Monday, April 29, 2013

Cinnamon Roll Scones (without yeast)


All Purpose Flour (Maida) - 260 gms
Cold Butter, unsalted - 85 gms
Buttermilk - 3/4 to 1 cup
Sugar - 1 tbsp
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Milk - 3 tbsps

For Filling:

Demerara Sugar - 1/3 cup
Soft Butter, unsalted - 15 gms
Cinnamon Powder - 1 tsp


  1. Sift together all purpose flour, baking powder and baking soda together twice.
  2. Take the sifted flour in a large mixing bowl.
  3. Cut the cold butter into small pieces and add it to the sifted flour. Blend it using two spatulas to get a crumbs-like mixture.
  4. Add butter to this mixture and gently mix it into a dough. Do not over mix.
  5. Preheat the oven to 200 degrees C.
  6. Grease a baking tray with some butter.
  7. Dust a counter top slightly with some flour and knead the dough gently.
  8. Roll the dough into a 8 x 11 inch rectangle.
  9. Smear the soft butter on the surface of the dough.
  10. In a small mixing bowl, mix demerara sugar and cinnamon powder.
  11. Sprinkle the demerara sugar mixture on the buttered surface of the dough. Spread it evenly and lightly press it into the dough.
  12. Smear little milk on one edge of 11 inch side of the rectangle.
  13. Start rolling the rectangle from edge opposite to where the milk has been smeared. Do not roll it tightly.
  14. Seal the edge where the milk has been smeared into the roll.
  15. Divide the roll into two halves.
  16. Divide each half into 2 and each quarter into 2 more halves to get total of 8 pieces.
  17. Place the pieces in the baking tray and brush each piece with milk.
  18. Bake for 17-20 minutes or until a skewer inserted in the centre of the scone comes out clean.
  19. Remove the baking tray out of the oven and place it on a wire rack. Let it cool down slightly.
  20. Once cooled, you can store them in air tight container for 2-3 days. But tastes best when served warm.
Recipe sourced from Joy of Baking.

Friday, April 26, 2013

Ragi Haalbaai


Coconut Milk - 3 cups
Ragi/Finger Millet Flour - 1 cup, heaped
Jaggery, powdered - 1 cup, heaped
Ghee - 1/4 cup
Salt a pinch


  1. Dilute jaggery powder in coconut milk and pass this liquid through a strainer to remove any unwanted particles from jaggery.
  2. Add the ragi flour to this liquid and mix well to remove any lump.
  3. Pour this liquid into a large thick bottomed wok.
  4. Grease 2 large plates of 10" diameter and one spatula with little ghee.
  5. Cook until the liquid thickens, stirring continuously.
  6. Add half the quantity of ghee, mix well and keep stirring until it starts forming a lump.
  7. Now add all the remaining ghee, mix well, stirring continuously.
  8. Grease your index finger with little ghee and carefully touch the solidifying mass, if it does not stick to your finger, turn off the heat.
  9. Immediately transfer half the quantity of this haalbaai into one plate and the remaining to the other.
  10. Quickly, spread it evenly using a greased spatula to get a smooth surface.
  11. Let it cool down for a few minutes.
  12. Cut into squares and serve hot or chilled.
  13. Once cooled this can be stored in refrigerator for a day.

Wednesday, April 24, 2013

Red & Yellow Capsicum Masala


Red Capsicum - 2
Yellow Capsicum - 2
Onion - 1 large
Tomatoes - 2
Spring Onion, chopped - 1/2 cup
Nigella/Kalonji Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Sugar - 3/4 tsp
Garam Masala Powder  - 1 tsp
Coconut milk - 1 1/2 cups
Fresh Cream - 2 tbsps
Salt to taste
Oil - 5 tbsps

For Grinding:

Onions - 3
Ginger - 1 inch long piece
Garlic Cloves - 5
Coriander Leaves - a small bunch
Green Chillies - 3

