Monday, 21 December 2015

Christmas Cakes 

Christmas is synonymous with Cakes and everyone is a Huge Fan of my Fruit Cake. I have Quite a few versions of them in my blog, do try them.  I have shared some variants of Fruit Cake in my blog, to access other cake recipes click here.

Merry Christmas.

Tuesday, 15 December 2015

Lunch Menu 26 - Jeera Pulav, Dal Fry, Baby Potato Curry, Gobi Fry and Mawa Cake 

I have received many messages regarding my Lunch Menu Series and how you all loved it. So here I come with one more Lunch Menu Series. I just cant believe that I posted 25 Lunch Menus till now, click here to view them all.

Click on the Below Links for the recipe

Thursday, 19 November 2015

Detox Water - Apple Cinnamon Water    

I have posted the Standard Detox Water earlier. The apple Cinnamon is my personal Favorite. It does not need overnight prep etc. This Detox water will be ready in 15 minutes.

Apple - 1/2
Cinnamon Stick - 1 No
Clean water - 1 Liters


  • Wash the apple really well.
  • Chop them Fine (Or even big pieces like I have chopped is also fine)
  • Place the chopped apple, cinnamon stick in a jug and pour water in it and stir it well.
  • Allow it to rest for 15 minutes, Your Detox water is ready with the sweet flavur of apple is ready.
  • Change water every 1-2 hours and don't use it beyond 3 times. 

Thursday, 12 November 2015

Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.


Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry


  • Wash the Potatoes well and place them in a Pressure cooker.
  • Add all mentioned ingredients except Oil and Water and mix it well.
  • Add add the water and mix it.
  • Cover the Lid and put the weight on and allow it to cook for 1 whistle.
  • The moment the 1st whistle starts whistle off the stove.
  • Allow the pressure to cool down on it own. 
  • Then you open the cooker, you will find that the Potatoes are done correctly.
  • Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
  • Once the Oil is hot, take each piece of Potato and arrange them on the pan.
  • Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

Thursday, 29 October 2015

DIY: DDL (Dulce De Leche)

From the time I started baking, I have heard about this DDL. I was always skeptical about making this as it involved using Pressure cooker. But I mustered some courage and made it, believe me, it was AWESOME. I literally had to hide it from mu hubby who was gulping it. Yeah it was that tasty.

Anyway, DDL is yum on its own, however I decided to make some Brownies with it. I will share the recipe in my next post.

But for now, lets make some DDL.


Condensed Milk - 1 Can (I used Milk Maid, Amu Mithai Mate also works fine)


  • If the can contains any plastic lid remove them.
  • Fill half of the Pressure cooker with water and place the can in the water.
  • Don't place the can standing in the cooker, tilt the cans on its side so the can is fully immersed in water.
  • Close the lid and put the weight on, keep the stove on high flame.
  • After the 2st whistle reduce it to Low Flame, and leave it on low flame for 30-45 minutes.
  • After 30 minutes finish off the flame and allow it to cool on it own.
  • Once its completely cooled off open the tin and voila DDL is ready.
Note:If you are planning to use them later please store them in refrigerator. Seriously, if you want to use it later, don't taste it all or else you will finish everything and there ill be nothing left to store :-) It Happened with me couple of times. 

Monday, 26 October 2015

Lunch Menu 25 - Jeera Pulav, Potato Fry and Mutter Paneer

A simple, quick and easy recipe to put together. It is so easy to prepare, however, it looks like you have put so much effort.

Click on the below links for recipes:

Monday, 19 October 2015

Vegetable Biriyani (With Curd Marinade)

I am a huge of Biriyani and make it at least twice a week. I make it in multiple methodology, using different Vegetable as the Main dish etc. You can visit some Biriyani recipes I have posted here.

This is one of the lazy style of me making Biriyani. However, this is so Yummy. Do try this style.


Onion - 1 (Large, sliced)
Tomato - 1 (Small, Chopped)
Mint - 1/2 Cup (Chopped)
Rice - 1 Cup
Vegetables of your choice - 1 Cup (I used Cauliflower, Green Peas, French Beans and Potatoes)
Red Chilly Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - A generous Pinch
Garam Masala - 1/4 teaspoon
Bay Leaf - 1
Ghee (Clarified Butter) - 1Teaspoon (optional)
Curd/Yoghurt - 1 Cup (Thick)
Water - 1 Cup
Oil - 1 Tablespoon
Salt - To taste


  • Wash and Soak rice in 1 cup of Water.
  • In a mixing bowl, place the curd and whip it using a Whisk and then all the following ingredients Tomato,Mint, Vegetables, Red Chilly powder, Ginger Garlic Powder, Turmeric Powder, Garam Masala and mix well.
  • Keep this aside till your rice soaks. I have sometimes covered it with a cling film and kept in refrigerator overnight and made Biriyani using it the next day and it works fine. 
  • In a pan, warm some oil then add Bay Leaf, Onion and Saute it.
  • Cook till the Onion becomes translucent and then add the prepared mixture soaked in yoghurt.
  • Reduce the flame and cook it for 5-7 minutes. Do stir it in between to avoid it from burning.
  • Meanwhile, switch on the rice in the electric Cooker. You can make it in regular vessel also.
  • Once the water in the Rice Cooker starts boiling, add the cooked mixture and salt into the rice cooker.
  • Give it a stir and put the lid back on and cook it till done.
  • Once the rice is done, add Ghee and stir it well and Serve.
  • If you are using a vessel, once you have cooked the Onion and yoghurt mixture for 5-7 minutes, add the water.
  • Once the water starts boiling, add rice and cover it with a lid and cook till done. 

Wednesday, 14 October 2015

Paneer Pakora/Pakoda/Cottage Cheese Fritters 

I am a huge fan of paneer, I have lots of Paneer recipes in my blog, please check it here. I am sure all of us know how to make pakora/Fritters. The important part of this is to make a batter that gives yu tasty and crispy fritters.


