Monday, 29 December 2014

Egg less Coffee Cake - With 1 Tablespoon of Butter

I already have the recipe of Mocha Cake on my blog,however I stumbled upon this recipe while I was browsing the Internet and found it interesting and tried it immediately. It was easy and simple and was ready in 30 minutes. As many Coffee Cake, the coffee aroma was fabulous as the cake Matured.


Maida or APF - 2 Cups
Butter - 1 Tablespoon (Melted)
Baking Powder - 1 Teaspoon
Sugar - 1 Cup
Milk - 1.5 Cups
Coco Powder - 1 Teaspoon
Instant Coffee Powder - 3 Tablespoon

  • Pre Heat the Oven at 180C for 10 minutes
  • Take a baking pan and apply Butter thoroughly throughout the pan.
  • Sift the Maida,Coco powder and Baking powder together so they mix well.
  • In a mixing bowl, pour the milk and add sugar and mix till the sugar dissolves completely.
  • To this add the melted butter and mix well
  • Then add the coffee powder and Mix
  • Now add the sift flour mixture and whisk it slowly till all the ingredients are mixed.
  • Pour the prepared mixture in the greased baking pan and bake at 180 C for 30-45 minutes.
  • After the cake is done, allow it to sit on the counter for 5 minutes and then demould it.
  • Cool completely before slicing it,

Monday, 15 December 2014

Homemade Schezwan Sauce/Schezuan Sauce

I had already posted a recipe for the Homemade Schezuan Sauce, this is a much tastier version of my earlier recipe. Got this recipe from here.

I made Paneer Schezwan and Schezwan Fried Rice and they tasted Yum. I will post those recipes too quite soon.


Tomato Ketchup - 3 tablespoon
Dry Red Chillies - 30 (Remove the top portion and empty the seeds)
Garlic - 20 Cloves (peeled and crushed)
Ginger - 4 tablespoon (grated)
Soya Sauce - 1 tablespoon
Vinegar - 1/2 teaspoon
Water - 1 Cup
Black pepper Powder - 1 teaspoon
Sugar - 1 teaspoon
Salt - As per your Taste
Oil - 1/4 - 1/2 Cup (The original recipe suggests 1/2 cup but I used 1/4 Cup and it tasted good)


  • Place the De-seeded Dry Red Chillies in a pan and pour 1 cup of water into it.
  • Allow it to boil and then simmer for 5 minutes.
  • After 5 minutes, switch off the flame and drain the water.
  • Keep the water aside and do not throw it away.
  • Now take the Red Chillies in a blender and grind it into a smooth paste.
  • Use the reserved water to grind this.
  • Now place a kadai on the stove and add the Oil.
  • Once the Oil is warm, add the Garlic and Ginger and saute for couple of minutes.
  • Now add the Red Chilly paste and stir well.
  • To this add Tomato ketchup,Soya Sauce, Pepper Powder, Sugar,vinegar and Salt and mix well.
  • Simmer this sauce for 8-10 minutes or till you get a nice thick consistency and the raw smell is completely gone.
  • Store this in a Sterilised Bottle for a week.

Tuesday, 25 November 2014

Beans Paruppu Usili

I am huge fan of Usili. Even though it is little time consuming and has multiple steps in making them, I love them. I don't make them during the weekdays but definitely during weekends. There are multiple ways to make the Dal Crumble. I have given the different ways to make it in the notes section.

It tastes good with Sambhar, Rasam or Karakuzhambhu.

  • Thuvar Dal or Toor Dal + Channa Dal or Gram Dal    - ½  Cup + ½  Cup (Washed and soaked for at least 30 minutes)
  • French beans – 200 Grams (Washed, Fiber removed and finely Chopped)
  • Mustard Seeds – ½ teaspoon
  • Red Chilles  - 8 (Adjsut to taste)
  • Hing or Asafoetida – A generous Pinch
  • Oil - 5-6 tablespoon
  • Salt – To taste
  • Boil little water in a pan and once it starts boiling add the chopped Beans.

  • Cover and cook till the beans are cooked and tender.
  • If there is water left after cooking the Beans drain the water.
  • Meanwhile, in a mixer grinder add Red chillies, hing, and the Dal and grind it into a coarse mixture.
  • For grinding this coarse mixture do not use water.
  • Now, heat some Oil in the Kadai, once the oil is hot add mustard seeds and allow it to splutter.
  •        Then add the prepared coarse dal mixture and sauté it.
  •  Sauté it till the Dal is cooked, this may take say, like 12-15 minutes.
  •  Once it is cooked and gets all dried up add the cooked Beans and cook it.
  •  Cook it till the Beans and Dal is combined together.
  •  This may take another 10 minutes, to be done
  •  Then add Salt to taste and Serve.

Friday, 14 November 2014

Apple Whole Wheat Cake 

I love Apple based Desserts, and I do have couple of them in my blog. When you find time, do try them. I have made it with whole wheat flour, you can substitute it with 1:1 of Maida or APF and Wheat flour or make it 100% Maida or APF.


Apple - 1 (Medium sized, Peeled cored and Chopped)
Baking Powder - 1 Teaspoon
Whole Wheat Flour - 2 Cups
Cinnamon Powder - 1/2 teaspoon
Brown Sugar or Regular Sugar - 3/4 Cup (I added 1 Cup as my Apple was not sweet enough, adjust to your taste)
Refined Oil - 1/4 Cup
Apple Juice - 1 Cup (Can use water , if not available)
Lemon Juice - 1 teaspoon
Vanilla Essence - Few Drops


  • Pre heat the oven at 180C and grease the baking tin.
  • In a mixing bowl add the Wheat flour, Baking powder, Cinnamon Powder and mix well.
  • In another bowl, mix Sugar and Oil and whisk well.
  • Now add this to the mixed dry ingredients.
  • Then add the Lemon Juice, A pinch of salt, chopped Apples, Vanilla essence and mix well.
  • Add water or Apple Juice and mix well, till you get a nice cake batter.
  • Pour this into the prepared Baking tin and bake for 45-60 minutes at 180C  
  • Cool it completely before slicing it.

