Monday, September 24, 2012

Green Salad

  This Salad is one of the family favourite one
I picked the ingredients randomly,chopped and mixed with salt and pepper..

Cucumber,de-skinned&diced-2 cups
Crushed peppercorns-1 tbsp
Lettuce,de-veined & chopped-1 cup
Kiwi,de-skinned & diced-half cup
Salt-half tsp
Sugar-a pinch
Mix all the veggies and fruits ,Before serving toss with salt and pepper ,sprinkle a pinch of sugar...
Adding Salt to salad,makes the cut fruits juicy and the pinch of sugar gently coats the slices,gives wonderful taste
U can substitute the apple with any fruit or vegetable available for u...

Monday, September 17, 2012

Sesame Paneer

My camera is given for service and i am missing it a lot...No words to say how i feel now,since i used it more than my mobile and tab..The camera comes handy whenever the food is ready ,i will click mostly without much thought of light and set up...But clicking some dishes is more difficult for me..Either the food gets over soon or there will not be enough light to click.With all those hurdles,i need many pictures to blog here and my cam always gave a bend to support me :)...
This is a starter i made for a lunch,perfectly fits as an appetizer for a party..Sesame and Paneer is just an amazing combination and everyone will luv it...The slices supposed to be diagonally cut and served hot..But i felt its more filling as an appetizer,but still you can try with thin diagonal slices..

Paneer slices-100 gms
Kashmiri Red Chilli Powder-1 tbsp
Turmeric powder-1 tsp
Cumin powder-1 tsp
Garam masala-1/2 tsp
Kasuri methi-1 tsp
Lime juice-1/2 tsp
Roasted Sesame-1 tbsp
Oil-1 tsp
Salt to taste

1.Mix Chilli powder to salt in a bowl and make into fine paste
2.Mix the paneer with the paste and marinate for ten minutes or rest it in fridge until u need it
3.In a grilling pan or non stick pan ,apply a tbsp of oil and toss the paneer for couple of minutes
4.Once,the paneer is cooked,sprinkle some more sesame seeds on paneer slices and press it with unused flat laddle
5.Without tossing it,remove the slices ,move it to a plate 
6. Arrange the slices positioned at one direction and serve with a tooth pick
Either Tomato ketup or Sweet Chilli Sauce can be served with this!

Friday, September 14, 2012

Chettinad Chicken Kulambu

What makes the sunday more special??….Food ,Cleaning the house or Watching your favourite movie….Whatever it would be,but food takes the major role in weekends,Wont they?…If u have a person at home who makes the best chicken curry for breakfast for idli or idiappam,than u r the luckiest person in the world…Even myself and my cousins were pampered by our mothers in sunday mornings with gorgeous food…Remember,the feast should begin in mornings!!

Today ,Priya’s feast facebook page reached 500 likes!!…Though its a small number, i really value it!!..i am glad to be true and love being the same…The passion of blogging is playing a big role in my life…The happiness and the cheers from my readers that i received is the best thing about this blog…I am so touched when people send me pictures of the recipes tried from here…I am very glad many are benefited from my small work with little dedication…Please stay united and support my blog…Thank you

Chettinad Chicken Kulambu
Chicken-half kilo
Small onion-100 gms
Garlic-10 cloves
Ginger-2 inches
Cinnamon-1 inch stick
Fennel seeds-one tsp
Pepper-one tsp
Cumin seeds-one tsp
Coconut-half cup
Coriander seeds-1 tbsp
Red chillies-5-7 nos
Turmeric powder-half tsp
Cashew nuts-4
Oil-3 tsps
Salt to taste


1.Dry roast fennel,pepper and cumin seeds for 2-3 minutes in a pan..Remove them,add Coriander seeds ,roast them for 5 minutes and then add the red chillies(without stem) roast them 2 minutes..
Grind roasted ingredients with garlic,ginger and coconut with water to make fine paste 
2.Wash the chicken ,apply turmeric powder and set aside

3.Heat a pan,add oil ,cinnamon ,onions and curry leaves sauté till it turns translucent..
Add the tomato and fry it for 2-3 minutes

4.Add the paste to the pan and 2 cups of water,close with the lid and bring to boil

5.Add the chicken and salt close with the lid and let it cook for ten minutes..
When the chicken is cooked ,off the flame

6.Garnish with coriander leaves and serve hot!

