Monday, December 31, 2012

Chilli Garlic Crackers

For the final posting of Bake-A-thon 2012, I decided to bake my daughter favourite savoury recipe from Champa's Blog.If you tasted Britannia Maska Chaska, then this crackers will remind you of that.Thank you Champa for this wonderful recipe and for letting me be a part of this wonderful group.

All purpose flour     3/4 cup
Sugar                    1tsp
Baking Powder      1/4 tsp
Salt                       1/8th tsp
Cold Butter            1 1/2 tbsp
Olive Oil                1tbsp
Cold Water             1 tbsp(I used only 1/2 tbsp)
Green chillies          2
Garlic                    1 pod

Chop the chillies and garlic very finely(I Minced it in the mixer for a minute)
Add the cold butter to it and mix well
Now add  all the other ingredients and make it into a crumbly dough.
Flatten it into a disc. cover it in a plastic wrap and refrigerate it for 3 hrs
Preheat the oven to 180C
Line the baking tray with parchment paper
Roll the dough thinly(1/4th ") on a floured surface
Cut with a cookie cutter
Pierce with a fork uniformly
transfer it to the baking sheet
Bake for 12-15 minutes
Cool them on a wire rack and serve them with a cuppa!!

Check out the final posts for this edition of Bake-A-Thon by
Champa what you said is so true. Couldn't stop with few!!Loved this recipe. Thank you so much 

Misal Pav


Few days back when i was going through the blogs of my friends,I saw that they were all posting the same dishes for a particular challenge "South Vs North Challenge" announced by Divya Pramil and it was very inresting to read about the challenge and the result. When I showed my interest to join the challenge, Divya readily accepted and I was given a very warm welcome into the group.This month the south team had to cook Misal Pav from Meena's blog Random Ramblings.
Onions   4
Garlic     4 cloves
Ginger    1/2" piece
Green chillies  2
Coconut        1/4 cup
Tomatoes     2
Oil               2tsp

Oil     1tbsp
Cumin seeds   1tsp
Turmeric powder  1/2 tsp
Chilli powder        1/2 tsp or a little more
Garam masala powder 1/2 tsp
Dhaniya ppowder         1/2 tsp
Amchoor Powder /Dry mango Powder        1/2 tsp
Salt                 to taste

White peas      200 gms
Farsan          as needed
Pav Buns      as needed

Soak the white peas overnight. Next day drain and cook in fresh water upto 2 whistles.Do not overcook it
Slice the onions. Cut the tomatoes,garlic, ginger and chillies finely
Heat oil in a pan and when sufficiently heated add the cut onions.saute for 2 minute then add ginger, garlic and chillies and further saute it for 2 minutes.
Now add the tomatoes and mix well and cook for 4-5 minutes till it turns mushy. Then add the coconut and mix well. Switch off the fire and let it cool. Grind it into a smooth paste and keep it aside
Heat oil and add the cumin seeds.
When it sizzles add all other masala powders and saute well
Now add the ground paste and let it boil in a medium flame
Sprinkle the salt on this and mix well.Add the required amount of water to make it into a gravy and continue to cook in a medium flame for 5 minutes
Now add the cooked peas, mix well  and cook for another 5 minutes.
Switch of the heat
To serve
Fill the bowl with the cooked gravy
Put some cut onions and chopped cilantro on this
Top it with farsan and enjoy this lovely Maharastrian dish!!    
Thank you Divya for letting me be a part of this challenge and Thank you Meena for this wonderful Recipe
Linking this to South Vs North Challenge

Friday, December 28, 2012

Saffron Nankhatai


In this current addition of Bake-a -thon,I had not yet posted any cookie recipes and searching for some eggless recipe lead me to this nankhati recipe.I had already baked Nankhatai, Chocochip Nankhatai and Pista Nankhatai and this would be a great addition to the nankhatai varieties.
Recipe Source:HERE
All purpose flour        1 1/2 cups
Sugar                        3/4 cup
Ghee                         1/2 cup+1tbsp
Baking Soda              1/8th tsp
Saffron                     1/4 tsp dissloved in 1tbsp warm milk
Cardamom (green)      6 crushed
Salt                            a pinch
Preheat the oven to 180C
Line the baking tray with baking paper or grease it
Sift the flour, baking soda and salt.Keep it aside
Mix sugar, ghee and saffron dissolved milk in a bowl and mix well
To this add the flour mixture and knead into a smooth dough
Make small balls out of this and flatten each a little and place them a little apart fro each other on the greased tray
Bake for 12-15 minutes or till the bottom starts to brown
Let it cool and then store them in air tight containers

