January 25, 2010

Apple cake

This was an experimental cake...but came out well..It wasnt sweet enough so i sprinkled some powdered sugar on it and it became perfect. Nothing fancy..just simple cake!


  • 11/2 cup all purpose flour
  • 1/3 cup milk
  • 3/4 cup sugar
  • 4 egg whites
  • 3/4 stick butter
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 11/2 tsp baking powder
  • 2 Red delicious apple thinly sliced into bite sized pieces

  • Pre heat oven to 350 degrees and place the rack i n the center of the oven.
  • Greese a 8 inch square baking pan
  • In a bowl wisk egg whites, sugar and vanilla for 5 minutes. Should become kinda thick
  • Melt the butter in a saucepan with the milk
  • Pour the melter butter ontto the egg wisking.
  • Sift in the flour,cinamon powder and baking powder. Fold in so that there are no lumps
  • Pour this batter into the prepared baking pan
  • Arrange the sliocec apple pices over the batter. Sprinkle some sugar on top of this apple.
  • Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
  • Let cool. Sprinkle powdered sugar on top of the cake and serve with a dollop of wipped cream.

January 16, 2010

Stir Fried Yam ( Chena porichath)

This is one of the dish that no matter how much u make it will never be enough. In my house this gets over in a jiffy. We pile this up to our sides of the plate somethimes even more than we actually need else it will end up in afight over" she took more than me" !
I tend to buy the precleaned and frozen yam. Its a little hectic to remove the skin of the yam as it causes itching. If you are using fresh yam make sure you remove the skin wearing a gloves. I have seen my mom apply some oil on her hand before she cleans it. But it didnt work for me, so from that day onwards I left my relationship with fresh yam. Frozen yams...is just as good!!

  • Cleaned and cut ( bite size) Yam - 11 oz ( my packet weighed this much)
  • 1 tbsp Kashmiri chillie powder ( use according to ur taste)
  • 1/2 tsp Turmeric powder
  • Salt as needed
  • Mustard seeds- 1 tsp
  • Thinly sliced onions 1/2 cup
  • Curry leaves a few
  • Oil 1/4 cup


  • Combine the Chilie powder, turmeric powder, salt and yam together with very little water.Keep aside for 10 minutes.
  • Heat oil in non-stick pan or kadai. Splutter the mustard seeds.
  • Add the curry leaves and the onions and saute for 1 minute.
  • Add the Yam and fry till the yam turns a golden brown color stirring in between. 
Remove from flame and serve as a side to plain rice....or like my son you can just eat it as!!

January 15, 2010

The healthier side of a Tuna Melt

I am a big fan of cheeseburgers..Just love it. but my growing waistline has made me cut down on this all time fav..So trying to satisfy my cravings for the cheese burger , I came up with this recipe for a Tuna melt. It on the healthier side coz i sneaked in some vegggies in it, so that I dont have the feeling that I am eating vegetables. You can dress up your Tuna melt in different ways: Add pickles, capers, olives , tomatoes anything..Just add or minus ingredients to get to your perfect taste. The Tuna that has given me the satisfaction is made like this


  1. 1 can solid Tuna in water  drained
  2. 1 tbsp chopped red onion
  3. 1/4 cup grated carrots
  4. 1/2 tsp Light mayo + extra for spreding on the bread
  5. 2-3 balck olives finely chopped
  6. dash of  pepper
  7. salt to taste
  8. just a little lemon juice
  9. 1/4 tsp hot sauce
For arranging:
  • 1 slice of american singles low fat ( or any low fat cheese of your choice)
  • 2 slice Toasted bread or 1 hamburger Bun
  • Lettuce leaf
  • 1/2 tsp spicy brown mustard

  • Preheat the broiler and arrange the rack in the 2nd top position
  • Comine all the ingredients from 1 to 9 in a bowl.
  • On the bread apply a tbsp of light mayo on both sides.Apply the spicy brown mustard on one of the slices of bread.
  • Top one slice with Lettuce leaf. Top it with the Tuna salad ( make the Tuna into a patti, will help to arrange it easliy).
  • Top with the slice of cheese and the top slioce.
  • Place the sandwich on a sheet tray and keep it under the broiler till the cheese melts.

