Friday, August 30, 2013

Paneer Makhni - A Quick and Healthy Recipe


Paneer - 400 gms
Cabbage, chopped - 1 cup
Carrots - 2 large
Tomatoes - 4 medium
Onions - 2 large
Ginger, grated - 1 tbsp
Garlic Cloves - 5
Green Chillies - 3
Fresh Cream - 4 tbsps
Garam Masala Powder - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder - 1 tsp
Coriander Powder - 2 tsps
Bay Leaf - 1
Kasoori Methi - 1 1/2 tbsps
Cardamom Powder - 1/2 tsp
Honey - 1 tbsp
Butter - 1 tbsp
Oil - 2 tsps
Salt to taste

For Garnishing:

Coriander Leaves


  1. Peel carrots.
  2. Chop carrots, onions and tomatoes.
  3. Blend together carrots, onions, cabbage, ginger and garlic cloves into smooth paste without adding water.
  4. Now add chopped tomatoes and blend into fine puree.
  5. Powder kasoori methi and keep aside.
  6. Heat oil in a pan, add butter.
  7. When butter melts, add bay leaf.
  8. When the color of bay leaf change to brown, add slit green chillies. Saute for a minute.
  9. Add pureed vegetables.
  10. Now add turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder, cardamom powder and salt. Cover and cook for 7-8 minutes.
  11. Meanwhile, cube paneer. Boil them in water using a pinch of salt. Turn off the heat and keep covered.
  12. To the cooking gravy, add fresh cream. Mix well.
  13. Add powdered kasoori methi and mix.
  14. Now add the boiled paneer cubes, discarding the boiled water. Mix well and cook for 2-3 minutes.
  15. Pour honey and mix well.
  16. Garnish with coriander leaves.
  17. Serve hot.

Tuesday, August 27, 2013

Moong dal and Methi Pakoda


Methi/Fenugreek Leaves - 2 cups
Moong Dal - 1 cup
Onion - 1 large
Ginger - 1" long piece
Green Chillies - 8
Cornflour - 1 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Oil for deep frying


  1. Soak moong dal in water for 4-5 hours.
  2. Chop onion, keep aside.
  3. Separate fenugreek leaves from the stalks and wash the leaves thoroughly.
  4. Blend ginger and green chillies into a coarse paste without adding water.
  5. Drain all the water from soaked moong dal.
  6. Blend moong dal into coarse paste without adding water.
  7. Mix moong dal paste, cornflour, fenugreek leaves, chopped onion, asafoetida powder, ginger-green chillies paste and salt in a bowl.
  8. Heat oil.
  9. Drop small portions of this mixture into oil and deep fry until brown.
  10. Serve hot with tomato sauce.

Beaten Rice Porridge / Avalakki Payasa / Poha Kheer


Thick Beaten Rice/Poha/Avalakki - 1 cup
Coconut Milk (thick extract) - 400 ml
Jaggery, powdered - 1 1/4 cup
Cardamom Powder - 1 tsp
Cashew nuts - 10
Raisins - 10
Ghee - 2 tbsps
Salt - a pinch


  1. Heat a tbsp ghee in a pan.
  2. Add poha and roast for 2 minutes.
  3. Pour 2 glass of water and bring to boil. Let it boil until poha becomes soft but still holds shape.
  4. Add powdered jaggery. Let is cook for 4-5 minutes after the jaggery melts so that poha absorbs the sweetness.
  5. Add powdered cardamom and coconut milk. Boil for 3-4 minutes.
  6. Meanwhile, heat a tbsp ghee in another pan and roast cashew nuts and raisins.
  7. Add these roasted cashew nuts and raisins to the boiled porridge. Mix well.
  8. Serve hot.
  9. This will thicken as it cools.

Wednesday, August 21, 2013

Melt-in-Mouth Eggless Cookies


All-Purpose Flour (maida) - 1 1/2 cups
Corn Flour - 1/2 cup
Powdered Sugar - 1/2 cup
Soft White Butter, unsalted - 250gms
Vanilla Essence - 1 tsp
Salt - a pinch


  1. Sift all-purpose flour, corn flour and salt together twice.
  2. Sift powdered sugar and keep aside.
  3. Preheat the oven to 160 degrees C/ 325 F.
  4. Grease and dust the baking tray. You might need more than one or bake them in batches.
  5. Cream butter, vanilla essence and sifted sugar powder in a mixing bowl, until soft and fluffy using an electric mixer.
  6. Fold in the sifted flour using a wooden spatula. Mix well.
  7. Divide the dough into small lemon sized portions and roll them into balls.
  8. Place the dough balls on the prepared baking tray.
  9. Using the back-side of a fork, gently press each dough ball to flatten little bit.
  10. Bake at 160 degrees C for 15 minutes.
  11. Let it stand in the oven for 2-3 minutes.
  12. Remove the baking tray from oven and place on wire rack to cool down.
  13. Serve.
  14. Once cooled, you can store them in air-tight container for a week.