Saturday, 8 November 2014

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

Tuesday, 4 November 2014

Beetroot Cutlet/Beet Tikki 

I have lot of tikki recipes in my blog but officially this is the best Tikki that I have ever tasted. This recipe I got from a local Cookery show that I got to see by chance. Honestly I was very skeptical about making Beet Tikkis and to my surprise it tasted Fabulous.

Click Here to check the other Tikki recipes on my blog.


Beet Root - 300 Grams (I de-skinned, Boiled and Grated it)
Potato - 1 (Large, De-skinned, Boiled and Grated)
Whole Wheat Bread Slices - 2  (Pulse it in the Mixer)
Ginger Garlic Paste - 1/2 Teaspoon
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Garam Masala - 1/2 Teaspoon
Roasted Peanuts - 4-5 Tablespoon (Add more or less depending on your taste, you can skip it too, these add a nice crunch to the cutlet)
Salt - To Taste
Rawa/Sooji/Bread Crumbs - 4 Tablespoon (To coat the Cutlet)
Maida/Cornflour - 2-3 Tablespoon
Oil - To Tawa Fry the cutlets

  • In a kadai,  heat a tablespoon of Oil and add the onions and saute for 2 minutes and add the the following masala on the low flame: Chilly powder, Coriander powder, garam Masala and Ginger Garlic paste and saute for 45 seconds.
  • Now place this in a mixing bowl and to this add the grated Beet and Grated Potato and Pulsed Bread Slices and Knead.
  • To me the bread slices absorbed all the mositure, however depending on the vegetable and your cooking process you can add some cornflour or Maida to remove the mosituire from thsi mixture.
  • Now add salt and knead this mixture.
  • Add bread slices or Maida or Cornflour or a mixture of all these ingredients till you are able to shape the mixture into tikkis.
  • After shaping them into tikkis, coat them with bread crumbs as I did not have it I used Sooji/ Rava for this.
  • Arrange the tikki coated with sooji on a plate and cover it with a cling film and leave it in fridge for 1 Hour.
  • The cook who demonstrated this in the TV said that it will be more flavoursome this way and I tend to agree.
  • Keepingit in fridge also ensured that the Tikki got some Volume and it was easy to handle it.
  • After 1 hour, heat few tablespoons of Oil in a tawa and place these Tikkis and allow them to cook, this may take 2-3 minutes.
  • Once it is done on one side, flip it to the other side and cook till it is cooked.
  • Serve this best Amazing Tikki ever.


Sunday, 2 November 2014

Apple Pie - With healthy Crust

I am a big fan of apple based baking after my successful attempts at Apple Roulade and Apple Cake. So this time I decided bake the famous Apple Pie. I have already posted the healthy version of crust that can be made here. You can either do the same crust but I made some changes to it and added some Wheat, Oats and APF and made it.

When you eat this you realize why it is called as a classic dish. Serve it with some vanilla Ice Cream and it tastes yum. I had sprinkled some sugar on the top of the Pie that's why you see some brown caramel on top of the pie.


For the Pie Crust:
Wheat  Flour - 1 Cup
Oats Flour - 1/2 Cup (I just used quaker Oats)
APF or Maida - 1/2 Cup
Milk - 1/2 Cup
Salt - a Pinch
Baking powder - 1/2 teaspoon

For the Pie Filling:
Apple - 2 (I used the Red ones, Peeled Cored and Sliced)
Cinnamon Powder - 1/2 teaspoon (I added more than 1/2 teaspoon as in my house they like apple-Cinnamon Combo)
Sugar - 2 - 3 Tablespoon (brown Sugar works best, as I did not have it I have used Regular Sugar)
Butter - 2-3 tablespoon
Wheat Flour - 2 Tablespoon (I used it to absorb moisture as I used Juicy apples, If you use Green apples you can skip this)


  • Dry roast the Oats for couple of minutes and then grind it into a powder.
  • To this mix all the ingredients except milk and Oil
  • To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
  • To this add milk little by little and knead it into a smooth dough
  • Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
  • Divide the dough into 2 portions.
  • Now take a tart tin or Pie dish and slightly grease it with butter or oil
  • Take one portion of the Roll the prepared dough into big circle and place it on the Tart tin and cut off the extra edges.
  • Poke the Tart shell using a fork so the base is crispy.
  • Bake it for 10-15 minutes at 200C or it is golden brown. You can skip this step and Bake it along with the filling and the top sheet.
  • I do this as I like my Pie to be super crispy.
  • Meanwhile, take a mixing bowl and place the sliced apples, cinnamon powder, sugar,butter and wheat flour.
  • Place the prepared apple filling on prepared Pie/tart (Baked or not baled - It does not matter)
  • Now take the another portion of the prepared dough and using a rolling pin roll it into a circle.
  • Place this on top of the Pie and cut the extra frills.
  • Using a sharp knife make a cross of top of the pie.
  • I brushed some butter on top and I sprinkled some sugar on top of it for the caramely effect. 
  • You can sprinkle some sugar or not.
  • Now bake this in a pre -heated Oven at  180c for 50-60 minutes.

    Thursday, 16 October 2014

    Whole Wheat Cheese garlic Rolls 

    I am part of some face book groups on Baking and cooking. Suddenly there was many pictures on Sweet and Savoury Rolls. So I decided to make a Whole Wheat Roll with Cheese and Garlic.

    The Cheese and Garlic combination was yum, but I missed the Green chillies. So when I make it the next time, I plan to go ahead and add some Green chillies.

    The stuffing you can do in this roll are endless, some options that come to my head - Nutella, Green Mint Chutney, Mixture of Dry Fruits and Nuts, Apple Sauce, Potato Masala and the list goes on...

    As usual, I have made it Whole Wheat , you can make it 50:50 (Wheat Flour and APF) or 100% APF.

    Depending on what proportions of Flour you use, you can change the water/ Milk Proportion.