Paneer - 200 Gms
Besan/ChickPea Flour - 4 Tablespoon
Maida/APF - 1 Tablespoon
Rice Flour - 1 Tablespoon
Rava or Sooji or Cream of Wheat - 1 Tablespoon
Corn Flour - 1/2 Tablespoon
GInger Garlic Paste - 1/4 Teaspoon
Red Chilly Powder - 1/4 teaspoon
Garam Masala, Chat Masala, Asafoetida - A generous pinch of Each
Warm Oil - 1 Teaspoon
Oil - For Deep Frying
Water 1/4 Cup or as Required
Salt - To taste.


  • Heat Oil in a Pan/kadhai. 
  • In a mixing bowl, place all the ingredients except Paneer, Oil and Water and whisk them together.
  • To this add 1 teaspoon of warm oil and add water little by little to get a thick Batter consistency.
  • Cut Paneer into cubes or strips.
  • By this time, Oil should be at right temperature for deep frying.
  • Test the oil by dropping a drop of batter, it should go down and then come up immediately. 
  • If the batter sits in the bottom it keeps the oil is hot and if the batter browns immediately then the temperature is hot.
  • Now that the oil, batter and Paneer is ready lets make some Hot Pakoras.
  • Take a Paneer cube dip it in the prepared batter, allow it to coat it all over.
  • Carefully drop this in the oil and fry it till gets a nice golden color.
  • Using a slotted spoon remove the Paneer pakora and place it a a kitchen napkin to remove excess oil.
  • Depending on the size of your kadai/pan you can drop 4-5 Paneer pakoras at a time.

Saturday, 10 October 2015

Lunch Menu 24 - Rice with Chana Dal (Lentil) Fry, Beans Peanut Salad, Avarakkai Poriyal and Kollu Rasam

One more South Indian style Lunch Menu, I did not make Sambhar but made Dal Tadka to satisfy my North Indian Hubby :-).

Click on the below links for the Recipes:

  • Dal Tadka
  • Kollu Rasam
  • Avarakkai Poriyal (Broad Beans) (Will Update soon)
  • French beans Poriyal (Will Update soon)

Thursday, 8 October 2015

Super soft and Fluffy Cake in Sandwich Maker 

Who Says you need a Oven or Microwave to make a Cake!! All you need is a Sandwich Maker. Honestly  don't prefer using Pressure Cooker to make a cake as I find the process tiring and then the Cooker does not work well for other purposes. You may not be able to make complicated Cakes in the SW Maker however t will help you to satisfy your Cake Pangs.

Actually I find this method to be quicker as the Cake is ready in 2 minutes. You can take any simple recipe and make this. I used a Egg less Vanilla Cake Recipe. The cake recipes with eggs will come out much better for sure, however, due to the food choice of my family members I did not try it yet.


Maida or APF - 1 Cup
Sugar - 1/2 Cup
Curd- 1/2 Cup
Milk- /4 Cup
Cooking Oil - 1/2 Cup
Baking Powder - 1 Teaspoon
Vanilla Essence - 1 Teaspoon


  • In a mixing bowl, add all ingredients except APF and Baking powder and whisk it well.
  • Sieve Baking Powder and APF together 2-3 times.
  • Now add the sieved Mixture to the ingredients in the mixing bowl and mix till they are all combined well.
  • Meanwhile, switch on the SW maker and once its ready, grease it with some oil and pour the prepared batter into the SW maker.
  • Close the SW maker and leave it for a minute or 2.
  • If required you can flip it and do the other side for like 30 seconds.
  • Enjoy Your Cake.

Note: The picture you see above is cooked for a minute on each side on the SW maker. The below picture in when I left it for more time (2-3 minute) to brown well.

I personally liked the 2nd One while my hubby liked the first one so cook it as per your wish. 

Sunday, 4 October 2015

Kala Channa Pulav with Coconut Milk (Black ChickPeas - Coconut Milk Rice)

I had soaked some Black Chickpeas and made second 2nd Milk, so I decided to use them together. Believe you in me the End result was Yummy. Its So easy and is a One Pot Dish. 


Onion - 1 (Medium, Chopped)
Tomato Puree - Made from 1 Tomato (You can chop and add it too or skip this completely)
Red Chilly powder - 1 Teaspoon
Ginger Garlic Paste - 1/2 teaspoon
Garam Masala - 1/4 Teaspoon
Soaked Black Chickpeas - 1/4=1/2 Cup (Depending on your reference, I used 1/2 Cup)
Green Chilly - 1 Slit
Rice - 1 Cup (Washed and Soaked in 1/2 cup of water for 30 minutes)
Think Coconut Milk - 2 Cups 
Oil - 1 Tablespoon
Salt - To taste 

  • Heat some oil in a Pressure cooker, once the OIl is hot add some onions and fry them till they are translucent.
  • Then add the Tomato Puree and saute, add the Ginger Garlic paste. 
  • Cook till the Tomato is done and then add the Chilly Powder and Garam masala and saute.
  • Add the Black chickpeas to this and saute well.
  • Allow it to cook for 5 minutes till the masala is cooked well.
  • To this add the coconut milk, required Salt and soaked rice and cover it with a lid.
  • Cook it for 4 whistles and then switch off the flame and allow it to cool of its won.
  • If you are using store bought Coconut Milk, add water and make it really thin.
  • I made coconut milk at home. Grate the coconut and add it to boiling water and set aside for 10 minutes. Then pass it through a muslin cloth and squeeze the milk and use. I used 1/2 medium coconut and 3 cups of water. I used 2 cups of coconut milk for this rice.
  • Take a tall vessel as the milk may spill.
  • It is easier to make in a electric rice cooker. Add the rice and coconut milk in the electric cooker. In a kadai,do the sauté of masala and onion and add it to the Rice coconut mixture in the cooker and cook. 
  • My rice usually takes 2.3 cups of water to get cooked so I have used 2 cups of coconut milk and 1/2 cup of water.
  • Depending on your ice, adjust the amount of liquid. 
  • You can add Mint leaves if your want.

Friday, 2 October 2015

Carrot Ginger Soup 

Hello Everyone,

I know that I have been missing from action for some time now. There is one thing after another that is keeping me busy. My new work (Not new anymore, its been an Year now, time flies fast for sure), my brother's Marriage, My Dads' 60th Birthday celebration etc. Anyway, I hope that I am regular from now on.

