Thursday, December 16, 2010

Three Milk cake

You will need:
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 cup sugar
  • ¼ cup milk
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • pinch of salt
Ingredients to soak the cake

  • 1 cup condensed milk
  • 1 can evaporated milk
  • 1 can heavy cream(you can substitute with milk also)
  • ¼ tsp Rum extract(optional)

Step 1:

Preheat the oven to 350 F.

Step 2:

Preparing dry ingredients:

In a mixing bowl sieve the all purpose flour along with the baking powder and keep it aside.

Step 3:

Preparing wet ingredients:

In another mixing bowl, beat the eggs using a electric mixer on medium for 2 to 3 minutes. Then add sugar, milk and vanilla essence to it and mix it for 1 min.

Step 4:

Adding dry to the wet ingredients:

Now add the dry ingredients(flour and baking powder) to this wet mixture and beat it less than a min.

Step 5:


Grease 8*8 inch baking pan and pour the mixture into that and bake it for 25 to 30 mins till you get a clean tooth pick(same old technique!!!!)

Step 6:

Allow the cake to cool for 10 mins. You can use fork to make small slots in the cake.
I just trimmed off the top layer of the baked cake. That way, the cake can absorb the milk very easily.
Step 7:

Using a mixer just mix all the three milks together with rum extract in a mixing bowl. Now pour the three milk mixture onto the baked cake when the cake is still warm. Allow the three milk cake to chill/soak for minimum 4 hours inside the refrigerator. Even overnight soaking is good.

Cut it and serve. Wow wonderful wonderful cake.. Very moist and yummmmmmmmmmy!!!!!!!!

Tuesday, December 14, 2010

Ribbon Pakoda


1 cup Rice flour

1 cup Besan flour

Butter – 1 tbsp



Red chillie powder – 1 teaspoon. (According to your taste)

Oil – 1 tbsp and Oil for deep-frying

You need a presser with vertical line holes:


Mix the rice flour and besan flour in a mixing bowl. Melt butter and add salt and whisk. Pour it into the flour and mix well. Now add the adafoetida and red chillie powder to the mixture and mix well. Heat a tablespoon of oil and mix it to the flour. When you think everything is evenly distributed, add little water and knead. The dough should not be too thin or thick. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough. When the oil is ready for frying, squeeze the dough into the oil through the press. You will see the oil bubbling up like soda and then calm down.

Fry it until the sizzling calms down completely. At this point the golden colored pakoda will be crispy. Strain the oil. Break it into small pieces and store in an airtight container when it cools completely.

Pal Urundai/ Rice flour balls in milk sauce

You will need:

  • 1 cup puttu flour
  • ¾ cup grated coconut
  • pinch of cardamom powder
  • 1 tsp salt
  • 3 tbsp sugar(optional)
  • 1 cup milk or coconut milk
  • 2 cup water
  • ¼ cup boiled water
Step 1:

Boil 2 cups of water in a pan. In the mean time take a mixing bowl and add puttu flour, grated coconut, salt and sugar,boiled water and mix it with a spoon.
Step 2:

When the dough is still warm just shape it as small balls. The size of the ball should be smaller than golf ball. Smaller the ball size it taste better.
Step 3:

Just drop the balls into the boiling water one by one and allow it to cook for 5 mins. After 5 mins just add the milk and cardamom powder along with this mixture and allow it to boil for few more minutes(5 to 7 mins) till the urunda is fully cooked inside. Add salt and sugar at this stage if needed.

Step 4:

Mix a tbsp of puttu flour with 2 tbsp cold water and then pour it to the boiling(water, milk, puttu balls) mixture. This will thicken the sauce. By mixing the puttu flour with water you can avoid lump formations.

Step 5:

Pal urunda is now ready to serve. You can serve this for breakfast.


You can make this urunda only with sugar too. Even that will taste good.