    Whole Wheat Flour - 3 Cups ( Remove 4 tablespoons of Flour)
    Warm Milk - 1 Cup (Warm Water can also be used)
    Salt - 1 Teaspoon
    Sugar - 1 Tablespoon
    Yeast - 1 Teaspoon
    Milk Powder - 4 tablespoon
    Melted Butter or Olive Oil - 1 tablespoon
    Grated Cheese - 1/2 Cup (You can increase or decrease as per your taste)
    Garlic - 12 Cloves ( Increase or Decrease as per you taste)
    Pepper Powder - 1/2 teaspoon
    Salt - To taste
    Green Chilly - 1 (Finely Chopped, I did not use it But would have loved it)
    Red Chilly Flakes - To taste.

    • In a mixing bowl, place some luke warm water/ Milk and mix some sugar in it.
    • Then add the Yeast and mix it.
    • Cover it with a lid and keep it aside for 10 minutes till the yeast becomes frothy.
    • To this add the Whole Wheat flour, Milk powder and Knead.
    • Add Water or Milk, little by little till you get a smooth, elastic dough.
    • Once you have Kneaded the dough into a soft, pliable dough, place it in another mixing bowl and Coat it with Butter or Olive oil.
    • Cover the bowl loosely with a damp Kitchen cloth and keep it aside till the dough doubles in size.
    • Meanwhile, for the stuffing Grate the Garlic and mix it with the Grated Cheese and Add salt if required.
    • To this also add Pepper powder,salt and Red Chilly Flakes.
    • I had some Italian Seasoning at home, so added them too.
    • This may take somewhere between 45-60 minutes depending on the climatic conditions.
    • Once it is doubled, bring it down to the kitchen top and knead it well.
    • Then using a rolling pin, roll into a square with 1/2 inch of thickness.
    • Now on this square roll, spread the prepared Garlic - Cheese filling.
    • Now using a knife or pizza cutter , cut them into ribbons of 2 inches breadth.
    • Now starting from the top roll each ribbon into a roll.
    • Take a baking dish, I used my Bread Loaf tin.
    • Greease it with some Olive oil and arrange these rolls in them
    • Allow them to second rise for 15-20 minutes.
    • Then slightly brush them on top with some diluted milk.
    • Bake them in a pre heated oven at 180C for 20- 30 Minutes.
    • Serve it warm and it tends to be dense when it is at room temperature.
    • So slightly warm them just before serving them.

    Sunday, 5 October 2014

    Dilkush - Whole Wheat Bead stuffed with Dried Fruits and Nuts 

    Dilkush is one of my favorite from Bangalore Iyengar Bakery, they are so soft and yummy. It is usually made with Maida and stuffed with dried fruits and coconut. I had to customise couple of them to suit my folks taste. So I made it with Whole Wheat and did not use but used Dried fruits and nuts. 

    Whole Wheat is not as soft as Maida but it was good and was able to eat extra pieces. In the Notes section I have given how to make it using maida or APF.


    For the Shell:
    Whole Wheat Flour - 3 Cups
    Luke Warm Water - 1.5 Cups
    Dry Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
    Sugar- 1 tablespoon
    Salt - 1 Teaspoon
    Oil - 1 Tablespoon (I used Olive Oil)

    For the Filling:
    Cashews - 6 Tablespoon (Broken)
    Tutti Frutti - 2 Tablespoon
    Figs - 2 Tablespoon (chopped)
    Badam - 2 Tablespoon (Chopped)
    Cherries - 2 Tablespoon (Chopped)
    Dates - 2 (Chopped)
    Cinnamon Sugar - 2 Tablespoon (I have added less , you can use as per your taste)
    Feel Free to add or not use any other Dry Fruits or nuts you want. 


    • Lets Prepare the filling first, mix all Dry fruits and Nuts of your choice and mix it with 2 tablespoons of sugar. 
    • In a mixing bowl, place the luke warm water and add the sugar and stir it well. To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
    • In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
    • Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
    • Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
    • Divide the dough into two equal parts and roll them into 2 circles.
    • Now on a greased tray, place one of the circles and place the filling all over the circle, leaving 1/4 inch of space over the edges.
    • Now slightly damp the 1/4th inch that you left on the edge with some water.
    • Place the 2nd circle on top of this and press it along the edge.
    • The water will act as binding agent and will bind the 2 circles with filling in between them.
    • Make a incision of the top using a sharp knife. 
    • Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
    • After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.
    • Once you take it out of the oven, apply some butter on top.
    • Allow it to cool and then cut and serve.
    • If you want to use APF or Maida reduce the water to 1 cup.
    • You can use milk instead of milk or 50:50 milk:water for kneading the dough for both WHole Wheat and Maida or APF Shell.
    • You can do 50:50 of Wheat and APF too.
    • You can use replace Olive Oil with Butter too.
    • For filling you can use shredded coconut, Cashew along with Tutti fruity for the original filling as in Iyengar Bakery.  

    Friday, 26 September 2014

    Malai Kofta 

    I have posted the Healthy Version of Malai Kofta already, this is the way of actually making Malai koftas. No doubt, these will taste double awesome.


    For the Kofta:

    Paneer or cottage cheese - 250 grams (Crmbled)

    Potato - 1 (Medium, peeled, boiled and mashed - I did not add it as I was able to work with the Paneer, however if you are trying this for the first time, then use mashed Potato)
    Green Chillies - 1 (Finely Chopped)
    Ginger - Garlic Paste - 1/4 Teaspoon
    Rice Flour or Maida or Corn Flour or Bread - 2 tablespoon or 2 slices made into crumbs
    Salt - To taste
    Oil - as required (Usually it is ssupposedto be deep fried, however I did shallow Fry)
    Sooji or Bread Crumbs - To coat the Koftas

    For the Gravy: 

    Onion - 1 (Big, Boiled and made into a paste)
    Cashew Nuts - 10 Nos (Boil it in some warm water and grind into a paste)
    Tomato - 1 (Medium, Blanched and skin peeled and pureed)
    Ginger - Garlic Paste - /2 Teaspoon
    Red Chilly Powder - 1 Teaspoon
    Garam Masala - 1/4 Teaspoon
    Milk - 2-4 tablespoon 
    Salt - To Taste
    Oil - 2 Tablespoon (I used Olive Oil)
    Kasoori Methi - 1/2 Tabelspoon
    Fresh Cream - 4 Tablespoon

    • Place the grated Paneer,Ginger garlic paste (1/4/teaspoon),,salt and green chillies and mix well.
    • Add Corn Flour little by Little till you are able to knead it into a dough.
    • Prepare Koftas using this prepared mixture and make them into koftas.
    • Coat the koftas with Bread crumbs or Sooji. 
    • Deep fry it or shallow fry it as per your choice. 
    • Remove them and place them in a paper towel. 
    • In a pan, add some oil and add Onion paste and cook well.
    • Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
    • Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
    • Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
    • This may take 3-4 minutes
    • Now add Milk and cook on low flame and cook.
    • Crush the Kasoori methi and add it to this.
    • Add salt and adjust the consistency to suit your need.
    • To this add the Kofta and cook for a minute and serve immediately.
    • Place the Gravy and kofta together only minutes before you serve. 