During this period, lot of you wrote to me to check if everything was fine with me, thank you so much for your Love and Support. Thank you for visiting my page even though I did not post any recipe for couple of months,

Lets start with a simple, healthy and refreshing recipe today. I m sure by now, you would have figured out that I am not a great Soup Person, actually I LOVE THEM, its just that I don't make them. I usually buy hem from Restaurants or ready to Cook packs. This is one recipe I saw on TV and immediately decided to make as I had all ingredients in my kitchen.ALl the ingredients it needs is Carrot and Ginger, Yeah its that simple.


Carrots - 2 (Medium, Peeled and Chopped)
Onion - 1 (Small, Chopped)
Oil - 1 Teaspoon (I used Olive Oil)
Ginger - 1 Inch Piece ( Peeled and Grated)
Vegetable Stock - 3-4 Cups ( I used Homemade Stock, You can use Stock Tablets)
Pepper and Salt - To Taste


  • Heat the oil in a pot, then add the onion and gnger and saute till the onion is done.
  • Then add the carrots and saute for around 2-3 minutes.
  • Add some salt and the stock and mix it well.
  • Cover it with a Lid and allow it t simmer for 20-30 minutes or till the Carrots are mushy.
  • Once it is done switch off the flame and allow it to cool down.
  • Blend the mixture in a Food Processor or blender.
  • Season it with some Pepper and Salt and Enjoy your Warm Soup.
Note: I usually prepare about 2 litres of Vegetable over the weekend and freeze it for  week and add them to my Gravies, Curries etc. I will write a post on Making and storing them soon!. 

Wednesday, 22 July 2015

Broccoli Stir Fry - Indian Way 

I cant say I am a huge fan of this Vegetable, however , the bright Green Colour always intrigues me. However, I always scratch my head on how to cook without using it in pasta or without using Cheese. So this recipe is something I tried randomly with some Spice Powder that I had prepared in excess and it turned out to yum that I was eating it without wanting to share it with my hubby.


Broccoli - 1 Big Flower
Olive Oil / Butter - 2 Tablespoon
Salt - To taste
Gram Dal - 1 Teaspoon
Dry Red Chillies - 3-4 (Adjust to taste)


·         Heat a kadhai and add the Gram dal (Channa Dal) and roast it on low/Medium Flame.

·         After 30-45 seconds add the Dry red chillies and sauté.

·         Sauté till the Dal changes color slightly. Keep a close eye as if it gets too roasted it will taste bitter and won’t be edible.

·         Remove from the stove and allow it to cool to room temperature.

·         Once it is cooled, take this in a mixer jar and grind this into a powder. I grinded mine coarsely as I like it that way.

·         Meanwhile, in the same pan, add 2 Tablespoon of Butter and add the chopped Broccoli and sauté.

·         After couple of minutes, add required amount of salt and cover and cook.

·         The steam generated by covering the pan should be enough to cook the broccoli.

·         If you still think its not enough, then sprinkle very little water and sauté.

·         Once the Broccoli is 3/4th done, add the Coarsely done powder and Sauté.

·         Now sauté it without the cover for a minute or 2 and switch off.

·         The Broccoli should still be crunchy with a mild desi flavor from the freshly made Powder.

Sunday, 7 June 2015

Ridge Gourd Thogayal (Perrkangai Thogayal)

 I have already posted the recipe to make Thogayal using Ridge Gourd Peel. In this recipe we use the Ridge Gourd. For the recipe usng the Peel Click Here. You can eat this Thogayal with Idly or Dosa or mix it with Rice and Ghee. 


Ridge Gourd - 1 Cup (I used 1 ridge Gourd)
Gram Dal  - 2 Tablespoon
Black Pepper - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Dry Red Chilly - 8 (Whole)
Tamarind - To Taste 
Oil - 1 Teaspoon
Salt - To Taste


  • In a Pan, warm the oil and add the Pepper, Cumin Seeds and Saute them for couple of seconds and then add Gram Dal and Red Chilly and saute.
  • Saute them till the Gram Dal is done, be careful not to burn any ingredients. So saute them on Low flame.
  • Once the gram dal is done, remove it in a Mixer and allow it to Cool Down.
  • Once it has cooled down, add the tamarind and grind it into a Smooth paste.
  • Meanwhile, in the same pan add the Ridge Gourd and cook it.
  • Cook it till the Ridge Gourd is completely done. 
  • Now add the Cooked Ridge Gourd to the Dal Paste and Grind well.

Wednesday, 20 May 2015

Kuthiraivali  Sambhar Sadham (Barnyard Millet - Lentil Rice)

One more Little Millet recipe. I saw this recipe on TV and tried it immediately the next day. Believe me you cannot make out the difference between Rice and Millet. This is a nice way to include more little millet into our diet. I have added whatever vegetables were available in my kitchen.

I have made this in Electric Rice Cooker and open vessel and it comes out well for me. However, when I tried this in cooker, it got burnt. I will try this again in cooker and share my results.

Millets are considered to be very healthy and is highly recommended for Diabetic and weight watchers.

Click here, For more recipes using Millets

Barnyard Millet - 1 Cup
Yellow Moong Dal - 1/4 Cup (Lentils)
Onion - 1 (Chopped)
Tomato - 1 (Chopped)
Ginger Pods -  6 Pods
Bottlegourd - 1/2 Cup
Carrot - 1 (Chopped)
Cauliflower - 2 Florets (Chopped)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - 1/4 Teaspoon
Ghee or Clarified Butter - 1 Tablespoon (Optional)
Oil - 1 Tablespoon
Slat - To taste
Mustard Seeds - 1/4 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Corinader leaves - For garnishing

  • Wash and soak yellow Moong Dal for 15 minutes in 1/2 Cup of water.
  • Wash and soak the Millet for 15 minutes in 2.5 Cups of water.
  • In a large vessel, heat the Oil, then add Mustard seeds and allow it to crackle.
  • Then add Cumin seeds and then add Onion and saute it till done.
  • Once it is done, add Tomatoes and cook till it is done.
  • Then add the vegetables, Garlic and saute for couple of minutes.
  • Then add Red Chilly powder, Coriander powder and turmeric powder and saute for couple of minutes.
  • Then add the water (in which Millet and Dal is soaked) and allow it to boil.
  • Once the water starts boiling add the soaked Yellow Moong dal and Millet.
  • Cover it with a lid and cook.
  • Stir it occassionally, and add Salt to taste.
  • Cook it till the Millet and Dal is done.
  • I will be done in 8-10 minutes.
  • Once it is done switch off the flame and add finely chopped Coriander Leaves and Ghee and stir and serve.


