Mushroom Sesame Bites

Great finger food for parties which can be made ahead and stored in the refridgerator. And when required can be heated in microwave.

Ingredients :

Mushroom : 10 -15 medium sized or 1 cup(Cleaned and chopped into slices)

Cheese : 1/2 cup (Grated)

Bread :3 slices

Sesame Seeds : 1/4 cup

Garlic : 4 to 5 flakes (Peeled and chopped )

Chilli Flakes : 1/2 tsp

Basil Leaves : 5 to 6 (finely chopped)

Salt : according to taste

Black Pepper Powder : 1/2 tsp

Vegetable oil : 1 tsp +to roast the bread on tawa

Procedure :

1. Heat oil add chopped garlic and once the garlic turns slightly brown add the chopped mushrooms.

2. Cook till all the water is evaporated and now add pepper powder, chilli flakes, salt, basil leaves and cheese. Switch off the flame.

3. Divide the mixture into 3 parts.

4. On a flat tawa heat 3 slices of bread and spread the mushroom mixture on the top.

5. Now sprinkle the sesame seeds on top of them and make sure it sticks well.

6. Once the sesame seeds are stuck flip and cook for a minute or so on the other side.

7. When the bread is cooked on both the sides and turns crispy cut them into 4 strips and serve with ketchup or mint chutney.

Cranberry Rice

When I found this recipe I tried it instantly. And the rice tasted just like Puliyogare. The sour Cranberries give their own flavor to the rice.

Ingredients :

Rice : 1 cup (sona Masoori rice)
Cranberries : 3/4 cup
Onion : 1 medium sized
Green Chilli : 2
Mustard Seeds : 1 tsp
Cumin : 1 tsp
Urad Dal : 1 tsp
Peanuts : 2 tbsp (Optional)
Asafoetida : a pinch
Curry Leaves : few
Turmeric Powder : 1/4 tsp
Chilli Powder : 1 tsp
Salt According to Taste
Oil : 2 tsp

Procedure :
1. Cook the rice as usual and bring it to a room temperature.
2. In a wide pan heat oil and temper with mustard seeds, cumin seeds, Urad Dal, peanuts, curry leaves, asafoetida.
3. Now add the finely chopped onion and cook till they turn slightly brown.
4. Add the washed and quatered cranberry pieces followed by turmeric powder and turmeric powder.
5. Once the cranberries turn slightly squishy add the cooked rice and the requires amount of salt. Serve it hot.

Vegetable Oats Uthappam

Ingredients :
Oats :1 cup
Dosa Rice : 1/2 cup
Urad Dal : 1/2 cup
Cumin Seeds : 1 tsp
Buttermilk : 1/4 cup
Green Chilli : 2 -3
Salt According to Taste
Oil : To roast the dosa
Veggies : Onion, Capsicum, Tomato

Procedure :
1. Soak Urad dal and rice together for 4 to 5 hours.
2. Dry roast the oats slighly and powder it in a blender.
3. Grind the soaked urad dal and rice mixture into a paste.
4. Add the powdered oats and blend in the mixer grinder for one last time.
5. Ferment the batter for 5 to 6 hours.
6. Add buttermilk, cumin, and salt in the morning and give it a mix.
7. Spread the batter on the tawa. Add some veggies on the top and cover with a lid.
8. Let the top cook in the steam.
9. Serve it hot with chutney.

Vegetable Kurma

One of my favourite side dish to savour. I don't need a roti/puri. I could just gulp up the curry as a snack.

Ingredients :

The Spice mix :
Grated coconut : 5 to 6 tbsp
Cashew : 5 to 6
Chana Dal : 1/2 tbsp
Coriander Seeds : 1/2 tbsp
Garlic : 3 to 4
Ginger : 3/4 inch
Kashmiri Red Chillies : 4-5
Byadagi Chillies : 4 to 5
Fennel Seeds : 1 tsp
Cinnamon : 1 inch
Cloves : 2
Cardamom : 2
Poppy Seeds : 1 tsp

Other Ingredients :
Carrot :1 medium
French Beans : 1/3 cup Chopped
Green Peas : 1/2 cup
Potato : 1 cup
White Mushroom : 4-5
Onion : 1
Tomato :1
Turmeric : 1/4 tsp
Yoghurt : 2tbsp
Water : 1.5 cups
Oil : Few tbsp
Curry Leaves : a few
Salt : According to taste
Coriander Leaves : for garnish

Procedure :
1. Grind all the ingredients given under spice mix. Add a little water and make a paste of it.
2. Wash, peel, dice and steam all the vegetables.
3. In a deep bottomed pan heat oil add finely chopped onions and curry leaves.
4. Once the onions turn slightly pink add tomatoes, turmeric powder and saute till the tomatoes soften.
5. Now add spice mix and saute till the oil leaves the sides.
6. Now add the cooked vegetables and yoghurt. Add water as required and cook till it comes to a boil.
7. Add salt and garnish with Coriander leaves.