    Thursday, 25 September 2014

    Dal Palak - Spinach Dal Curry 

    A bowl of Dal and Rice can be more satisfying than anything in this world. I  usually like to add some Spinach, Bottle Gourd, Ridge Gourd etc. So this recipe is Dal Palak which is a very famous Dish.


    Spinach - 1 Bunch (Washed and Chopped)
    Garlic Pods - 3 Nos (Chopped)
    Channa Dal - 1/2 Cup (Washed and Soaked for at least 30 minutes)
    Onion - 1 (Medium, finely Chopped)
    Chilly Powder - 1 Teaspoon
    Salt - To Taste
    Oil - 1 Teaspoon
    Ghee - 1/2 Teaspoon (Optional)


    • Wash and cook the Gram Dal with enough water for 6 whistles or till done
    • Let the pressure come down on its own.
    • Meanwhile, heat a teaspoon of oil in a kadai and add onion and saute.
    • After a minute add the Garlic pods and saute.
    • Cook till the onion is done.
    • Then add the chopped Palak and saute and cook till it is cooked.
    • Now also add the Chilly Powder and salt and saute.
    • Now add the cooked Gram Dal along with the water.
    • Allow it ti simmer on low flame for 8-10 minutes.
    • Dont cover and cook as Greens should never be covered and cooked.
    • After everything comes together, switch of the flame and add a spoon of Ghee if required and serve. 

    Wednesday, 24 September 2014

    Curd Rice 

    You may think what is the need for recipe to make  a curd Rice. But believe me Making Curd and Curd Rice has some tips and tricks.

    The recipe I have given will work if you plan to pack Curd rice for lunch or you plan to make it ahead and keep, If it is for immediate consumption you can use as much as curd as required curd and 2-3 Tablespoon of Milk.


    Cooked Rice - 1/2 Cup
    Curd - 4 Tablespoon
    Milk -  1/4 Cup
    Oil - 1/4 Teaspoon
    Mustard Seeds - 1/4 Teaspoon
    Cashew-nuts - 6 (Optional)
    Pomegranate - 3 Tablespoon
    Ginger - 1 Inch (Finely Chopped)
    Green Chillies - 1 (Finely Chopped)
    Green Coriander - Few Sprigs ( Finely Chopped)
    Salt - To taste


    • Add required salt to the Rice and using a ladle mash it well.
    • Then add the milk and mix well.  Adjust Milk according to the consistency. 
    • To this add the curd and mix well.
    • meanwhile heat a tadka pan and heat oil.
    • Once the oil is hot add mustard seeds and allow it to splutter and then add cashew nuts and switch off the flame.
    • After switching off the flame add Green Chillies and Ginger and give it a stir.
    • Add this to the prepared Rice and then add Chopped coriander Leaves, Pomegranate seeds. 

    • Wash and soak rice for 30 minutes in 1.5 cups of water and cook for 6 whistles . I usually use 2.5 cups of water to cook rice regularly and I cook for 5 whistles. 
    • So take extra water and cook as we want the rice to be cooked well. 
    • Adding Milk and curd will ensure that the curd rice is not sour when you serve it. 

    Monday, 22 September 2014

    Paneer Baby Corn Subzi (Sabji) / Cottage Cheese Baby Corn Masala

    I was in mood for a rich, tasting gravy and so made this Yummy Gravy with Onions and Cashews. They work fantastic with both Rice and Roti. I have used Paneer and Baby corn, you can use Mushrooms, some chopped Spinach too.

    Paneer or Cottage Cheese - 250 Grams (Cubed)
    Onion - 1 (Big, Boiled)
    Cashew Nuts - 10 Nos
    Tomato - 1 (Medium, Blanched and skin peeled)
    Baby Corn - 10 Nos (Cut into 1 inch pieces
    Green Peas - 2 Tablespoon
    Ginger - Garlic Paste - /2 Teaspoon
    Red Chilly Powder - 1 Teaspoon
    Garam Masala - 1/4 Teaspoon
    Salt - To Taste
    Oil - 2 Tablespoon (I used Olive Oil)
    Fresh Coriander leaves or Parsley - Few Sprigs
    Fresh Cream - 1-2 Tablespoon


    • In a mixer or food processor, grind the Cashew nuts and grind it into smooth paste using little water.
    • To this add the boiled Onion and grind it into a smooth paste and keep this aside.
    • Now grind the blanched tomato separately into a puree and keep it aside.
    • In a kadai, heat some oil and add the Onion - Cashew Paste and saute.
    • Cook this till the onion is cooked , it may take 3-5 minutes.
    • Meanwhile, take another kadai and add a tablespoon of Oil and place the Paneer and baby corn and cook till the Paneer slightly get a brownish tinge and Baby corn is cooked.
    • Once they are done, remove them in a plate and keep it aside.  
    • Once the Onion is cooked add the Tomato Puree and saute.
    • Be careful as the puree may splash.
    • To this add the Ginger Garlic paste, Chilly powder and Garam masala and saute. 
    • To this add the sauteed paneer- baby corn and Green peas.
    • Add water to get the right consistency 
    • Add required salt and cover the kadai with a lid and cook it for 8 - 10 minutes.
    • Keep stirring them occasionally so the gravy does not burn.
    • On the low flame. add the cream and stir it and switch off the flame and add some frehly chopped coriander or parsley leaves and serve.

