Wednesday, December 21, 2011

Stolen-Third Blog Anniversary

I thank my cousin shobana to showing me the right path to blog about the cooking,Or else,I must be a mommy blogger in my closed private blog.....This year 2011 was so special and memorable for me..Priya's feast has turned into catering service,and working with many people successfully now...
I thank my husband who is still a fussy foodie,the first reader of my every post..I thank my parents who gave wonderful support and still being best critic...My mother has sent me a bouquet of flowers with cheerful words,I am really astonished..
I bow down my head to god for the bounty of blessings..

The Stolen is the German christmas loaf which is a traditional serving for the occasion.....I couldnt do the step wise pictures,As i am too busy and stuck with the catering services happening in full josh...The loaf is baked many times by me,the recipe calls for only 20 gms of mixed fruit,but  i added 200 gms and made it rich for this special occasion...

Flour-200 gms
Milk-60 ml
Spice powder-2 gms
Mixed fruit-20gms
Lemon Zest-a pinch
Gluten-8 gms
Flour-200 gms

1.Make soft dough by mixing all the ingredients except the mixed fruit and spices
2.Add the rest of ingredients in the final stage of the dough
3.Divide the dough and shape it in a loaf shape,rest it in the tray for at least 60 mins
4.Bake in pre heated oven at the temperature of 180*C for 30 mins
5.After baking soak the stolen in clarified butter and dust the icing sugar before serving

1.Knead the dough well until it turns soft and expandable 
2.Once baked,brush it with butter on top,as it prevents over drying

Wish u all a wonderful Merry Christmas 

Friday, December 16, 2011


 I luv this season,which is one of the best of the year...There are many reasons that makes to say this...Can u say the entire world looks so beautiful better than this season?...Well ,Forget the freezing cold ;-)

Ponettone is a traditional Italian Holiday sweet bread which is made with yeast....Recently i tasted this cake like bread and soon tried the recipe from the chef...The cake was very light ,sweet and tasty..The serving suggestions with ponettone are Almond liquor,Mascarpone Cheese and the Marshala wine.


Flour-130 gms
Salt-01 gms
Sugar-30 gms
Yeast-10 gms
Butter-30 gms
Egg Yolk-01 nos
Orange and Lemon Zest As required
Sultanas-40 gms
Nutmeg powder a pinch
Cardomom powder 01 gm
Egg white 02 nos
Glazed Cherry


1.Dissolve the yeast in milk with bit of sugar

2.Cream the butter and sugar and then add the egg yolk gradually

3.Beat the egg white till fluffy

4.Combine the yeast and milk with butter and sugar batter,and add the rest of the ingredients

5.Fold the batter with the whisked egg white

6.Tranfer the batter in to the ponettone paper mould,sprinkle the raisins on top of the batter
7.Bake in pre heated oven for about 30-35 mins at the temp of 180*C

Bon Appetit

Thursday, December 08, 2011

Christmas Cookies-Sweet Punch

Luks like,I am not blogging regularly,but hey its not true,i am doing a post a week...And the blog marathon is coming up soon from 16th...I will join them this time too,even though I am bundled with household chores and cares...The Christmas tree,stars and all the glittering hangings r out and has been set by the little ones with the guidance...The mixed fruits has been soaked in wine and rum..I will share the traditional recipes of christmas for this season,and its too early to discuss on it...So,the blog marathon will be the Christmas Special..
Made these cookies on last friday,and hansika was so enthusiastic to help me to roll and make shapes...I made the dough and refrigerated in tupperware container.She comes back from school,and spent some time in making cookies..She mix up the dough and I made 4 batches of this recipe...And Needless to say,Cookies r more easy to make and can be stored for a month.

Definitely the pre-preparations for Christmas ,will help you to celebrate and enjoy the season... 