Check out what these bakers are baking today

Wednesday, December 26, 2012

Eggless Blueberry Muffins

When I joined Bake-a-thon, I planned to bake every alternate day but it just didn't happen. I had some health issues and could not blog for about a week and back with another eggless muffin recipe.
Blueberries are very rare in chennai and pricey too. But i did indulge in a pack to bake these yummy muffins

Recipe Source: Raks Kitchen
All purpose flour        1 1/2 cup minus 3tbsp
Cornflour                   3tbsp
Blueberries                 1 cup
Yogurt                       1 cup
Oil                             1/2 cup
Sugar                         3/4 cup
Baking Powder            1tsp
Baking Soda                1/2 tsp
Vanilla essence             1/2 tsp

Wash the blueberries and dry them. Mix them with 1 tbsp of flour and keep aside
Place the muffin liners in the muffin tray
Preheat the oven to 180C
Sieve All purpose flour and corn flour
Mix yogurt and sugar in a bowl
To this add the baking powder and baking soda and let it rest for 2 minutes
When it starts to froth up add the oil and vanilla and mix well
Now add the flour mixture 1tbsp at a time and mix well
Now add the blueberries to this mixture and mix well
Spoon the batter in a prepared muffin tray 3/4th its height
Bake for 18-20 minutes or till the skewer comes out clean
Cool on a wire rack and then enjoy these delicious muffins!!!!!

Check out what these bakers are upto

Saturday, December 15, 2012

Announcement of Kid's Delight-Desserts

Come december and it is all festivity around you. Christmas...newyear...holidays for kids and ofcourse The MUSIC season in season....its all about celebration ,and i am taking this a step further by announcing The Kid's Delight with the theme DESSERTS.
We all celebrate with a dessert, some warm , some cool and some cold:-). Now how do we entice our kids with desserts??well!!My kiddo always loves ice creams...and each kids has her/his own preference.So ladies ,I am sure you all are gearing up for your holiday season with some yummy delicious desserts.So here is an event to link up your awesome desserts which be cold/warm, cooked, baked or even just whipped together.
Link up your lovely entries linking Srivalli's announcement and this announcement as well
Use of the logo is highly appreciated
Looking forward to see the delicious desserts

Wednesday, December 12, 2012


Who doesn't love brownies???My daughter loves them. I do make them eggless too but these brownies  have egg in them and i have followed exactly the same recipe as in Joy Of baking.
Hop on to joy of baking to see the recipe
Linking this to Bake-a -thon
Do come with me to see what the other bakers are up to

Maanga Pachadi

12-12-12 a day to be remembered and i am celebrating this with the traditional maanga pachadi. Generally cooked on the tamil new years day... has a combination of tastes like sourness from raw mango, bitterness from the neem flower which is used, sweet from jaggery and a little salt too.This dish is prepared to signifies that life will always be a combination of happiness and sometimes the absence of it and is best enjoyed when everything is taken with the attitude, So here is my post for day 3 of blogging marathon#23 with yet another traditional dish
Raw mango  1 small
Jaggery        3/4 cup
Salt             a pinch
Oil               1\2tsp
Mustard seeds   1tsp
Redchillies       2-3
Fresh neem flower  a few
Remove the skin of the mango and slice it very thingly. This helps in cooking faster
Now add oil to a pan and heat it. When sufficiently hot add the mustard seeds and red chillies.
Once the mustard starts to crackle add the cut mango pieces and saute for 2 minutes in a medium flame. Add a cup of water and let it cook completely
Now add the jaggery , mix well and continue to cook till it becomes a little thicker with a slushy texture
Switch off the fire and add the freshneem flowers to this
A very traditional and delicious sweet offered on the day of Tamil news year's day is ready!!!

