About The Blog & Contact Me

Wednesday, 24 December 2014

Easy Milk Peda / Doodh Peda

Now this is something caught my attention today which was worth noting down and saving it :)

Recipe by Murtaza Ajmer to ‎Huma's Kitchen And Cooking Classes

Tasty Mazaydar Dhoodh Peda / Milk Peda
Delicious as ever!! every body just going to love it.

Homemade Paneer 1 big cup 
Milk pwd 1/3 cup
Milk 1 small cup
Unsalted butter 50 g
Sugar 1 cup
Cardamom pwd ¼ tsp
Pistachios for garnishing

1. Melt butter in a non-stick pan.
2. Add milk to it.
3. Stir well and allow to boil.
4. Add milk pwd and combine.
5. Now add paneer and mix it together.
6. In medium flame, allow the mixture to cook with continous stirring.
7. Take care the mixture doesn’t get burnt in the bottom.
8. Simmer the flame and stir well, until the mixture thickens.
9. After 10 to 12 mins, the mixture starts leaving the sides.
10. Once we get the texture of soft dough, remove from flame.
11. Transfer to a bowl and allow to cool.
12. Once the mixture is slightly warm, add sugar and cardamom pwd.
13. Knead the mixture to smooth dough. ( the sugar melts and combines to form grainy texture )
14. Make small balls out of it and flatten it.
15. Repeat the same for all Pedas.
16. Garnish with sliced pistachios on top, when they're moist & soft.
17,Keep it aside for sometime approx 20 mins.
Tasty Milk Pedas are ready to serve.

Wednesday, 17 December 2014

Moist Carrot Cake

Moist carrot cake - adapted from all recipes
2 eggs
1/2 cup plus 2 tablespoons vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups grated carrots
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. fold in walnuts if using I used a Handful chopped walnuts rubbed with some maida ...Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe and pic by Maya Mirchandani Prabhu from home bakers guild

Sunday, 14 December 2014

Chennai style Chicken Curry...

Chennai Style Chicken Curry... By Seema Hussain


1 tsp Cumin Seeds

3 Green Cardamom Pods

1-inch Cinnamon Stick

3 Cloves

1 Star Anise

1 kg Skinless Chicken 

350g White or Red Onion, chopped

25g Garlic and 25g Ginger, ground together in a paste

15g Green Chillies, ground into a paste in a pestle and mortar using a little oil

5g Turmeric Powder

10g Red Chilli Powder

20g Coriander Powder

Pinch Salt

250g Chopped Tomatoes

1 and 1/2 tsp Black Peppercorns, cracked

1/2 Tsp Fennel Seeds

200ml Coconut Milk

1/2 Bunch of Coriander Leaves

10 Curry Leaves

150ml Vegetable Oil


- Trim and remove any remaining skin or fat from the chicken 

- Roast the black pepper and fennel seeds and make a powder of both separately

- Wash and finely chop the coriander leaves

- Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside

- Add the whole spices to the pan and allow to crackle

- Add the sliced onions and cook until golden brown

- Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir

- Add the turmeric, chilli powder and coriander powder and cook for five minutes

- Add the chopped tomatoes and stir until the chicken is cooked

- Finish with cracked black pepper and fennel powder and coconut milk

- Serve in a bowl, garnished with coriander and fried curry leaves and chillies

(I added 250 gms yoghurt instead of tomatoes)
(Recipe courtesy)
(Pan-Indian restaurant and lounge)

Tuesday, 9 December 2014

Homemade Kulfi

சரோஜா குமாரராஜா‎Home Chefs Guild

Cool,Creamy,Grainy irresistible yummy treat....Home made Kulfi ice-cream.
Done with shortened milk,whipped cream,sugar,saffron and finely chopped almond, cashew and Pistachio (more %). 
Utterly no space in my freezer for the kulfi moulds as it's nearly 4 kg,So poured n stored in large logs.
Can't stop just with one slice.....GOING ON n ON n ON

