Wednesday, March 12, 2014

Custard cookies

According to me Custard powder is used only to make fruit salad .That's what I have been seeing from my childhood.I found this recipe in YouTube while searching xyz. I goggled and got the exact measurement here. I halved the recipe and blindly followed Mina’s recipe.



·      1 ¾ stick of butter

·      ½ cup icing sugar

·      ½ teaspoon vanilla essence

·      ½ cup custard powder

·      1 cup all-purpose flour /Maida


·      Preheat oven to 180C/ 365 F

·      Sift icing sugar, flour and custard powder and mix together.

·      Add butter and vanilla and knead until you have a smooth dough.

·      Refrigerate the dough for about an hour.

·      Shape the dough into small balls.

·      Line a cookie sheet with parchment paper and place the ball on top.

·      Press the ball with a fork.

·      Bake for about 20 min.



Carrot achar /Pickled Carrot

I always wanted to make carrot achar after trying the homemade achar I tasted in India.Googled a lot and ended up pickling carrot, which tasted very different than what I had. Still didn’t leave hope ,one day I stumbled on Mishmash’s blog with a recipe for pickled carrot .When I looked the ingredients section I was very happy to see that I have all the ingredients at home .

·       2 big carrots thinly sliced

·       1 tablespoon ginger thinly sliced

·       2 tablespoon of garlic thinly sliced

·       10 green chillies thinly sliced (Adjust to your spice level)

·       2 tablespoon of Sesame oil /Gingellyoil  /Nellenna

·       1teaspoon mustard seeds

·       Salt to taste

·       ½ cup of vinegar


·       Heat oil, on medium, shallow saucepan, crackle mustard seeds, throw in ginger, garlic, green chillies; cook them for one minute. Add carrots, sprinkle some salt and blend gently; turn off heat immediately. Pour vinegar and mix quickly.

·       Transfer to a bowl and let it rest aside for about 30 minutes.

·       Serve it with rice, burger, flat bread, and subway sandwich .(I served this with chicken biriyani and it vanished in seconds..)



Almond Chutney

I really like this recipe. A really good way to add almonds into my kids menu. They both loved it.
Special thanks to my friend R for sharing this recipe.

For grinding:
Almonds - ½ cup soaked for an hour or overnight
Onions – 1 tablespoon
Green chilies – 2 (you can add more according to your spice level)
Plain Yogurt/ curd – 2 teaspoon
Salt to taste
For seasoning:
2- 3 teaspoon coconut oil / oil of your choice
Mustard seeds – 1/2 teaspoon
Dried red chillies – 3
Curry leaves – one sprig
·  Add all the ingredients into mixer. Do not add water. Pulse the mixture 4- 5 times, then add little water and grind into fine paste.
·  Heat oil in a shallow pan, splutter mustard seeds, red chillies tear off some curry leaves and add to the grinded paste.
·  Serve with Idly or Dosa.

Saturday, February 22, 2014

Corriander Chicken Curry



1.    Chicken – ¾ - 1 kg

2.    Turmeric powder – ¼ teaspoon

Salt to taste

Pepper powder – ½ teaspoon

3.    Oil – 2 tablespoon

Onion – 1 large thinly sliced

Ginger- garlic paste – 1 tablespoon

4.    Cilantro /coriander leaves – 1 bunch

Green chillies – 6 to 7

Curry leaves – a sprig

Lemon juice – ½ teaspoon

5.    Yogurt/curd – 2.5 tablespoon

6.    Salt  to taste

7.    Hot water – ½ cup

8.    Garam masala powder – ½ teaspoon


1.    Cut and clean the chicken into desired piece and wash under running water several times. At the end you can wash with little turmeric and salt.

2.    Marinate chicken with turmeric powder, salt and pepper powder for about an hour.(Optional :You can refrigerate  the marinated chicken )

3.    Grind ingredient 4 to fine paste and keep aside.

4.    Heat oil in a heavy bottomed pan. Add onion, ginger- garlic paste. Saute until the onions turn slightly brown. Add chicken pieces and yogurt and mix well. Cook covered for 15- 20 minutes.

5.    Add the grinded paste to the chicken and mix well. Cover and cook until chicken is fully cooked and oil floats on top. At this point add garam masala and stir well and allow the curry to boil for a minute or two.

6.    Turn off heat and let the curry rest for 30 minutes before you serve, so the masala will blend well.

7.    Serve with chapathi/tortilla/vegetable pulav/ just white/brown rice.






·       1 cup of water

·       1 cup all-purpose flour

·       3 Tbsp. unsalted butter

·       1Tbsp vegetable oil

·       4 eggs

·       1Tbsp granulated sugar

·       ½ tsp. salt

·       1tsp vanilla extract

·        oil for frying


·       ½ cup of granulated sugar

·       1Tsp of ground cinnamon


·     In a large saucepan, add the water, butter, vegetable oil, 1Tbsp of sugar, vanilla and salt, bring to boil. Turn the heat down to low and add flour, stirring constantly until the mixture turns to a ball, cook this mixture for about one minute(Remember to constantly stir)

·     Add the dough into a bowl and add one egg each time and mixing well after each addition to make sure the egg is well combined. You can use a hand mixer to mix the eggs and dough well.

·     Spoon the dough into the piping bag fitted with a large star tip.

·     Heat oil over medium heat in a deep frying pan and check if oil is hot – by dropping a tiny bit of the dough into the oil and if it comes to the top sizzling with bubbles, then oil is ready for frying.

·     Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a times so you don’t bring down the temperature of the oil. Keep flipping the churros each side until deeply golden brown.

·     Drain them on paper towels to remove excess oil and then dip them in the cinnamon sugar. Repeat with your remaining batter and serve right away.







·      2 eggs

·      2 cups all-purpose flour

·      1 ¾ cup milk

·      ½ cup vegetable oil or oil of your choice

·      1 tablespoon white sugar

·      4 teaspoon baking powder

·      ¼ teaspoon salt

·      ½ teaspoon vanilla extract


·      Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat the flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

·      Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.




Parippuvada / spicy lentil fritters with a cup of hot coffee


1 cup Thuvara parippu /lentil/Toor dal soaked for an hour 

¾ cup chopped onions

1/8 cup or 2 tbsp. of finely chopped or minced ginger

1/8 cup of finely chopped or minced green chilly (you can add more if needed according to your spice level)

A sprig of finely chopped curry leaves

Salt to taste

Oil for frying


·       Keep aside 3 tsp. of lentil and grind the rest of the lentil in a wet grinder without adding water. To this, mix chopped onion, ginger, and green chilly .Transfer everything to a wide bowl; add chopped curry leaves and the lentil kept aside. Mix well.

·       Heat oil over medium heat in a deep frying pan and check if oil is hot – by dropping a tiny bit of the dough into the oil and if it comes to the top sizzling with bubbles, then oil is ready for frying.

·       Scoop out 2 tsp. of the dough roll into a gooseberry ball with your fingers and flatten it gently on your palm or on a wax paper or banana leaf. Drop them gently into the hot oil, one or two at a time depending on the size of your pan. Please keep flipping each side as you fry them. Serve with a hot cup of tea or coffee.


Things I learned:

Sometimes the dough will be little sticky in that case add a teaspoon or more rice flour and mix well.