Tuesday, December 11, 2012


This is again a very traditional sweet prepared mainly during diwali and other festivals in most of the tamilian homes.It is prepared with jaggery and gram dhal and one variation of the same sweet is that , sometimes it is also prepared with green gram dhal too.My daughter is not fond of sweet, and if at all she eats, then it has to be prepared with jaggery and not sugar and this is one such sweet which she likes. This is my post for Day 2 of Blogging Marathon#23 of week 2 under the theme traditional sweets
Recipe source: Jeyashri's kitchen

Gram dhal       1/2 cup
Jaggery           1/2 cup
Cashew nuts  few
Ghee             2 tbsp
Cardamom powder   1/4 tsp

Dry roast the dhal in a pan for 2 minutes. Let it cool
Soak the dhal in water for 3 hours
Drain all the water and grind it into a smooth paste in a mixer
Grease a bowl and steam this ground dhal in it for 10 minutes. Let it cool
Now add the jaggery with very little water to a pan and boil till you get 1 thread consistency
Now add the steamed dhall to it and mix well. Contiue to cook till it reaches a very grainy consistency(dry)
Swtich off the fire and keep it aside
Now add the ghee to the pan and heat it. Add the cut cashew to it and when golden brown add it to the prepared dish. Mix well and serve!!!!

Monday, December 10, 2012


Adhirasam is one of the very traditional decicacies of south India. This is specially prepared in most of the south indian homes during festivals. I had bookmarked this recipe from Raks kitchen and adhirasam is the day 1 post for Blogging Marathon#23 week 2 under the theme traditional dishes.
Raw rice   1 1/2 cup
Jaggery      1cup
White sesame seeds   1tbsp
Cardamom powder    1tsp
Ghee                      1tbsp
Oil                        for deep frying

Wash and soak the rice for 2 hours. Drain it and let it dry only in the shade
Grind it in a mixer to a very fine powder
Seive it and keep it aside
Meanwhile heat the powdered jaggery with very little water. Strain it to remove the impurities.
Now boil it again till it reaches soft ball consistency
Now switch off the fire and add it to the flour and mix well.
Add sesame seeds and cardamom powder to this
Add just enough syrup to hold the flour
Knead it into a soft dough
Keep it closed  for some time
Heat the kadai with oil for deep frying.
Make small balls from the dough
Fatten it into a disc
Deep fry in hot oil. Flip on the other side and deep fry again till it becomes glden brown in colour
Keep the adhirasam between two perforated flat ladles and press to remove the excess oil
Enjoy this traditional delicacy of sout india!!!

Sunday, December 9, 2012

Simple Garlic Bread

Just back from a very a very nostalgic and memorable trip to my my birthplace with some of my wonderful friends who went out of the way to make this happen.A memorable trip cherished for life time. Thank you Praveen, Durga and Venkatesh..
Now after such a hectic journey , i couldn't bake something very elaborate and hence a very simple garlic bread.

 French loaf 1
 Garlic cloves 4-5
 Butter           4 tbsp
Salt                to taste
 PREPARATION Preheat the oven to 200C
 Add crushed garlic and salt to the softened butter
 Cut the loaf into 1" pieces
Spread this garlic spread on it
 Bake for 15 minutes
Serve hot.
Taste great with a bowl of hot soup
I am hopping on to see what my fellow bakers have baked today. Join me to see those delicious bakes

Friday, December 7, 2012

Palya Bun/ Stuffed Potato Bun

I am sure many of us are reminded about the iyengar bakery which would sell these savoury buns. Had seen this on champa's blog and bookmarked it. The stuffing is so delicious that you wouldn't stop with here.Here is the recipe of Palya bun for today's Bake-a-thon

RECIPE SOURCE: Versatile Vegetarian Kitchen
Potatoes  3
Onion     1
Green chillies 5
Mixed vegetables  1 cup(cooked)
Cilantro           3tbsp
Mustard seeds   1tsp
Curry leaves       few
Oil                   2tsp

All purpose flour   3cups
Salt                     1 1/2tsp
Dry Yeast            2 1/2 tsp
Water                   1 cup(warm)
Milk                     1/4 cup
Butter                   4tbsp
Sugar                    2tbsp


Boil potatoes. Peel and mash them and keep aside.In a pan heat oil and add mustard seeds. When it crackles, add onion and saute for  aminute and then add te green chillies and saute for another minute.
Next add the boiled vegetables , mashed potatoes and saute for 5 minutes Now sprinkle salt and saute for a minuteand cook for a minute. Add cilantro, curry leaves, mix and switch off the fire. Keep it aside
In a lbowl add warm water, sugar salt and yeast. After it froths up add the melted butter, milk and then the flour and knead it into a smooth dough.
Transfer this to a wooden board and continue kneading till the dough becomes pliable, for nearly 10 minutes/ Cover it and let it rest for 445 minutes to double in a warm place.
After the first rise, punch it down a little, and divide the dough into 1 balls.
Flatten each ball a little into a disc, keep the filling inside, close it form to form a ball again.
Make all the balls likewise and arrange it on a greased plate few cms apart
Cover it with a kitchen towel and let it rest for another 45 minutes to double
Preheat the oven to 180C
Brush thetops of the buns with milk
Bake for 18-22minutes or till the top browns
Let it cool and serve the yummy palya buns

