Tuesday, December 25, 2012

Chocolate Spice Cookies

                                                                After spending weeks in baking ,selling and gifting them.I am drained..I really forgot this space and facebook, until someone pinged me with a picture of food made by my recipe.I am all set to compose a post to give my "thank you" speech for this blog's fourth anniversary...The year has been "the best" ever.I thank both Chennai food guide and Home Bakers guild group which gave plateforms to explore the food industry and also put me on toes to set my goals and to work on it..And thank you to the people who i have met been my besties and my dearest friends..Thank god for all the blessings,I will do continue to do my best!

Chocolate Spice Cookies - Makes about 30 cookies

130 grams of dark chocolate ,chopped
300 grams of plain flour
1/4 cup Dutch cocoa
1/4-1/2 tsp Chilli powder
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
120 grams Butter at room temperature
3/4 caster sugar
1/2 tsp vanilla essence
1 egg
fine zest of 1/4 an orange

Put the chocolate in a heat prool bowl and gently melt over a pot of simmering water..Set aside to cool
Cream the butter,sugar and vanilla together until pale and creamy
Add the egg ,then mix with cooled chocolate
Combine the dry ingredients and fold in egg mixture
Tip in the dough onto the bench and roll into 2 logs about 2 cm in diameter
Wrap in plastic wrap and refrigerate until firm ,but not solid
Preheat the oven the 180*C
Slice the dough into 1 1/2 thick rounds and place on a lined baking tray
Bake for 7 minutes then carefully turn them over and cook for another 3-4 minutes

Dont under estimate this savory cookie,if you a want a spicy bite in middle of a dessert pool,this cookie is the best choice.I have added half tsp of all spice powder to the cookie.If you still didnt try chocolate and chilli in your baking,you are missing something hot! :)

Merry Christmas,Enjoy!

Sunday, December 16, 2012

Eggless chocolate cupcake

I am making this eggless chocolate cupcake for long time,the recipe is such an easy version,even people who never been into baking ,can make it..Recipe yields super moist and delicious cupcakes..

Makes 15-17 medium sized cupcakes
All purpose flour/maida-1 cup
Powdered Sugar-1 cup
Unsweetened cocoa powder-1/4 cup
Black Coffee-1/2 cup
(half tsp of instant coffee powder mixed with hot water)
Curd,beaten-1/2 cup
Vanilla Essence-1/2 tsp
Baking powder-1/2 tsp
Baking soda-1/2 tsp
Salt a pinch
1.Mix flour,cocoa powder,Baking powder and Baking soda and Sieve for twice.
2.Mix Oil,black coffee,curd,vanilla essence and sugar
3.Sieve the flour mix on wet ingredients mix and mix gently until well combined
4.Preheat the oven for 170*C for ten minutes
5.Set the muffin tra and muffin liners(paper cups)
6.Fill the batter to 3/4th and bake it for 30-35 minutes
7.Insert tooth pick stick in center of cupcake to check if it comes out clean,its done.

Chocolate ganache
Fresh cream-1 cup
Dark/Semisweet chocolate,chopped-2 cups
1.Boil cream in a double boiler,add the chocolate and let it for 2 minutes
2.Stir up the cream until smooth ganache is formed
3.Leave them aside and store in fridge ,so it thickens somemore
4.Use star nozzle and cone,fill in the ganache ,tighten the cone and pipe on each cupcake

Sunday, December 09, 2012

Cauliflower and Soya Chunks Curry

We make this regularly during winter,as cauliflower is seasonal vegetable and available abundantly now...Usually this curry is made with Kheema(meat)..I have substituted with soya chunks..the curry goes with rice and roti too... 

Soya chunks/granules-1 cup
Cauliflower florets-1 cup
Red chilli powder-1 tsp
Ginger garlic paste-1 tsp
Garam masala powder-1/2 tsp
Cumin powder-1/2 tsp
turmeric powder-1/2 tsp
Coconut milk-1/2 cup
Salto taste
1.Cut cauliflower into small sized florets and dip in hot water(with salt) for 2 minutes and set aside
2.Soak soya chunks/granules for half an hour
3.Heat a pan,pour oil,saute the onion
4.Add tomato,bit of salt and saute until it is well smashed
5.Add ginger garlic paste ,followed by spice powders
6.Add the cauliflower and coconut milk
7.Squeeze the granules and add i
8.Add a cup of water ,close by lid and let it cook for a while
9.Once,the soya and cauliflower is well cooked,sprinkle some coriander leaves and serve