Can add more of saffron(kesar kulfi), cornstarch,khoya,any
fruit pulp,etc.Tried many times adding mango pulp… unbeatable taste.
I’m comfortable with two way of Successful Prep.Sharing both. 
Prep - 1
Whole milk – 1litre
Sugar - ¾ cup(more or
less as per taste)
Whipped cream – 1 cup
Cashew,Badam Pista(more %) - ¾ cup or as per taste
Saffron strands – pinch
Cardamom powder – as per taste
Chop half of the nuts.Coarsely powder the remaining.
Boil milk for five minutes and simmer the flame.
Scoop out 1 tbsp of boiling milk in a separate bowl.Crush and
add saffron to it.keep aside.
Add powdered nuts to the boiling milk,keep on slow stirring
as it often stick to bottom.
After 10-15 min of thickening add sugar.Give a stir for few
more min.Switch off flame.
Add Cardamom powder,saffron along with milk.Stir well and
When completely cooled add whipped cream and give a thorough
Pour in kulfi moulds.Store in freezer.
Usually nuts stay at the bottom.So I give a stir in midway for even distribution.

Prep -2:
Instead of shortened milk + whipped cream + sugar, replace 
1 litre milk +1 cup condensed milk + ½ cup milk powder.
Mix all and bring to boil.Simmer for 10 min.Add nuts.Stir for few more seconds.Off the flame.(Add more sugar if needed.)
Add saffron,cardamom powder.Stir well..
Cool and store.

Monday, 8 December 2014

Sunflower Pizza Bread

Recipe as By Harini Sankarnarayan From Home Bakers Guild

Like I promised, let me start off the bread week competition with the pizza bread. 
1 1/2 cups all purpose flour
1 tbs vital gluten (optional)
3/4 cup water
1 tsp instant yeast 
1 tbs sugar
1 tsp salt
2 tbs olive oil
For the sauce
4 to 5 tbs of tomato puree
2 cloves of garlic
salt, sugar and pepper to taste
herbs of choice ( I used basil and oregano)

a couple of spoonfulls of finely sliced onions, chopped peppers, a few cherry tomatoes, a few olives, grated mozzerella and Cheddar.

Bring all the ingredients for the bread together and knead to make a very soft and pliable dough. The water is only an approximation. Use more or less as required. Place dough in an oiled bowl and cover with a plastic wrap until doubled. In meantime prepare your sauce. In saucepan saute the chopped cloves of garlic in a little bit of olive oil, add tomato puree, seasoning and herbs and cook to a sauce like consistency.
When the dough has doubled turn on to a floured counter or a silicon mat and gently press down to remove the air. Stretch or roll the dough into an 8 inch circle. Make criscorss, intersecting cuts at the center of the dough (Totally 4 in number) making sure you do not cut all the way to the edge. You should have 8 triangular cuts in the center. On the outer edge spread the sauce and the toppings and cheese. (do not use too much or you will find it difficult to shape) Pull back each triangle from the center to the outer corner and tuck under. Transfer to a baking tray and cover with a plastic wrap and allow to almost double. Bake in a hot oven at 200C for about 20 minutes until golden and the cheese is bubbly. Serve hot

Sunday, 7 December 2014

Hariyali Chicken Kabab

By Baijayenti Sahu From ‎Sikandalous Cuisine

Sunday Starter
Hariyali Chicken Kebab n Salad....

You need....
1st marination
Chicken 500 gm
Curd- 3 tbsp
Ginger garlic paste-2 tbsp
Mustard oil- 1tbsp
Garam masala-1tbsp
Salt to taste.

2nd marination
Sarson,Palak,Dhaniya,Mint leaves,3 greenchilly.....Puree1/2 cup

How to make
Mix all ingredients of 1st marination and keep for 1/2 hr.
Mix all ingre of 2nd marination and marinate atleast 10hr....
Grill in microwave for 15 to 20.
Sprinkle chat masala over kebab n serve hot with salad n sauce or chutney.

