Saturday, 8 October 2011

Fruity Oats Porridge


4 tbsps oatmeal

1 tbsp grated jaggery or brown sugar

1 chopped apple

large pinch cinnamon pwd

pinch of salt

1 tbsp raisins

2 cups water


1 Bring water to a boil, add salt and oats and cook till the oats are almost done. Add grated jaggery, cinnamon pwd and chopped apple and cook for another 3 mts.
2 Add raisins and turn off heat and let it come to room temperature. Serve warm.

Healthy Soup....Oats Soup


oil or butter 1 tsp
oats 1 cup
finely chopped onion 1/2 cup
green chillies slit 1 (or you can avoid if your kid does not have chilli)
cilantro leaves finelychopped 1/2 tsp
veggies as per choice grated 1cup
milk 1 cup
water 1 cup
salt to taste
pepper powder to taste
corn flour 1 spoon

In a pan add oil and fry the onions and green chilies then add in the veggies cook for a min.
Then add in the oats and fry for 1-2 mins and water and cook for 3 mins. Mix the corn flour with ½ a cup of milk and add to the pan and cook till it thickens and then add the remaining milk.
Garnish with coriander leaves and salt and pepper to taste and serve.

Savory pancake....Palak Dosa


Par-boiled rice: 1 1/2 cups
Chana dal, Tuvar dal, Moong dal and Urad dal (combined) : 1 cup
Curry leaves: 5
Jeera 1tsp
Dry red chillies: As per taste(optional can be made without them too)
Spinach : 1/2 cup, chopped
Onion: 1/4 cup, finely chopped
Salt: to taste

Soak rice and dals seperately for 4 hours. Grind rice and spinach and make a smooth batter. Coarse grind the dals along with curry leaves, jeera and dry red chillies. Mix dals, finely chopped onion to the rice batter. Then make dosas (pan cakes) out of it.

Healthy pancakes....Oats Pancakes

1-1/4 cups all-purpose flour
1/2 cup Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional as per the stir ins)
1-1/4 cups fat-free milk
1 egg, lightly beaten (optional)
1 tablespoon vegetable oil

Stir-ins (optional)

· 1 medium-size ripe banana, mashed, and pinch of ground nutmeg
· 1 cup of pureed strawberries
· 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
· 1/2 cup semisweet chocolate chips
· Or to make it uthapam style you can also add finely chopped onions tomatoes and grated carrot
· Or make it your style uthapam

In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.
Heat a tava over medium-high heat. Lightly grease the tava. For each pancake, pour 1/4 cup batter into hot tava. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Banana and Nuts Cake/Bread


Maida flour - 1 ¾ cups
Baking powder - 2 tsp
Baking soda - 1/4 tsp
Salt - ½ tsp
White sugar - 1 cup
Chopped pecans - 1/2 cup
Eggs - 2
Mashed bananas - 1 cup
Vegetable oil - 1/2 cup
Vanilla extract - 1 teaspoon


Preheat oven to 350 degrees F. banana nut bread

Apply some oil in the backing pan.

Mix maida flour, baking powder, baking soda, sugar, salt and mix well.

Then add nuts, eggs, bananas, oil, and vanilla extract mix all the mixture well without any balls.

Transmit the mixture into the baking pan. Bake for 50 to 60 mins. Stand by time for 10 minutes and remove the pan. Enjoy the Banana Nut Bread.

Kaju ki Burfi...Cashewnut Fudge

100 gms.
Powered sugar
80 gms.
1 tsp
Rose essence
1/3 tsp.


1. Soak cashew nuts in water, for 1-2 hours.

2. Drain and grind them to a fine paste on a grinding stone, using as little water as possible.

3. Mix together the sugar and cashew paste. Cook in a kadhai on a medium flame.

4. When the mixture thickens, reduce the flame and keep stirring.

5. When the mixture becomes thick and comes away from the sides of the pan (it should take 8 minutes) sprinkle cornflour, stir well, and remove from the fire.

6. Immediately, mix in the rose essence and quickly turn onto a greased marble or wooden surface.

7. Quickly, roll thinly with a greased roller. Spread the silver sheet over and cut into diamond shaped katlis.

Taro...Colocasia...arbi Cutlets


* ½ kg Arbi (Taro Root))
* ¼ kg Potato
* ¼ kg Paneer
* 2 tbsp Corn Flour
* 1" piece Ginger, finely chopped
* 6-7 Green Chilies, finely chopped
* Coriander Leaves, finely chopped
* 1 tbsp Amchur (Mango Powder)
* 1 tsp Red Chili Powder
* 1/2 tbsp Roasted Cumin Seeds Powder
* Salt, to taste
* Oil, to deep fry


* Peel off the arbi and cut into small pieces.
* Deep fry them in to the oil.
* Mash it when it is little hot.
* Boil the potatoes and mash it too.
* Grate the paneer and mix it with mashed potato and arbi.
* Add coriander leaves, green chili, ginger, salt, cumin seeds powder and corn flour.
* Mix all the ingredients well and prepare small pieces in the shape of cutlets.
* Heat the oil in a pan and fry all the cutlets.

