Friday, July 29, 2016

Cheese Sables

Yields: 25 - 30


Butter - 150gms + for greasing
Ener - G Egg Replacer - 1 1/2 teaspoons
Warm Water - 2 tablespoons
All Purpose Flour (Maida) - 150gms + for dusting
Mature Cheddar Cheese - 150 gms
Garlic Powder - 1/4 teaspoon
Freshly Ground Pepper Powder - 1/2 teaspoon
Sesame Seeds - 2 tablespoons

For Aid:

Baking Tray - 3 to 4


  1. Dice butter.
  2. In a small bowl, mix egg replacer in warm water until there is no lump. Keep aside.
  3. In a mixing bowl, mix flour and cheese.
  4. Add diced butter. Using your fingers rub the butter into the flour mixture until it is well combined.
  5. Add egg replacer mixture and mix well to form a dough.
  6. Wrap the dough in a clingfilm and refrigerate for about 30 minutes.
  7. Preheat the oven to 400F/200C.
  8. Grease the baking trays.
  9. On a lightly dusted surface, roll the chilled dough into a thin disc.
  10. Using a round cookie cutter, stamp out small discs.
  11. Place these discs on the greased baking trays.
  12. Sprinkle sesame seeds on top of the discs.
  13. Bake for about 10 minutes until the sables are light golden brown in color.
  14. Using a spatula, carefully lift the sables from the trays and place them on a cooling wire rack and allow them to cool down.
  15. Serve. Store the left overs in a air tight container after cooled to room temperature.

Wednesday, July 20, 2016

Sweet Pumpkin Kuzhambu


Sweet Pumpkin - 1 kg
Water - 1 1/2 cups
Salt to taste
Jaggery - 1 1/2 tablespoon
Red Chili Powder - 1 teaspoon
Turmeric powder  - 1/4 teaspoon
Tamarind Extract (Thick) - 1 tablespoon

For Grinding:

Cooking Oil - 2 teaspoons
Coriander Seeds (Dhaniya Seeds) - 1 tablespoon
Benagl Gram (Channa Dal) - 1 tablespoon
Cumin (Jeera) - 1/2 teaspoon
Fenugreek Seeds (Methi Seeds) - 1/2 teaspoon
Dry Red Chilies - 6
Peppercorns - 1/2 teaspoon
Curry Leaves - 6
Asafoetida (Hing) Paste
Coconut - 1/4 cup

For Seasoning -

Cooking Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 5
Dry Red Chili - 1


  1. In a small pan, heat little oil and roast all the ingredients mentioned in 'For Grinding' separately. Set the flame to medium while roasting so that you do not burn any ingredient. Let the ingredients cool down completely.
  2. Cut sweet pumpkin into cubes. I prefer it with peel. If you do not like the peel, you can discard the peel.
  3. Take pumpkin pieces, water, salt, jaggery, red chili powder, turmeric powder and tamarind extract in a pot. Cook until the pumpkin pieces turn soft but not mushy.
  4. Meanwhile using little water, blend the roasted ingredients into smooth paste.
  5. Add the blended paste to the cooked pumpkin pieces. Add water (approx. a cup) to adjust the consistency - it should not be very thick. Let it simmer for 7-8 minutes. Turn off the heat
  6. To prepare seasoning, heat oil in a small pan, add mustard seeds, curry leaves and dry red chili pieces. When the mustard seeds stop spluttering, add this to the simmering kuzhambu. Turn off the heat.
  7. Serve hot with rice and ghee.

Tuesday, July 12, 2016

Drumstick Leaves & Moong Dal Curry


Split Green Gram  (Moong Dal) - 1/2 cup, soaked in water for 2 hours
Drumstick Leaves - 4 ounce (approx. 113 grams)
Cooking Oil - 1/2 teaspoon
Green Chilies - 3
Salt to taste
Turmeric Powder - 1/4 teaspoon
Lemon Juice - 1 tablespoon

For Seasoning:

Bengal Gram (Channa Dal) - 2 teaspoons
Black Gram (Urad Dal) - 1 1/2 teaspoons
Cumin Seeds (Jeera) - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Dry Red Chili - 1
Curry Leaves - 4


  1. Bring about 3 cups of water to boil in a pot.
  2. Add soaked green gram and cook until soft but still firm and holds shape. Strain out the cooked water, you can use the strained water later. Keep aside.
  3. Meanwhile, thoroughly wash and chop the drumstick leaves. Do not include the stem, tender stems are fine to use.
  4. Chop green chilies.
  5. In a pan, heat 1/2 teaspoon oil.
  6. Add chopped green chilies. Saute for half a minute.
  7. Add chopped drumstick leaves and cook until they wilt. When cooked the leaves will not be very soft or mushy. Add a 1-2 tablespoons of water strained from cooked green gram. 
  8. Now add salt and turmeric powder. Mix well.
  9. Add cooked green gram, mix gently until well combined. Cook for 3-4 minutes on medium flame. If it is too dry, add 1-2 tablespoons of water strained from cooked green gram. 
  10. Turn off the flame, add lemon juice. Mix gently.
  11. In a small pan prepare seasoning by heating 1 teaspoon oil, bengal gram, black gram cumin seeds, mustard seeds, dry red chili pieces and curry leaves.
  12. When mustard seeds stop spluttering, add asafoetida powder and add it to the cooked drumstick leaves and green gram. Mix well.
  13. Serve hot with rice and ghee.
  1. After Step 6, you can add 1 chopped/sliced onion, saute until it turns translucent and proceed with the Step 7 mentioned above.