Bhindi Do Pyaza

Recipe by Uma Vivek From Home Chef Guild
Bhindi Dopyaza

Lady finger/bhindi - 500 gms
Onion - 2 Large
Turmeric powder - ½ tsp
Red chilly powder - 1 tsp
Dried mango powder/Amchur - 1 tsp
Garam masala powder - 1 tsp
Oil/ghee - 3 tbsp

1.Wash the bhindi in running water. Then wipe them with a kitchen napkin. Now chop the bhindis into half inch pieces. Slice the onions thinly.

2.In a pan, add ghee or oil. Then add the chopped bhindis. Saute them on a low to medium flame till the bhindis become slightly tender.

3.Now add the sliced onions. Add all the dry masala powders except garam masala powder and amchur and mix well. Add salt too. Mix the bhindis well with the onions.

4.Cook on a slow flame till the bhindi has become tender and cooked. Don’t overcook as the bhindis will get mushy.

5.Add the garam masala powder and amchur. Mix it with the bhindi and onions.

7.Serve Bhindi Do Pyaza with rotis or phulkas.

Thursday, 4 December 2014



Recipe by Rakesh sharma From the group Sikandalous Cuisine

Decades ago I visited Jodhpur and savored this delicacy for the first time in my life …….and I instantly fall in love with it….stuffed mirchi pakoda and makhani lassi two iconic dishes of JODHPUR city at Mishri Lal`s sweet shop………..here is my attempt to recreate that……I have added one tbsp of rice flour to batter to give it extra crispiness.

Large green chillies 6
Oil to deep fry
Potatoes 3 medium boiled
Green chilies 4 finely chopped
Ginger 1” finely grated
Cumin 1 tsp
Anardana powdered 1 tbsp
Amchoor 11/2 tsp
Salt as per taste
Besan 1 cup
Rice flour 1 tbsp
Baking powder ¼ tsp
Green chilies 1 finely chopped
Salt as per taste
Chili powder ¼ tsp

Slit chilies from one side creating a pocket.
Prepare the batter mixing all the ingredients add water as required to create a thick flowing consistency batter. Whisk it well. Let it rest for 15 minutes.
Boil, peel and mash potatoes roughly.
Mix all the ingredients of the stuffing to mashed potatoes.
Fill the chili pockets with this stuffing pushing it deep inside the cavities.
Heat oil in a wok 
Dip each mirchi in the batter and deep fry on medium heat till golden brown and crisp.

Wednesday, 3 December 2014

Pineapple Upside down Cake

Pineapple Upside down Cake
2 Tbsp of Unsalted Butter
1/3 Cup of Brown Sugar ( I have used plain sugar )
1 Tbsp of Water
4 slices of fresh Pineapple, cored or canned pineapple
Maraschino Cherries
1 1/3 Cup of All Purpose Flour
2 tsp of Baking Powder
1/8 tsp of Salt
2/3 Cup of Granulated Sugar
2/3 Cup of Sour Cream
¼ Cup (56 gms)of Unsalted Butter, softened at room temperature
1 Egg
1 tsp of Vanilla Extract
1) Preheat your oven to 350 degrees. Spray a 9 inch cake pan with non stick cooking spray and set aside.
2) Place the 2 tbsp of butter in the cake pan and place it in the oven until the butter melts.
3) Add the brown sugar and water to the melted butter and mix. Place the pineapple slices over the brown sugar mixture and arrange the maraschino cherries all around. Set aside while you make the batter.
4) In a large bowl cream together the butter and sugar, add the sour cream, egg and vanilla and mix until smooth. Add the flour, baking powder and salt. Mix just until everything is mixed thoroughly and bake for 35 minutes.
5) After 35 minutes take it out and let sit for 5 minutes only. After the five minutes invert onto a plate and let cool for 30 minutes before serving.

Recipe by Aisha Hafeez From the Group Home Bakers Guild