Don't press it too hard to get the ball shape. This will harden the balls and will take more time to cook

Simple Wheat Dosa

You will need:

  • 1½ cup wheat flour
  • 1 cup water
  • ½ tsp salt
  • 2 tbsp curd/ yogurt
  • ½ tsp garlic powder (optional)
Step 1:

Mix all the ingredients together to form a fine paste.

Step 2:

Heat a griddle and when it is hot just pour this batter to make dosa.

But this wheat dosa takes more time to cook than rice/urad dal dosa. Those who don't have time to make chapathi can follow this. Very easy to make and it doesn't need fermentation.

Paruppu Vadai

2 cups bengal gram/chana dal
1/2 cup chopped onions
3 green chillis
1tbsp of chopped ginger
curry leaves
oil for frying


Soak chana dal in warm water for half an hour and then grind it without adding water such that it should not become a paste. Dal should be semi ground then add the rest of the ingredients just to fold them in with the dal. Don't grind them for long. May be only for a second or two. Deep fry them in oil after making small patties

Soya Chunk Cutlets

Ingredients for Soya Chunk Cutlets Recipe

Soya chunks - 2 cups
Onion(big) - 2 nos
Ginger - 1 piece
Garlic pods - 4 big or 7 small ones
Green chillies - 2 - 3 nos
Curry leaves - A few
Coriander powder - 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala powder - 1 tsp
Potato(medium) - 3 nos
Salt - As reqd
Oil - 2 tbsp
Bread crumbs - As reqd
Egg - 1 - 2 nos
Oil for frying

Preparation Method of Soya Chunk Cutlets Recipe

1)Soak soya chunks in hot water for 20 - 30 mins.

2)Drain and squeeze out excess water.

3)Mince it in a mixie.

4)Chop onion, ginger, garlic, green chillies and curry leaves into fine pieces and saute` in 2 tbsp of oil.

5)When it is light brown in colour, add salt, coriander powder and chilli powder and saute.

6)Add the minced soya chunks and saute for few more minutes.

7)Sprinkle few drops of water and cover and cook for 5 mins.

8)Add the garam masala powder and mix well.

9)Add the boiled and mashed potato, mix well and remove from fire.

10)Allow it to cool.

11)Make cutlels out of the mix, dip in beaten eggs, roll in bread crumbs and fry in oil till golden brown.

:- Serve with tomato ketchup.

:- Pure vegetarians can dip the cutlets in maida batter instead of beaten egg.

Monday, December 13, 2010

Fish Curry (fish cooked in coconut milk)


Chilly powder – 1 tsp
Turmeric powder – ½ tsp
Pearl onions(Kunjulli) - A few
Ginger - A small piece
Tomato - 1 no
Tamarind(Puli) syrup – As reqd
Salt - As reqd
Fenugreek(Uluva) powder - A pinch
Green chilly - 1 no
Curry leaves - A few
Thick coconut milk – ¼ cup


1)Grind together chilly powder, turmeric powder, pearl onions and ginger.

2)Heat oil in a pan.

3)Add the ground masala and stir.

4)Grind a tomato and add that too.

5)Once the oil starts to separate, add very hot water into this along with tamarind syrup and salt.

6)Allow it to boil.

7)When it boils, add the fish pieces.

8)Keep on high flame for 5 – 10 minutes.

9)Add a pinch of fenugreek powder and keep closed on a low flame.

10)When the fish is done, add green chilly and curry leaves crushed together.

11)Add coconut milk and when it starts boiling, switch off.

:- You can make the curry till step no 9 (including it) and store in separate vessels in fridge for few days. On the day you have, bring this curry to room temperature and then continue with steps 10 and 11. It will be like a new fish curry.