1 cup Butter at room temperature
1 cup Sugar
1 Egg(Optional)
1/8 teaspoon Salt
3 cups flour
1/2 teaspoon baking soda
Strawberry Red food coloring
Green food coloring


Cream butter and sugar.  Add egg and  Mix well.  Combine flour, salt and baking soda, mix well, and add to butter mixture.  Mix until well combined.

Divide dough into 3 parts.  Add red food coloring to the first part and blend well.  Add green food coloring to the second part and blend it well.  Use enough coloring to make vibrant colors because they fade during baking.  Leave the third part plain.

Refrigerate the dough,until u use it...Place the 3 colors of dough in Butter/Plastic paper and use cookie cutter to make fine shapes...

Bake them 166*C for exactly 8 minutes... 

Once the cookies are cooled,Store them in air tight container...
The Colorful Cookies doesnt need an icing or any decorations...

1.Make similar thickness,so while baking,all the cookies are baked evenly
2.To check,if it is baked,the cookies will be slight brown in the bottom
3.If you are baking in huge amount and repeatedly , reduce the time of baking

Enjoy :)

Monday, November 28, 2011

Jamun Cheesecake

I made this for my last wedding anniversary and posted in my new domain...It went missing in shift over to blogger...I am very glad to share with you now...I have tried both eggless and egg versions of this recipe.The Taste was needless to say ,
it was the best homemade cheesecake with nice,creamy and also with firm texture.

All purpose flour-200 gms
Cornflour-30 gms
Egg-3 or Condensed milk-60 ml
Cream Cheese-8 oz pack
Sugar-100 to 150 gms
Whipping Cream-120 gms 
Vanilla Essence-1 tsp
Salt-half tsp
Jamuns-As needed

For the base
Powdered Marie Biscuits-100 gms
Melted Butter/Oil-3 tbsp

Check the stepwise pictures in clockwise direction..

1.Whip the cream cheese,Whipping Cream,Sugar and Vanilla Essence in a bowl for 4-5 minutes
2.Add the beated eggs/Condensed milk slowly to the Cream Cheese and beat it well
3.Mix the Flours and salt and add them to Cream Cheese and fold it well
4.Mix the melted butter and Powdered biscuits well
5.Take a 8 inch Spring form pan,and set the biscuit and press firmly to form a base
6.Half the jamuns into two and Arrange from the corners to the middle
7.Pour the cream cheese mixture slowly over the centre,allow it spread
8.Spread the cheese on the top with a knife to cover the jamuns well
9.Cover the pan with aluminium foil tightly wrapped
10.Stem it in a steamer,pressure cooker or an oven for 15-20 minutes in medium flame
11.Insert a knife in the middle to chk it is baked well,if it is still moist ,bake it few more minutes
12.Dont over bake it,since it will turn hard.

                 Once baked,Refrigerate for 2-3 hours and Serve Chilled...Those who use condensed milk,reduce the Sugar amount. 

Tuesday, November 22, 2011

Nuts and Raisin Muffin

I'm done with my 7 days of non stop blogging marathon....I started with Soup and ending with my wonderful yummy muffins..Muffins r quit easy one compared to cupcakes..Mix all the ingredients and fill the liners to full and bake...The single muffin can help you to stay away from hunger,so the highly filling snack will help you to curb the uncontrollable appetite...

Plain flour-1+1/2 cups
Baking powder-half tbsp
Castor Sugar-1 cup
Nuts and Raisins-150 gms
Milk-half cup
Vanilla Essence-1 tsp
Butter-65 gms

1.Sift the flour,baking powder and the sugar
2.Add the milk,eggs,the essence and butter just blended
3.Dust the nuts and raisins with some flour and fold them into the batter
4.Spoon the batter in muffin liner to almost full level
5.Bake in a preheated oven for 20 minutes at 200 C
Allow it to cool completely 

Just thought,the above picture is lil dark.....So i edited for you

Monday, November 21, 2011

Besan Halwa

I have tasted this halwa in a marriage ceremony...We couldn't find the ingredient,but initially thought it was Ashoka Halwa...But the caterer was humble enough to reply and also to share the recipe ....
I made this for last diwali.U need not  worry abt lumpiness  while making this halwa and the recipe is an easy one,except few minutes of stirring..

