Tuesday, August 30, 2011

Chocolate Crackles/Crinkles.......step by step.

Presenting these gorgeous cookies to all my friends.

I have a cookie cook book which I got from a street vendor who sells old books....and it is a treasure house of amazing cookies.....remember I had posted peanut cookies from that book long time ago.


Friday, August 26, 2011

Whole wheat spinach pizza....Its really worth repeating!!

I couldn't help not posting this fabulous pizza with whole wheat, which I made today morning for breakfast. Nidhi and Cherry has Onam celebration today at school and they wanted pizza to take to school today....actually I saw this wonderful homemade pizza here a few days ago. So when the kids asked for one .....I thought I will give this a try....but of course in my own way.


Monday, August 22, 2011

Bread!!........ Tangzhong Method.....step-by-step.

I love homemade bread....and baking bread is something which I have come to love from the day I found the Tangzhong method....thanks to the internet....I found the Tangzhong method.....I now make the most fluffiest, pillow soft....bread right in my kitchen......I love the aroma of freshly baked bread


Monday, August 15, 2011

Soya Chunks-Green Peas Pulao

Happy Independence Day to all my friends!!!

After reading about the immense health benefits of soya..... I now try to include soya in my cooking..            

Since my kids love pressure cooker biriyani and vegetable pulao which I make in pressure cooker, I wondered why not make a pulao with soya chunks and peas. My kids are picky eaters, if they find soya chunks in their plate they sure will pick them and keep aside in their plates. So I grinded them, after putting them in hot water for 10 min and then drained them and again poured cold water on them and drained and squeezed them twice. I grinded the squeezed out chunks in my grinder.....  I added this into the masala and fried a bit before adding to the rice.......next time I am sure to add some vegetables along with it.....my kids didn't know that there was "soya chunks" in the pulao and they liked it so much. They thought it was just "peas pulao" and Nidhi even wondered aloud "why Amma dint put any other vegetables other than just plain peas".

Coming back to pressure cooker biriyani, which I had posted  long back....I make pulao and biriyani veg/non veg in my pressure cooker....of course I do make dum biriyani but the most preferable one is the cooker biriyani....

coz I love the rice cooked along with the vegetables or chicken or mutton....that gives an exquisite taste and flavor with all the spices blended with the rice.......the pulao version is almost the same except that I do not add any masala powder except the garam masala and I also reduce the ginger and garlic by half.

How I made them:
Soya chunks: 1 cup.
Green peas: 1/2 cup
Basmati rice: 2 cups.
Water: 4 cups.

To grind:
Coriander leaves: 1 handful.
Mint leaves: 1 sprig.(optional).
Green chilly: 2 or 3 (depending on how much hot u can handle).
Garlic: 1 pod.
Ginger: 1" inch.

For sautéing:
Cardamon: 5
Cinnamon: 1 piece.
Cloves: 5.
Onion: 2, sliced.
Tomato: 2, chopped.
Garam masala: 1 1/2 tsp.
Turmeric: 1/2 tsp.
Lemon: ½.
Salt to taste.

For garnishing:
Cashew nuts: 10 to 15.
Raisins: 10 to 15.
Fried onions (fry half onion).
Green peas.
Coriander leaves.

#Here in this pulao I just used green peas and coriander leaves to garnish, you can fry cashew nuts, raisins, and onion in ghee sprinkle them on top of the pulao, I just wanted it to look colorful, so used green peas and coriander leaves.

1.Put the soya chunks in boiling water and let it stand for 10 min. Strain the water and squeeze out the remaining water and again pour in some water and drain and squeeze...do this twice. Now grind the squeezed chunks in the small grinder and keep aside. In small mixie bowel put in green chilies, coriander leaves, pudina leaves, ginger, garlic, and grind them coarsely and keep aside. Wash and put the rice onto a sieve.
2. Heat ghee/vegetable oil (I used rice bran oil) or any refined oil in a pressure cooker. Put in cardamon, cinnamon, and cloves.
3. Add the sliced onions and fry till it is light brown. Put in the grinded masala and fry till the raw smell goes.

4.     Add turmeric and garam masala fry for a minute and add the chopped tomatoes, salt, and fry till it is well incorporated and oil comes on top.
5.      Add the grinded soya chunks  and 1/2 cup green peas and mix it well for about 3 or 4 minutes.
6.      Pour 4 cups of water into it and let it boil. Squeeze ½ lime into it and put in the strained rice. Check salt and close cooker (do not put weight). When steam comes put the fire on low and wait for 7 minutes. Open after 10 to 20  minutes and mix well with a spoon.
7.      Sprinkle chopped coriander leaves and green peas.  

Serve hot with curd and pickle. 