Wednesday, September 12, 2012

Bread Halwa

Bread Halwa is a famous sweet in muslim community..I guess a same set of menu is repeated in most muslim marriages and of course,this halwa turns to be a hit /must and going well with the indian crowd...I got the recipe from Chennai Food guide page,during their Biryani cookout workshop..I have already posted their Brinjal thokku recipe here...While making the halwa,the expert well explained that breads needs to be more browner to get the actual taste of halwa..She deep fried all the breads in one go...I was guilty to do the same..I took time and toasted the bread to dark brown with oil...So,you can try either way.

Milk Bread-one loaf(10-12 nos)
Sugar-one cup
Milk-half litre
Sweetened khoya-1/2 cup
Cucumber seeds-2 tbsps
Cashewnuts-a few


1.Deep Fry/Toast the bread with ghee/oil till it turns dark brown

2.Boil the milk,add the bread one by one,let it turn soggy and break it with laddle

3.Once the 3/4 th of the milk is absorbed,add the sugar

4.Heat the ghee/oil in another pan,fry the seeds and cashews

5.Add it to the halwa,Stir it often,Sprinkle the khoya at the end and Stir for two minutes 
Halwa should be well incorporated with all the ingredients

CFG has come up with "Greek cuisine workshop",here are the details....

CFG Workshop – ‘It’s All Greek To Me’
Cooking Demonstration at Kryptos By Will, KNK Road, Nungambakkam on Saturday 15th Sept 2012 4pm onward. Seats limited to 20. Pricing – Rs 800 per person. You will be shown how to prepare a salad/starte+main course+dessert...Further details Contact:

Sunday, September 09, 2012

Eggless Chocolate Cake

There is lot of demand for eggless baking which i never heard of before..Many people requests for eggless cake recipes through this blog..I have tried recipes without eggs for cakes which has comes out really good and very easy too..One of the best thing on eggless baking is you dont need a hand beater and no careful folding of batter...Though i have many recipes on eggless baking,I want to try this one which is making a big round in many magazines here..The AD for nestle milkmaid had a huge chocolate cake slice picture really took my breath for a minute.During my recent visit to bangalore,i received a booklet on the same too..Omg,Luks like this recipe is chasing teasing me to bake.. :)

Milkmaid-half tin(200gms)
Milk-1/2 cup(75ml)
Dahi-100 ml
Butter-100 gms(at room temp)
Flour-1 cup(100 gms)
Cocoa-50 gms
Baking Soda-1 tsp(I used half tsp)
Walnuts,chopped-1/2 cup


 Beat the butter and nestle dahi until light and creamy

Seive flour,cocoa and baking soda

Fold the flour in the mix,alternating with milk and condensed milk

Fold in the walnuts/cashews and pour into greased tin

Bake in preheated oven for 25-30 minutes @ 170*C till tooth pick inserted in the comes out clean
Allow it to cool for 5 minutes and then remove from the tin 

For the Chocolate icing
Condensed milk-1/4 tin
butter-50 gms
Cocoa-4 tbsps
Just mix all of them to smooth icing

Here is my verdict on the recipe and the cake...
I did expected the cake will be little chewy since it had condensed milk...But the recipe is very clever proportions...It was equally balanced with the butter,sweetness and the rest...The cake is more dense,light,moist and fudgy..It holds the flavor of cocoa ,and to surprise it is not sweeter in taste..

Wednesday, September 05, 2012

Sprouts Kozhukattai

As i posted yesterday about sweet version of yalpanam kozhukattai...this one is complete healthy...I just used sprouts instead of sweet poranam...u need not have to skip the lunch or dinner to eat high calorie of kolukattais...U can have 3-4 of these for dinner as i did..

