Turn off heat and toss in cheese; mix well.
  2. Place crackers on serving dish and spoon about 1 tablespoon of mixture onto each cracker. Serve

Sunday, February 6, 2011

Saffron Yoghurt Mousse with Rose Petal Honey

Ingredients: (made 2 small ramekins of mousse)
  1.  yogurt (about 1 cup)
  2. A generous Pinch of Saffron
  3. 2 tbsp of Rose Petal Honey (recepie below)
  4. About 6  Tablespoons of Low Fat Milk
  5. 1 Tablespoon chopped Organic Rose Petals (I used the roses from our garden ) – Can use more if you want
  6. A little less than 1/2 Teaspoon of Unflavored Gelatin (Or any gelatin substitute like Agar Agar)
  7. Vegetable oil to very light grease the ramekins
  8. More Rose Petals & Slivered Almonds for Garnish(Optional)

For the Honey:
  1. 1/2 Cup Honey
  2. 1/4 Cup Loosely packed Organic Rose Petals of any fragrant rose


To Prepare the Honey:
Wash the rose petals. Dry them lightly .. pat with paper towels.
Lightly fill a jar (  I used a small bowl, since I made in real small amount), & pour the honey over it.
Let it stand for a few days to a couple of weeks. It gets more fragrant with time.

Preparing the Mousse:
Drain yogurt in a paper-towel-lined/or cheese cloth sieve. Press and stir with a large spoon & then leave to drain. Put the bowl in refrigerator.
After 10 -12  hours the liquid will have strained through enough that the yogurt in sieve & the yogurt will be thick and creamy. (even better if drained overnight/24 hrs) 

Transfer to a clean bowl. Whisk it well in the bowl to make it fluffy & airy.
Gently crush the saffron threads between your fingers. Blend it in with the yogurt. Set aside & let it sit for a couple of hours for the flavor of the saffron  to be infused. The Yogurt will take on the light yellow color from the saffron.
Sprinkle gelatin over 1 Tablespoon water in a small bowl and let stand 1 minute to soften. Heat the milk in the microwave for about 40 seconds or till almost boiling hot. Stir gelatin until dissolved & there are no lumps.
Mix yogurt, rose petals & honey.
Mix a little yogurt into gelatin and then mix the gelatin into the rest of the yogurt, stirring constantly to avoid lumps. Whisk them together well again to blend & fluff.
Line the Ramekins with vegetable oil.
You can line them with a few rose petals if you want. Spoon the yogurt mix in to the ramekins. Cover & put them  in a refrigerator and chill until it sets.

To Assemble:
Before serving place a plate over the ramekin, turn it over & tap the ramekin lightly for it to come out.
Drizzle some rose petal honey on the mousse & serve chilled