This is the recipe for making just one sandwich since my hubby and son will no touch canned Tuna.
Since this is on the healthier side, serve it with some salad..NO FRIES!!

January 13, 2010

Thenga varutharacha meen curry ~ Fish in roasted coconut gravy


  •  Fish - 1/2 kg Cleaned and cut into medium pieces(I used spanish mackrel) 
  • Onion chopped - 1 medium
  • Tomato chopped 1
  • ginger and garlic finely chopped - 1 tsp 
  • Green chiles slit lengthwise - 3 to 5 depending on ur taste
  • turmeric powder - 1/4 tsp 
  • Kodampuli-/coccum- 2-3 cleaned and soaked in 1 cup water 
  • Chili powder - 1/2 tsp
  • Coriander powder - 11/2 tsp
  • Mustard seeds
  • Curry leaves 
  • Salt to taste
  • Oil

For roasting coconut
  • Grated coconut - 1 cup 
  • Curry leaves
  • Fennel seeds - 1/2 tsp 
  • 2 small pieces of red chillie flakes


Making the Roasted coconut paste

  • In frying pan, heat a little oil, Then add the fenugreek seeds, curry leaves and the chillie flakes.
  • Then add the grated coconut and keep stirring till u get a light brow color and the aroma fills the room.
  •  Add 1/2 tsp chilie powder 1/2 tsp corriander powder ,Roast it for a few more seconds
  • Grind the mix into a smooth paste with very little water. Keep it aside.
Making the curry

  •   Heat oil in a pan and add mustard seeds.when they splutter add curry leaves, 2-3 green chiles, ginger and garlic, and stir them for 2 minutes
  • Add chopped onion and sauté till it is pinkish color
  • Add the tomato and saute till it is soft.
  • Add the turmeric powder , 1 tsp corriander powder and the kudampuli along with its water.
  • Bring to a boil. add the fish pieces and add salt.Cover and cook for about 8-10 minutes on  medium low flame.
  • Add the roasted coconut paste, rest of the green chilie and mix well. make sure u dont break the fish.
  • Cook till the gravy gets thickened.If u need more gravy add a little more water. But thick gravy tastes good.
  • Check for salt.
Serve warm with Rice

January 11, 2010

Corn Bhaji / Pakoda (corn fritters)

This is a simple recipe that I made up to finish of the golden corns sitting in my freezer.

  • 2 cups corn kernels ( I used the frozen kind, thawed)
  • 1small onion finely chopped
  • 1/2 cup Rice flour
  • 1/2 cup all purpose flour
  • 1/4 tsp baking powder
  • 1 tsp corrinader powder
  • 1/2 tsp cumin powder
  • 1 egg lightly beaten
  • 1 tsp lemon juice
  • 1/2 cup water
  • 3 tbsp chopped corriander leaves
  • 3 green chillies finely chopped ( or more depending on your taste)
  • 1/2 tsp red chilie powder
  • Salt
  • oil


  • In a bowl. Mix all the ingredients except the corn and onions .adding water slowly. Beat till a smooth.

  • Now add the corn and the onions and mix till just combined.

  • In a pan heat some oil for shallow frying on medium heat ( if the oil becomes too  hot it will turn brown too fast and wont get cooked inisde)

  • Using a spoon scoop one spoon of the mixure add it to the hot oil. Repeat for more baji's

  • Fry till it becomes golden brown color 3-4 minutes.

  • Flip the baji's one at a time and cook the other side too.