Brown rice flour-1 cup
Hot water-2 cups
Salt to taste
For stuffing
Mixed sprouts-1 cup
Boil the water and salt ,sprinkle the flour slowly and stir it non stop until it forms a tight dough..
Cover and rest it for ten minutes
Cook the sprouts with salt until it turns tender,season it with mustard and asafeodia
Apply some oil on a zip-lock and spread dough
Keep the filling in center 
and press without removing the zip-lock,and seal the edges
Steam it for 7-8 minutes,and switch off the flame
Let it cool for 2 minutes and then remove the kozhukattai

Tuesday, September 04, 2012

Yalpanam kozhukattai/யாழ்ப்பாணம் கொழுக்கட்டை

We got to know this through "tamilini" sweet shop which has many srilankan sweets...this kozhukattai is famous ,because of its unique is made with brown rice flour and moong dal...both the filling and outer gives wonderful taste...As they say healthy food is not tasty,u should try this version...

Brown rice flour-1 cup
Hot water-2 cups
Salt to taste
For stuffing
Half cooked moong dal-1/3 cup
Coconut,grated-1/3 cup
Sugar-2-3 tbsps


Boil the water and salt ,sprinkle the flour slowly and stir it non stop until it forms a tight dough..
Cover and rest it for ten minutes

I used double house puttu maavu

Cook the dal on stove top,drain the water,add coconut and sugar

Apply some oil on a zip-lock and spread dough

Keep the filling in center 

and press without removing the zip-lock,and seal the edges

Steam it for 7-8 minutes,and switch off the flame
Let it cool for 2 minutes and then remove the kozhukattai

My dad's write up on today's dinathanthi

Monday, September 03, 2012

Kozhukattai with oats stuffing

I have already posted many recipes of kozhukattai here...Lets check the previous posts now..this post is with the recipes of very basic dough with five different methods...Modagam which is deep fried ones.Today i tried oats filling instead of coconut..It was equally good in taste and felt very healthy even after gulping many of them ;-)

Rice flour-1 cup
Water-1+1/2 cups
Jaggery-half cup
Dry roasted,Oats-one cup
Cardamom powder-half tsp
Salt-1 tsp
Oil-1 tbsp

1.Boil the water,add salt and oil
2.When the water bubbles,pour the flour and stir with the ladle without a pause
3.In another pan,melt jaggery in half cup of water and strain to remove the dust.
4.Add the roasted oats,Cardamom powder allow it to cook and forms a non-sticky filling.
5.Use the mold,spread the dough and press slightly to release the excess dough...Add the filling and seal it with dough
6.Steam them for 5-7 minutes and its done!
I used dark jaggery,Since its too sweet ,so I added less..So,when u r making,add according to the sweetness of your jaggery.

Home Bakers - Bangalore

Home Bakers Showcase held in bangalore which was again a hit...i am inspired by many home bakers now,they are making yum'mazing job which the bakeries fails to do..Of course,the mass productions are boring at end,you have got a chance to try new kind of cakes and pastries....It been almost a year i stepped out of chennai....I am glad i went for the showcase event..the ladies were so humble,i asked one of the them,whathey brought..She said "Everything ,since all i  baked came out well today"...I found the prices were reasonable,and the products are up-to its best standard and looked very professional :)

Vaishnavi Reddy-the Sugar Goddess

Vaishnavi Reddy-the Sugar Goddess

I went early to the place...I need to check "who is selling what", have to click and also to buy/reserve..phew,I was crazy...Buthis time i boughmany goodies :) 

Only Savouries from Charmaine

Latha Kiran from Itz Yumm

Vibha Gupta-Sugar Craft

She was busy on teaching the kids to make kiddy cupcakes 

 from Nikitha Babu

Ashwini Radhakrishnan-Baker Craft

No,Its my brownie

Gateaux Opera Cake
Ashwini Radhakrishnan-Baker Craft

 Vaishnavi Reddy-the Sugar Goddess

Ashwini Radhakrishnan-Baker Craft

  Hamsini from Delices


Hamsini from Delices

Hamsini from Delices

Vaishnavi Reddy-the Sugar Goddess

Ashwini Radhakrishnan-Baker Craft

the couple were selling the below cake which stole the show :)


Bakers Name
Hamsini Appadurai
Vaishnavi Reddy
Vibha Gupta
Ashwini Radhakrishnan
Baker craft
Ankita Singha
Latha Kiran
Deepakshi Raju
Charmaine Saldanha
Vaishali Maniar
Nikitha Babu
Heena Awasthi

So,here the bakers list!
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