Check out what these bakers are upto

Wednesday, December 5, 2012

Carrot Thuvaiyal

For the third of Blogging Marathon with the theme CARROT I cooked this spicy and delicious Carrot thuvaiyal.
Black gram dhal   1tbsp
Red chillies         4-5
Asafoetida        a pinch
Oil                   1tsp
Tamarind       a small marble size
Salt               to taste
Grate the carrots and keep aside
Heat a pan with oil and add the black gram dhal , red chillies and asafoetida to it and saute till the dhal becomes a little brownish.Switch off the heat and let it cool
In the same pan , add the grated carrot and saute in a low flame till the raw smell goes away
Add this to the fried dhal mixture.
Add the tamarind and salt and grind the thuvaiyal into a smooth paste
Serve with hot rice and kootu
Linking this to Blogging Marathon #23

Eggless Vanilla Cupckes

Today for the Bake-A-Thon it is a simple eggless vanilla cup cake which uses yogurt.simple and quick to prepare and bake and I must say that they are very moist and very tasty too.
Recipe Source: Shailu's Kitchen
All purpose flour     2 1/2 cups
Baking Powder        1 1/2 tsp
Baking Soda            1/2 tsp
Butter                     3/4 cup
Powdered Sugar     1 2/3 cups
Vanilla                    1/2 tsp
Luke warm Milk       3/4 cup
Yogurt                     1 cup
For the chocolate Ganache
Fresh cream          2ooml
Dark chocolate       200 gms

Preheat the oven to 180C
Place the paper liners in the muffin pan
Seive the flour, bakibg powder and baking soda twice in a large bowl
Cream the softened butter and sugar till the mixture is creamy
 In another bowl, mix the milk, yogurt and essence and whisk well . Add this to the butter sugar mixture and whisk well. Even if it looks a little curdled do not worry. Just continue to whisk.
Add the flour and fold it into the batter.
Pour 3/4 th into each liner
Bake in the preheated oven for 18-20 minutes or till done(skewer when inserted should come out clean)
Remove form the oven and let it cool
Prepare the Ganache as shown here
Frost the cup cakes when they are completely cool
These cup cakes taste awesome evn without the frosting

Check out what my fellow Marathoners are baking today

Tuesday, December 4, 2012

Carrot Paal Payasam

 Paal Payasam is a regular in my house during most of the festivals but addition of carrot to it is something new and we loved this new avatar of paal payasam. Carrot Paal payasam is my second entry under the theme of Carrots for Blogging Marathon #23
Basmati rice     1/4 cup
Milk                 1 lt
Sugar              1/4 cup(add more according to the taste)
Carrots            3 big
Saffron           few strands
Cashew          few
Raisins           few
Ghee             1tsp

Fry the cashew and raisins in hot ghee and keep it aside
Soak the saffron strands in 2 tbsp of warm milk
Wash and soak the rice for 1/2 hour
Wash and scapre the carrot. Cut them into small pieces and steam it and kep aside. I steam the carrots in MICRO HIGH MODE FOR 5 MINUTES. Let it cool
Grind the rice coarsely and then add the cooked carrot and grind finely and keep it aside
Meanwhile Boil the milk in a deep Kadai and when the milk has considerably reduced, add the carrot rice mixture and mix well so that lumps are not formed.
Continue to cook in a medium flame for 5 minutes
Now add the sugar and mix and cook for few minutes
Pour the saffron milk on this and mix well
Decorate it with the fried cashews and raisins. I avoid this as my daughter prefers it without that
Switch of the heat and let it cool
Serve the yummy payasam !!!
Linking this to Blogging Marathon #23

Monday, December 3, 2012

Simple Carrot Curry

Here I am back with Blogging Marathon#23. I missed the last 2 months and did not want to miss this marathon. I guess, it is an addiction to be part of a wonderful group. Thank you Valli!!
For week 1 the theme is carrots and I have cooked a very simple delicious carrot curry

Carrots   4
Mustard  1tsp
Black gram dhal  1tsp
Green chillies      1
Curry leaves      few
Asafoetida        1/4 tsp
Oil                  1tsp
Coconut scrapping   2tbsp
Salt                  to taste
Wash and scrape the skin of the carrots and dice into small cubes evenly.
Put this into a micro safe bowl, sprinkle 1tsp of water, close with a micro safe lid and micrwave it for 5 minutes in Micro high mode.
Alternatively you can steam the carrot too.
Heat a pan with 1 tsp oil
Add mustard seeds to it. When it starts to crackle add the black gram dhal and asafoetida  and when the dhal starts to become brown add the cut green chillies and curry leaves and saute for a minute.
Now add the steamed carrot , sprinkle salt on it and mix well. Cook for a minute in a very low flame.
Add the coconut scrapping and mix well.Switch off the heat
Serve with Rice and hor rasam!!

