Saturday, March 29, 2014

Veg Hot Dog


Hot Dog Buns - 8
Capsicum, finely chopped - 1 cup
White/Yellow Onion, finely chopped - 1 cup
Tomato Sauce - 1/4 cup
English Mustard/Mustard Sauce - 1/4 cup (I use Heinz)
Olive Oil - 1 tbsps

For Hot Dog:

Firm Tofu - 260gms
Sorghum/Jowar Flour - 1 1/4 cups
Whole Wheat Flour - 1/2 cup
Arrowroot Powder - 1 tsp
Vegetable Oil - 3 tbsps
Soya Sauce - 2 tsps
Onion, chopped - 1/4 cup
Garlic, minced - 1 tsp
Red Chilli Powder - 2 tsps
Peppercorns - 6
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Black Mustard Seeds - 1/2 tsp
Mace, powdered - 1/4 tsp
Cardamom Powder - 1/4 tsp
Granulated Sugar - 1 1/2 tsps
Salt - 1 tsp


Preparing Hot Dogs:
  1. Take tofu, vegetable oil, soya sauce, chopped onion, minced garlic, red chilli powder, peppercorns, coriander powder, cumin powder, mustard seeds, powdered mace, cardamom powder, sugar and salt in a blender. Blend into smooth paste.
  2. Transfer the blended paste into a mixing bowl.
  3. Fold in whole wheat flour, sorghum flour and arrow root powder, using a wooden spatula.
  4. Divide the dough into 8 equal portions.
  5. Place a portion of the dough on a chopping board/kitchen platform and using your palms, gently roll it into a tootsie roll shaped hot dogs. 
  6. Roll each prepared hot dog in piece of butter paper separately.
  7. Wrap each hot dog in aluminium foil pieces and twist the ends or seal them. 
  8. Steam cook these hot dogs for about 40-45 minutes.
  9. Unwrap the hot dogs and allow them to cool down.
Serving Hot Dogs:
  1. Heat a tbsp oil in a non stick pan.
  2. Place the hot dogs on the pan and slightly heat them on all sides.
  3. Take a hot dog bun. Horizontally half them if not already halved.
  4. Place a hot dog in the centre.
  5. Sprinkle some chopped capsicum and onions over the edges between the bun and the hot dog.
  6. Squeeze out mustard sauce over the hot dog.
  7. Now squeeze out some tomato sauce over the hot dog.
  8. Serve.

Note: If you want them spicier, spread some green/red chilli sauce over the inner side of the buns before placing the hot dogs.

Thursday, March 27, 2014

Multi-Color Eggless Cake


All Purpose Flour (maida) - 2 cups
Baking Powder - 2 tsps
Salt - 1/4 tsp
Yoghurt/Curd - 1/2 cup
Baking Soda - 3/4 tsp
Fine Granule Sugar - 1 1/2 cups
Vegetable/Canola Oil - 1 1/4 cups
Vanilla Extract- 2 tsps
Vinegar - 2 tsps
Milk (at room temperature) - 1 cup
Liquid Food Color - 6 drops each of 3-4 colors or more

Mixing bowls - 3 to 4 (same as the number of colors that you are going to use)


  1. Preheat oven to 180 degrees C /350 F.
  2. Grease and dust a round cake tin of 8" diameter.
  3. In a bowl, mix all purpose flour, baking powder and salt. Mix well, keep aside.
  4. In a small bowl whisk together yoghurt and baking soda. Keep aside. The yoghurt will turn frothy.
  5. In another large mixing bowl, take sugar and vegetable oil. Beat thoroughly until well combined.
  6. Add vanilla extract. Mix well.
  7. Pour the frothy yoghurt and mix gently to combine well using a spatula.
  8. Fold in half the portion of the flour and half the quantity of milk alternately till all is used up. Mix gently using a spatula. Do not over mix.
  9. Add vinegar, mix to combine.
  10. Now divide the batter equally among all the 3-4 mixing bowls. I used 4 colors - Red, Yellow, Green and Blue. Blue color almost baked-out. 
  11. Add 6 drops (or be more generous) of each color into the bowl. Whisk gently using a spoon until well combined. You now have the colored batter - as I said, I had 4 colored batters.
  12. Place the cake tin on a surface.
  13. Slowly pour one colored batter at a time into the cake tin - I poured blue colored batter. Allow it to spread.
  14. Now pour another colored batter into the centre of the previously poured batter. - I used Pink batter.
  15. Next pour the third colored batter into the centre of the second batter - I poured Yellow into Pink.
  16. Finally the fourth colored batter into the third colored batter - I poured Green into Yellow.
  17. Carefully, without shaking the cake tin much, place it in the oven.
  18. Bake for approx. 50 minutes or until the skewer inserted into the centre of the cake comes out clean.
  19. Remove from oven, place the tin on a wire rack and allow it to cool.
  20. Unmould, cut and serve.