  1. Blend all the ingredients for grinding together into a smooth paste without adding any water.
  2. Chop tomatoes.
  3. Heat 3 tbsps oil in a pan, add ground paste and fry until brown.
  4. Add tomatoes and saute until it turns soft and mushy.
  5. Cut capsicums and onions into 1" squares
  6. Heat remaining oil in a pan, add nigella seeds.
  7. When the nigella seeds start sizzling, add chopped onions and saute until translucent.
  8. Now add capsicum pieces and saute for a 5 minutes.
  9. Add turmeric powder, sugar, salt, red chilli powder and garam masala powder. Mix well.
  10. Now browned onion paste. Mix well.
  11. Pour in the coconut milk and mix well.
  12. Let it cook for a few minutes.
  13. When the gravy starts boiling, add chopped spring onions. Mix well.
  14. Turn off the heat, pour in fresh cream and mix well.
  15. Serve hot with rotis, phulkas etc.,

Monday, April 15, 2013

Moong Dal/Pesarapappu Boorelu


For stuffing:

Moong Dal/Hesarubele/Pesarapappu - 1 cup
Coconut, grated - 1 cup
Jaggery, powdered - 1 1/4 cups
Cardamom Powder - 1 tsp

For batter:

Rice - 3/4 cup
Black Gram - 1/2 cup
Salt to taste

Oil for deep frying + 2 tsps for greasing
Ghee - a few tsps (optional)


  1. Wash and soak rice and black gram in water for 6-8 hours.
  2. Wash and soak moong dal in water for 2 hours.
  3. Strain out excess water from moong dal and grind into smooth paste adding very little water. The consistency of this batter should be that of dosa batter.
  4. Grease idli moulds with little oil and pour the moong dal batter into each depression in the mould.
  5. Steam cook the moong dal idlis.
  6. Unmould and cut them into small pieces. Set aside to cool down.
  7. Melt jaggery adding 1/4 cup of water.
  8. Pass this molten jaggery through a fine strainer and collect the clean syrup.Keep aside.
  9. Blend the idli pieces  without adding water.
  10. Take this syrup in a pan, add blended idli, cardamom powder and coconut. Mix well.
  11. Place the pan on flame, stir continuously until the mixture forms a lump. Turn off the flame and let it cool down completely.
  12. Blend rice and black gram into smooth paste adding little water. This batter should have the consistency of dosa batter. Add salt, mix well.
  13. Heat oil in a wok.
  14. Make small lemon sized balls of the moong dal mixture.
  15. Dip each ball in the rice and black gram batter and drop in hot oil.
  16. Deep fry until slighlty brown.
  17. Pouring 1/2 tsp ghee into each boori. Serve hot.
  18. Once cooled, store in air tight container for 1-2 days.

Monday, April 8, 2013

Vegetable Hakka Noodles


Chinese Noodles - 2 packets (180gms each)
Carrot - 1
French Beans - 5
Cabbage, shredded - 1/2 cup
Spring Onion, chopped - 1/2 cup
Red Bell Pepper - 1
Yellow Bell Pepper - 1
Soya Sauce - 2 tbsps
Red Chilli Sauce - 1 1/2 tbsps
Green Chilli Sauce - 1 1/2 tbsps
Pepper Powder - 1 tsp
MSG/Ajino-moto - 1/2 tsp (optional)
Oilve Oil - 4 tbsps + 2 tsps
Salt to taste


  1. Boil 2 litres of water.
  2. Add the noodles and cook for 5 minutes.
  3. Strain out all the water and spread the cooked noodles in a broad plate.
  4. Add 2 tsps olive oil and mix well using 2 large forks. Set aside to cool down.
  5. Cut carrot, beans and bell peppers into thin slices.
  6. Heat olive oil in a large pan, add sliced vegetables, shredded cabbage. Saute for a few minutes until it is cooked but still crunchy.
  7. Now add soya sauce, red chilli sauce and green chilli sauce. Mix well.
  8. Add pepper powder, salt and MSG.
  9. Add 3/4 the quantity of chopped spring onions. Mix well.
  10. Now add noodles. Set flame to high and mix thoroughly using the forks.Turn off the flame.
  11. Garnish with the remaining spring onions.
  12. Serve hot.