Thursday, December 9, 2010

Peanut Masala

Ingredients for Peanut Masala Recipe

Peanuts – 1 cup
(roasted unsalted)
Tomato – 1 no
(seeded and finely chopped)
Green chilly - 1/2 tsp
(seeded and finely chopped)
Onion (small size) - 1 no
(finely chopped)
Coriander leaves - 2 tbsp
(finely chopped)
Kashmiri chilly powder – a sprinkle
Lemon juice – 2 tbsp
Chaat masala – 1 tsp
Oil - for glazing

Preparation Method of Peanut Masala Recipe

1)Sprinkle chilly powder over the coriander leaves.

2)In a deep bowl combine onion, tomato, green chilly, chaat masala with the peanuts.

3)Add coriander leaves with chilly powder and add required salt.

4)Add lemon juice and drizzle oil for glazing and toss well.

:- Serve immediately ...............


Ingredients for Smoothie Recipe

Full cream boiled and cooled milk - As reqd
Soft & ripe bananas - 2 nos
Strawberries - A handful
Sugar - As reqd
Honey - As reqd
Vanilla essence - 1 bsp
Cinnamon powder - A pinch(optional)

Preparation Method of Smoothie Recipe

1)Put milk or yoghurt alongwith all the other ingredients in a blender and beat it up, till its smooth.

:- Taste the sugar or honey and add accordingly.

2)Pour in a tall glass.

3)Top with vanilla ice cream and put a small stem of mint leaf in the middle before serving.

:- Serve chilled, as it will taste excellent.

Easy Delicious Spicy Veg Biriyani

Ingredients for Easy Veg Biriyani Recipe

Beans, Carrots, Green peas
(cut into small pieces) - 1 cup
Onions(medium) - 2 nos
(sliced thinly)
Ginger-garlic paste - 1 tbsp
Tomato(big) - 1 no
(cut into small pieces)
Whole garam masalas:-
Cloves(Grambu) - 4 nos
Cinnamon(Karugapatta) - 4 sticks
Cardamom(Elakka) - 4 nos
Garam masala powder - 1 tsp
Curd - 2 tbsp
Mint leaves(chopped) - 2 tbsp
Coriander leaves(chopped) - 2 tbsp
Sun flower oil - 2 tbsp
Butter or ghee - 2 tbsp
Basmati rice - 2 cups
Water - 4 1/2 cups
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Salt - As reqd

Preparation Method of Easy Veg Biriyani Recipe

1)Heat oil and butter or ghee in a pan.

2)Add whole garam masalas and onions and fry, till they become light brown in colour.

3)Add ginger-garlic paste and fry for a few mins.

4)Add mixed vegetables and fry for a while.

5)Add tomato and fry, till they become soft.

6)Add turmeric powder, chilly powder, garam masala powder, salt, mint and coriander leaves and fry for a while.

7)Add curd and mix well.

8)Add washed rice and salt.

9)Mix all the ingredients for a while.

10)Add water and keep it on a low fire, till done.

:- If you wish, you may garnish with some fried nuts and raisins.

Wednesday, December 8, 2010

Potato Mezhukkupuratti


Potatoes - 5
Onions chopped - 1 small
Garlic - 2 cloves
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - As reqd


1.Heat oil in a pan, add onion, garlic & Potato,
and fry the potatoes and stirring once or twice

2.Add turmeric powder, red chilly powder, asafoetida
and salt and cook over medium-low fire,
till the potatoes are soft.
(if u want u can add curry leaves also)

Tuesday, December 7, 2010

Paneer Butter Masala


• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream
How to make Paneer Butter Masala:
Cut Paneer in cubes and fry.
Heat butter in a kadai and add the onion puree and sauté till they turn light brown in color. (This is also known as brown paste)
Add Ginger garlic paste to the brown paste mixture and sauté for sometime.
Then add the Kashmiri chili powder, coriander powder, cashew paste, tomato puree, turmeric powder, garam masala powder and salt and sauté for sometime.
Add paneer cubes, little water and allow it to cook till the gravy becomes semi-solid.
Finally garnish it with fresh cream.
Paneer Butter Masala is ready.