Saturday, March 22, 2014

Beetroot Cake


All Purpose Flour (Maida) - 2 cups
Baking Powder - 2 tsps
Baking Soda - 1 1/2 tsps
Salt - 1/4 tsp
Cinnamon Powder - 1 tsp
Vegetable Oil - 1 cup
Granulated Sugar - 1 3/4 cup
Vanilla Extract - 2 tsps
Fresh Beetroots, peeled and grated - 3 cups
Ener-G Egg Replacer - 6 tsps

For Butter Cream Frosting: (optional)

Unsalted Soft White Butter - 100 gms
Icing Sugar - 1 1/2 cups
Vanilla Essence - 1/2 tsp
Milk - 2 tbsps
Salt - a pinch
Red Food Color - 1 drop (optional)


Preparing Cake:

  1. Preheat oven to 180 degrees C/350 F.
  2. Grease and dust a 13x9 baking tin. Keep aside.
  3. Dilute egg replacer in 3/4 cup of luke warm water in a mixing bowl. Whisk thoroughly.
  4. Add sugar, vanilla extract and oil. Mix thoroughly until well combined.
  5. In another bowl, mix together all purpose flour, baking powder, baking soda, salt and cinnamon.
  6. Add the dry ingredients to wet ingredients. Mix until well combined using a spatula. Do not over mix.
  7. Add grated beetroot and mix using a spatula until well combined. The batter gets a rich pink color of the beetroot.
  8. Pour the batter into the prepared tin.
  9. Bake for 45 mins or until a skewer inserted in the centre of the cake comes out clean. Note:The pink color of beetroot in the batter baked-out which was a turn-off. But the cake tasted yum!
  10. Remove the tin from the oven and place it on a wire rack for cooling.
  11. Once cooled, unmould carefully. 
  12. Serve or frost the cake with butter cream and then serve.
Preparing Butter Cream frosting:

  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 a drop of red food color. 
  4. Beat until soft peaks are formed. Keep aside.
  5. Left over butter cream can be refrigerated in an air tight container.
Frosting the Cake:
  1. Place the prepared and cooled cake on a plate or a cake board. Make sure the cake has completely cooled down.
  2. If the cake has a small dome like shape, flatten it by removing a thin layer, using a serrated knife, so that the top and bottom layer are parallel each other.
  3. Using a spatula, spread the prepared butter cream evenly on top or all over the cake.
  4. Refrigerate the cake for 15 minutes.
  5. Cut and serve.

Saturday, March 15, 2014

Channa Doss - A Goan Sweet


Bengal Gram / Channa Dal - 1 cup
Coconut Milk - 1 cup
Sugar - 1 cup
Cardamom, powdered - 1 tsp
Ghee - 1 tbsp (optional) + greasing
Salt - 1/4 tsp
Cashew nuts, chopped - 1/4 cup
Almond Slivers - 1/8 cup


  1. Wash and boil channa dal with enough water and salt. To speed up cooking, pressure cook the dal until it turns soft - about 2-3 whistles.
  2. Strain out the water from boiled dal. Do not throw the water away, you can use this water to make rasam, sambhar or even mix chapati dough later.
  3. Grease a plate with little ghee and keep aside.
  4. Once the  boiled dal cool down completely, blend it into smooth paste.
  5. Now add coconut milk and blend until well combined.
  6. In a thick bottomed wok, mix blended channa dal mixture, sugar and cardamom powder. Mix thoroughly.
  7. Now place the wok on medium flame.
  8. Keep stirring the mixture continuously to avoid it getting charred. Make sure you use a ladle long enough for stirring as the mixture splashes out while cooking.
  9. Add chopped cashew nuts and ghee, if using.
  10. Continue stirring until the mixture thickens and forms a lump.
  11. When the mixture no more sticks to your finger when touched, transfer it onto a greased plate.
  12. Using a greased spatula, spread the mixture evenly.
  13. Sprinkle almond slivers on top and press them down slightly so that they stick to the mixture.
  14. Allow it to cool down completely.
  15. Cut into desired shape and serve.