    Saturday, 20 September 2014

    Lunch Menu 16 - Lemon Rice, Tamarind Rice, Curd Rice and Potato Fry 

    I have already spoken so much about how much I like Mixed Rice, so Today's Lunch Menu is combo of Mixed Rice. Usually we make this for Aadi festival.

    Click on the below link for the recipes

    Thursday, 11 September 2014

    White Bread 

    I have made Whole Wheat Bread, Oats Bread etc, but I was looking at my blog and was surprised to find that it did not have the Basic White bread recipe, So decided to make one and have it on my blog.

    It was so soft and fluffy. I also some dried Italian herbs to add a lots of flavor. OMG the aroma while Bread was baking was amazing.

    Maida or APF - 3 Cups
    Warm Water - 1 Cup (Not too hot , not too cold)
    Sugar - 1 Tablespoon
    Salt - 1 Teaspoon
    Dried herbs - 1/2 teaspoon (Optional)
    Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
    Olive Oil - 1 tablespoon


    • In a bowl, take a cup of warm water to this add the sugar and mix it well
    • To this add the yeast and mix.
    • Cover the bowl with a plate and keep it aside for 5 minutes or till the yeast becomes frothy.
    • Once the yeast is frothy add the Maida or APF and Salt and knead well for 10 minutes.
    • Add the dry herbs if you are using them.
    • Smear the olive oil all over the dough and let it raise for 1 or 1.2 Hours or till it has doubled.
    • Cover with a damp cloth during this process. 
    • Once it has doubled , bring it to your kitchen counter and punch it down and knead for 5 minutes
    • Then shape as per your wish and place it in a greased loaf tin.
    • Cover with a damp cloth and allow it to rise for 30-45 minutes.
    • After 30-45 minutes, Bake it in a Preheated oven for 30-40 Minutes at 160C.
    • I did Milk Wash before I baked my bread for the shiny texture.
    • Once done allow it to cool completely before slicing it
     Milk Wash - Take a Tablespoon of Milk and using a pastry brush slightly brush on the loaf before baking. 

    Tuesday, 9 September 2014

    DIY - Sprouted Moong

    Most of us use sprouts for our salad, or breakfast. We know that sprouts have more nutrition than the Non sprouted Dal. 

    In the supermarkets, they sell these in packets that is ready to use , however I am little comfortable with picking them. I prefer to make them at home as it is easy and No great work is involved.


    Green Gram Dal - 1 Cup (You can use any Beans, Black Channa or Kabul Channa)


    • Wash the Moong nicely and soak it in fresh water for at least 5 hours or overnight. 
    • After soaking, drain all the water and place it clean kitchen cloth.
    • Tie the kitchen cloth and leave it undisturbed aside for at least 6-8 hours
    • Another trick I picked up from mom is after tying the kitchen cloth place it in a Casserole and leave it undisturbed for 8 Hour. 
    • Depending on the beans you are using you have to leave them undisturbed for 1-3 Days.

    Sunday, 7 September 2014

    Mocha Cake with Coffee Cream Frosting

    For my dads birthday i  wanted to do something special, what else can be more special than me baking a Birthday Cake for him.

    So I decided to Bake a Mocha Cake for him. He was so happy with my cake and he enjoyed every bite of it. I also did a Coffee Butter Cream frosting. I have a long way to go with the frosting for sure. Anyway it is a good place to start right.

    If you are a coffee lover then you must try this cake for sure.

    I got the recipe for both the cake and the frosting from Fondbites, Bake Along group.


    For the Cake:

    All Purpose Flour or Maida - 1 Cup
    Unsalted Butter - 60 Grams (Soft at Room temperature)
    Salt - A Pinch
    Milk - 1/3 Cup
    Brown Sugar - 1 Cup
    Instant Coffee Powder - 2 Teaspoon
    Coco Powder - 1 Tablespoon
    Baking Powder - 1 Teaspoon
    Curd - 1/2 Cup (If you eat egg you can add 1 Egg)

    For the Frosting:
    Butter - 1 Tablespoon
    Cocoa Powder - 1 Teaspoon
    Instant Coffee Powder - /2 Teaspoon
    Icing Sugar - 1 Cup
    Milk - As required , just to make the mixture into spreading consistency.


    For the Cake:

    • Pre heat a Oven and Grease the cake tin. 
    • In a mixing bowl, place all the ingredients except Maida and mix well.
    • Once the ingredients are mixed well, add the Maida and mix it till the maida is incorporated well.
    • Now pour this mixture in a greased Cake tin.
    • Bake it at 160 C for 30 minutes or till the cake is done.
    • Now cool the cake on a wire rack.
    • The cake should be Completely cooled before spreading the frosting.
    For the Frosting:
    • Mix all ingredient except milk and butter them well.
    • Add milk little by little till the mixture comes to spreading consistency.
    For Assembly:
    • Take the completely cooled down cake and using a spatula spread the Frosting prepared to cover all sides.
    • I have also used some Chocolate vermicelli on top.

    Wednesday, 3 September 2014

    Tamarind Rice/Puliyogare/Puli Sadam

    Yum, Yum and Yum. I am generally a great fan of Mixed rice then standard Rice and Sambar. However everyone in my house likes Rice, Dal or Sambar.

    In terms of Mixed rice, I make Lemon Rice and Fried Rice quite often. When it comes to tamarind Rice, I just cant eat it made with Store bought powder or paste as according to me they taste nothing close to home prepared Tamarind Paste.

    You can make and store them for about a month  however I am a firm believer of making it fresh and consuming. I usually make the paste in evening and allow it to sit overnight and mix it with rice in the morning and have the rice in afternoon. Keeping the paste overnight ensures that the Dal and peanuts gets the tangy flavour. Mixing the rice and keeping it till afternoon ensures that the flavour is enhanced in rice too.


