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

Saturday, February 27, 2010

Strawberry upside down cake


Since long i wanted to make this cake and when i googled for the recipe i got many sites with the recipes but i used the same recipe which i use for my cakes.


Plain flour 1 cup
Strawberry sliced 20pcs
Brown sugar 1/4 cup
Sugar 1/2 cup
Eggs 2
Butter 1/4 cup
Baking powder 1 tsp
Vanilla essence1 tsp
Milk 1/4 cup


Melt the 2 tablespoons of butter, mix in the brown sugar, add the strawberries, and then set it to the side.

In a mixing bowl stir the flour, sugar, and baking powder together. Then add the milk, butter, egg, and vanilla. Mix with a mixer until smooth.

Line the cake pan with butter.Arrange strawberry pieces.Gently pour the batter on the fruit pcs and be careful the berries are not disturbed.

Bake in a preheated Microwave oven at 180 degrees for 40-50 minutes or until the sewer when inserted comes out clean.

Monday, February 22, 2010

Coconut Rice


1 1/2 cup rice
1 Fresh Coconut
1 tbsp black gram dal
1 tbsp bengal gram dal
3 Green chillies
3 Red chillies
10 Cashewnuts
1 tbsp Mustard seeds
3 tbsp Oil
Pinch of Asafoetida (hing)
A few springs of curry leaves
Salt to taste

Wash rice and cook with 11/2 cup water in pressure cooker.Spread the cooked rice on a plate and allow it to cool.
Grate coconut and break the red chillies into tiny bits.
Heat oil in a pan,add mustard seeds,whey they splutter add green chillies,hing,black gram,bengal gram and cashewnuts.
Saute till the cashewnuts turn golden brown.Add curry leaves,saute for a couple of minutes and remove from fire.
Add the above seasoning to the rice.
Again take 1 tbsp of oil,when hot add grated coconut and saute till light brown colour.Add rice and salt.Mix well and serve hot.

Saturday, February 20, 2010

Dahi Ghobi (Cauliflower cooked in curd)

Cauliflower 500gms
Onions chopped 1
Green chillies chopped 2
Curd 1 cup
Tomatoes chopped 1
Ginger and garlic paste 1 tbsp
Turmeric powder 1/2tsp
Coriander powder 1 tbsp
Cumin powder 1 tbsp
Red chilly powder 1 tbsp
Salt as per paste
Oil 3 tbsp
Cut cauliflower into big florets and soak in warm water with salt for 10-minutes.After 10 minutes put in the strainer.
Take oil in a kadai, add onions and green chillies.
Fry till pink colour.Add ginger and garlic paste and saute till raw smell of ginger and garlic paste goes.
Then add curd and put the flame in low and saute for 3-4 minutes.Then add tomatoes and fry till oil separates.
Add coriander powder,cumin powder,turmeric powder and red chilly powder.Saute for another 1 minute.
Now add cauliflower and sprinkle salt.Mix thoroughly.Cover and cook till cauliflower are soft and the curry is dry.
Serve hot with rotis or as a side dish with rice.

Wednesday, February 17, 2010

Chapli Kabab


Chapli kabab is one of the popular kebab of pakistan.It is made up of minced meat along with tomatoes,masala and it can be grilled or pan fried.The recipe i am writing is the pan fried version of the kabab.I ate this kabab in a pakistani restuarant here in dubai.The very first time fell in love with this kabab.Before i blogged about Shikampuri and Shammi kabab.Here goes my recipe:-


½ Kg. finely minced mutton/lamb
1 medium sized onion chopped
1 egg
½ tsp. salt (according to taste)
1 tsp ginger paste
1 tsp crushed cumin seeds
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander seeds
1 tsp anardana
3 green chilies chopped
½ cup of fresh coriander leaves
1 large tomato chopped
1 tsp lemon juice
Makai ka Aata (Corn meal)
1 small onion sliced



Add all the ingredients except egg and corn meal to the mince meat and leave to marinate for 1-2 hours.

Pressure cook until meat is soft.Remove the lid and cook till dry.

Remove from fire and add one egg.When cool grind the mixture into fine paste and knead into dough by adding corn meal.

Take lemon sized balls and make patties of each ball.

