Saturday, December 27, 2014

Thai Fried Rice

Seriously, is there an another year coming to an end?.I couldnt beleive it, I was wondering how can i click and make a still of my flying hours.. No clue, how this year went so fast.I lost my blogging spirits a lot since i am travelling a lot these days.You cannot curse me for that ,but can do for the mole on my feet. I wish i can travel to uranus sometime and shrunk or skipped a decade.So, the anticipation to know the future will be less , but i will miss waiting for the whole year to enjoy this christmas season..The world looks more beautiful and calm (shhhh) in this season.I dont want to go uranus ,if christmas is this better in my life.This is the time almost everyone turns into christian like everyday half of the world turning chinese to eat chinese food.American chinese food is way too sweet while indian chinese food is way too indianised like even chinese doesnt know gobi manchurian etc.,I didnt want to make plain fried rice, I am going far ahead to make most flavourful thai fried rice which no one even had in thailand.What?..Are you stuck somewhere?!..Loads more coming up,because we are welcoming a new year soon and by today this blog turns six years old. I never expected i could come this far in cooking when i was started.I am still holding on and wishing to share lot more recipes(bless me for that).Whenever I had a thought to stop blogging and felt very cliche on doing same cooking and whole process.I know I am disappointing many with my absence.So i had posted atleast once a week this year.And thank god for giving me the opportunity to share something good that makes people happy.

This is not an authentic recipe ,Its my version of making thai fried rice.

Long grain rice-250 gms
Cabbage-1 cup,chopped
Carrot-1 cup,chopped
Spring onion-3,chopped
Kaffir lime leaves-5-6 nos
Ginger/Galangal-2" inch,chopped
Lemon grass-1 stick
Soya sauce-1 tbsp
Namjai paste-1-2 tsps
Red chilli paste/sambal-1 tsp
Oil-3-4 tbsps
Salt to taste


1.Boil five cups of water with 3 kaffir lime leaves and lemon grass until it is bubbling hot
2.Add the washed long grain rice and two pinch of salt to the boiling water
3.Once the rice is cooked , drain the rice and discard the leaves and lemongrass
4.Chopped all the vegetables to fine and as smallest pieces.Chop the rest of the kaffir lime leaves ,ginger and garlic to fine pieces

5.Heat a pan or wok, add the oil ,sprinkle the chopped garlic and let it brown well

6.Add the chopped vegetables,spring onion,kaffir lime leaves and ginger
7.Stir for 2-3 minutes until all the vegetables are 3/4th cooked
8.Move the vegetables to corner of the  pan and add the eggs,sprinkle a dash of salt and pepper on it .

9.Let the egg cooks well, then use the ladle and scramble the eggs and mix it with the vegetables
10.Add the sauce,red chilli and namjai paste and saute the vegetables until all the flavors are well blended

11.Add each cup of cooked rice one by one.Stir and blend the vegetables to each cup of rice,before adding next.Check the salt only now ,if needed you can add more.Cook it for 2-3 minutes in high frame.Its done.

Happy Feasting 

Monday, December 22, 2014

Coconut Macaroons

Flaked coconut-1+1/3 cups
Confectionery Sugar-1/3 cup
All purpose flour-2 tbsps
Salt-a pinch
Egg whites-1
Vanilla extract-1/2 tsp


1.Mix in the coconut ,sugar ,all purpose flour and salt.Give a gentle mix with ladle.
2.Add the vanilla extract,and mix it again
3.Add the egg white little by little until all the ingredients are well combined
4.All the egg white need not to be added , I used only 3/4 th of it.
5.Scoop the mix with a tsp and line them in a parchment paper with one inch apart.Shape them into cone shaped.Bake them in a preheated oven for 325* for 18-20 minutes.

1.Use normal size of egg, so the dough mix should not be runny.
2.The recipe makes around 9-12 cookies
3.To make them eggless, add 2-3 tbsps of condensed milk to make the mix combined
4.The dough mix doesnt need to rest nor kneaded roughly,it turns them hard.

My Other Christmas Special Recipes
Holiday Fruit Cake
Christmas cookies
Chocolate spice cookies
and Lots more in Baking page

Wednesday, December 10, 2014



                    I made a couple of new friends here , but still its only couple of months since i moved too, i am less familiar to the new place.We finally had some guests came over for dinner..So i had a chance to cook something new and also able to share.We love sharing the food with loyal guests and friends.I spoke to fellow blogger who insisted to try some american dishes too.I am not fond of eating out here, most of them are over-priced,bland and unhealthy too..The food scene is completely different from india.I cannot step out to indulge a plate of chat or panipuri. Even if i do,i dont get impressed easily.When i went out first time ,i ordered the caramel latte in Starbucks.I knew its not the real caramel flavor,it is just a mix  boom of chemical concoctions.I have made and tasted caramel many times, I cannot be fallen for deceptive food thats easily available.Of course , the food babe like food enthusiasts are tagging the war against food chains for choosing artificial and unhealthy ingredients .I could see over the years,the groceries are labelled more clearly now.From juice to granola bars ,they have mentioned "Naturally flavored","Made with real food/ real ingredients" in the front cover that could be visibly seen.