  • Remove from pan and serve with chutneys or ketchup

January 8, 2010

Tomato Rice

My version of Tomato Rice


• Basmati Rice 2 cups cooked with little oil and salt and cooled.
• Garlic 1 tbsp finely chopped
• Ginger 1 tbsp finely chopped
• Green chilies sliced 3-4
• Tomato Puree 4 heaped tbsp
• Onion thinly sliced 1.
• Red chili powder 1 tsp
• Turmeric powder- ¼ tsp
• Asafetida a pinch
• Mustard seeds 1 tsp
• Chana dal a small handful
• Fenugreek seeds 1 tsp
• Curry leaves
• Salt as needed
• Oil as needed


• In a pan, add 2-3 tbsp oil and splutter the mustard seeds and the fenugreek seeds.
• Add the curry leaves, ginger, garlic, green chilies and the Chana dal. Sauté till the Chana dal gets slight brown color.
• Add the onions and sauté till it is very soft. Add the salt, red chili powder, turmeric powder, Asafetida and mix well.
• Add the tomato puree and cook for 2 minutes stirring continuously
• Remove from flame.
• Slowly mix this curry with the rice. Combine well. Check for salt.

Serve with Raita, pappad or pickle.

January 6, 2010

Beetroot Pachidi and an Award



  • Beetroot grated 2
  • Shallots 5
  • Yoghurt 1/2 cup or more depending on the thickness u desire
  • Curryleaves a few
  • Fenugreek 1/4 tsp
  • Mustard 1 tsp
  • Red chilly 1 broken
  • Salt
  • Oil

For Grinding
  • Coconut 1 cup grated
  • Ginger 1 small piece grated
  • Shallots 2 finely chopped
  • Green Chilly 4 or more depending on your taste
  • Mustard seed -1/2 tsp


  •  In a pan, heat the oil and splutter the mustartd seeds and the fenugreek seeds.
  • Add the red chilly,curry leaves and the chopped shallots .Saute till the shallots turn a light brown color
  • Add the grated beetroot and allow it to  cook on a low flame
  • Add the grounded ingredients and cook for a while
  • Add the curd and mix well. cook for a minute or two.Do not boil.


Kreative Blogger Award

Mausi, from 7th kitchen has passed me this wonderful award. Thanks a bunch Mausi.
This also has a tag part in it.

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award


  • I have a fear of flying; always think that the plane will crash. 
  • I don’t know how to swim. 
  • I get offended very easily. But still put on a brave face as though I dont care!
  • The one dish that I still haven’t perfected is the simple dal curry! Yes Yes..I always have one or the other problem with it 
  • I WAS a very good athlete during my school years
  • I love junk foods…try my best to avoid them but just can’t do it 
  • I love to look at the stars

Now, passing this onto seven of my fellow bloggers. Man this is hard,how can I choose just seven

Cool Lassie
Sarah Naveen
Collabrative Curry

Plz accept this award !!

January 5, 2010

Almond Biscotti

How is the weather around your place? Man, it’s so cold here now days. I remember last year this time it wasn’t this cold. Heard in the news something about the arctic cycle or something. Eeeeeeeeeh..it will be more cold this week!!

I hate the winter like this. The only thing I feel like doing is curling up in a warm blanket with a cup of hot chocolate. And it’s not just me; it seems everybody’s appetite has increased here. Both my hubby and son will come asking for something to eat all the time. If I protest they (I mean, my hubby) have the answer ready too…”it’s the cold! It makes us hungry”.

So I decided to make some snacks and keep so that when they ask me for something all I have to do get them the jar. Today I made some Almond biscotti hoping it will last for at least 2 days.

Almond biscotti are an Italian specialty that is very crunchy and crispy. It’s best when dunked into hot coffee or tea. My son had his by dunking into a glass of warm milk. I got this recipe from joy of baking


  • 1 cup  blanched (skinless) whole almonds, toasted and chopped coarsely
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 2 cups  all-purpose flour
  • 3/4 cup granulated white sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract

  • Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
  • Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
  • In a small bowl lightly beat the eggs and extracts together. Set aside.
  • In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.
  • On a lightly floured surface roll dough into a log about 14 inches  long and 3 - 4 inches wide. (yes, i used a measuring tape)
  • Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking).
  •  Remove from oven and let cool on a wire rack for about 10 minutes.  
  • Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet.
  • Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
  • Remove from oven and let cool. Store in an airtight container.