Take a pan with 2-3 tbsp of oil and put the patties on the pan.Fry on both the sides until brown in colour.

These kababs are served with mint chutney.

Kababs from my kitchen

Monday, February 15, 2010

Kasta Kachori --- ICC challenge


I was first introduced to kachori when i was doing my graduation.My mom used to get samosa but never brought kachori.Gokul chaat bandar is very famous chaat bandar in koti, hyderabad.My college was just opposite to that chaat bandar.I frequently used to eat kachori ragada there and i used to love the taste,back then the cost of one plate was 4rs and now i heard it is 20 rs plate.Every time i plan to go there when ever i go to hyderabad but never i went and ate there. Once i started working we collegues used to order samosa and kachoris at the office.

This is my first attempt and they came out very well but my kids removed the filling and ate the kachoris.


1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/2 cup-1 tablespoon chilled water

Make a soft dough and keep it covered until use.


Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste


Wash and Soak dal in water for atleast 2-3 hour.

Drain the water well.

Grind the dal to a coarsely. (Will resemble Idli Rawa)

Heat oil in a pan

Add the hing and cumin seeds

Once the seeds splutter add the curry leaves

Add the dal

Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan

Cook for another 10 minutes on low till the dal turns slightly brown

Add all the masalas. Cook for few minutes

Add Salt

Remove from heat and keep aside to cool.

Make small puris which are thick in the center and thin around.

Place the filling in the middle and bring all the corners.

Press gently and avoid using rolling pin.

If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
Fry the kachori's on medium low to get a crisp outer layer.

This is my entry to the ICC.

Friday, February 12, 2010

Date and Walnut Tea Loaf

Its been long i didn't blog.It's not that i lost interest in my blog or i am not getting time.My laptop has gone for repair and i am yet to get it back even after 13 days.I am totally cutoff from my virtual world of blogging and my virtual friends.This friday hubby brought his laptop home.I have scheduled few post for this week and i wont be able to blog from sunday.From 25th feb daughter is having her first annual exams so i am planning to take a long break from blogging.I will come back after my vacation in march,until then will schedule post on fridays and saturdays.

Like all food blogs my blog has dishes i cook for my family of four.I don't do anything which is not eaten by everyone in the house.I want everyone to eat the same thing,i am against of cooking differently for each person in the house.So my blog has all the simple dishes which i cook very often.

Everyday i get up 5.00 in the morning as my daughter has to catch her school bus at 6.30.Sometimes i find it hard to decide what to cook for her breakfast.She likes to eat idly,dosa,upma and noodles but i don't send it because by time she eats them,they are cold.So in a week two days i send her cake with some juice and other days i make paratha/ puri / sandwich Almost every week i end up baking cake for her.She loves cakes and i always google for cake recipes or bake from 101 Cakes & Bakes.Here is another recipe from the said book.



Chopped Dates 1 cup
Soda bicarbonate 1tsp
Butter 1/2 cup
Self raising flour sifted 1 1/4 cups
Chopped Walnuts 1/4 cup
Sugar 1/2 cup
Egg 1 beaten
Demerara Sugar 2 tbsp



Mix dates and soda bicarbonate in a large bowl with a pinch of salt.Pour in a large bowl 3/4 cup hot water,stir well and leave until cold.

Pre-heat microwave oven to 180 degrees.Butter loaf tin and sprinkle some flour.

Rub butter pieces into pieces into the flour until the mixutre resembles coarse breadcrumbs.Stir in the walnuts and sugar until evenly combined.

Tip the flour mixture and the egg into the cooled dates.Beat well to mix,then pour into the prepared tin and sprinkle demerara sugar on top.

Bake in the microwave oven for 50 minutes on 180 degress.

This cake tasted good after two days.


Monday, February 01, 2010

Spicy Onion Chutney


Onions 2 finely chopped

Whole red chillies 8

Mint 1 cups

Coriander 4 tbsp chopped

Oil 2 tsp

Mustard seeds 1/2 tsp


Heat oil in a frying pan and saute onion,red chillies,green chillies,mint and coriander till onion becomes soft.

Allow it to cool and then coarsely grind.

Temper with mustard.

This chutney can be served with idly and dosa.And also this chutney can be spread on dosa.