           Lasagna is a wholesome meal that needs the method of sauteing,cooking and baking...It is almost like biryani ,you need almost all the ingredients from the counter and a bit of long process.The most hesitating part on trying this dish is the lasagna sheets must be perfectly cooked,it should not be under-cooked nor soggy.The vegetables and the marinara sauce are piquant along with the rapturous chessy base gives the blend of taste in festivity.

Lasagna sheets-10 to 12
Medley of vegetables ,chopped -2+1/2 cup
(Zucchini,Broccoli,Cabbage,Bell peppers,Basil)
Garlic,minced-4 cloves
Tomato puree-2 cups(28 oz)
(Blanched ,de-skinned and pureed)
Bechamel sauce-2 cups(For recipe ,Click here)
Italian three cheese blend-1 cup
Oregano-1 tsp
Pepper-1 tsp
Olive oil-2 tbsps


1.Heat a pan , add the oil and sprinkle the minced garlic
2.Saute until the raw flavor goes off ,add-in the chopped vegetables 
3.Saute the vegetables for couple of minutes,add in the tomato puree
4.Close the lid and allow it to cook for 5-6 minutes
5.Once the vegetables are half cooked,sprinkle the oregano,salt and pepper.
Saute it for another minute and Set aside to cool.

6.Preheat the oven for 350 F and prepare the bechamel sauce as mentioned here

7.Using any form of rectangle or square baking pan , so the sheets can fit in without overlapped,so the steam reaches all sides to let the sheet cook well.

8. Spread half cup of the tomato sauce on the baking pan and arrange the three sheets on top ,Spread the half cup of Bechemal sauce on top of the sheet,Sprinkle some cheese followed by half cup of tomato sauce.Layer the sheets on it and repeat the whole process.
(The Layers will be= Tomato Sauce+Sheets+Bechemal Sauce+Cheese+Tomato Sauce+Sheets)
Sprinkle leftover cheese on top and cover it with aluminum foil tightly.
9.Bake it in the oven for 30 minutes and Remove and let it stand for 5 more minutes before serving.
10.Cut them into nine 3x3 inch of lasagna

You can replace the tomato puree with readymade tomato or marinara sauce.
To add less cheese ,sprinkle it only on top of the final lasagna sheets as I did.
Make sure the sauce is not too runny ,otherwise the lasagna turns soggy.

Thursday, December 04, 2014

Kandarappam / கந்தரப்பம்

Kandarappam is one of the most important delicacy in chettinad cuisine.For any festival ,the meal will not be complete without this sweet appam.It is not very easy nor too tricky,the batter should be thick enough to pour and the frying time is very less than other delicacy.I have tried couple of times,it didnt work somewhere , the appam looks unique with crispy edges and puffed up into spongy center.If anyone tasted this appam,they will like this for sure.But if people try some of the traditional dishes,It should turn out well as made traditionally in chettinad.

Raw rice-3/4 cup
Urad dal-2 tbsps
Parboiled rice-2 tbsps
Coconut,grated-3 tbsps
Jaggery-1/2 cup
Karuppatti-1/2 cup
Cardamon powder-1/2 tsp
Water-1/2 cup


1.Wash and soak both the rice and the dal for two hours.
2.Mix karuppatti and jaggery with half cup of water.Boil it until everything gets melted.Add the cardamon powder and let it cool.

2.Add the rice to the blender and Filter the jaggery syrup directly to it.Grind it to smooth batter like idli batter.Heat an iron pan with a cup of oil/When the oil is hot,pour the batter with hallow ladle ,keeping ladle an inch away.

3.The appam will cook one side in 15 seconds raises on top ,flip the appam and cook for another 30 seconds.It will not take much time to cook.

1.Use enough of oil to allow the appam to float on top, otherwise the appam will stick to the kadai
2.Using karuppatti gives the best taste than using whole jaggery..
3.Cook appam one by one and the batter doesnt need to ferment.
4.Use quality rice to make this appam,otherwise it turns very rubbery

Sunday, November 23, 2014

Onion Samosas

I couldnt wait to post this which i made two weeks ago.Since the winter arrives,the evening cravings for snacks are more demanding.Hubby was asking me to make this for long time.I am keen in finishing the groceries i bought from india.Later,I noted down to buy pastry sheets ,so it becomes instant fix for evening snacks.I usually like the soft samosas than this.But this is more crispy cruncher and easy to make.How about having some hot ginger chai along with samosa in a rainy day.