Moru Curry with coconut

Ingredients for Kerala Moru Curry Recipe

Grated Coconut - 1/4 of a coconut
Small onions(Kunjulli)
(cut into small pieces) - 3-4 nos
Cumin seeds(Jeerakam) - 1/2 tsp
Red chillies(Kollamulaku) - 2-3 nos
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Fenugreek(Uluva) seeds - A pinch
Curry leaves - A few

Preparation Method of Kerala Moru Curry Recipe

1)Grind together cumin seeds, coconut, turmeric powder and curry leaves.

2)Pour this into a vessel and add curd or buttermilk along with salt and keep on a low flame.

3)Keep stirring and let the buttermilk become warm. Do not let it boil.

4)Heat oil in a pan.

5)Splutter mustard seeds and add onions and saute for a while.

6)Add curry leaves, fenugreek and red chillies and saute again.

7)Add the butter milk mixture to this.

:- Serve with plain rice.

Moru Curry

Ingredients for Easy Moru Curry Recipe

Curds - 1 cup
(slightly sour)
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Dry red chillies(Kollamulaku) - 2 nos
Curry leaves - 1 sprig
Cumin seeds(Jeerakam) - 1/4 tsp
Black peppercorns(Kurumulaku) - 1/2 tsp
Oil - 1 tsp
Salt - As reqd

Preparation Method of Easy Moru Curry Recipe

1)Beat the curd with a spoon to remove lumps.

2)Add salt and turmeric powder and mix well.

3)Add water if curd is too thick.

4)Heat oil in a pan or a kadai.

5)Splutter mustard seeds.

6)Add cumin seeds, peppercorns, red chilly and curry leaves.

7)Add curd and keep stirring.

8)When WARM, take from fire.

:- Serve hot with rice.

:- Do not boil as it will curdle.

Poori Masala

For poori
Wheat Flour - 2 cup
Salt - 1/2 tsp
Warm water - 1/2 cup
Oil - 2 tbsp
Oil for frying

For masala
Potatoes - 2
Onion chopped - 1 small
Green chiles chopped - 2
Turmeric powder - 1/2 tsp
Mustard seeds
Curry leaves
How to Make Poori Masala

In a large bowl combine all the ingredients for Poori except the oil for frying.
Knead for 6-7 minutes until smooth and elastic. Cover and set aside for 30 minutes
Divide the dough into small balls. Roll out each ball into a thin circular pancakes
Heat the oil in a pan and deep fry the pooris very quickly, turning them over once, until deep golden in color.Drain on paper towels and Serve warm with Masala
To make masala:- Peel, dice and boil the potato until well cooked. Mash them well with the back of a spoon or a masher. Heat oil in a pan and add mustard seeds. when they pop up add Curry leaves, chopped onions and green chiles.when they are soft add salt and turmeric powder
Stir in the mashed potatoes and mix it well with the masala. Simmer it for 4-5 minutes, stirring well, so that it wont stick to the bottom.Remove from heat and serve warm with Pooris

Cabbage Thoran

Ingredients for Easy Cabbage Thoran Recipe

Cabbage(finely chopped) - 1 cup
Small onions(Kunjulli) - 5 nos
Garlic pods - 3 nos
Ginger(chopped) – 1 tsp
Green chillies - 2 nos
Cumin seeds(Jeerakam) – 1/2 tsp
Grated coconut - 1/4 cup
Salt - As reqd
Turmeric powder – 1/4 tsp
Mustard seeds - 1 tsp
Black gram(Uzhunnuparippu) - 1 tsp
Curry leaves(chopped) - 1 tbsp
Dry red chillies(Kollamulaku) - 2 nos
Coconut oil - 1 tbsp

Preparation Method of Easy Cabbage Thoran Recipe

1)Heat oil in a frying pan.

2)Splutter mustard seeds.

3)Add black gram and allow it to become brown.

4)Add dry red chillies and curry leaves.

5)Add cabbage and mix well.

6)Cover and cook for 5 mins on a low flame.