Sunday, 17 May 2015

Gulab Jamun

Yummmm, Gulab Jamun is my favorite sweet. I have already posted a recipe of making Gulab Jamun using Milk powder. This recips uses Khoya or Mawa (Unsweetened Kova). I have used readymade Khoya. We can also make Khoya at home. I will make a seperate post for making Khoya at home.

For The Jamun:
Khoya/mawa/unsweetened Khova - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops

  •  Place the sugar,water and cardamom in a bowl and stir it.
  • Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
  • Once it boils, simmer the stove.
  • Meanwhile in a mixing bowl all the ingredientsfor making Jamun (except Milk and Oil) and add milk little by little and knead well to a dough consistency.
  • Make it into balls or any shape you want.
  • Meanwhile, heat Oil for frying the Jamuns.
  • The temperature of the Oil is very important so take a small pinch of dough and check.
  • The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top.
  • Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
  • Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
  • Soak for 1-2 Hours and serve.
  • Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
  • If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
  • For even browning of the Jamun while frying them rotate the oil.
  • Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.

Tuesday, 5 May 2015

Bread Halwa AKA Bread Pudding 

If I am right, this should be the 1st dish I ever cooked. When I was a little girl, I use to take the leftover Bread and make this and My Bro and Me would hog on it. As we stated to like it a lot, we purposefully leave some bread from our breakfast so we can have this dessert in the evening.

This is such a easy recipe with readily available ingredients and no great technique involved.

Bread Slices -7-8
Sugar - 1/2 Cup  (Adjust to Taste, I used Tutti Frutti Milk bread so this quantity was perfect)
Ghee or Clarified Butter - 1/2 Cup + 1 Tablespoo for
Cashew nuts - 10 (Broken into small pieces)
Milk - 2 Cups (I added couple of Tablespoon Extra, adjust to consistency)


  • Roughly tear he slices into small pieces. You can chop them too, I used my hands though. 
  • Boil the Milk in a Pan and add sugar and mix it well. 
  • In another Kadhai or Pan, add  Tablespoon of  ghee and warm it, and add the broken cashew nuts and saute them till they slightly change color. Don't cook them too much.
  • Remove the Cashews and keep them aside.
  • In the same pan add 1/2 Cup of  Ghee and once it is warm, add the Bread slices and saute.
  • Saute till they are slightly Golden in Color.
  • Once the reach the color, add the Milk - Sugar to this and Stir.
  • Once you add the milk, reduce the flame of the stove.
  • Stir it occasionally and mash the bread slices and cook till you get the Halwa consistency.
  • Switch off the flame and add the sauteed Cashews.
  • This dish can be served Hot or Cold and either way it will taste Yum.
  • You can also Pair it with a dollop of Vanilla Ice Cream . 

Sunday, 3 May 2015

Lunch Menu 23 - Poori, Paneer Butter Masala,Rice, Yellow Pumpkin Sambhar, Tomato Rasam, Arbi Fry, Semiya Kheer, Bread Halwa, Curd Rice, Potato Bonda and Vegetable Cutlet

I am back to blogging after a longggg break. My brother's wedding was really keeping super busy. Now I hope to be regular at Blogging. It is been some time now that I had posted a Lunch menu. So this week it is a Lunch menu.

Click on the below link for the recipe:

Tuesday, 31 March 2015

Poondu Gravy (Garlic Gravy)    

Of late, I  have started a liking towards other gravies beyond Dal. I already have a recipe of Poondu Kulambhu in my blog, however, in this recipe you can incorporate lots of Garlic . I also find it visually appealing as the Garlic is Grinded and does not float which is something I am not too comfortable with.

Onion - 1 (Large, Peeled)
Tomato - 1 (Medium, Blanched)
Garlic - 20 -25 Pods (Peeled)
Oil - 2 Tablespoons (I used Gingelly Oil)
Red Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - A generous Pinch
Fenugreek Seeds - a Pinch
Tamarind Juice - 1/2 Cup (Made from soaking a gooseberry sized Tamrind in 1/2 cup of Water)
Currly leaves - Few Leaves
Salt - To taste

  • I have used a food processor for all the chopping work as I wanted them to be finely chopped. If you dont have a food processor you can Pulse them in mixer for a second and ensure that they are not completely pureed but it is chunky.
  • Place the Onion and Garlic and pulse them in Food processor or Mixie so they are chunky.
  • Puree the Tomato after removing the skin and I also added curry leaves to it and pureed.
  • Now place a kadhai on stive and add the onion.
  • Once the Oil is warm, add the fenugreek and immediately add the Onion - Garlic Mix and saute till they are cooked.
  • This may take sometime between 5-8 minutes.
  • Then add the Tomato puree and add the salt and cook for 2-3 minutes.
  • Once you add the Tomato the mixture will begin to boil so be careful.
  • Once the Tomato is done, add the Dry masala Powders (Turmeric, Coriander nad red chilly powder) and saute.
  • Saute till the raw flavour of the masala is gone or till the oil oozes out.
  • Now add the Tamarind pulp and mix it well.
  • Check for salt and cover it with a Lid.
  • Cook till the Tamarind Juice is cooked and the Oil separates from the gravy.
  • Add the Black pepper powder and serve with Rice and Appalam.
  • It also goes well with Appam, Dosa, idli etc.

