Sunday, 16 December 2012

Home Fried Chicken


These are days when every city and village has a KFC outlet. With this recipe you can make it right at the comfort of  your home . Its cheaper and tastier.


Chicken 1/2 kilo

For Marinade

all purpose flour(maida),*rice flour and corn flour a handful each
ginger garlic paste 1 tbsp
Garam masala 1/2 tsp
chaat masala 1/2 tsp
chilli powder 11/2 tsp
turmeric 1/2 tsp
egg 1
curd-3 tbsp
salt to taste


Clean the chicken and make medium sized pieces.
Drain the water completely.
Make a marinade from the above and marinate it for atleast 1/2 an hour ! The more it marinates the better.
Grind the cornflakes coarsely( run the processor once and don't make a powder)
Heat oil till its just about to smoke.
Coat the chicken in the cornflake mixture evenly on all sides.
Shallow fry or deep fry.

*rice flour gives a crispy texture but you can substitute it with maida

Monday, 3 December 2012

Eggless steamed banana cake

A friend asked me for an eggless cake made in a cooker.
I don't know if i will ever make a cake without egg!
Do check out this link.

Sunday, 2 December 2012

Top it up!

While I was making some mini pancakes ( otthappam /oppers ) , I decided to top it up with left over fried fish.Turned out great.

Wednesday, 28 November 2012

Small Changes do make a Big Difference!

To make horlicks without lumps,use a clean dry mug. Spoon in the horlicks powder, add piping hot milk just enough to make the powder moist. Beat well with a spoon ,add rest of the milk ,mix. Finally add sugar. Enjoy !

Monday, 26 November 2012

Masala Omelette

A very delicious recipe which you can make in a matter of few minutes.


 eggs 2
 onion 1
   green chili 1
 parsley 1/2 tsp
 curry leaves 1/2 tsp  
salt to taste.


Finely chop onion, green chili ,parsley and curry leaves.
  Mix in the salt.
 Beat the eggs well and pour it to the onion mixture.
 Heat a pan on medium heat ,drizzle some oil and pour the egg mixture .
 Cook on both sides, the bottom is crispy and golden brown, while the top is yellow and fluffy.
 Enjoy !

Thursday, 8 November 2012

Mom's Tangy Garlic Thokku

This dish plays on your palate! As soon as I saw this I wanted to put a spoonful in my mouth.Truly a tangy treat, so I jotted down the recipe. Its simple and easy!  


 1 1/2 tbsp oil (preferably gingelly oil)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies 
2 sprigs curry leaves 
a small lemon sized tamarind 
20 garlic cloves 
10 shallots(small onions) 
salt to taste
a small piece of jaggery or sugar 1/2 tbsp


Soak the tamarind in some water for atleast 10 mins.
In a pan heat oil, add cumin and mustard seeds till it splutters.
Sauté onions and garlic on medium flame, add green chilies.
Allow the garlic and shallots to caramelise on low heat ,stirring once a while.
Add curry leaves.
Once the garlic becomes golden brown add the thick extract of tamarind.
Add salt and jaggery.
The sauce will coat the garlic as in the picture

Goes well with sambhar rice, curd rice and chappathi

Thursday, 1 November 2012

Crispy Lentil Fritters

A crispy snack ,nice to have with tea!


1 cup channa dhal (soaked overnight)
¼ inch piece ginger
3 cloves of garlic
¼ tsp cumin seeds
¼ tsp fennel seeds (sombhu)
A small piece cinnamon
1 clove
1 sprigs curry leaves
1 dried red chilli
1 sprig coriander leaves
1 medium sized onion
Salt to taste


Drain the channa dhal completely.
Grind all the ingredients *coarsely without adding any water.
Make balls from the mixture and flatten them.
Deep** fry the vadas till it is golden brown on both sides .

*Grinding the mixture coarsely gives a crunchy texture and enhances the taste.
**Heat the oil, and turn the stove to medium while frying the vadas. 

Tuesday, 16 October 2012

Caramel Custard

  Who would have thought that eggs and milk can make such a magical dessert.  Light, melting in your mouth, mildly sweet.... simply amazing!




500 ml of Milk
3 Eggs
¼ cup Castor Sugar
1 tbsp vanilla essence


3 tbsp Granulated Sugar
1tbsp Water


Warm the milk. Mix eggs, vanilla essence and castor sugar. Pour the milk into the egg. Make caramel in a pan with granulated sugar and water. Stir till bubbles appear. Take off the heat once its golden brown. Coat the base of a glass bowl with the caramel and let it cool! Pour custard in the bowl through a strainer and cover loosely with aluminium foil and steam for 20 minutes in a pressure cooker or 45 minutes at 180 c in an oven. Cool in the fridge!


Monday, 15 October 2012

Fish Cutlets

I don't understand why someone wouldn't love Fish. This dish is dedicated to all those non-Fish lovers!
Many of our guests who don't enjoy fish have thoroughly enjoyed these Fish cutlets.