Raspberry and Persimmon Juice

Ingredients :
Persimmon : 1
Raspberry : 1/2 cup
Water : A little
Sugar/ Nectarine/ Honey : Optional and can be adjusted according to your preference of sweetness

Procedure :
1. Grind the Raspberries in a blender and strain the juice to remove the seeds.
2. Peel the persimmon and grind it again with a little water.
3. Add the strained raspberry juice to it. And blend it with any sweetner.

Paneer Palak

Ingredients :
Spinach/ Palak : 1 medium Bunch
Paneer : 1 cup of cubes
Onion : 2
Tomato's : 3
Green Chilli : 4-5
Chilli Powder : 1 tsp
Cumin Powder : 1/2 tsp
Jaggery : 2 tsp (Optional)
Oil : 1 tsp

Procedure :
1. Wash the leaves 3 to 4 times to remove the mud if any present on the leaves.
2. Heat a pan add the cleaned leaves and cook till they shrink. Grind them in a blender.
3. Also grind the onion, tomato's and green chillie and make a paste.
4. Heat oil in a pan and roast the onion paste till they start leaving the oil on the side and keep it aside.
5. Now add oil and roast the spinach paste and cook till the oil leaves the side again.
6. Now add the roasted onion paste and add water to make it of a gravy consistency.
7. Add chilli powder, cumin and salt according to taste.
8. Add the chopped paneer pieces and bring it to a boil.
9. Add the powdered jaggery and serve hot with ghee rice or roti.

Prune and Date Roll

A simple no sugar dessert. Can grab it on your way out as a snack bar for breakfast.

Ingredients :
Date : 1 cup
Prunes : 1 cup
Pista : 2 tbsp
Cashew : 2 tbsp
Almonds : 2 tbsp
Walnuts : 2 tbsp
Raisins : 2 tbsp
Cranberry : 2 tbsp
Shredded Coconut : just for rolling the dry fruit roll
Coconut Oil/ Clarified butter : 1 tsp (Completely optional)

Procedure :
1. Chop the date and prunes into tiny pieces.
2. Heat a pan and add coconut oil/ clarified butter and add the chopped dates and prunes. This step is purely optional. If using soft dates to can just mash them in a bowl using a fork. Just so that the chopped nuts stick to them.
3. Add the chopped nuts, raisings and cranberries.
4. Mix them well and make a dough and then shape into a cylindrical roll.
5. Roll them over shredded coconut and cover them with a parchment paper and place it in the refridgerator.
6. Cut them into tiny pieces and serve.

Peach and Carrot Juice

Another simple fresh fruit juice for your mornings.

Ingredients :
Fresh Peach : 1
Carrot : 1 small
Water : a little
Nectarine/ Brown Sugar/ Sugar : depending on your preference of your sweetness

Procedure :
1. Deseed and peel the peach and cut the carrot into small cubes.
2. Add a little water and blend them all together by adding the prefernce of your sweetness.

Sweet Potato and Pecan Salad

This was my second Thanksgiving in US.And I finally decided to embrace the American Holidays. Thought about preparing an Indian style Thanksgiving meal. I was very confused as to what to cook. I didn't want to miss the basic essential elements of American Thanksgiving meal at the same time. This one dish particularly impressed me a lot. I picked it up from a food group.

Ingredients :
Sweet Potato : 1
Orange/ Clementine : 2
Pecan : 3/4 cup
Cinnamon : 1 tsp
Honey : 1 tbsp

Procedure :
1. Peel the skin and cut them into small cubes.
2. Grate the zest of one clemetine around 1 tbsp and keep it aside.
3. Squeze the juice of both the clementine, add the cinnamon and honey to it and add the cut sweet potatoes and pecans to it.
4. Pre Heat the oven to 350 degree faranheit.
5. Bake them for 20 to 25 minutes.

Date with Avocado

Avocado milkshake is one of my favourite smoothie to go with my my breakfast. Usually for sweetness I substitute agave nectar or sugar. But for this I added chopped Mejdool dates.

