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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Friday, November 27, 2009

Eggless Cake With Milk Powder

Few days back i brought milk powder tin and made gulab jamuns but didn't get the jamuns properly and i didn't had courage to make them again.As milk powder was nearing expiry i remembered my neighbour used to bake cake with milk powder.I checked for the recipe in my book and got the below recipe.The cake was very soft and tasty.It had the taste of milk,dry fruits and vanilla and got over within a day of preparing it.

Plain flour 2 cups
Milk powder 1 cup (nestle)
Vanilla essence 1 tsp
Sugar 1 cup
Canola oil 1 cup (can be reduced to 3/4 cup)
Salt a pinch
Baking powder 1 tsp
Soda bicarbonate 1/2 tsp
Milk 1 cup
Tutty fruity 1/4 cup
Raisins few
Cashew few
Almonds few

Mix all the dry ingredients.

Add dry fruits,oil and milk to the dry ingredients.

Mix thoroughly.

Line a baking tin with butter and sprinkle flour.

Pour the batter in the tin and bake in a preheated Microwave oven at 180 degrees for 40-50 minutes or until the sewer when inserted comes out clean.

Monday, November 23, 2009

Kheema Palak (Lamb mince and spinach)


Kheema (minced meat) 1/2kg
Palak chopped 1 bunch
Onions chopped 1
Green chillies slitted 2
Ginger garlic paste 1 1/2 tbsp
Cinnamon 1'' pc
Cloves 2
Red chilly powder 1 tbsp
Turmeric powder
Garam masala powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Salt as per taste
Oil 4 tbsp


Take kheema in a kadai,add ginger garlic paste,Cinnamon,cloves,turmeric powder,1tbsp oil and salt.Keep it on a medium flame.

Let it cook till the water dries off.

In a another pan take oil.Add onions and green chillies.

Saute till pink in colour.

Add chopped palak,salt,garam masala,coriander powder and cumin powder.

Cook till all water dries and palak is cooked.

Now add the kheema and mix thoroughly.

Sprinkle 4-5 tbsp of water and cook until the curry dries.

Serve hot with parathas or rotis.

Wednesday, November 18, 2009

Chicken biryani

I have blogged about biryani before here.This is another type of biryani which i make quite often and this biryani calls for more ingredients.


Basmati Rice 1 kg (soaked for 30 minutes)

For marination

Chicken 1/2 kg
Fried Onions 2
Green chillies 3Ginger garlic paste 2 tbsp
Curd 1 cup
Cloves 2
Cinnamon small pc 2
Mace/Javithri 2 pcs
Green cardamom 2
Black cardamom 2
Bay leaves 2
Pepper 10 (whole)
Shahi zeera/black cumin 1 tsp
Coriander powder 1 tbsp
Red chilly powder 1 tbsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Juice of 1 lime
Coriander leaves few
Mint leaves few
Salt as per taste
Oil 6-7 tbsp

Marinate all the above for atleast an hour.I usually keep the marination for a night and make biryani the following day.


Take the marinated chicken in a deep and heavy bottom vessel.Press the chicken with spatula so that is even.Keep side.

Drain the soaked rice and keep aside.

Take 5 cups of water in a bowl.Put it on fire and add 2 tbsp oil and salt.Check the taste of water,if it is salty then the amount of salt added is right.

When water reaches boiling point,add the drained rice.

This is where care has to be taken that rice is not fully cooked.The rice for biryani should be half cooked.When the grains in the water start dancing check the rice.When the grain in taken between thumb and the second finger,if the grain is crushed then the rice is half cooked.Take the rice in a sieve and drain all the water.

Now spread rice on the top of chicken marination.Sprinkle fried onions,mint and coriander leaves.Lastly sprinkle saffron water.Food colour can be replaced with saffron.
Cover the vessel with a clean wet kitchen towel and place a tight lid over it.The steam should not escape.

Cook on high flame for 5 minutes and then on a low flame for 25 minutes.Don't open immediately,let is set for another 5-10 minutes.

Serve with mirch ka salan and raita of your choice.

My girl is getting impatient with my photo session.
PS:-The quantity of masala i have taken are according to our taste,if you want the biryani to be more spicy,masala can be increased.The masala i used are according to the taste buds of a 5 year old and 2 1/2 year old kid.
PS:-To get cripsy onions,sprinkle 1 tbsp of cornflour/rice flour to the sliced onions just before frying.
PS:-I added my recipe list to my blog

Saturday, November 07, 2009

Dates and Apple Cake

Plain flour 1 cup
Sugar 1/2 cup
Fresh Dates 1/2 cup (can be altered)
Apples 2 chopped
Egg 1
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Butter 1/4 cup
Salt a pinch
Demera sugar 2 tbsp

1.Soak dates in warm water for 10 minutes and make a fine paste in the mixer.

2.Mix all the dry ingredients.

3.Beat egg until fluffy and add butter,mix thoroughly.

4.Slowly add egg and dates paste to the flour and mix thoroughly.

5.Add chopped apples and just mix it,don't over do as apples gets mashed in the batter.

6.Spoon the mixture into the tin (baking tin should be buttered and dusted with flour).

7.Sprinkle demara sugar and bake for 60 minutes at 200 degrees.

This cake retains moisture for about 3-4 days.It can be made eggless as well.I made both with egg and without egg and there is not much difference in the taste.
The combination of dates and the apple pieces are awesome.

Thursday, November 05, 2009

Kandi Podi/Tur dal powder


Kandi pappu/Tur dal 1 cup

Endu mirapayaluDry red chillies 5-6 (can be altered according to taste)

Karivapaku/Dry curry leaves 10 leaves

Hing a pinch

Jelakara/Cumin 1 tsp

Uppu/Salt to taste


Fry tur dal.Fry till nice aroma comes out and they are light brown in colour.

Then fry red chillies,curry leaves and hing.

Let all the ingredients cool.
Grind into a fine powder.

Serve with idly and dosa.I prefer eating this with hot rice and a dash of ghee.

Wednesday, November 04, 2009

Molaga Podi

Molaga podi is also know as idly karam and is a great accompaniment with dosa.Just add few drops of oil or ghee and eat it with dosa.This is my m-law recipe and doesn't calls for much ingredients and quite easy to make and can be stored for long.


Urad dal (Minapa pappu) ½ cup
Chana dal (Sanaga pappu) 1/2 cup
Dried red chillies 6
Hing a pinch
Oil 1 tsp
Salt to taste


Dry roast urad dal and channa dal separately,taking care not to over or under fry.

Take tsp of oil and fry red chillies.Once cool.Mix all the ingredients and grind it in
a mixer.
Some prefer coarse and some prefer fine powder.I prefer coarse powder.