Friday, 7 October 2011

Carrot Juice....Spiced up !


5 carrots, washed, peeled and cut into small pieces
2 inch piece of ginger, washed, peeled, cut into pieces.

honey as required
lemon juice as required


Grind the carrots and ginger together with some water.
Strain the pulp if neccessary.
Stir in lemon juice and as much of honey as you wish. You could also add sugar if you want, but honey is so much better.
Serve cold over ice or as is.

Can Use store bought Carrot juice too

Lamb Roghan Josh.... Kashmir Recipe


2-3 tbsp oil (recipe asks for 4)
1 large onion, chopped roughly
2 tbsp ginger garlic paste (recipe asks for 2in  piece of ginger and 5 garlic cloves)
3-4 green chillies (recipe doesn't ask for it)
3 large tomatoes chopped (recipe asks for 14 oz canned tomatoes)
3 cardamom pods
2 bay leaves
1 tbsp ground coriander
1 tsp turmeric powder (or less)
1 tsp chilli powder ( I used nearly 3 tsp)
1 - 2 lbs of lamb, cut into small pieces
2/3 cup yogurt
1 tsp gram flour, besan, chick pea flour
salt to taste
2-4 tbsp tomato puree (recipe asks for 1 tbsp tomato paste)
1/2 cup warm water (or more)
1 tsp ghee, clarified unsalted butter or unsalted butter
1 tsp garam masala
1/2 tsp ground nutmeg
2 tbsp chopped coriander leaves for garnish


Heat about a tbsp of oil in a pan on medium heat.
Add the onion, green chillies and ginger garlic paste and saute for 3-4 minutes, till just turning brown.
Remove from heat and by draining as much oil as possible, transfer to a grinder or blender or food processor along with the tomatoes. Puree it with no additional water.
Turn the heat to low and in the same pan, with another tbsp of oil, add the cardamom pods, bay leaves. Saute till slightly turning brown.
Add the ground coriander, turmeric and chilli powder. Saute for a minute.
Add the tomato and onion puree to the pan and raise the heat to medium and cook until oil separates from the gravy. Turn the heat to low at this point and continue cooking for another 2-3 minutes.
Add the lamb and increase the heat a bit. Cook until the meat changes its color.
Whisk yogurt and gram flour together in bowl until smooth.
Reduce the heat and add in the yogurt paste 2 tbsp at a time and incorporate well into the gravy.
Add salt and tomato puree (or paste). Reduce heat, cover and continue cooking for about 20-30 min, stirring occasionally.
Add the water and bring it to a low simmer. Re-cover and continue cooking for another 20 minutes or till the meat is tender.
Melt the ghee in a small pan on low heat.
Add the garam masala and nutmeg, saute for about 30 seconds. Pour this over the curry. By now all the gravy should have thickened.
Stir in half of the chopped coriander leaves. Garnish with rest when removed from heat.
Serve hot with naan or rice. I served with a simple vegetable fried rice.

Pinwheels...Spinach and Cheese

An easy no mess finger food....


2 puff pastry sheets
1/2 cup mix of cheeses like Monterey jack, provolone, mozarella, cheddar (you can use which ever you like)

egg wash ( 1 egg beaten with 2 tbsp of water)
Baking sheet lined with parchment paper

For Spinach Curry:

1 packed cup of frozen spinach (you can use fresh too)
1 large clove of garlic, chopped
1/2 chopped onion
few drops of oil
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
salt to taste
few chopped coriander leaves


To make spinach curry:

Heat oil in a pan.
Add the onions and garlic, saute for 2 minutes.
Add the spinach along with salt, cumin, coriander and chilli powders.
Cook until all the rawness is gone and spinach is cooked.
Remove from heat, and let it cool down completely before putting into the puff pastry.
Cooling is very important, otherwise it will make the puff pastry soggy.


Preheat the oven to 425 degrees F
Thaw the puff pastry sheet accordingly to directions on the box.
Lightly flour the surface and place the sheet on the flour.
Brush the Sheet with egg wash.
Sprinkle the Spinach curry on the sheet evenly covering all corners.
Sprinkle the cheese on the spinach.
Now slowly starting from one corner, start rolling the sheet, brushing with egg wash on the exposed side, rolling it in.
Now brush the whole roll with egg wash.
Cut in 1/2 inch pieces and place them on the baking tray lined with parchment paper.
Again brush them lightly with egg wash on the top of the pin wheels.
Bake for about 15 minutes, till golden brown.