Wednesday, 25 March 2015

Brown Rice Vegetable Pulav

The moment I hear the recipe name the one thing that comes to my mind is the Brown Rice ad with Chef  Sanjeev Kapoor. So I was always wanting to experiment different cuisines with Brown Rice. So some time last week, I made my first try with BR Veg Pulav and it tasted really good. So I felt motivated and tried with Brown Rice Dal Khichdi which was also yummy. I will share the BR Khichdi recipe sometime next week.

You can add any vegetables, Masalas that you have in your pantry. I have used what was available in my pantry on that. I have mildly spiced, if you want to make spicy, adjust to your preference.

Even though its seems like lot of work, it is not, each step will take a minute to 2 to complete. If your Rice is ready you can prepare this dish in less than 10 minutes.


Brown Rice - 1 Cup (Washed and Soaked in 2.5 cups of water for 30 minutes )
Onion - 1 (Medium, thinly sliced)
Cauliflower - 1/4 Cup (Broken into small florets)
Green Chilly - 1 (Slit)
Ginger Garlic Paste - 1 Teaspoon
Paneer or Cottage Cheese - 1/4 Cup (Cut into 1" cubes)
Potatoes - 1 (Large, washed and cut into 1" cubes)
Cinnamon, Cloves, Bay leaves, Aniseed - 1 Each
Green peas - 2 Tablespoon (Boiled)
Red Chilly Powder - 1 Tablespoon
Green Coriander Leaves - 1 Tablespoon (Finely Chopped)
Mint leaves - 2 tablespoon (Washed and roughly chopped)
Salt - To Taste
Oil - As required
Clarified Butter/Ghee - 1 Tablespoon (Optional)


Cooking the Rice:
  • In usually soak my Brown Rice in 3 Cups (For a Cup of Brown Rice) for 15 minutes and cook it for 5 whistles in a pressure cooker.
  • As I was making Pulav, I reduced the water by 1/2 Cup and increased the soaking time. So for this pulav I soaked 1 Cup of brown Rice in 2.5 Cups of water for 30 minutes and cooked for 5 whistles.
  • The above is only an indication and may change depending on your quality of Rice and maturity of rice etc.
  • I have used authentic thick brown Rice and not Brown Rice Basmati Rice. You can use any Brown Rice variant that is available/you like.
  • So cook the Brown Rice and keep it aside.
Cooking the Veggies:
  • Place a tava/Kadhai on stove and add a tablespoon of oil and arrange the Potato cubes.
  • leave on one side for 2-3 minutes and then flip it cook.
  • If you think it is taking too long to cook, then cover the tava with a lid.
  • Once the potatoes are half done, arrange the Paneer and cauliflower also and cook till the Potatoes,cauliflower and Paneer are done and gets a nice colour.
Onions and Spices:
  • Meanwhile, place another Kadhai/Wok and add a little more than a Tablespoon of oil.
  • Once the Oil is warm, add the Whole Garam masala (Cinnamon, Cloves, Bay leaves, Aniseed) and saute till they are done. This may take couple of seconds.
  • To this add the onions and saute till they are done.
  • Then add the Mint leaves, Ginger Garlic Paste and Saute for a minute or two.
  • Add the Red chilly powder and saute it around and to this add the boiled Green peas and Saute.
  • Now add the sauteed veggies also to this (Potatoes, Cauliflower and Paneer) and saute it around a bit.
  • Ensure that you maintain the shape of these veggies and don't mash them.
The Final touch:
  • After tossing all veggies together, add the cooked Brown Rice and toss it around.
  • Cover and cook for a minute or two to just allow the veggies and rice to come together.
  • Garnish with Green Coriander leaves and pour a tablespoon of rice.
  • Enjoy your Yummy and Healthy Brown Rice.

Saturday, 21 March 2015

Detox Water 

I read lots of article around Detoxing our Body. Given our lifestyle and pollution, use of pesticides etc, the body accumulates loads of toxins so the article recommended Detoxing. When I started googling around it one recommendation I saw in many places is to use Detox Water. They were so many articles oh how to make them , sue them etc which one said multiple things though leaving me completely Confused. So I decided to make them at home and try. I tried couple of recipes and I personally liked couple of them. I will post those recipes one by one. 

Today, I will post one of the most basic, easy and famous Detox Water with Lemon and Ginger. 

Mint aids digestion and is good for Stomach
Lemons has a cleansing effect due to the citric acid in it 
Cucumber prevents water retention and has a cooling effect.

Lemon - 1 (Medium, thinly Sliced)
Cucumber - 1/2 (With Skin, Thinly Sliced)
Ginger - 1/2 Inch (Skin Removed, grated)
Mint Leaves - 10
Water - 1.5 Litres


  • Except ginger, we will add everything else with skin so wash them thoroughly.
  • Use only Fresh Ingredients for making the Detox water, if not they have a very pungent taste and you wont be able to consume them.
  • So always use Fresh Ingredients.
  • In a Jug, pour clean drinking water, add the Mint Leaves, thinly sliced cucumber, thinly sliced Lemon and Grated Ginger.
  • Keep it refrigerated overnight or 8 hours and  filter and drink the water from Morning onward.
  • You can refill the jug with some more water and allow it to infuse and drink it throughout the day. 
  • I prefer to refill 2 times, however the infusion is diluted compared to the 1st time.
  • I read somewhere that you should not drink Detox water in drink, so I dont drink them in Night.
  • Bring the water to room temperature before drinking as otherwise you may catch cold.
  • Throw away the Lemon , cucumber etc after 24 Hours and use the freshly cut ingredients.
  • If you unable to consume the water within 24 Hours discard that too as it tends to become cloudy.

Monday, 16 March 2015

Alo Stuffed Bread Pakora(Bhajji) with 1 Tablespoon of Oil 

During one of the sleepless nights, I went about browsing the channels and found a chef using this 1 Tablespoon of Oil technique instead of Deep Frying. I was thinking of some recipe to try it out and I had my lightbulb moment and decided to make some Bread Pakoras using the same technique. I have used Homemade Potato Bread and some leftover Potato Masala  to make this.

Believe me, it was tasting amazing and you can eat them without any guilt. As I used homemade Bread, I made Thicker Slices,you can use thin or thick slices and either way they will taste yum. Instead of Potato you can add any filling or any Sabzi which is leftover. I also had some Leftover Mint chutney that I added which took the Pakora to another level.

