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.