Tuesday, August 20, 2013

Spicy Raw Mango Rice


Sona Masoori Rice - 1 cup
Raw Mangoes - 2 medium (if not very sour, use 1 more)
Dry Red Chillies - 12 (adjust according to taste)
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Coriander Seeds - 1 tbsp
Asafoetida Powder - 1 tsp
Oil - 2 tsps
Salt to taste

For Seasoning:

Ground nuts/Peanuts - 1/4 cup
Mustard Seeds - 1 tsp
Bengal Gram - 2 tsps
Black Gram - 1 1/2 tsp
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Curry Leaves - 15
Dry Red Chillies - 4
Oil - 1/4 cup

For garnishing:

Coriander Leaves, chopped - 3 tbsp


  1. Cook rice with just enough water so that the grains are separate.
  2. Spread the cooked rice on a wide plate and let it cool down.
  3. Meanwhile, roast red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek seeds and asafoetida, separately, adding little oil. Keep aside to cool down little bit.
  4. Peel and chop mangoes.
  5. Grind the roasted spices into fine powder.
  6. Add chopped mangoes and grind into a smooth paste without adding any water.
  7. Heat 1/4 cup oil in a large wok or pan.
  8. Add peanuts and roast until slightly brown.
  9. Now add bengal gram, black gram, mustard seeds, cumin seeds, fenugreek seeds, dry red chilli pieces and curry leaves.
  10. When it starts spluttering, add ground mango paste.
  11. Cook for 7-8 minutes, stirring frequently, until the oil starts separating.    
  12. Add salt, mix well.
  13. Now add cooked rice, mix thoroughly.
  14. Garnish with coriander leaves.

Saturday, August 17, 2013



Yellow Split Green Gram (Moong dal) - 1 cup
Fresh Coconut, grated - 1/2 cup
Sugar - 1 1/2 cups
Cardamom Powder - 1 tsp
Salt - a pinch
Ghee - 1 tbsp
Oil for deep frying


  1. Soak moong dal in water for an hour or two.
  2. Strain out the water.
  3. Spread a clean cotton cloth on a platform or you can use a greased plate.
  4. Grease a spatula and keep aside.
  5. Blend soaked moong dal and grated coconut into a fine paste. Add very little water if required.
  6. Heat ghee in a pan.
  7. Add cashew nuts, blended moong dal mixture, sugar and salt.
  8. Stir the mixture continuously until it forms a lump.
  9. Transfer the mixture onto the cotton cloth and spread it evenly using the greased spatula, to form a layer of 1/4 inch thickness.
  10. Let this layer cool down completely.
  11. Cut this into square or diamond-shaped pieces using a knife.
  12. Heat oil in a pan.
  13. Set the flame to medium, drop 2-3 prepared pieces. Fry both sides until golden brown.
  14. Remove from oil and place them on absorbent paper.
  15. Serve hot or at room temperature.
  16. Once cooled to room temperature, you are store them in air-tight container for 2-3 days.

Monday, August 12, 2013

Eggless Vanilla Cake with Buttercream Frosting


For Vanilla Cake:

All Purpose Flour (Maida) - 1 1/2 cups
Vegetable Oil - 1/2 cup
Granulated Sugar - 3/4 cup
Curd - 1 cup
Vanilla Essence - 2 tsps
Baking Powder - 1 1/2 tsps
Baking Soda - 1/2 tsp
Salt - 1/4 tsp

For Butter cream Frosting:

Unsalted Soft White Butter - 200gms 
Icing Sugar - 3 cups
Vanilla Essence - 1 tsp
Milk - 4 tbsps
Salt - a pinch

For Cherry Layer:

Fresh Cherries - 20
Powdered Sugar - 1/2 cup

Or, you can use canned cherries


For Vanilla Cake:
  1. Grease and dust a square cake tin.
  2. Preheat the oven to 200 degrees C.
  3. Sift the flour twice. Keep aside.
  4. Powder the sugar. If it is fine granule sugar, you can use it as is.
  5. Beat the curd in a large mixing bowl until smooth.
  6. Add powdered sugar and beat for 2-3 mins.
  7. Add baking powder, baking soda and salt. Mix it well. The mixture will now become frothy and increase in volume.
  8. Add vanilla essence and mix gently so that the air captured in the mixture is not lost.
  9. Fold in the sifted flour in two batches and beat gently. Do not over mix as the air captured in the batter will be lost.
  10. Pour the batter into the prepared cake tin.
  11. Bake at 180 degrees C for 30 mins or until the skewer inserted in the centre of the cake comes out clean.
  12. Let the cake stand in oven for 10 minutes.
  13. Remove the cake from the oven and place it on a wire rack. Let it cool down completely.
  14. Carefully unmould the cake.
  15. Refrigerate the cake for about 30 minutes.

For Butter cream Frost:

  1. Take butter in a large mixing bowl and cream it till light and fluffy at medium speed, using an electric mixer.
  2. Beat in icing sugar, salt and vanilla essence. Beat well.
  3. Add milk and beat until soft peaks are formed. Keep aside.
  4. Left over butter cream can be refrigerated in an air tight container.

Assembling the Cake:
  1. Remove the cake from the refrigerator and place it on a platform.
  2. Remove the browned layer from top carefully to flatten the surface.
  3. Cut the browned edges from all the sides.
  4. Using a fine thread or a floss, divide the cake horizontally, into two.
  5. Smear a tbsp of butter cream in the center of a cake board, preferably a square cake board. I did not have a square cake board handy, so used a round one.
  6. Place the bottom half of the cake on the cake board. 
  7. Brush off the cake crumbs from the surface.
  8. Smear a generous amount of butter cream on the surface.
  9. Spread a layer of cherry mixture evenly on top of butter cream.
  10. Place the other half of the cake on top of the cherry layer. Press gently.
  11. Smear the butter cream all over the cake such that the cake is completely covered.
  12. Refrigerate the cake for at least 1 hour so that the butter cream hardens.
  13. Remove the cake and design the cake with remaining butter cream, using a piping cone, as desired.
  14. Refrigerate for 30 minutes.