Besan-200 gms
Maida-50 gms
Sugar-250 gms
Ghee-200 gms
If u like Some Cardomon Powder and Fried nuts and Raisins

1.Mix the ghee ,maida and the besan into a bowl
2.Pour it in an non stick fry pan,and stir it well with medium heat
3.Once,it starts bubbling ,Add the sugar 
4.Stir,Stir and the stir until u get halwa consistency..that means u can roll a unsticky ball in ur fingers..

The besan will not be over powering in taste,it tastes almost like ashoka halwa...

Thursday, November 17, 2011

Crispy Baby Corn

This dish is actually pakoda ,given a fancy name..I tried this recipe many times..The recipe is very easy one,if the veggies are pre-cut,sprinkle the flours and deep fry them and the dish will be ready in ten minutes..Once i made a mistake on storing it..As soon as i fried I placed them in air tight bowl  and closed it with a lid..It turned the pakodas soggy..Secondly,do not add much water,it makes pakodas very oily....

Baby Corn 200 grams
Onion 1 sliced
Capsicum-1 sliced
Red Chilli powder-2 tsp
Zeera powder-1 tsp
Chaat masala powder-1 tsp
Garlic powder-3/4 tsp
Rice Flour-2 tbsp
Corn Flour-2 tbsp
Gram flour-1 tbsp

Oil for frying
Spring onion for Garnishing

Diagonally cut baby corn and set aside.Now slice the onions and capsicum

Mix the baby corn,onion and capsicum

Add red chilli,zeera,garlic and chaat masala.Mix well to the veggies

Now Sprinkle the rice,corn and gram flour.Mix well to coat.
Sprinkle 2 tsps of water and mix it (optional)
Heat oil in a wok,deep fry the baby corn until golden brown and crisp
Serve hot and garnish with spring onions

I use this  Sweet Chilli Sauce for this starter..

If u want store the pakodas,allow to cool and then place it in air tight container ..It lasts for a week :)

Come back Tomorrow for  Nonveg Starter

Wednesday, November 16, 2011

Tomato Soup / Sorba

Just got some time to breath and to blog...
I must promise u ,this is the best soup i ever made.Please please try the recipe...
(ok enough of pleading,let me share the recipe)

Tomato-1 kg
Carrot-1 medium
Garlic-4 pods
Whole Zeera-one tsp
Kashmiri Chilli powder-3/4 tsp
Sugar-2-3 tbsp
Peppercorns-1 tsp
Coriander leaves-2-3 tbsp

1.Cut Tomato ,carrot,beetroot and Onion into small pieces.
Add garlic,whole zeera,chilli powder,sugar,peppercorns and water

2.Now,Pressure cook it for 10-15 minutes

3.Cool the mixture and then grind it to make a pulp and then Strain

Strain till u get only handul of pulp or lesser

4.Transfer to another vessel and bring to boil
5.Finally,grind coriander leaves coarsely and add to the soup
6.Serve hot with croutons.

To make croutons
Toast the buttered bread to hard and crispy,and cut them into small pieces with the sharp knife.

To tell the truth,I drunk this whole bowl soup while the clouds and sun played hide and seek in the sky..I am really impressed with tomato flavour and vibrant color(without coloring agent nor photoshop)

Dont Forget to comeback tomorrow for a Veg Starter..

Tuesday, November 08, 2011

Coffee and Chocolate Pudding-Sweet Punch

Life isn't beautiful and much better,if there is no desserts....Can i strike through the desserts and correct as Chocolates...Last two days,i am indulged in yummy gooey wooey chocolate pudding which is baked to perfect...