Serve with ketchup or any chutneys.

Poha Cutlets...


1 cup Poha, atululu, beaten flat rice, wash and soak in little water till absorbed (10-20 min) ( use thick poha)
1 large potato, baked or boiled, peeled
2 slices of bread, slightly wet
1/2 carrots, grated
1/4 cup peas
1/4 cup peanut, dry roasted and coarsely ground to powder (optional)
1 small onion, chopped
2 green chillies, chopped
coriander leaves, chopped
1 cup bread crumbs for coating

salt to taste
1 tsp chilli powder
pinch of turmeric

Oil for deep frying or shallow fry


Wash and soak the poha in some water for 10-20 min.
Boil or bake potato, cool and peel the skin off.

Add all the rest of the ingredients together, except the bread crumbs and oil.
Mash and mix them.

Roll and Flatten tightly with your hands and roll in the bread crumbs and fry in oil.
I deep fried mine, but you can surely shallow fry them. Just remember that the oil should be hot enough or they cutlets will break up.

Serve hot with chutney or eat plain.

Khandvi...Gujrati Recipe


1/3 heaped cup of gram flour / besan / chick pea flour
1/3 cup sour yogurt (I added a tbsp of lemon juice to make it sour)
1 cup water
salt to taste
1 tsp sugar (adding sugar is optional but adding it gives a balance between salt, sour and sweet)
2 tsp of ginger-green chilli paste (I added like 4 tsp...cos I like it spicy)
1/4 tsp turmeric powder
1/4 tsp asfoetida, hing, inguva
3 tbsp any cooking oil

For tempering and garnishing:

2 tsp cooking oil
1 tsp mustard seeds
2 tsp sesame seeds
2 tbsp grated coconut
2 tbsp chopped fresh corainder leaves


Grease a back of a thali, a plate or any flat surface. I use the back of a baking tray.

Mix the Besan, water, yogurt and ginger-green chilli paste together with a wisk, so as that no lumps remain.
Add sugar, salt, hing, turmeric and wisk again.
Heat oil in a kadai, and pour this mixture in and stir continously. For this I thought using a wisk (one which is suitable for a non-stick kadai, if using one) is better , so it mixes properly and does not allow any lumps to form.
Wish or keep stirring for atleast 8-10 minutes on medium heat. You will see that the mixture immediatly will thicken and then keep its form for sometime while stirring. But will change its color to a darker shade. It will also keep thickening.

((To check if its of the right consistency to roll, I took a small amount to the mix, flattened it and rolled it. If it didn't flatten smoothly, it has to be cooked more. Be careful of not over cooking it like into a dough form, cos it will not flatten out easily.))

When you think its of the right consistency, pour it onto the greased back of the plate and flatten it with a laddle like a dosa. It doesn't have to be smooth, but try to keep the same thickness throughout.
Once it is rolled out, wait to couple of minutes to cool down and then cut into strips of desired length.
Roll them into tubes.

Heat oil in a pan for tempering.
Add the mustard seeds and sesame seeds, let them splutter.
Pour this onto the rolled Khandvi.
Sprinkle the grated coconut and chopped coriander leaves.
Serve as is or warm as a snack at tea 

Stuffed Parathas...Cabbage and Carrots


1 cup grated or chopped Cabbage
1 cup grated carrot
salt ot taste
1 tbsp oil
pinch of turmeric
1 tsp coriander powder
1 tsp jeera powder
 whole wheat flour to knead into a soft dough


Add salt to the grated cabbage and keep aside for 10 minutes.
You will see that water will come out of the cabbage.
Add the carrot, oil, turmeric, coriander powder, jeera powder.
Add some more salt if required.
Add enough atta to knead into a soft dough. Keep aside to 20 minutes.
After 20 minutes, if you think the dough has become too soft, add some more atta and knead well.
Make into small balls and roll out the paratha. Heat a tava / tawa, and slowly fry the paratha. Should be on medium heat so as to allow the carrot and cabbage to cook.
Flip over after browning on one side. Lightly oil both sides before removing from the tava.

Beans Stir Fry....Barbati


a bunch of barbati / yard long beans, chopped up tiny
1 onion, chopped
1 tbsp ginger garlic paste
2 tbsp coconut
1 tbsp chilli powder
1/2 tsp turmeric powder
salt to taste

1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
2 dry red chillies, broken
bunch of curry leaves
chopped coriander leaves for garnish

1-2 tbsp oil


Heat oil in pan. Add Urad daal and let it brown. Add mustard seeds and jeera, let them splutter.
Add the red chillies and curry leaves.
Add the onions and saute till translucent. Add the ginger-garlic paste and saute for a minute for adding the chopped barbati. Add salt and let cook until the barbati gets cooked. Add the chilli powder and fry it.
In the end add the coconut and mix it well into the barbati.
Garnish with chopped coriander leaves.
Serve with roti, chapati or with hot rice.