Linking this to Blogging Marathon#23 By srivalli  

Eggless Double Chocolate Mocha Muffin

For the 2nd day Of Bake-a Thon I have baked the all time favourite Double Chocolate Mocha Muffin. Any chocolate lover would love to eat this soft muffin loaded with choco chips and with a subtle coffee flavour.I have baked this many number of times  since the time I bookmarked it from Puja's blog
All purpose flour  1 3/4 cup
Cocoa Powder     2 tbsp
Chocolate chips    1 cup
Sugar                  3/4 cup
Baking powder      2 tsp
Baking Soda         1/2 tsp
Instant Coffee powder  1 1/2 tsp
Salt                     1/4 tsp
Milk                    1 cup
Oil                      3/4 cup
Vanilla                 1 tsp

Preheat the oven to 200C
Sift the flour, cocoa powder, baking powder, baking soda and salt in a bowl and keep
In another bowl whisk the sugar and milk together. Add oil, vanilla and whisk again
Now add the dry ingredients to this and whisk everything together for a minute
Add the chocochips and mix well
Spoon in a prepared muffin tray upto 3/4 th its height
Bake at 22C for 18-20 minutes or till the skewer comes out clean
Let it cool for 10 minutes to enjoy it with a cuppa!!!!

The other Bakers who are baking with me are
Srivalli Jetti-
Sumana Deepak
Priya Suresh

Saturday, December 1, 2012

Whole Wheat Brocolli Paneer Braided Bread

Come december and the first event that comes to my mind is the Bake-a-thon which I participated last year. It was a little overwhelming to bake through a month but I thoroughly enjoyed it .I was so looking forward to this event that I jumped on to it the the moment Champa announced it. I had around 15 days to plan the baking spree and I am enjoying this. I am sure my daughter will look forward to any savoury bakes as usual and the first post is for her. I have used Brocolli and Paneer as the filling since I wanted this to a protein rich filling whith a whole wheat bread makes an excellent healthy breakfast!!!

Whole wheat flour       2 1/2 cups
Salt                            3/4 tsp
Active dry Yeast          2 1/2 tsp
Sugar                         1/2 tsp
Oil                             2tbsp
Warm water               3/4 cup to 1 cup
Paneer       100 gms
Onion         2
Brocolli     18-20 florets
oregano     2 tsp
Chilli Flakes 2tsp
Mozarella     2 tbsp(Optional)
Oil              1tsp
Salt             to taste

Steam the brocolli florets and keep it aside
Cut the onions finely and cut the paneer into small cubes
Heat a pan with the oil. When the oil is sufficiently hot add the cut onions to it ans saute till they turn translucent, Now add the steamed brocolli and sprinkle the oregano, chilli flakes and the salt on it. Mix well and saute for another 5 minutes in a low flame.
Now add the paneer, mix well and switch off the heat.
Leave it aside for it to cool
 Mix yeast with warm water and sugar and let it rest in a warm place to froth up
Sift the flour with salt in a large bowl
Now add the yeast water mixture to this and knead well
Transfer this dough to a wooden board, sprinkle little flour and knead till dough becomes pliable
Keep it covered in a well oiled bowl and let it rise(45-60 minutes)
If your dough has risen by now , transfer it to a wooden board
Roll it into a rectangle( not very thin)
Keep the filling in the center along the long side
Make serrations on either side as shown HERE
Sprinkle mozzarella on it
Plait it softly covering the filling
Transfer it to a oiled tray and let it rise for another 20 minutes. Apply milk  wash on this for that lovely golden crust
Preheat the oven to 190C
Bake in the hot oven till the bread turns golden brown approximately 15-20 minutes
The flavour and the taste is just out of the world
Bake this bread to believe it!!!!

The other Bakers who are baking with me are
Srivalli Jetti-
Sumana Deepak
Priya Suresh