Friday, December 07, 2012

Coconut Fudgy Brownies

i goone of the smallest kitchen in world..but i did blessed with lot of cooking happens always now..U cant believe ,bui almost live in kitchen baking for 12 hours or more in full stretch...though,i have cooked in many kitchens which had been huge,open,poished and also got amazing cook like me :)..After i started taking orders,brownies are the most sold out ones...Even today  i baked brownies before i had my breakfast... I tried this recipe recently,which came out soo good and also look athe shapes :) I am sure this is an easy peasy recipe for fudgy brownies

Coconut Fudgy Brownies
Cocoa powder-100gms
Self raising flour-100gms
(All purpose flour-1 cup,Baking powder-1 tsp and salt-1/4 tsp)
Dessicated coconut-100gms
Walnut-1/2 cup
1.Heat oven to 180*C.Line the base of 21 cm square tin with baking parchment paper

2.Put the cocoa,butter and sugar in saucepan and gently melt,stirring so the mixture doesnt catch underneath 

3.When the mixture is melted and combined ,cool slightly and add the beaten eggs,followed by flour and coconut

4.Tip in the tray and bake for 45 minutes

5.Cool the brownies and cut into squares

Monday, December 03, 2012

Cuppa Biryani

I am back :) with an interesting recipe by chef sanjeev kapoor,its was great meeting him and of course i gorged in some of the food he made during his workshop...Just like cuppa noddles,I thoughthe recipe would be instant. The recipe is well elaborated,most of the indian ingredients are used for the dish..I liked the layered version of biryani,I didnt mix it all together ,the spicy vegetables ,yogurt mixture and aromatic basmatic rice would bring a perfect cuppa biryani..You can sit on the couch and enjoy every sip  spoon of it!

Basmati Rice 1+1/2 cups
Oil 6 tbsps
Bay leaf 1
Cloves 3-4
Mace half
Cinnamon 1 inch stick
Green cardamoms-2-3
Caraway seeds 1/2 tsp
A few saffron strands
6-8 cauliflower florets
6-8 baby corns
2 medium carrots, roughly chopped
Salt to taste 
Refined flour (maida) dough to seal
6-8 french beans,chopped
2-3 tbsps green peas
A few fresh mint leaves
1 tsp cumin seeds
1/4 tumeric powder
1/4 browned onions
1 pinch of green cardamom powder
1 inch ginger,cut into juliennes
1 tsp ginger paste
1 tsp garlic paste
1/2 red chilli powder
1 tsp coriander powder
4 tbsps yogurt
oil few drops


1.Preheat the oven to 180*C
2.Heat three tablespoons of oil in a pan.Add the sliced onion and saute till light brown

3.Boil four-five cups water in a deep non stick pan. Add the bay leaf, cloves, cinnamon, green cardamoms, caraway seeds, saffron strands and rice. Cover and cook on low heat..Once the rice is 3/4 th cooked,drain it and set aside.

4.Cut the cauliflower florets and baby corn into pieces
5.Add carrots,cauliflower,baby corns and salt to the sauteed onions.Mix well,cover and cook for 2-3 minutes
6.Add salt to rice.Stir ,cover and cook till done
7.Divide the dough into equal portions.Shape into small balls
8.Add the french beans,ginger and garlic paste to vegetables.Mix well and add red chilli powder,coriander powder and one tablespoon yogurt. Mix well and cook till the vegetables are soft
9.Drain the water from the cooked rice and transfer into another pan. Cover and set aside
10.Add the green peas and few mint leaves to the vegetables. Mix well,cover and cook for two to three minutes

11.Heat the remaining oil in another non stick pan,add cumin seeds,turmeric powder ,remaining yogurt and salt to the pan
12.Set 4 coffee cups.Roll out the dough into small rotis as of the size of cup's top

13. Place the portion of cooked vegetables into each cup,top with portion of cooked rice. Sprinkle little browned onions on top and add 2-3 tsps of cooked yogurt mixture.

14.Sprinkle a pinch of green cardamon powder and ginger juliennes. Cover the cup with rotis and seal the edges

15.Apply half tsp of oil on top and place the cups in preheated oven.Cook for 10-12 minutes

16.Break the seals and serve immediately  

1.Leave the vegetable masala as little gravy,so it will be well mixed with rice 
2.Once the rice is 3/4 th cooked,drain it and set aside

Coming up lot of recipes for this month ,so stay connected

Friday, November 16, 2012

Banana Appam

With indian festivals frequently falls every other week,the banana used for pooja will be flooded..I regularly make this at home to finish off the bananas in quicker way...the appam will be soft and spongy apt for evening snack especially for winter cravings..