Thursday, August 11, 2011

Methi Aloo (Potato with Fenugreek leaves).

Methi aloo is one of the simplest and easiest dish you would ever come across. Baby potatoes are ideal for this....you can also use ordinary potatoes cut into cubes.


Monday, August 08, 2011

Pizza in 10 minutes!!!......my way!!!..........step-by-step.

This is for all those bachelors or working women or teenagers......who has ready made pizza base at hand.

I get these base from Reliance outlet here in Calicut....

With the ready made base at hand....it is simple and easy to make the perfect pizza in flat 10 min.

I love mozzarella cheese for my Pizza, but if I ran out of it.....I always substitute Amul cheese blocks (small one is enough for 1 pizza).
Check out my post on whole wheat pizza.
#Veggies: Omit the chicken part.
How I made them:
Pizza base: 1.
Tomato sauce: 2 to 3 tbsp.
Capsicum: 1/2, sliced.
Tomato: 1/2 , sliced.
Onion: 1/2, sliced.
Chicken: 3 tbsp, boiled and shredded (optional).
Mixed Italian herbs: 1/2-3/4 tsp.
Dried Rosemary: 1/4 tsp.
Fresh Pepper powder: 1/2 tsp.
Mozzarella cheese: Enough to spread on top, grated.


1. Lets get started!!!

2. Slice capsicum, onion, and tomato.

3. Spread tomato sauce on top of the base and sprinkle rosemary on top.

4. If using chicken, sprinkle boiled and shredded chicken on top.(optional)

5. Assemble the veggies on top of it.

6. Sprinkle pepper powder on top.

7. Sprinkle mixed Italian spices on top.

8. Grate cheese on top and put in a preheated oven, 180 c,  for about 5 min or until the cheese melts.....

9. Yummmy pizza is ready !!!



Wednesday, August 03, 2011

Fish Roe Scrambled.....Step-by-step...Recipe Rewind!!

Fish Roe or Fish eggs or Pananjeen as we call it in Malayalam.....is common at this time of the year....especially sardine fish roe. My son loves it scrambled to have with rice.


Tuesday, August 02, 2011

Ripe Mango Curry / Pazha Manga Curry..... step-by-step.

When Homey got some "nadan" or "nattu"mangoes, I saved some to make this traditional curry. I learned this to make from my neighbor, Sulu Chechy from Trichur (we lived in Trichur for around 3 years). Ever since this has been my favorite bookmarked recipe.

This curry is made with ripe local variety mango aka "nadan manga".

* This is a standard recipe for 2 mangoes.....increase ingredients if making with more than 2 mangoes accordingly.
Mangoes: 2.
Jaggery: 1 small piece.
Red chilly powder: 1 tsp (I used Kashmiri Chilly Powder).
Turmeric powder: 1/4 tsp.
Water: 1/2 cup.
Salt. As needed.

To grind:
Coconut grated: 1/2 cup.
Green chilies: 2.
Cumin seeds: A fat pinch.
Shallots: 3.
Turmeric powder: 1/4 tsp.

To mix into the curry.
Curd: 1/2 cup, beaten.

For seasoning:
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/4 tsp.
Red chilly crushed: 1/2 tsp.
Fresh curry leaves: 2 sprigs.
Coconut oil: 1 tbsp.
1. I used the local variety mangoes which is a must to make this curry.

2. Peel of the skin of the mangoes with ur fingers.

3. All the peeled ones sitting pretty....and waiting!!!

4. Pour 1/2 cup water, 1 tsp red chilly powder, 1/4 tsp turmeric powder, 1 small piece jaggery, and salt into a deep bottom vessel and cook. Once it starts boiling reduce the flame and let it simmer for 5 to10 min.

5. In the meantime, in a chutney bowl , put in 1/2 cup coconut, 2 green chilies, a fat pinch of cumin seeds, 1/4 tsp of turmeric powder, and 3 shallots.

6. Grind it finely with little water to make into a paste.

7. Now pour this over the simmering hot mango curry.

8. Mix well for a min or two.....remember low flame is the rule here!!

9. Add the beaten curd to this and mix well.....over heating may result in curdling of the curd. So stir very well on low flame.

10. Get the spices ready for seasoning.

11. Heat a tadka pan with 1 tbsp of coconut oil, add the mustard seeds, fenugreek seeds, crushed chillies, and curry leaves.

12. Pour it over the curry, immediately switch off the fire and close with a lid....this way the aroma of the spices stays in the curry.

Pazha Manga Curry is Ready!!

Serve hot with Rice!!!

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Sharing this with Bookmarked recipes, Made from scratch Tuesday, Hearth and soul hop.

An update:
Check out how Anu made this mango curry here