    Cooked Rice - 4 Cups
    Channadal/Gram Dal - 1 Tablespoon
    Chilly powder - 1/4 Teaspoon
    Green Chilly - 2 Nos (Chopped)
    Coriander Powder - 1 Teaspoon
    Cumin powder - 1 Teaspoon
    Curry leaves - few
    Fenugreek Seeds - a Pinch
    Hing or Asafoetida - a Generous pinch
    Mustard seeds- 1/2 teaspoon
    Red Chilly - 3 Nos
    Tamarind juice - 1 Cup
    Turmeric Powder - 1/4 Teaspoon
    Roasted Groundnuts - 4 Tablespoon (As per taste, I have added more so you can something between 1 Tablespoon to 4 Tablespoon )
    Oil - 3 Tablespoon (Gingelly Oil Preferably)
    Salt - To taste


    • Heat Oil in a pan and add the Mustard seeds and once they splutter add the Red Chilly and saute for a minute.
    • Then add Fenugreek seeds, channa dal, peanuts and cook them.
    • Then add curry leaves, Asafoetida,green chilly,turmeric powder and add the Tamarind Juice.
    • Then add Chilly powder, Coriander powder and Cumin Powder and mix them.
    • Cook the gravy till the Oil oozes out which may take about 10-15 minutes.
    • Once the Oil oozes out, stir it again and cook it for again 10-15 minutes and add salt.
    • Cool the mixture and mix with Rice and serve with potato Fry.
    • The important component of the Tamarind rice is cooking of Rice. So I am sharing how I make Rice for Tamarind Rice.
    • I usually use Boiled Rice to make Tamarind Rice as it has a better flavour and gives a good texture.
    • For regular use I use 1:2.5 Ratio of Rice:water and soak them for 15 minutes before cooking them.
    • While making Tamarind I use 1:2, Rice and water and soak my Rice for 30 minutes.
    • Once the Rice is cooked, I take a Broad plate and add the Cooked Rice in it and allow it to cool down completely.
    • The Broader the plate the better the texture of rice.
    • To spread the rice you can use a fork if you are a beginner so you wont make the Rice all mushy.
    • Once the Rice is completely cooled down, add the cooled Down Tamarind paste and mix carefully not to break the Rice.
    • It is also important that you taste the rice and acordigly add Tamarind paste and salt if required. 

    Monday, 1 September 2014

    Rice Tikki (With Leftover Rice)

    I a not a huge fan of leftovers. I usually cook food fresh each time and eat. However, this recipe is an exception. When I feel like making this recipe I put some extra rice, leave it overnight and make Tikkis the next day. It is crispy and quite easy to make.

    Cooked Rice - 1 Cup
    Besan or Rice Flour or Maida - 2-3 Tablespoon
    Green Chillies - 2-3 (Finely Chopped)
    Ginger Garlic Paste - 1/2 Teaspoon
    Coriander Leaves - 2 tablespoon (Finely Chopped)
    Garam masala - A generous Pinch (Optional)
    Amchur Powder - a generous pinch (Optional)
    Peanuts/ Groundnuts - 2 Tablespoon (Optional, coarsely broken)
    Salt and Oil.


    • In a mixer, pulse the rice slightly for few seconds.
    • Remove this in a mixing bowl and add ingredients except Oil and mix well. 
    • Adjust Besan/Maida/Rice Flour little by little till you get a Tikki Dough consistency.
    • Grease your hand with some oil and shape the mixture into Tikkis of your desired shape.
    • Heat a pan with 2 Tablespoon of oil and arrange these prepared tikkis on them.
    • Allow it to get cooked on one side which will take about a minute or 2.
    • Then flip it into the other side and cook well.
    • Serve with Mint Chutney.
    • This recipe is so versatile that you can add or leave any ingredient. You can add finely chopped vegetable like carrot, Beans , Peas etc. 
    • You can also deep fry them if you want.
    • As they are made of Rice they will be quite crispy.
    • As far as binding agent, I personally prepare Besan. 

    Friday, 29 August 2014

    Just 4 Ingredients - Nutella Cup Cakes 

    Nutella!!! Yum!!! who does not love Nutella? This recipe is so quick to make with no great techniques to follow. It is a simple mix and bake recipe.

    Nutella - 1/2 Cup
    Vanilla Essence - 1/2 Teaspoon
    Egg - 1
    APF or Madia - 5 Tablespoon
    Chopped Almonds or Pista - As per taste, I did not add though


    • Whisk the egg along with the essence in a bowl.
    • To this add the add the Nutella and whisk well.
    • Add the Maida or APF and mix till all the ingredients are mixed well.
    • Pre heat the Oven at 250C and grease your muffin mould.
    • Pour the prepared batter into the greased muffin mould
    • Bake at 250 for 10 minutes or till done.

    Wednesday, 27 August 2014


    I have never made Quiche at home before and believe you in me, once you make this at home, you will not eat it outside.

    When you make this at home it tastes so fresh and yummy. Do try this. usually it is made with eggs, however, I have made it egg less.

    Wheat - Oats Tart Shell - 1
    Spinach  - 1 Bunch (Washed and Chopped)
    Vegetables of You choice - 1 Cup (I have used Baby Corn, Broccoli, Mushroom )
    Onion - 1 (Chopped)
    Paneer or Cottage Cheese
    Milk - 1 Tablespoon
    Dry Herbs - 1 Tablespoon or to Taste (I have used Dried Thyme, Rosemary and Oregano)
    Black pepper powder - 1/2 teaspoon
    Red CHilly Flakes - 1/2 Teaspoon or to taste
    Garlic - 3 pods
    Cheddar Cheese - 4 Tabespoon or to taste
    Olive Oil - 2 Tablespoon
    Salt - To taste


    • Make the Tart shell as per the recipe.
    • In a pan, add the olive Oil and add the Garlic and Onion and saute.
    • After a minute, add the vegetables and saute for 2 minutes and then add the spinach and cook for 2 minutes.
    • During the cooking if the veggies r greens leave any water don't discard, it will be fine once it is baked. 
    • Add Salt and Dry Herbs and Pepper powder and stir and remove from flame.
    • Allow it to come to room temperature.
    • Meanwhile, mix paneer and Milk and keep it.
    • Once the spinach - Veggie mix is cooled add the Paneer - Milk mixture and mix.
    • Now take the cooled tart and add the Prepared Veggie-spinach-paneer mixture.
    • Sprinkle some dried herbs, chilly flakes on top of them.
    • On this add grated Cheese as per your wish, the more the better the taste.
    • Bake this for 30-45 minutes or till it is done at 150 C. 
    • Cool it completely before slicing.