 The recipe shared by divya from Sweet Punch team
Coffee and Chocolate Pudding
1cup Flour
1 tsp Baking powder
2tsp Dark Cocoa powder
1/2cup Brown sugar
1/2cup Milk
2tbsp Butter (melted)
1no Egg (beaten)
1/4cup Chopped walnuts

For toppings

2tbsp  Brown sugar
3tbsp Cocoa
1cup Strong black coffee

Preheat the oven to 180C..Sift together the flour,baking powder, dark cocoa powder, add the sugar to it and keep aside..Stir together with the milk,melted butter,beaten eggs and chopped walnuts until well combined...

Pour enough batter in 4-5 greased ramekins, sprinkle the brown sugar,cocao and pour the coffee to the ramekins but dont stir..Bake for 15 minutes..

Serve warm dusted with confectioner's sugar or cinnamon powder..

Whisk all the wet ingredients and Brown Sugar
Pour the batter in any cup
Mix the Coffee,Brown Sugar and Cocoa  powder
and add them to the top
   I didnt use any add ons on top,Since the pudding itself is rich in taste with nuts,chocolate and strong Coffee Flavour(I used newly introduced "Bru Gold" Coffee powder)..
But of course,it tastes the best with Vanilla Icecream.

Luks So Yummy, Isnt it?

Wednesday, November 02, 2011

Boondhi Ladoo

The boondhi laddu is a very easy sweet as gulab jamun,of course after some trial and errors...

After I got married,I made boondhi laddu almost for every diwali..My husband and hansika will be seen more around the dining table ,picking up one by one from the tray..
I will share the tips that wud help u to make perfect and fresh homemade laddu....
Dont miss to check the video of making boondhis

Besan -1 cup
Rice flour-2 tsps
Cooking Soda-2 pinches
Salt -a pinch
Edible Camphor/Pacha Karpuram,powdered-1 pinch
Fried Cashewnuts and Raisins -a Few

For Sugar Syrup
Sugar-2 cups
Water-Half cup


Sieve the besan and rice flour,with salt and cooking soda

Make a thin batter of it

Heat the oil and use boondhi ladle or similar one to make boondhi

Make the Sugar Syrup...The Consistency of Sugar Syrup must be thick as u can see thru the bubbles itself..
I usually make little more thicker than one string consistency for laddu....

Add the boondhi to sugar syrup when syrup is still hot,Add the fried nuts and raisin in it

Hope it will be useful for you,
Tip 1: Always sieve the besan flour before using it
Tip2:Make the batter as thin as dosa batter
To get fine boondhis,
Tip3:If u r not using boondhi ladle,never wipe the batter using a vessel on it
neither tape it to get the ball drop-lets..
Tip4:Clean the ladle from batter for every batch
Tip5:Always hold the ladle 2 inches above the oil..
Tip6:Remove the boondhis ,while it stops sizzling in the oil
Tip7:For sugar syrup make them into thick consistency
Tip8:Add the Cardamom and Pacha Karpuram in Syrup itself
Tip9:Add the boondhis as a single batch to the syrup to get even color
Tip10:Let the boondhis goes semi dry and then make balls with mild pressure ,
(may be with a little hint of ghee)
Tip11:To test the perfect soaked bondi,press them in tip of ur finger,the boondi will be sponger and oozes sugar syrup...
Tip 12:Place the ladoos in a tray with a semi opened cover or place the paper on top..So it dries somemore
Tip13:Never keep them in air tight container as soon as u made it,It will spoil soon and breaks easily

Many newly weds are struggling to make this...The below tips are for those who tried and cudn't make it well...

Tips to Try again
If u dont get fine balls ,Grind the boondhis coarsely and mix with perfect ones..
If u had over cooked the boondhis and turned very hard (if u added more rice flour or less water),
Sprinkle some hot water on hard boondhis and then add to the syrup
If the sugar goes too thick,add some water and boil it again to get perfect consistency...

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