The major Trick in the recipe is the consistency of the batter. If you make this think the batter will runny and this technique wont work. On the other hand if the batter is Thick then you will face difficulty in smoothing them over the bread.

Basically take whatever is available in your kitchen and experiment with this technique.

I have found another technique to make these Pakoras with even less than 1 Tablespoon of Oil which I will share with you soon.

Bread Slices - 4 (As much as you need, I have used Homemade Whole Wheat Potato Bread)
Mint Chutney - 1 Teaspoon (As Required)
Potato Curry - As required
Besan/ Gram Flour - 2 Tablespoon
Hing or Asafoetida - A generous Pinch
Sooji or Semolina - 1 Teaspoon
Cornflour - 1/2 Tablespoon (Optional)
Water - 1/4-3/4 Cup (Based on Besan/Gram flour quality)
Hot Oil - 1 Teaspoon
Salt - To Taste
Oil - 1 Tablespoon for Making the Pakoras


  • In a mixing bowl, add the Gram flour,sooji,cornflour,salt and hot oil, asafoetida and mix them well.
  • Adding Hot oil will ensure that the crust is crispy and the Batter absorbs less oil while cooking.
  • Now add water little by little and mix well.This should be of Idli Batter consistency neither too thick nor too Thin.
  • Heat a Non stick Tava and add a tablespoon of Oil.
  • Circulate the Tava or griddle so that the whole Tava is smeared with Oil. 
  • Now take the bread slices and smear some Mint Chutney on 2 slices.
  • Now place the Potato Stuffing on one of the slices and place another slice smeared with mint chutney on top of this.
  • Now take this sandwich and dip it in the prepared batter.
  • Ensure that it is coated with batter from all sides.
  • This was pretty easy and not as difficult as it sounds, however, if you a beginner then you can insert a toothpick into the sandwich to ensure that they don't fall apart when you dip them in the batter. 
  • Once the Sandwich is coated with Batter from all sides, place this on the Hot Oil Smeared Tava or Griddle.
  • Allow it to cook on one side (maybe a minute or 2) and flip and cook it.
  • It will be crispy and would have got a nice colour. 
  • As I had Thicker slices,my cooking time was more. I also cooked them on the sides.
  • Now your Alo Stuffed Bread Pakora is ready to be gobbled. 

Monday, 9 March 2015

Whole Wheat Potato Bread

I have read in many blogs and posts that adding Vital Gluten improves the texture of the Bread. However, I was not so sure of whether Gluten is good or bad for Health, so did a Google and found this article.

Then my next search was to look for alternatives and I found that using Mashed Potatoes or Milk or Milk Powder enhanced the quality of the Bread. Here is my first try of making WW Bread with Mashed potatoes. I made it as a Masala Bread, you can skip it and make it as a Potato Bread. 


  • Potato – 2 (Medium, Boiled, peeled and mashed)
  • Whole Wheat Flour – 3 -4 Cups ( I needed around 3.5 Cups of Wheat Flour as this would depend upon on the Potato and its moisture)
  • Dried Herbs - 1 Teaspoon (Optional)
  • Garlic - 6 Pods (Peeled and Finely Chopped)
  • Chilli Flakes - A Generous Pinch (Optional )
  • Luke Warm Water - 1 Cup
  • 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 (Adjust to taste)
  • Oil - 1 Tablespoon (I used Olive Oil)

  •  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 Mashed potatoes, Dried Herbs, Garlic, salt, Chilli Flakes and Mix well.
  • To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
  • I felt the dough needed more Flour as the moisture was more so I added Flour Tablespoon by tablespoon till I got 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.
  • Then shape it into a loaf and place it in a greased Loaf tin. 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.


Tuesday, 3 March 2015

Bombay Veg Grilled Sandwich recipe 

I am sure you would noticed the new look of my Blog. I simply love it as it is simple and neat. I don't like anything that's too fancy. Anyway, during re-designing of my blog I was updating some tags and that's when I realized I did not have even a single Sandwich recipe on my Blog. This recipe is inspired from here. However I have adapted to my taste and what was available in my pantry.


Bread Slices - 6 or More (Depending on how many you want to eat)
Potatoes - 2 (Boiled, Peeled and Sliced into circles)
Onions - 2 (Peeled and Sliced into Circles)

For Marinade
Oil - 3 Tablespoon ( I used Olive Oil)
Red Chilly Powder - 1 Tablespoon
Salt - To taste
Cumin Powder - 1 Teaspoon

For Spread
Thick Curd/Yogurt - 1/2 Cup
Tomato Ketchup - 1 Tablespoon


  • In a plate, add some oil and to it add Red Chilly powder, Cumin Powder and Salt and Mix well.
  • To this add the sliced Potatoes and coat them with the marinade. 
  • If you have some time, you can allow it to rest for some time,however be careful as it will release water if you leave it for longer time. 
  • Also add the sliced onion to the marinade and coat it well with the marinade.
  • Now heat a Tava with some oil and once it is hot arrange the marinated potatoes and get them cooked and keep it aside.
  • Now in the same tava cook the Marinated onions too.
  • Now in a bowl, mix Curd and Ketchup well.
  • Take a slice and spread the Yogurt- Ketchup mix on the bread slice. Spread this like how you will spread butter on Bread.
  • Now on this place some Cooked potatoes and Onions and Cover with it another Bread slice.
  • If you want, you can spread the Yogurt-Ketchup spread on this slice also, I did as I love Yogurt.
  • I used a sandwich maker as I have one. So I pre heated my sandwich Maker and brushed some oil, then placed the prepared Sandwich in that and locked the sandwich maker.
  • After a minute or so my Sandwich was ready.
  • I also tried making this on the Tava top and it also turned out great.

Thursday, 26 February 2015

Green Chutney - With Spinach/Palak

I already have the recipe for Mint Chutney on my blog, however when I came across this recipe, I had to try. It was a lovely chutney and tasted Yum.