Sauted Onion-1 cup
Pastry sheet-4-5
Maida-1 tsp
Oil to deep fry

1.Make the filling for onions sauting with some salt,chilli powder and curry powder

2.Mix the maida with water to make into paste

3.Thaw the pastry sheets for one hour.Gently remove each sheet and cut them into triangles
Cut the sheet diagnally in center,so that becomes two triangle sheets

4.Keep the filling in center and apply the maida paste on edges

5.Bring two sides of sheets enclosed and gently tighten the edges,tuck in the corners inside and then apply the paste on remaining single side and finally enclose the samosa.

Deep fry them and serve hot.

Tuesday, November 11, 2014

Lasooni Capsicum -Punjabi style -Sidedish for Roti/Chappathi

To Grind
Garlic-6 cloves
Onion-1/2 cup,chopped
Red chillies-2-3 nos
Curd-1/4 cup
For Gravy
Oil-2 tsps
Red chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2tsp
Garam masala powder-1/2 tsp
Salt -1 tsp


1.Grind all the ingredients from garlic to curd in blender to make fine paste

2.Heat a pan,add the oil.Saute the onions for couple of minutes until it turns slightly brown and pink color.Then,add the ground paste.

3.Add all the spice powders and salt.Cook it for 3-4 minutes.Add the chopped capsicum and a cup of water.Close with the lid and boil it for 5-7 minutes.

Serve it hot with roti or chappathi.The recipe comes for very little portion ,may be you should double the recipe ,if you are making it for more than two people.Adjust the red chilly powder as it could be too spicy too.

Monday, November 03, 2014

Pulungal Arisi Murukku

Parboiled Rice/Pulugal Arisi-1 cup
Roasted channa dal-3 tsps
Black Sesame seeds-1/2tsp
Hing-1/4 tsp
Salt to taste
Oil to deep fry

1.Soak the rice in water for 3-4 hours.
2.Drain the water and grind the rice into thick dough with 1-2 tsps of water
3.Grind the channa dal into fine powder
4.Mix the dal flour,salt,hing and sesame seeds to the rice dough
5.Heat the pan with oil to medium heat
5.Use murukku press and make fine shape of murukku directly in oil 
6.Cook both sides until the oil sizzling stops.
7.You can also make the same murukku with idly batter 
when the batter is thick enough to make

Tuesday, October 28, 2014

Black Forest Cake

It was a fabulous day i spent on diwali cooking for my family.Ever since i was kid, i expected diwali could be my birthday ,so i could see everyone will happily celebrating with crackers and feast.How cool is that?..Yep,I forgot and never able to realise i am in mid of thirties.(Ya,sometimes only when little kids call me aunty!).But whatever my age is ,I have come a long way and very very loooong way.I have been through thins and thicks in my life far enough.Growing up as a single child been most loved last girl of a big family in a small town,naive,soft spoken and no clue of grey sides of the world.

Mom was always busy with inlaws making best feast and dad playing a perfect nightangle caring the needs.I could not ask for more.Recently , over a year i became most biggest complaint box about people and my mind over flowing with spam messages.Of course, its easy to say ignore and to press unavailable button to the hard.But i met people who are far enough to chase me and drive me nuts and made me crazy on my life. Its all starts with the help,people want to use me more than i could do and finally pull me down to rise their values up.The people who calls me more often and ask whts up is the one who cant see my smile and blessings of my life.If i cant please a person along with their extended family and co,I been ditched during all the good times of my life.If i tell one problem ,they are capable to bring nine more out of it.

The amount of fake smiles,dramas and relationships,I been pulled into when i never wanted to be fake social animal!! Of course you cannot see me for all possible occasions.People steal your friends and reach your place in a wink.In the race of life(as they consider) , i have seen same people turning into a beast during both of my good and bad times.I never seen some of them could say "sorry".Its always tag of war to deal with some people who preset the mind into enemity and can see me only as rich and single born kid,nothing beyond.So does it mean we all pet pat our kid every minute and give it to someone who constantly share hatred not humanity?.So,where is the world leading to now and then?