Ingredients :
Avocado : 1/2 of a medium sized Avocado
Dates : 2 to 3 (I used Mejdool dates)
Milk : 1 and 1/4 cup (Can vary according to the thickness you prefer)


Procedure :
1. Blend all of the above in a blender.
2. Serve it with ice cubes.

Anjeer Barfi/ Fig Barfi

First of all let me apologise for the bad picture. I wanted to take a better picture. But we gobbled it as soon as it was ready. We also had our friends come over so I had to give them a piece of Barfi. It is one of the simplest recipe.

Ingredients :
Figs : 8 to 9
Khoa : 1/2 cup
Slivered Almonds : To garnish
Ghee : 1tsp

Procedure :
1. Soak the figs for 7 to 8 hours till the figs swell up.
2. Heat 1 tsp oil in a pan. Keep the khoa outside at room temperature.
3. Grate the khoa and add the 1/2 cup grated khoa to the melted ghee.
4. Puree the soaked figs in a mixer  and add them to the softening khoa.
5. Cook till the ghee leaves the side of the pan.
6. Spread it on a greased plate and garnish with slivered almonds; cut them into tiny pieces.

Cheesy Garlic Bread

I was very happy once I cooked this dish. The very first time I attempted these was with one of my friend. Cooking with friends is really good as you learn new aspects of cooking. Each one has their own method. The activation of yeast takes a little time. I had tough time learning the whole process. This was my 4th attempt at making the garlic bread. 

Ingredients :

For the Bread :

Maida/ All Purpose Flour : 1 cup

Dry Yeast : 1 tsp

Sugar : 1 tbsp

Salt : 1 tsp

Water (Lukewarm) : 1/2 cup

Olive Oil : 2 tbsp

For the Stuffing :

Mozzarella Cheese : 1/4 cup

Cheddar Cheese : 3/4 cup 

Dry Basil : 1 tsp

Garlic Powder : 1/2 tsp 

Oregano : 1 tsp

Procedure :

1. Add sugar to lukewarm water, when the sugar dissolves add dry yeast till it turns frothy. (check notes).

2. In a large bowl add allpurpose flour, salt, 1 tbsp oil, and the frothy yeast water and make a dough.

3. Move the dough in another greased bowl and cover it with a damp cloth and keep it aside for 45 minutes.

4. After 45 minutes you will see that the dough has doubled in size. Punch the dough again and keep it aside for another 30 minutes. It will rise again.

5. Mix the cheese with basil leaves, oregano and garlic powder. 

6. Punch down the dough and divide it into 2 parts. 

7. Spread the dough on a rolling board and roll into a round circle and spread the cheese mixture inside.

8. Fold the circle and seal the edges with water. Do not let the thickness be too thin. (Check the image).

9. Slice them into 1 inch intervals. Preheat the oven to 350 degree faranheit.

10. With the help of a brush spread the olive oil on the garlic bread and bake the bread for 20 minutes.

11. The crust should turn golden brown. 

Notes : 

1.When you add yeast to the water, it should be lukewarm. If the water is too hot the yeast will not be activated. To make sure the temperature is right dip your index finger into the water and count to 5. If the water is very hot when you cound to five don't add the yeast. If the water is lukewarm at the count of 5 add the yeast. If the water is cold then again the yeast will not get activated. 

2. You can substitute garlic powder with freshly crushed garlic. It makes it even more aromatic.

3. Another suggestion for the stuffing is chopped spinach and american corn

Bhakravadi/ Bhakarvadi

A maharashtrian cuisine which my husband loves a lot. We usually buy this from the local indian store. And then I decided to make this one at home. And instead of frying I baked them, hence less oil is used.

Ingredients :

For the outer Cover :

Gram Flour/ Besan : 1 cup
Maida/ All Purpose Flour : 1 cup
Oil : 1/4 cup
Salt : according to taste
Turmeric Powder : 1/4 tsp
Ajwain : 1/4 tsp
Oil : For deep fry or apply on the bakarwadi's with a brush while baking

For Inner Stuffing :
White Sesame Seeds : 1 tbsp
Dessicated Coconut Powder : 2 Tbsp
Khus Khus : 1/2 tbsp
Ginger Powder : 1/2 tsp
Red Chilli Powder : 1/2 tsp
Jeera Powder : 1/4 tsp
Coriander Powder : 1 tsp
Salt : 3/4 tsp or according to taste
Sugar (powdered) : 2 tsp
Tamarind water/ Lemon Juice : 1 Tbsp or so (To apply on the outer cover so that the stuffing sticks to the dough)