Coriander Leaves - 1 Cup
Spinach or Palak - 1/2 Cup
Mint leaves - 1/2 Cup
Green Chillies - 5 to 6
Lemon Juice - 2 Tablespoon
Bread Slices - 2 ( I did not add this, as I did not have them)
Salt - To taste

  • Place all the ingredients in a blender and grind into a smooth paste.
  • If rquired add little water for grinding.
  • Store it in a air tight container and store in refrigerator.

Sunday, 22 February 2015

Chocolate Fruit Cake

 I have always told about how much everyone in my house likes Fruit cake, This recipe is my another take on this gorgeous cake, yes it is Chocolate fruit cake. For Other Variants of Fruit Cake, Click here.


Maida or APF - 1.5 Cups
Sugar -1 Cup
Cinnamon powder - 1 Teaspoon
Vanilla Essence - 1 Teaspoon
Buttermilk - 3/4 Cup
Cocoa powder - 1/4 Cup
Mixed Fruits and Nuts - 1.5 Cups (Mix with 1/4 Cups of Maida)
Baking Powder - 1 Teaspoon
Eggs - 2 (Large)
Butter - 3/4 Cup

  • Grease and dust a baking pan and keep it ready.
  • Pre - Heat the Oven at 160 C.
  • In a mixing bowl, Cream the sugar and butter well using a whisk.
  • Add Vanilla essence to this and mix well.
  • Add egg one by one and whisk it well.
  • To this add the Buttermilk and whisk it in.
  • Meanwhile, sift Maida, Cocoa Powder, Cinnamon Powder, Baking Powder twice and keep it aside.
  • Now add the sifted Ingredients little by little into the Whisked ingredients and fold it in.
  • To this, add the Mixed Fruits and Nuts and fold it in.
  • Now pour this into the greased Baking tin and bake at 160C for 40 Minutes or till it is done.
  • Cool this completely before serving.

Saturday, 21 February 2015

Lunch Menu 22- Rice with Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry ), Keerai Masiyal ( Greens) and Vazhapoo Poriyal  (BananaFlower Dry)

This Lunch menu is very healthy with Greens, Yam and Banaflower.

Click on the links below for the recipe

Thursday, 19 February 2015

Samai Kozhukattai (Little Millet)

One more recipe from my Mom's repertoire. After the millets started to be in rage, I ask her for recipes using these Millets and she immediately gives me a yummy and easy recipe.

Samai - 1 Cup
Yellow Moong Dal - 2 Tablespoon
Black peppercorns - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 1/4 Cup (Optional)
Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Dry Red Chilly - 2
Gram Dal - 1/2 Teaspoon
Hing or Asafoetida - A generous Pinch
Salt - To Taste
Water - 3 Cups

  • In a mixer, add the Moong Dal, Samai, Cumin Seeds and Peppercorns and pulse it so it is all coarsely grounded.
  • Place a Kadhai in stove and add oil and once the oil is hot, add the Mustard seeds and once it splutters add the red Chilly, Gram Dal and Saute for 10 seconds.
  • Add the Asafoetida and add the water and Salt.
  • Once the water starts boiling, add the mixture in the mixer and stir well.
  • Check for seasoning and cover with a lid and cook till it is done or all water is gone.
  • Once it is cooked, add the coconut and stir it well and switch off the flame.
  • Once the mixture is warm enough for your hands to handle, take little portion of the mixture and shape into Kozhukattais. (Keep them in same size so they can get cooked evenly)
  • Meanwhile, pour water into the idli pot and grease the Idly plates.
  • Place the prepared Kozhukattais in the greased idly plates and steam them for 5-7 Minutes.
  • It tasted good as such, if you want you can make Chutney or Sambhar.
  • My mom said that once you cook the Samai , it should be kept covered throughout , while shaping them and after steaming them. After cooking, there were hardly any to keep as it was so tasty and healthy.

Sunday, 15 February 2015

Ginger Rasam 

I use lots of Ginger and Asafoetida in my daily cooking as it aids in easy digestion. This Rasam recipe is something that I learnt from my mom. I love rasam , so she will make different varieties of Rasam. My Favorite is Paruppu Rasam, i will post the recipe for that soon. Now about this recipe, It has Ginger, Garlic etc that aids digestion.

 However, my mom always used to say, Ginger should be used in Moderation or else it could do harm to your health.

So I googled and found that we can consume 4 grams of Ginger /per day and it will work in favor, anything way beyond 4 Grams will cause harm to us. So I am sharing the recipe that I learnt from my mom to aid digestion.

I have also explained the method when to add Tamarind Pulp and water while Making Rasam. Try that Method and it will definitely enhance the Taste and Flavour.


Ginger - 2-3 Inch Piece (Peeled)
Garlic - 6 Pods (Peeled)
Red Dry Chillies - 2
Black pepper Corns - 1 Tablespoon (Adjust to Taste, I have made it spicy)
Cumin Seeds - 1 Teaspoon
Tamarind - Gooseberry Sized Soaked in a cup of Water.
Curry leaves - Few Leaves
Coriander Leaves - Few Sprigs
Tomato - 2 (Medium, Chopped)
Asafoetida and Turmeric Powder  - A generous Pinch
Salt - To Taste
Oil - To taste
Jaggery or Sugar  - a small piece (Very little, may be little less than 1/4 inch or else Rasam will be sweet)/ If adding Sugar add 1/4 teaspoon


  • Using a motor and Pestle, crush the following ingredients, Pepper Corns, Cumin Seeds, Ginger, Garlic, Red Chillies, alternatively you can grind it in a mixie. 
  • I use motor and pestle as it gives a earthy Flavor.
  • Keep a pot on stove and add a teaspoon of oil, once the oil is heated add the Mustard seeds and allow it to splutter.
  • Then add the curry leaves and the grounded masala and saute for a minute and then add the Tomatoes.
  • Then add the salt and cook till the Tomatoes is all mushy. 
  • Meanwhile, extract tamarind Pulp from the Soaked tamarind.
  • Once the Tomato is all cooked, add the Tamarind Pulp and add little less than required amount of water
  • May be 2-3 Cups of Water depending on the Tanginess of Tomato and Tamarind etc
  • Retain 1/2 cup of Water from the required amount of water. 
  • To this add Sugar/Jaggery, Asafoetida and Turmeric Powder and allow it to Boil.
  • Let it boil till the raw Flavor is gone.
  • Once the raw flavour is gone, add the 1/2 Cup of water and mix well.
  • Switch off as soon as you see the water bubbling (Don't Over Boil it)
  • Add lots of chopped Coriander Leaves and immediately cover with a lid
  • Enjoy with Rice. 