January 3, 2010

A Refreshing Pappaya drink

This is a very simple reipe for making a nice refreshing drink. My family loves this drink. My son being a very picky eater this is a very good way to get him to eat the fruits that he other wise will not touch


  • Ripe Pappaya  1 cup cut into small pieces
  • Banana 1
  • Orange juice: use it according to the thickness u desire . I used Tropica orange juice
  • Sugar according to taste


Blend everything together. Get your desired consistency of the juice by adding more or less orange juice.

My Baby!!!

January 2, 2010

Vegetable Biryani

I am not such a big fan of vegetable biryani..I mean really when you have all our wonderful chicken and mutton biryani, why settle for veggie biryani. But one fine morning my husband said to me "saju, I want to eat vegetable birayni today". I was like what the????  I told him I will make chicken biryani but he insisted on veggie biryani. My head started spinning oh my..what am I going to do..I cant eat veggie biryani.No non-veg this is going to be really hard. So how did I do...well I sneaked in some Tilapia fry as a side..he he he!!


For the rice
  • Basmati Rice -11/2 cup soaked in water for 30 minute
  • Bay leaf 1
  • Cloves- 3
  • Cardamom -1 crushed
  • Cinnamon stick- 1 small piece
  • Shahi jeera - 1 tsp
  • Green chilie- 2 split
  • Salt to taste

For the Gravy

  • Mixed vegetables - 11/2 cup ( peas, carrots, beans, corn, broccoli)
  • Potatoes 2 medium ( cut into bite sized cubes and half cooked, I used the microwave)
  • Onion  3 medium finely chopped
  • Tomato  2 medium finely chopped
  • Garlic paste 1 tbsp
  • Ginger paste 1 tbsp
  • Green chilies -3 slit
  • Garam masala - 1/2 tbsp + a little more sprinkling
  • Coriander powder 1tbsp
  • Turmeric powder 1/4 tbsp
  • Red chilie powder - 1/2 tbsp ( depending on your taste
  • Yogurt - 2 tbsp
  • Corriander leaves - 1 cup finely chopped
  • mint leaves- 1/4 cup
  • Lime juice 2 tbsp
  • Salt
  • Oil/Ghee


Preparing the gravy

  • In a vessel, saute the onion till translucent.
  • Add the ginger garlic paste and the chilie and saute for 2 minutes.
  • Add the tomatoes and salt and let it cook well.
  • Add the chilie powder, turmeric powder, corriander powder, 1/2 tbsp garam masala and mix well.
  • Add the cooked potato and let it cook for 5 minute.
  • Add the rest of the veggies and cook till its tender.
  • Add the yogurt and the chopped corriander and mint leaves.
  • Cook for 2 minutes and remove the flame and keep the vessel closed.

For the Rice

  • Boil about 5 cups water in a big vessel. Add the whole masalas, chilie,salt and a tbsp of oil into the water.
  • When the water boils add the soaked and drained rice into the water.
  • Let the rice cook toll it is 3/4 th done. Stir in between.
  • When done drain and keep aside.

  • In a thick bottomed pot, spread some oil at the bottom.
  • Take half the rice and spread to the bottom of the vessel.
  • Add half lemon juice and  sprinkle little garam masala.
  • Add the vegetable masala over the rice.
  • Add the remaining rice ontop of the masla.
  • Add a little lemon juice and sprinkle the garam masala on top.
  • Cover with a very tight lid. If the lid is not tight enough use an aluminium foil and cover the mouth of the pot well with it.
  • Heat on a very low flame for 10 minutes.
  • Mix well before serving

Enjoy with nice coconut chamanthi, pickle,raita and for the crazy non veg's like me have some fish fry or chicken tikka BBQ.