Friday, March 14, 2014

Pulihora / Tamarind Rice


Sona Masoori Rice - 2 cups
Tamarind - 1 small orange size (if you don't like it too sour, reduce the quantity)
Turmeric Powder - 1/2 tsp
Green Chillis - 5 to 6 (adjust according to taste)
Curry Leaves - 5 to 6
Red Chilli Flakes - 2 tsps (optional, if using adjust according to taste)
Sesame Seeds - 1/4 cup
Vegetable Oil - 4 tbsps
Salt to taste

For Seasoning:

Cashew Nuts - 1/4 cup
Peanuts - 1/4 cup
Bengal Gram - 1 1/2 tbsps
Black Gram - 1 tbsps
Mustard Seeds - 1 tsps
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dry Red Chillis - 2
Curry Leaves - 5 to 6
Asafoetida Powder - 1/8 tsp
Vegetable Oil - 4 tbsps


  1. Wash rice and pressure cook. Cook until the rice is cooked but still holds shape without getting mushy. Spread the rice on a wide vessel/plate and allow it to cool down completely.
  2. Meanwhile, soak tamarind in 1 cup of hot water for about 15-20 minutes. Once it cools down to hotness that you can handle with your palm, squeeze the tamarind well. Or you can grind to a smooth paste in a blender. Strain to discard the fiber from tamarind.
  3. Slice green chillis.
  4. Heat 4 tbsps oil in a pan.
  5. Add tamarind extract, turmeric powder, salt, sliced green chillis and 5 to 6 curry leaves. Mix well.
  6. Set the flame to medium and keep stirring frequently to avoid the mixture from getting charred. Take care by using a long enough ladle so that the mixture does not splash on you while getting cooked. Let it cook until the oil starts separating from the mixture. Turn off the heat and allow it to cool little bit.
  7. In another pan, dry roast sesame seeds until they puff up little bit and turn light brown. Immediately transfer them onto a plate/bowl. Allow it to cool down.
  8. In the same pan, heat oil to prepare seasoning.
  9. Roast cashew nuts for a minute until they turn golden brown. Remove the cashew nuts from oil and keep aside.
  10. Now add peanuts and roast until they start spluttering.
  11. Now add bengal gram, black gram, red chilli pieces and curry leaves.
  12. After 5 seconds, add cumin, fenugreek and mustard seeds.
  13. When mustard seeds start spluttering, add asafoetida powder. Saute for 2 seconds. 
  14. Pour this seasoning on the rice.
  15. Now add the cooked tamarind mixture and mix gently until well combined.
  16. Sprinkle red chilli flakes (if using) and mix well.
  17. Blend dry roasted and cooled sesame seeds into coarse powder.
  18. Add powdered sesame to the rice. Mix well.
  19. Check the salt level, add a little, if required and mix well.
  20. Let it stand for about 1-2 hours so that the rice grains absorb all the flavor.
  21. Serve.

Note: You can replace powdered sesame with mustard paste. For this, grind 2 tsps of mustard seeds with 2 tbsps of water into a smooth paste.

Saturday, March 8, 2014

Kiwi & Pear Custard Pudding Parfait


Kiwi - 2
Pear - 1
Thick Yogurt - 3/4 cup
Caramel Syrup - 3 tbsps
Almond Slivers - 1/8 cup
Cashew nuts, chopped - 1/8 cup
Raisins - 1/8 cup
Dried Apricots, chopped - 1/8 cup
Sugar - 2 tbsps
Vanilla Extract - 1/2 tsp
Salt Crackers - 9
Drinking Chocolate Powder - 3 tsps

For Custard

Milk - 2 cups
Sugar - 1/2 cup
Vanilla Custard Powder - 1/3 cup

For Serving:

Tall glasses - 3


  1. Dilute custard powder in 1/2 cup milk. Keep aside.
  2. Bring the remaining 1 1/2 cups of milk to boil. 
  3. Add sugar.
  4. When the sugar melts, set the flame to low, add diluted custard powder. Stir continuously to avoid any lumps. 
  5. When the custard thickens and gains a dropping consistency, turn off the heat. Leaving the custard unattended might char the custard. Allow it to cool down to room temperature.
  6. Meanwhile pound the salt crackers. You can either pulse them in a blender a couple of times or put the them in a zip-lock cover and pound using a rolling pin.
  7. In a small bowl, take yogurt, add sugar and vanilla extract. Whisk well until creamy.
  8. Peel pear and cut into small cubes.
  9. Peel kiwi and cut into pieces. Pulse these pieces in a blender a couple of times to get a puree.
  10. Now mix the pear pieces with custard. 
  11. Place 3 serving glasses on a platform.
  12. Divide the pounded salt crackers between the 3 serving glasses. Using a spoon, gently press it down to form a even layer.
  13. Now pour the custard mixed with pear pieces. Fill till about half the glass. 
  14. Top it with layer of kiwi puree. Divide the puree equally among the 3 serving glasses.
  15. Top it again with 2tbsps of custard with pear pieces.
  16. Sprinkle chopped apricots, raisins and chopped cashew nuts.
  17. Top 3-4 tbsps of whisked yogurt.
  18. Pour 1 tbsp of caramel syrup over the yogurt layer. The syrup will gradually seep into the yogurt mixture to form some uneven layers.
  19. Sprinkle 1 tsp drinking chocolate powder.
  20. To it with almond slivers.
  21. Refrigerate until you serve.

Note: If you do not like the taste of salt crackers, you can replace them with digestive biscuits.

Monday, March 3, 2014

Eggless Garlic Pull-apart Rolls


All Purpose Flour - 3 cups
Active Dry Yeast - 1 tbsp
Sugar - 2 tbsps
Salt - 1 tsp
Warm Water - 1 1/4 cups
Olive Oil - 3 tbsp
Milk - 1/8 cup
Sesame Seeds - 2 tbsps

For Spread:

Unsalted Soft Butter - 1/2 cup (1 stick)
Garlic Cloves - 6 large
Peppercorns, freshly pounded - 1/2 tsp
Coriander Leaves, chopped - 1/2 cup (loosely filled)
Salt - 1/2 tsp


  1. In a bowl, take all purpose flour, dry yeast, sugar and salt. Mix well.
  2. Pour 1 cup of warm water. Knead it into a soft dough. The dough must be a slightly sticky and not be rubbery. Depending on the quality of the flour, you might need to add about 1/4 cup more water to get the dough soft and sticky. Add 1 tsp a time, instead of pouring additional 1/4 cup water all at once.
  3. Pour olive oil on top of the dough and knead well until it well blended, soft and feels light. It takes about 4-5 minutes of kneading.
  4. Cover the dough with a cling film to keep the moisture trapped within. Set it aside for 45 minutes for the dough to rise.
  5. Meanwhile, mince garlic cloves.
  6. Take butter in a small bowl. 
  7. Whisk the butter, peppercorns and salt well until it is soft and creamy.
  8. Mix in minced garlic and chopped coriander leaves. Mix thoroughly. Keep aside.
  9. The dough will have doubled by now. Remove the cling film and knead the dough again for 1 minute.
  10. Divide the dough into 4 portions.
  11. Roll a portion into a ball, dust the kitchen platform with some all purpose flour. 
  12. Using a rolling pin roll the ball into a 1/2 cm thick roll-out.
  13. Divide the prepared spread into 4 equal portions.
  14. Evenly spread a portion of the prepared spread on the rolled out dough.
  15. From one end, tightly roll the rolled-out dough to the other end.
  16. Half the rolled dough.
  17. Cut each half into 2 pieces to get 4 pieces from each roll.
  18. Repeat steps 11-16 for the remaining dough.
  19. Grease 2 cake tins.
  20. Place the cut out dough rolls in the cake tins, equi-distant from one another. Place the same number of dough rolls in the two cake tins.
  21. Set is aside for 20 mins so that the dough rolls rise little bit.
  22. Rub little milk on each dough roll and sprinkle a few sesame seeds.
  23. Meanwhile, heat the oven to 180 degrees C /350 F.
  24. Place the cake tins in the oven and bake the rolls for about 25-30 minutes.
  25. Remove the cake tins out of the oven and let it stand for 5-10 minutes,
  26. Serve warm.

This recipe is adapted from My Singapore Kitchen