  • Adding Jaggery/Sugar add depth of Flavor to the rasam.
  • Always add Chopped Coriander after switching off the stove and immediately cover it with a lid to pack the flavors.
  • Usually I make Rasam using the above method where I do not add all the Water required for the Rasam during cooking. I add the Tamarind and Half of required amount of water and boil it till the Raw Flavor is gone, then towards the end of the cooking add the remaining water and just cook till it starts to boil and then switch off.
  • This way of cooking, enhances the Tastes and Flavor of rasam, try this method once and you will stick to this method only. 

Thursday, 12 February 2015

How to Make Basic Onion Tomato Gravy in Bulk

For most of the curries/gravies that we make, the base is the Onion- Tomato. if you are on a busy schedule, making them in advance during weekends, will surely help you to save time during weekdays and you will be motivated to cook More often as it will be less time consuming.

Especially if you have a Food processor, you can save more time as the chopping of Onions and Tomato can be done in a jiffy.

The measurement that I have given below helped me to cook Lunch and Dinner for a full week. Depending on your need, you can double or Half the recipe. You can also adjust the amount of Chilly powder to suit your taste.

Please do read the notes section on how to preserve this.


Onions - 1 Kg (Peeled and Chopped)
Tomato - 750 grams (Chopped)
Ginger Garlic Paste - 1/4 Cup
Red Chilly powder - 3/4 Cup
Coriander powder - 1/2 Cup
Cumin Powder - 2 tablespoon
turmeric Powder - 1 Tablespoon
Oil - 1/2 Cup

  • Heat a pressure cooker with Oil and add the chopped onions once the oil is hot.
  • Saute the onions till they are done, this may take 8-10 minutes.  
  • Once the onions are done, add the Tomato and Saute.
  • Add salt at this stage as it will help us to cook the Tomatoes faster.
  • Saute till the Tomato is done, this will take 8-10 minutes.
  • Now add the Ginger Garlic Paste and saute.
  • After 3-4 minutes, add Turmeric powder, Red Chilly powder, Coriander Powder, Cumin Powder and mix well.
  • Now completely put the stove on simmer and cover the Pressure cooker with the lid with the gasket on and put the weight too.
  • Allow it to cook on simmer for 2-3 whistles.
  • After 3 whistles, allow it to cool on its own and then open the pressure cooker and mix well.
  • You will see the Mixture is well cooked and Oil and Masala is separated.
  • Now allow the Masala Mixture to completely cool to room temperature.
  • Based on your usage, divide into portions and place it in the freezer.

  • If you have noticed, there is not a single drop of water used in this recipe, the moisture from Onion and Tomato is good enough to cook the Masala.
  • Cook the recipe on Medium flame, till you put the lid on and once you put the lid on cook on simmer.
  • Don't add water, the masala wont stay good, It will spoil within a day.
  • The Masala should be completely cooled, before packing and storing.
  • Use Zip Loc bags or Air tight Boxes to store the Masala.
  • If you would require 1/2 Cup of Masala for one time cooking, pack only 1/2 Cup of masala in a packet or Box.
  • Thaw the masala before using it for cooking.
  • I usually cook my lunch at 0900, so my practice was to remove one packet of masala from the freezer at 0600 and leave it in fridge till 0800 and on my kitchen counter at room temperature till 0900.
  • Never freeze the thawed Masala.
  • I used this recipe to prepare a lot of North indian Gravies,biriyani, Sambhar etc.
  • Never attempt to store all the prepared masala together and scoop out only how much masala is required, the masala spoils faster.
  • I have stored it for a month and it stays good, I am sure whether it will stay beyond that.

Tuesday, 10 February 2015

Tutti Fruitti bread 

I have loads of Bread recipe on my blog, this is one Bread that I always wanted to try as this is the Bread that we use buy from the Iyengar Bakery when I was young. We had a Bakery on our street corner, so we were aware of their Baking routine, so we will go and buy them as soon as they Bake them.


Maida or APF - 2.5 to 3.5 Cups (I used a little more than 3 Cups)
Warm Water - 1 Cup
Dry Instant Yeast - 1 Teaspoon
Salt - 1 Teaspoon
Sugar - 2-3 Tablespoon (I used 2 Tablespoon and it was mildly sweet, next time I will add 3 Tablespoon)
Butter or Olive Oil - 1 tablespoon (I used Butter, use Olive Oil for Vegan Version)

Tutti Frutti - 2-3 Tablespoons


  • In a mixing bowl, place the Warm Water and add Sugar to it and mix well. 
  • To this add the yeast and mix well and keep this aside for 10 minutes or till the yeast is activated.
  • To this add the butter, Flour, Salt and start kneading it.
  • Then add Tutti Frutti and Knead it for 10  inutes till you get a soft, pliable dough.
  • Depending on the quality of Maida, you may need anywhere between 2.5 Cups to 3 Cups.
  • Now place this in a bowl and smear some oil if required and cover with a damp cloth and allow it to double in size.
  • This may take 1-2 Hours depending on the climatic conditions.
  • After it has doubled in size, remove it from the bowl and place it on the clean kitchen counter dusted with some flour.
  • Punch the dough to get the air outside and start kneading the dough.
  • Knead it for about 5-8 minutes.
  • Now shape it into a loaf or bun or any desired shape.
  • Place the loaf /Bun in the Greased loaf/Baking tin and allow it rise for 45-60 Minutes.
  • This time also cover the Loaf with teh damp cloth.
  • After 45-60 minutes, pre heat the oven at 180C for 10 minutes and brush the top of the Bread with milk or Egg or Oil.
  • Bake the Bread at 180C for 30 minutes or till it is done.
  • Cool it to room temperature before slicing.