    Sunday, 24 August 2014

    Semolina Bread 

    There was so much of posts around this semolina bread in a baking group I am part of, So I decided to try it. I was little skeptical on whether it will rise and taste good. After baking all my doubts were cleared.

    • Warm Water -1.5 Cup (Not too Hot not too cold)
    • Yeast - 1 Teaspoon
    • Semolina (Rawa)- 3.1/4 Cup
    • Sugar - 1 Tablespoon 
    • Salt - 1.5 Tablespoon
    • Olive Oil - 1/4 Cup 

    • In a mixing bowl, add the water and sugar and mix well. To this add Yeast and mix.
    • Cover the bowl with a plate and keep it aside for 10 minutes till the yeast becomes frothy.
    • To this add Semolina, salt and knead it well for 10-15 minutes, add Oil in between the kneading
    • In the beginning it may be sticky as you knead it will form a dough.
    • Take another bowl and slightly coat it with Oil and place the Dough and cover it with a kitchen towel and keep it aside for 1 Hour or till it doubles in size.
    • Once the dough has doubled, bring it to a dusted kitchentop. Dust it with Maida or wheat flour.
    • Now punch down the dough and knead it well for 5 minutes.
    • Shape it into a loaf and place it in a greased Loaf Pan.
    • Cover the loaf pan with a kitchen towel and allow it to double.
    • This would take about 30-45 minutes depending of the climate, the quality of yeast etc.
    • Once the loaf has doubled, Bake it at 200C for 30 - 45 Minutes. 
    • Cool it completely before slicing. 

    Saturday, 23 August 2014

    Lemon Tart

    Are you a Lemon Lover? Then this recipe is a keeper. It is so yum and refreshing and simple recipe to put together. Lemon Curd can be made ahead and kept in refrigerator.

    The Tart base is made with Wheat and Oats so it is healthy too.


    Whole Wheat Oats Tart Shell - 1
    Lemon Curd - As required (If you use the amount specified in the recipe, it will adequate)


    • Pre heat the oven at 150C for 10 minutes.
    • Pour the Prepared Lemon Curd into the Tart shell (Should be at Room temperature) and bake at 150 C for 20-20 minutes .
    • Allow it to cool and then keep it in refrigerator till serving
    • Slice and serve. 

    Thursday, 21 August 2014

    Ganesh Chathurthi/Vinayagar Chathurthi Recipes 

    In my earlier posts, I had already written about Ganesh Chathurthi is a important festival at our house and how elaborately we celebrate.This year Ganesh CHathurthi is celebrated on 29th August .

     Happy Ganesh Chathurthi to all!!!

    Click on the below links for the recipes

    Tuesday, 19 August 2014

    Lemon Curd 

    This is the first time I made Lemon Curd, funny thing I never knew Lemon Curd does not have Curd. This tastes yum and refreshing. I got this recipe from here.


    Eggs - 3 Eggs
    Lemon Juice- 1/3 Cup
    Lemon Zest- 1 Tablespoon
    Unsalted Butter - 4 Tablespoon
    Powdered Sugar - 3/4 Cup


    • In a bowl, whisk eggs, Sugar and Lemon Juice. 
    • Use Double Boiling method, place the bowl with Egg,sugar and Lemon and top and whisk continuously.
    • If you do not stir continuously egg will get cooked.
    • Keep whisking till the mixture gets thick (For me it took 12 minutes)
    • Remove this mixture from the flame and add butter and Lemon zest and mix well.
    • Cool this mixture, the mixture will become thick as it cools down.
    • You can store this in refrigerator for a month. 

    Saturday, 16 August 2014

    Lunch (Brunch) Recipe 15 - Whole Wheat Buns, Pumpkin soup, Cucumber Raita and Broccoli -Channa Tikki 

    It is been a long time since I posted a Lunch menu, so thought of posting one, however this is not a Lunch menu, but a Brunch menu.

    Click on the links below for the recipes:

    Friday, 15 August 2014

    Krishna Jayanthi Recipes - Janmashtami Recipe Collection 

    Krishna Jayanthi/Janmashtami is celebrated this year on 17th or 18th August 2014 depending on you are a saivaiite or vaishnavite.

    Immaterial of when you celebrate it, Krishna Jayanthi is so much fun. Drawing of those small Krishna feet, Bhajans, loads and loads of sweets and savory to eat, I just love it

    I have given a collection of Krishna Jayatnhi Recipes. Happy Krishna Jayanthi.

    Click on the Below links for the recipes:

    Wednesday, 13 August 2014

    Curry Leaves Gravy - Karruvepillai Kuzhambhu

    I love curry Leaves, their wonderful aroma is something I love. I already have the recipe for Curry Leaves Powder/Karruveppillai Podi on my blog. I was craving for the Karruveppillai Kuzhambhu one day, so I made this and had with some Rice and Appalam. They tasted out of the world.


    To Grind into a paste:
    Gram Dal  - 1 Tablespoon
    Urad Dal - 1/2 Tablespoon
    Pepper - 2 Tablespoon
    Cumin Seeds - 1/2 Teaspoon
    Dry Red Chilles - 2 Nos
    Asafoetida - a Generous Pinch
    Curry Leaves - 1 Cup

    For the Gravy:
    Tamarind Extract - Gooseberry size soaked in 1 cup of warm water 
    Onion Shallots - 15 - 20 shallots
    Mustard Seeds - 1/2 Teaspoon
    Garlic - 15-20 Pods
    Oil - 2 Tablespoon (Preferably Gingelly Oil)


    • In a pan, add one teaspoon of oil and dry roast the ingredients in the following order, Gram dal, urad dal, pepper,red chillies and cumin.
    • Roast them till you get a nice aroma. 
    • Just a second before switching off the flame add the curry leaves and asafoetida and immediately switch off the flame.
    • Cool it and grind into a smooth paste and add water if required.
    • Now warm 1 tablespoon of Oil in a pan and add mustard seeds and allow it to splutter.
    • Then add the Onion shallots and Garlic saute them.
    • To this add the Tamarind extract, The paste that we prepared, salt and cook them.
    • Based on the water you have added to make the paste, you may add some water. 
    • Cook till the oil oozes out from the gravy.