Makes 15 cutlets


500 g Fish
3 Onions finely diced
1 mashed Potato
 chopped Mint, Parsley and Curry leaves(1 tbsp each)
½ tbsp Chilli powder
1 tsp Garam Masala
1 tsp turmeric powder
Salt to taste


Fillet the fish. Steam the fish for 5 to 8 minutes; it becomes easier to remove the skin and bones. Mix in all the ingredients and give it a good massage! Apply oil on your palms and make cutlets. Fry on both sides till they crisp up. Step by step photos will be coming soon..


Sunday, 14 October 2012

Apple Cake

An Incredibly moist and light cake! Inspired by Australian sweetheart of classic cooking Maggie Beer! Do check her site for amazing recipes.


Poached Apples

250g apples peeled and chopped
1 tspn Olive Oil
1 cup lime juice

Cake mixture

3 eggs separated
125g caster sugar half now, half later
1/2 cup plain flour
1/2 tspn baking powder
1/4 cup Olive Oil
1/4 cup poaching liquid that has cooled down


  • Preheat oven to 180 c .In a bowl beat, three egg yolks with half the sugar until mixture is pale.
  • In a separate bowl whisk the three egg whites and the remaining sugar until they form soft peaks. 
  • Back to the egg yolks bowl, sift in flour and baking powder.
  •  Add (cooled) poaching liquid and Extra Virgin Olive Oil.Slowly fold in whisked egg whites (1/3 at a time) until all is combined. 
  • Pour combined mixture over the apples that have already been placed in buttered dish.
  • Bake in 180 C oven for 20-25 minutes. 
  • It rises a little like a soufflé and falls back again. Dust with icing sugar (optional).Enjoy!

Pineapple Semolina Cake

What a way to start the day! My MIL made this cake in no time! so here is the recipe ..

Pineapple Semolina Cake

5 servings


2 cups semolina
4 cups water
11/2 cups sugar
2 tbsp clarified butter (ghee)
1/4 cup raisins


Slightly roast the raisins in half the clarified butter.Keep them aside.Roast the semo in the remaining butter for few minutes on low flame. Add boiling water to the roasted semolina and let it cook. Stir to avoid lumps! Add sugar  and rest of the ghee,keep form a non sticky texture! Garnish with raisins. Let it cool completely! Cut into slices and Enjoy!

Friday, 12 October 2012

Choco Lava Cake

Find me someone who doesn't love chocolates! They serve this amazingly chocolateey ,gooey inside choco lava cake as a dessert at the pizza shop. yummmm!!!! so simple! 

Anybody can make it at home.

Chocolava Cake

makes 5 muffins


70g Bitter-sweet chocolate
45g Butter
1/4 cup Self Raising Flour
1/4 cup Sugar
2 free range Eggs
Cashews, Dates (optional)


Preheat oven to 180 c and grease a muffin tray with butter and dust with flour.Melt chocolate with butter in a bain marie*.Meanwhile beat eggs with sugar,mix flour.Pour the melted chocolate  into the egg mixture and fold gently.Bake only for 8-12 minutes!

*bain marie is cooking gently by placing the pan over a bowl of hot water

Wednesday, 10 October 2012

Ginger Garlic paste

A  must have for the Indian Cuisine . At my place it just disappears in no time. GG paste adds tons of flavor to any dish. So stock up!      

Ginger Garlic paste

makes 1/2 cup


 Handful garlic cloves peeled,
 a stick of ginger,
1 tsp salt,
1 tsp oil,
2 tsp water


 Blend garlic ginger with oil and salt in a food processor! Add a little water to make it into a fine paste.                     

Monday, 8 October 2012

Pomegranita (Pomegranate Granita)

Summer's  Delight 
It has been a pretty busy day,today! The sun's just blazing away.... A pomegranita after lunch would be perfect! So i put it into the freezer early when i am making breakfast so that i can take it out during lunch.


Mix pomegranate juice with the juice of lemon and cup sugar.

Pour into a preferably wide and shallow dish.
 Cover and place into the freezer, scrape using fork every 1 hour. 
Refreshing granita is ready to be devoured in 4 hours!


      2 cups pomegranate juice
      1'2 cup lemon juice
      1/2 cup sugar
Tips   You can try the same recipe with other fruits such as mango & watermelon !

Sunday, 7 October 2012

Crispy Fried Anchovies with Sprouts(Karuvadu poriyal)


Anchovies                       5 to 6
Red Chili powder          1/4 tbsp
Oil                                  1tbsp
Curry leaves                 2 sprigs
Sprouts                         4tbsp


 Clean Anchovies  or dried fish thoroughly before coating in red chili powder

Pour little oil and stir fry them for 4 minutes on high ,add curry leaves and sprouts in the same oil.
 Enjoy with Sāmbhar rice or curd rice!