Upma made with Leftover Roti.....


After shredding rotis take them in a bowl add a little salt and lemon juice to the chapatis and make them soft.
Take oil in a pan and add mustard seeds , cumin seeds, hing , green chillies and curry leaves , let them splutter and then add the finely chopped onions , make them soft and them add finely sliced potato and haldi let them cook in a little water once they are cooked add the shredded chapati and salt to taste and also a little sugar , mix and garnish with finely chopped coriander and freshly grated coconut 

Roti Roll....Leftover Roti

Ingredients:(Makes 2, serves one)
Onions finely chopped-1/4cup
Capsicum finely chopped-1/4cup
one big Mushroom-finely chopped
Red chili powder/ pepper powder-1tea spoon
Salt to taste
Milk-2table spoons
Olive oil-1table spoon


  • Heat 1tbsp of olive oil in a pan and add mushroom and capsicum and saute until they are half cooked under medium flame.
  • Meanwhile take onions in a cup and break open an egg. Add red chili powder/ pepper powder, milk and whisk together gently.

  • When the mushroom capsicum mixture is ready, bring the mixture to center and add egg mixture to it. Press tortilla/ roti on top of this mixture. Flip to cook on other side as well.

  • Roll this franki and cut it in the middle. Serve hot by squeezing little lemon juice on top. 

  • Wednesday, 5 October 2011

    Grilled Cucumber and Grilled scallops Salad

    Grilled Scallop Salad Recipe


    • 1/2 teaspoon freshly ground black pepper, divided
    • 3/8 teaspoon salt, divided
    • 12 large sea scallops (about 1 1/2 pounds)
    • English cucumber, halved lengthwise
    • Cooking spray
    • 2 tablespoons fresh lime juice
    • 2 teaspoons extra-virgin olive oil
    • 4 cups torn romaine lettuce
    • 3 cups (1-inch) cubed seedless watermelon
    • 1/4 cup fresh mint leaves, torn
    • 1/2 peeled avocado, cut into 8 slices


    • 1. Preheat grill to medium-high heat.
    • 2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
    • 3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

    Shrimp and Bread Salad

    Grilled Shrimp Panzanella Salad Recipe


    • 1/2 cup sherry vinegar
    • 1/4 cup extra-virgin olive oil
    • garlic clove, minced
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1 pound large shrimp, peeled and deveined
    • (1-inch-thick) slices day-old country-style bread
    • 8 ounces red cherry tomatoes, halved
    • 8 ounces yellow teardrop tomatoes, halved
    • 1/3 cup pitted kalamata olives, coarsely chopped
    • 1/4 cup chopped fresh basil
    • Salt and freshly ground pepper to taste


    • 1. Preheat grill to medium-high heat (350° to 400°).
    • 2. Whisk together first 5 ingredients in a small bowl.
    • 3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
    • 4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

    Salad Pizza....

    Pizza Panzanella Salad Recipe


    • (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
    • 2 cups torn romaine lettuce
    • 1 cup cherry tomatoes, halved
    • 1/2 cup thinly sliced red onion
    • 2 tablespoons chopped pitted kalamata olives
    • small cucumber, halved lengthwise and thinly sliced
    • (15-ounce) can navy beans, drained
    • (7-ounce) bottle roasted red bell peppers, drained and chopped
    • (4-ounce) package crumbled feta cheese
    • 2 tablespoons red wine vinegar
    • 1 teaspoon dried dill
    • 1 teaspoon fennel seeds
    • 2 teaspoons extra-virgin olive oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper


    • Preheat oven to 450°.
    • Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces.
    • While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.
    • Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.

    Tuesday, 4 October 2011

    Cinnamon Rolls...

    1 T active dry yeast
    1/2 C warm water (105 deg F)
    4 1/2 C all-purpose flour (22 1/2 oz)
    1t kosher salt
    4 large eggs
    1/4 C sugar

    1/2 C (1 stick) real butter at room temp
    1/2 C (1 stick) real butter at room temp, divided
    3/4 C packed brown sugar
    1 T cinnamon
    1 C powdered sugar
    2 T butter, melted
    2 T milk or cream
    1 t vanilla extract
    In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

    Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.
    Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

    While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.
    Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.
    Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

    First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

    You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.
    Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.
    The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

    While rising mix glaze ingredients until combined.

    Preheat the oven to 350. Bake until golden brown, about 30 minutes.

    Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.
    Then spread the glaze over them and serve.