    Saturday, 9 August 2014

    Basic Whole Wheat Oats Pastry Shell / Whole Wheat Tart 

    Pastry shell or Tart shell is a basic base to make any Tart or Quiche. It is usually cooked with loads of butter and Maida, so I did some searching and found this healthy version of Shell.

    Believe you in me, this Tart also tastes just as amazing as the regular Tart shell. I plan to post the recipe of the Maida version too very soon. It is high time I need to work on my time management, these days with too many things my time management is going hay wire, need to fix it soon.


    Whole Wheat Flour  - 1 Cup
    Rolled Oats - 1/2 Cup (I have used Quaker)
    Olive Oil - 1/3 Cup (Use Melted butter for a buttery tasting shell)
    Dried herbs - 1 Teaspoon (Optional)
    Garlic Powder - 1/2 Teaspoon (Optional)
    Baking powder - 1/2 Teaspoon
    Salt -  1/2 Teaspoon
    Milk - 1/2 Cup (Can use water too)


    • Dry roast the Oats for couple of minutes and then grind it into a powder.
    • To this mix all the ingredients except milk and Oil
    • To this mixture, add butter and oil and rub it in till it looks like bread crumbs.
    • To this add milk little by little and knead it into a smooth dough
    • Cover it with a cling film and rest it in refrigerator for 15 minutes. You can skip this step, if you are pressed for time.
    • Now take a tart tin or Pie dish and slightly grease it with butter or oil
    • Roll the prepared dough into  big circle and place it on the Tart tin and cut off the extra edges.
    • Poke the Tart shell using a fork so the base is crispy.
    • Bake it for 10-15 minutes at 200C or it is golden brown.
    • Using this we can prepare Quiche, Tarts or Pie. 

    Saturday, 2 August 2014

    Whole Wheat Garlic Scones 

    Scones are a fantastic accompaniment with Tea/Coffee. I make them Crispy outside and slightly chewy inside so I get the feel of layers of texture. I have tried this recipe with garlic powder and fresh garlic and they both taste great. I used the recipe from here.

    Whole Wheat Flour - 1 Cup
    Quick Cooking Oats - 1/4 Cup (I used Quaker)
    Fresh Garlic - 6 (Grated, adjust to taste, I like garlic so I have used it more)
    Curd - 1/2 Cup
    Oil or Cheese - 1/4 Cup (I used a combination of Rice Bran Oil and Cheddar Cheese)
    Milk - 1/4 Cup  (You can use Water or combination of water and Milk)
    Baking powder - 1/2 Teaspoon
    Red Chilly powder - 1/2 Teaspoon
    Salt - 1/4 Teaspoon


    • In a big bowl add all the ingredients except milk and mix them well.
    • Once everything is mixed, add milk little by little and knead till you get a dough consistency.
    • Rest it for 10 minutes.
    • Place the dough on a floured surface and roll it using a rolling pin.
    • The thickness can be 1/2 inch.
    • Now using a cookie cutter cut them into desired shapes.
    • Place this on a baking tray lined with aluminium foil or Parchment paper.
    • Prick the scones using a fork.
    • Bake it in a pre heated oven for 10-15 minutes or till it is slightly golden brown at 180C. 

    Saturday, 26 July 2014

    Yellow Moong Dal Khichdi

    Khichdi is a famous dish in may parts of India. However I got introduced to it only post my wedding. It is very similar to our South Indian Pongal, however it is much lighter.
    My hubby says that Khichdi is usually served at his place when someone is sick as it is easy to digest.

    It is very easy to prepare and they are many variations to this. Today I have shared the Basic Moong Dal Khichdi. To this you can add simple Tadka, Vegetables etc


    Rice - 1 Cup
    Split Yellow Moong Dal - 1/2 Cup
    Hing/Asafoetida - A generous Pinch
    Ghee - 1/2 Teaspoon (Add more as per your wish,usually they add lots of ghee)
    Cumin Seeds - 1/2 Teaspoon
    Green Chilly - 1 (Slit)
    Salt - To Taste


    • Wash The rice and Yellow moong dal and soak it in 5 cups of water for 30 minutes
    • Then cook them in a pressure cooker for 3 whistles or till it is done well.
    • Allow the pressure to settle on its own.
    • Meanwhile warm Ghee and once it is warm add Cumin seeds and allow them to splutter.
    • Switch off the flame, add asafoetida, Green chillies and saute for the minute.
    • Add the tadka to the cooked rice-Dal mixture, add salt and mix it well.
    • If you want you can add some more warm Ghee. 

    Saturday, 5 July 2014

    Whole Wheat Pav with Indian Herbs. 

    I love to add lots of Herbs to my bread, so this time when I decided to Bake Whole Wheat Pav, I decided to add loads of Indian Hers like Coriander, Mint, etc. I have used Wheat flour to make you can use All Purpose flour for very soft Pav. For the recipe with AFP click here. 

    Whole Wheat Flour - 3 Cups
    Warm Water - 1.5 Cups
    Olive Oil - 1 Tablespoon
    Salt - 1 Teaspoon
    Sugar - 1 Tablespoon
    Yeast - 1.5 Teaspoon (1 Teaspoon Instant yeast, 1.5 teaspoon Active Dry or 3 teaspoon Fresh Yeast)
    Fresh Coriander Leaves - 2 Tablespoons (Finely Chopped)
    Mint leaves - 1 Tablespoon (Finely Chopped)
    Green Chillies - 1 Teaspoon (Finely Chopped, adjust to taste)
    Garlic - 2 Tablespoon (Peeled, finely chopped)


    • In a mixing bowl, place the luke warm water and add the sugar and stir it well.
    • To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
    • In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. 
    • To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
    • Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise.
    •  This may take 1 Hour.
    • Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
    • Now add Coriander leaves, garlic, Green Chillies and Mint Leaves and knead it well. 
    • Then shape it into Pav and place it in a greased  tin.
    • Place them touching each other and  Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
    • After 30-45 minutes, Bake it in a Pre heated Oven for 30 minutes at 180C and Broil for 5 minutes.