7)Crush together coconut, small onions, ginger, green chillies, garlic, turmeric powder, cumin seeds and salt.

8)Add the above mix into the cooked cabbage and mix well.

9)Cook for another 5 mins on a very low flame.

:- Serve as a side dish with rice.

:- Don`t use water while preparing.
:- Prepare on a low flame in a non stick pan.

Monday, December 6, 2010

Easy Chicken Biriyani/Fried Rice/Pulao

Ingredients Chicken Biriyani Recipe

For rice:-
Rice - 2 cups
(washed and drained)
Cardamom(Elakka) - 2 nos
Cinnamon(Karugapatta) - 1 - 2 sticks
Cloves(Grambu) - 2 - 3 nos
Water - 4 cups
Chicken cube of Maggi tastemaker - 1 no
Salt - As reqd
Ghee - 1 tbsp

For preparing chicken curry:-
Small onions(Kunjulli)(chopped) - 3 tbsp
Grlic(chopped) - 2 tbsp
Green chilly - 1 no
Ginger - 1 - 2 piece(1")
Coriander leaves
Tomato - 1 no
Yoghurt(Curd) - 1/2 cup
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp
Cinnamon(Karugapatta) - 1 - 2 sticks
Cloves(Grambu) - 1 - 2 nos
Cardamom(Elakka) - 1 - 2 nos
Cashew nuts - 3 - 4 nos
Onion(big) - 1 no
(sliced thinly)
Ghee - As reqd

Preparation Method of Kerala Top Chicken Biriyani Recipe

For preparing rice:-(can be used for both Fried rice and Biriyani)
1)Heat 1 tbsp of ghee in a vessel on a low flame.

2)Add cardamom, cinnamon and cloves.

3)When it crackles, add rice and stir-fry for 2 mins.

4)Add water, a chicken cube of Maggi tastemaker and a little salt and stir well.

5)Cover and allow it to cook on a high flame.

6)Simmer, till it is cooked and all water is dried up.

:- Be careful not to burn the bottom.
:- Check with a spoon. If not well cooked, add a little more water and simmer covering with the lid.

For preparing chicken:-
1)Crush or grind roughly, the small onions, garlic, green chillies and ginger separately.

2)Grind together pepper powder, chilly powder, turmeric powder, garam masala powder and cashewnuts into a paste adding sufficient water.

3)Heat 2 tbsp of ghee in a frying pan on a low flame.

4)Add cinnamon, cloves and cardamom.

5)Add crushed or ground small onions followed by ginger, garlic and green chillies and saute`.

6)When a nice smell comes, add the ground masala paste and stir well.

7)Add a few coriander leaves.

:- If not available, you can add a tsp of coriander powder.

8)Add tomato pieces and stir well.

9)Add curd and mix well.

10)Add chicken pieces and salt.

11)Stir well for a while.

12)Add a cup of water and stir well.

13)Cover and cook on a low flame.

14)Remove from the flame when chicken is soft and the gravy is thick.

15)Fry the sliced onion in a tbsp of ghee and oil, till brown.

For mixing rice and chicken:-
a)For Biriyani:-
1)Pour 1 or 2 tsp of ghee in a vessel.

2)Add a layer of rice.

3)If you want colour, add a drop of it too.

4)Add chicken curry followed by rice.

5)Repeat the placement of rice and chicken in alternate layers.

6)Add a few drops of lemon juice in between.

7)Top with fried onions.

8)Keep in oven for 1 min.

b)For fried rice:-
1)Saute small onions, garlic, ginger, green chillies (ground).

2)Saute the vegetables.

3)Add salt, maggi tastemaker, 1 tsp of soya sauce and a little vinegar.

4)Add cooked rice and fry well.

c)For vegetable pulao:-
1)Saute small onions, garlic, ginger, green chillies (ground).

2)Saute the vegetables.

3)Add salt, maggi tastemaker and a little lemon juice and mix well.