Procedure :
1. Mix all the ingredients given under outer covering with water. The dough should not be very soft. It should be a little harder than chappati dough. Keep the dough covered with a cloth and keep it aside for some time.
2. Now in the meantime mix all the inner stuffing ingredients except lemon juice.
3. Now roll the dough and spread the lemon juice on the rolled dough.
4. Now spread the inner stuffing and roll the dough. Now cut them into small pieces.
5. You can either deep fry the rolls or bake them.
6. Now preheat the oven to 350 degree Faranheit. Spread the small rolled dough pieces and brush oil on them.
7. Bake for 20 to 25 minutes. Can store them in a closed container. Can be stored upto 2 weeks.

Apply the lemon juice on the spread out dough

Spread the inner stuffing on top

Spread the rolled and cut pieces and brush oil on the baking sheet

Hara Bhara Kabab

A nutritious tikki filled with the goodness of spinach, potatoes, peas and with the aroma of roasted gram flour. I had this for the first time at a friends place. I loved it so much that I made it for a baby shower.

Ingredients :
Spinach : 2 cups
Potato : 2 (medium sized)
Green Peas : 3/4 cup
Ginger : 1 inch
Green Chilli : 3-4
Besan/ Gram Flour : 2 tbsp
Chat Masala : 1 tsp
Amchur Powder : 1 tsp
Salt according to Taste
Bread Crumbs : For rolling the tikki's
Oil : for shallow or deep fry

Procedure :
1. Boil the potatoes and green peas. Also clean and blanch the spinach.
2. Take the blanched spinach and cut into pieces.
3. In a pan add gram flour and roast till they give out nice aroma. (make sure not to burn it)
4. Add the roasted gram flour to the spinach. Add grated potato to it.
5. Make paste of ginger and green chilli and add it along with green peas, amchur powder,chat masala and salt to the potato mixture.
6. Now shape them into tikki's and roll them into bread crumbs shallow fry or deep fry the tikki's.

Peach Lassi

Who doesn't like this yoghurty drink. The best lassi I have ever had was the one in Mumbai. My dad was posted in Mumbai for a short duration. And there was a small dhaba around the corner where we stayed. I still remember the yummy drink.

Ingredients :

Peach : 1

Yoghurt : 1/2 cup

Nectarine/ Sugar : According to taste

Saffron : a pinch (optional for a rich flavor)

Procedure :

1. Peel the outer layer of peach and deseed it.

2. Now puree the peach pieces and yoghurt in the blender along with sugar/ Nectarine. Add saffron if adding and pulse for 15 seconds.

3. Serve with ice cubes and garnish with almond slivers. 

Prawns Saaru

My husband loves Prawns. And I love experimenting new recipes. This recipe would go along beautifully with rice.

Ingredients :
Prawns : 1/2 kg (Or 8-10 in no., medium sized)
Grated Coconut : 2 tbsp
Red Chillies : 3
Coriander Seeds : 1 tsp
Byadagi Red Chilli : 2 (for color)
Tamarind Pulp : 2 tsp
Onion : 1 (Finely chopped)
Turmeric Powder : 1/4 tsp
Coconut Oil : 2 tsp
Salt according to Taste

Procedure :
1. Peel and clean the prawns and marinate with turmeric powder and salt, and keep aside for half an hour.
2. In a  deep bottomed pan dry roast coconut, red chillies and coriander seeds till they give out an aromatic smell. Be careful not to burn it.
3. In the same pan heat oil and add the finely chopped onions and cook till they turn brown.
4. Once the roasted coconut powder is cooled down grind it in a mixer with the tamarind pulp.
5. Add this paste to the roasted onion paste.
6. Add water and bring it to a boil. Now add the marinated prawns and cook for 2 minutes (Prawns doesn't take much time to cook)
7. Add salt if necessary. (As you have already marinated the prawns with salt)

Chakkuli/Murukku

Another favorite snack on which I like to munch on. Easy to make but be sure you are energetic as you have to stand for a long time pressing the molds and deep frying them. The best way to cook these are as a group activity.