People who play perfect PROs should realise they werent started the life with infinity of success.Visiting number of temples doesnot show your discipline,Keeping the foot and hair on place and brushing up some basic morality might does.My parents are far better people i ever met,i never seen them screwing others life,it took years for them to settle down and never pulled anyone's feet for their own sake of comfort.All the yelling and screaming me and my parents did to people is to ask "Behave yourself and Mind your own business". First in place,who gave the rights judge on someone should blog or not and judge me in my every step?.Are you the one created this whole universe?. ..Before you discuss me to someone,make sure you have solved all your problems present and also the past.Dont talk about others,if your mind can only talk stupidity.

People wake up to read the newspapers to know all crimes,so they can practice and treat everyone as the criminal and without fail trying to be one too.So as like to do monkey business,they live to eat the dirt on others head to lead their life.If i pay x for my maid,then i knew she earns 10x more selling my day today to someone for years.I let her stay all day in my home to let everyone know i am not into any dirty business like them.Sometimes i cant stop lol at how my workers are treated far better than they do me.Even prayers are overheard falling over my back,so that could put me on to later discussion with who i never spent the day with nor bothered about.I never stepped in others door to disturb their peace.I have seen far enough of neck of jealousy,blackmails ,hypocrisy ,tongue lashings and also chauvinistic minds that could only provoke hammering on my head to ruin other's peace like the way how they ruined theirs. I am wonder how people can go all extremes to ruin my life too.They should rather put their valuable time and energy to find how to cure cancer ,how to escape from ebola or stand on elections to make better place to live.People should stop sneaking on others life and talk about negative things.They should start living their life considering every hour of living is a blessing and every day is a bonus..

Black Forest Cake
Original recipe makes 1 - 9 inch 3 layer cake
2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.

People should shed their ego and spread good things in life.I have crossed more worse days than good ones over eight years, so now i am practiced to expect any bad day ,to be more stronger ,though people have broken my thoughts and emotions into pieces.I can still collect and rebuild them.Even if i fall, i can get up believing my bare hands ,nothing else.People cant wait to get me back in chennai,so they can be entertained forever.Whoever need me back there, should know i was living there without making call for single help from anyone.I dont need many men in my life.I should forever remember if i dont have my husband around,i need to deal with dozens of wolfs in this poor world.

Its easy to say people wont stay with you once you reach higher status. But i still love people and believe in myself  and would love to shake hands with strangers and spend my perfect nigh-tangle role for patients. Of course, life is not always about money.You can give kindness and things that money cannot buy before you dispose from here.

                  I am glad to see people following me to the core and copying inspired by me ,I could see bits and bytes of me in whoever i met. I am glad I came this far and  exist in someway helpful to the need in deed.

Sunday, October 19, 2014

Moti choor Ladoo/Special Laddu

Deepavali is incomplete without sweets.I dont eat much of sweets,since most indian sweets are too sweet to my tastebuds.But still its diwali which happens only once a year and you got only one festival to celebrate in big way.I have already started planning the menu and the dresses are bought,only crackers are left out to buy. The little one is eager to know when is diwali ,so she could wear her new dress.I tried this laddu last week which needs less amount of sugar than south indian ladoos.The sugar syrup consistency should be thinner like you make for jamuns.Make this for your loved ones and of course for yourself and have an extra laddu since its my birthday on this diwali. :) 

Recipe Source:Tarla dalal 

Besan flour-1+1/2 cup
Milk/water-3/4 cup
To make sugar syrup 
Sugar-1+1/4 cup
Water-1+1/2 cup
Rose water-2 tsps
Orange Food color-a pinch
Cardamon powder-1 tsp
Chopped and Roasted nuts-2 tbsps
Oil to fry


1.Combine 1+1/2 cups of water and sugar in a vessel and bring to a boil.Add the rose water and the food color to the syrup.The syrup doesnt need to boil more than 6-7 minutes,the basic consistency is enough for making this laddu.Switch off the heat.

2.Mix the besan with 3/4 cup of water to make lump free smooth batter .Add cardamon powder and also the food color to the batter.Since i get very coarse kind of besan flour here, I have powdered it to medium fine texture. 

3.This is the laddu ladle i have used which has small holes then previous ladle used for south indian laddu.Heat a pan with oil until it turns medium hot,place the ladle over the oil and pour the batter over the ladle.Gently stir the batter to let the batter flow in all holes.Cook the bhoondi for 3/4th and remove them with jarini/holed ladle to strain the excess oil

4.Re-heat the sugar syrup to warm,add the bhoondi and gently stir and let it soak for twenty minutes.Make sure all the bhoondis are completely immersed well(Off the flame,while you soak the bhoondis in the syrup)

5.Drain the excess syrup by placing the soaked bhoondi in colander or strainer.Add the chopped nuts.Gently squeeze them and make it into fine laddu

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