Maida-1 cup
Sugar-1/4 cup
Cardamon powder-1/2 tsp
Banana-3/4 cup,smashed
Water-half cup
Coconut,grated-1/4 cup(optional)
Baking soda-2 pinches
Oil to deep fry


1.Mix all the ingredients and make thick batter

2.Heat oil and pour a tbsp of batter and allow it cook

3.Turn appam and cook in medium flame
4.Cook appam until sizzling stops completely 
  • Can replace 1/4 cup of jaggery with sugar..
  • Melt jaggery with water and strain and use it
  • Can replace maida to wheat flour
  • Use your hand to pour the batter for better shapes of appam

Sunday, November 11, 2012

Maida Burfi

The most easiest burfi i ever made..It needs 10 -15 minutes and perfect for all occasions :)

Maida-1 cup
Sugar-2 cups
Water-1/2 cup
An essence-1 tsp
Ghee-1/4 cup
tutti fruiti-1/2 cup

1.Heat ghee and add maida,saute for couple of minutes,Keep aside
2.Melt sugar and water in heavy pan,and make thick syrup in one string consistency
3.Add the maida to syrup and stir well and break all the lumps
4.Stir for exactly 2 mins ,add tutti fruitand off the flame 
5.Immediately pour it in greased tray and level the burfi
6.Allow ito cool for 10 minutes,and cuthe burfi for desired shapes 

Friday, November 09, 2012

Karupatti(palm jaggery) Adirasam - Tribute to Chef Jacob Aruni

I was an usual housewife who did regular cooking ,but god had other plans as always ..I took part in ancient cooking contest in which chef jacob supposed to come as judge,I did a lot of research work both in practical and theoretical methods on ancient cooking..A clue for many ancient ingredients were unknown..With my peanut size of brain,i won the contest...One of recipe i used is given by chef jacob -Ancient biryani(link here)...

Whenever i met him for past 3 years,as everyone says he is down to earth person and for me he is "A man lived with  for his own dreams.."I wish he lived longer and longer and still couldnt believe his sudden demise..it is sure a huge loss for south indian culinary field..He worked as consultant chef in many restaurants like Rassa ,Crimson chakka,Soul Curry ,Alapenos,Season and also in ISKCON..He also cooked in many gathering for 1000's of people.... He never carried a dish to fascinate the customers..the Rassa ,bkrishna sweets carried a basic and simple menu ,the food made with minimal ingredients as per ancient culture..When people needs the food entertained from around the world ,he is the one who brought back most popular dishes from southern mostamilnadu and cooked all his dishes with local ingredients...He worked for years togYether i research of ancient cooking and also emphasized the same in his own restaurant..His JACOB kitchen served five desserts which is purely found more than a century ago-The amirtha vadai/sweet vadai, kambu halwa,elaneer payasam and  mettukudi pudding..

The readers and chef jacob fans requested to share pictures of jacob....

Chef Jacob during Big FM-Children's day special,Nov,2010

When my child pranked with him..

Chef Jacob ,during his restaurant review of Jacob's Kichen by ChennaiFoodGuide facebook group

Chef Jacob during CFG(Chennaifoodguid) BBQ workshop:May,2012

and at last i met him in ChennaiFoodGuid group 8th Anniversary,Sep,2012 

During the last meet,I made him to speak with my husband who is actually fond of his food(Jacob's kitchen) who visited more than me... Chef questioned me back,atleast thrice( i remember) Ain't u coming there..I was in discomfort and went speechless...At last,i called him last week to convey a message his late mother is on tv..It was the sunday i made dough for adirasam and....... 

RIP,Chef Jacob Sir...

Karuppatti Adirasam

Rice flour-2 cups
Karupatti/palm jaggery-1 cup
Cardamon powder-1 tsp
Oil-1/3 cup
Oil to deep fry


1.Boil a cup of water and add karupatti ,allow ito melt
2.Strain the water and reheathe strup until iturns thick consistency

When syrup added in water it shoudnt melt away
3.Mix the flour with the syrup and  the 1/3 cup of oil

4.Stir without a pause to form a thick dough
5.Store the dough in fridge and can be used sooner or later

6.Grease a plantain leaf or a sheet,spread the dough with applying oil in hands ,
use a lid to make a round shape

7.Lifthe dough and deep fry in low flame until oil stops sizzling

8.Use 2 laddles and press the 2 sides of adirasam to release excess oil 

As it named adirasam,Its an perfecindulge with amazing taste(rasam) of rice and karuppatti...It is an apt substitute for jaggermethod.

1.Leave the adirasam dough atleast a day ,and the longer the duration  the taste will be much better 
and also with lesser in absorption of oil
2.Karupatti melts sooner and forms a thick consistency,so keep an eye while melting it

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