Ingredients :
Rava/ Sooji : 1 cup
Jeera/ Cumin Seeds : 1/2 tsp
Rice Flour : 1 cup
White Sesame seeds : 2 tbsp.
Water : 2 cups
Chilli Powder : 1 tsp
Asafoetida : a pinch
Butter : 1 tbsp
Salt : according to taste
Oil : for deep frying

 Procedure :
1. In a deep bottomed pan bring the water to a boil.
2. Once it boils add jeera, red chilly powder, asafoetida, salt and rava.
3. Cook the rava till it becomes a lumpy dough.
4. Let it cool down and add 1 cup rice flour.
 5. Now add 1 tbsp butter and sesame seeds and mix it with the rava dough.
6. Now put them into molds and make the swirl patterns.
7. Now deep fry them. Make sure to deep fry them till the bubbles disappear from the oil.
8. Cool them down and store them in air tight containers.

Cantaloupe and Cranberry Popsicle

Cantaloupes are in season. And I never knew what to make out of them. Other than the milkshake. Then I found there are so many things you can cook out of cantaloupe.

Ingredients :
Cantaloupe : 2 cups
Milk : 1 cup
Cranberry : 1/4 cup
Almond : 2 tbsp
Agave Nectar : according to taste

Procedure :
1. Soak the almonds in hot water for half an hour so that they become soft and easy to grind.
2. In a blender grind the cantaloupe, almonds and milk (you can avoid the milk completely if you are a vegan) and add the required amount of agave nectar.
3. Now fold in the dried cranberries with the cantaloupe paste.
4. Now add them into the popsicle moulds and freeze for 4 to hour hours.

Custard Halwa

On the occasion of Guru Poornima I made Custard Halwa. An instant dessert that can be made easily. And the jelly like consistency was yummy.

Ingredients :
Milk : 2 cups
Sugar : 3/4 cup
Cardamom : 1
Custard Powder : 5 tbsp
Water : 1/2 cup
Ghee : 1 tsp and for greasing the Mould
Cashew : 2 tbsp (Crushed into small pieces )
Almond and Pistachio's : for garnishing

Procedure :
1. In a deep bottomed pan boil the milk with sugar, crushed cardamom pods and crushed cashew pieces.
2. Meanwhile mix the custard powder with water.
3. Once the milk comes to a boil add the custard powder mixture and ghee.
4. Cook on a low flame till you get the consistency of halwa. The ghee starts leaving the sides.
5. And pour the mixture on a greased thali. Garnish with pistachio and almond slivers. Once it cools down cut in into small squares.

P.S : You can use any custard powder. I used strawberry flavoured ones.

Multigrain Dosa

Another dosa from my kitchen. I would not exact;y categorize it as a healthy dosa. Because it uses 2 cups of rice. But it has a small quantity of wheat and other lentils.

Ingredients :
Dosa Rice : 2 cups
Urad Dal : 1/2 cup
Chana Dal : 1/4 cup
Whole Wheat : 1/4 cup
Methi Seeds : 1 tbsp
Salt according to Taste
Oil : for the dosa's

Procedure :
1. Wash and soak all the ingredients other than salt and oil for 5 to 6 hours.
2. Grind it into a smooth paste with a grinder or a mixer. The consistency should be like any other normal dosa batter.
3. Ferment it for 6 to 7 hours.
4. Add salt to the batter and then spread the batter on a tawa.
5. And cook on one side and flip and cook on the other side too.
6. Serve hot with chutney/sambar.

Coconut Cake

Its been 3 years since I have started this blog. There is growth in my cooking and my food photography too. I still click the photos with my mobile. The more you cook the more you learn. I get inspiration to cook new things from facebook food groups and many other food blogs.

Ingredients :
All Purpose Flour : 1 and 1/4 cup
Coconut Oil : 1/2 cup
Dried Coconut Powder : 3/4 cup
Curd : 1/2 cup
Milk : 1 cup
Baking Powder : 1 tsp
Baking Soda : 1/2 tsp
Vanilla Essence : 1 tsp
Granulated Sugar : 1 cup

Procedure :
1. Preheat oven to 350 degree faranheit.
2. Mix flour, baking powder and baking soda in a bowl.
3. MIx together oil, sugar, curd, vanilla essence and milk with a beater at medium speed.
4. Now add the all purpose flour in the wet mixture.
5. Fold it the coconut flakes and beat for another 20 seconds with the beater.
6. Pour the batter in a 9x5 bread tin. You can alternately pour it in a cake tray.
7. Bake it for 20 minutes. The top bakes pretty quickly.
8. Cover it with a foil and bake furthur for another 20 minutes. (It took me nearly 40 minutes to bake the cake overall).