Thursday, July 19, 2012


I got this recipe from - best ever curry cook book

Baturas must be eaten hot and cannot be reheated.
15 gms / 1/2 oz   fresh yeast
5 ml / 1 tsp         granulated sugar
120 ml / 1/2 cup  warm water
200g  / 2 cups     all purpose flour / maida   
50 gm / 1/2 cup   semolina / rava
2.5 ml / 1/2 tsp    salt
15gm / 1 tbs        ghee or butter
30 ml / 2 tbs        plain yogurt / curd
oil for frying    
Method :
1. Mix the yeast with the sugar and water in a bowl.
mix yeast and sugar in warm water 
2. Sift the flour into a bowl and stir in rava / semolina, salt and rub in the butter or ghee.
3. Add the yeast mixture and yogurt to the dough, mix well. Turn out on to a lightly floured surface and knead for 10 mins until smooth and elastic.
4. Place the dough in an oiled bowl, cover with clear plastic and leave to rise in a warm place for 1 hour or until doubled in size.
5. Turn out on to a lightly floured surface and punch down. Divide into twelve equal pieces and shape each into a ball. Flatten it into discs and roll out on a lightly floured surface into 5" rounds. 

6. Heat oil to a depth of 1 cm in a deep frying pan. Slide one batura about 1 minute and turning over. remove from oven and drain in a paper towel and fry the remaining baturas. Serve immediately.

Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)


Wednesday, July 18, 2012

Malai Chicken Tikka

        Chicken tikka is a very popular chicken dish served in many restaurants throughout the world. This dish has chicken pieces marinated in spices, yogurt, whipped cream and grilled in the hot coal grill. Our grill chef (my husband) grilled this perfectly :) 
grilled chicken tikka
Tikka in the grill..

  1. 1 lb/1/2 kg     boneless skinless chicken
  2. 1"                  ginger
  3. 1 tsp             ground pepper
  4. 3                   ground green chilli
  5. 3 tbs              yogurt/ curd
  6. 1 tsp              lemon juice
  7. 1 tsp             corn starch
  8. 1 tbs             whipped cream
  9. 3-5                bamboo skewers
10.  few leaves of lettuce and tomato slices to garnish.    
11. salt to taste
        Cut the chicken into 2" thick stripes.
        Grind the ginger and green chilli to a fine paste.
        *( A) Combine all the ingredients  from  2-8 in the ingredients list.
To grind:
2                    cardamoms
1"                  cinnamon
1                    star anise
2                    clove
        **( B) dry roast the above ingredients  and grind it to a fine powder.
1. Add the *(A) combined ingredients + the ground spices **(B) + with the chicken and marinate it for 2-6 hrs
2. Soak the skewers in water for 20 mins.
3. Thread the chicken onto the skewers
Place the chicken on the grill, baste it with oil, remove the chicken when the chicken is moist and cooked through.
4. Garnish it with lettuce and tomatoes. 
Tips for taste:
* If the marinated chicken pieces are over cooked, it'll become dry and hard. 
* Don't place the chicken over direct heat on the grill.

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.



Tuesday, July 17, 2012

Spicy Rava Paniyaram

      This is the third dish i'm making using the rava iddly batter (recipe for rava iddly batter- Rava Iddly Batter) . I made this paniyaram in a pancake poppers pan. I'm really amazed to see some of the cuisines from other countries resembling indian dishes. Pancake batter resembles the sweet paniyaram batter. 
kuzi paniyaram
Crispy evening snack
cup        rava iddly batter- link for rava iddly batter
1 small     red onion       (finely chopped)
1               green chilli    (finely  chopped)
1/2"          ginger            (crushed)
1 tbs         shredded coconut 

mix the above ingredients together 

spicy rava paniyaram
mix the onion,......with the batter
To temper:
tsp       mustard seeds
tsp       urud dal
few         curry leaves
6-8         cashew bits  
1 tsp       ghee
1/2 tsp    oil 
kara paniyaram
batter in the mold...
1. Heat the oil in a pan. Add the mustard and urud dal after the mustard splutters add cashew and the curry leaves. 
2. When the cashew becomes light brown, switch off the stove and add the to the batter. Check for salt.
3. Heat the pan - pancake poppers or kuzi paniyaram pan.
4. Dip a cloth in ghee or oil and apply it to the mold. 
5. Pour a ladle of batter in the mold, reduce the heat, cover the pan  and cook for few minutes.
6. Turn the paniyaram once. Take the paniyarams out when it's done.
7. Eat this delicious paniyarams with any chutney.Coconut Chutney , Cucumber Chutney
  To make sure it's cooked through, insert a tooth prick in the middle of a paniyaram and it should come clean.

Thanks for taking the time to visit my blog. If you try this recipe, feel free to comment, i love your feedback. Enjoy ur cooking! Hav a blessed day :)

Monday, July 16, 2012

Mango Kosumali / mango cucumber salad

This salad is a lovely combo of color, texture and taste.                

vellarikai kosumalli
cucumber mango salad
1. 1 cup       chopped cucumber
2. 1 small     finely chopped green mango
3. 1 med       diced tomato
4. 1/2 tsp      olive oil
5.  salt to taste
6. 1/4 tsp      cumin seed
7. small     dried red chilli

1. Combine the first five ingredients from the ingredients list.
2. Heat oil in a pan, add cumin seed and the red chilli,  fry till it gets brown. Add it to the salad.

mangai kosumalli
colorful combo...... 
 Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.                                                    

Egg and Paneer / cheese Stuffed Sweet Pepper

      I made this spicy stuffed sweet peppers as an appetizer for our guests. It was crispy on the outside with soft egg white and paneer / cheese stuffing on the inside, I made cucumber salad to go with this one bite snack. It was a hit with the kids too. It looked colorful and tasty!
cheese and egg
Paneer/cheese one bite snack...
pepper poppers
grab the stem and eat..
12         peppers
2 tsp      oil
salt       1/4 tsp
pepper 1/2 tsp
Cut the peppers into half without removing the stem, remove the seeds, dry it and apply the oil. Season it with salt and pepper.  
one mouth snack
cut and remove the seeds..
For stuffing: 
6                   egg whites
1 cup            finely chopped onions
1 cup            grated/ shredded paneer or any shredded cheese 
4 tbs             bread crumbs
3                  green chillies -finely chopped
1. 5 tbs         oil 
1 tsp             red chilli powder 
salt to taste
ingredients ....

combine bread crumbs with chilli powder.
1. Heat 1 tbs oil in the pan and add the onion and the chillies. when the onion becomes soft remove from the pan.
2. In the same pan scramble the egg whites. 
3. Combine the onion, shredded cheese / paneer, egg and salt.
4. Stuff the mixture inside the  peppers.
egg and cheese baked peppers
stuffed pepper
5. Sprinkle the bread crumbs over the stuffed pepper and press it down.
sprinkle bread crumbs..
6. Pre-heat the oven to 350 dgrs. Arrange the peppers on a foil lined baking tray. 
stuffed paneer and egg peppers
drizzle oil...
7. Drizzle the remaining oil over the peppers.
8. Bake for 25 to 30 minutes or till the peppers look slight brown on sides and crispy. Be careful not to burn it.
spicy stuffed pepper
bake it...
baked egg pepper
golden brown and crispy....
9. Transfer it to a serving dish and serve with cucumber salad or with tomato sauce.

spicy pepper
serve with mango salad...
egg cheese stuffed paneer
Paneer stuffed peppers

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.

                                                              Mango Cucumber Salad