Saturday, 31 May 2014

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon


  • Grind all the ingredients given under "To Grind" into a smooth Paste.
  • In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
  • In another pan, add little water (Say a cup) and cook the raw banana in it.
  • Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
  • In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
  • Have it with Rice and Papadam. 
  • Always cook the curd on low flame or it will curdle.
  • Adjust the green chillies to your taste.
  • You can use Yam, ash gourd also. 

Friday, 30 May 2014

Eggless Mango Mousse  with Mango Glaze 

Mango is in season and my house is filled with the sweet aroma of Mango. Personally I am not a great fan of Mango (which everyone think is rare), however, my mother, Brother and Hubby are crazy fans of mango. They survive of mango during the season.

As my house and my moms was filled with Mango I decided to do some desserts with Mango. SO I made Mango Mousse, Mango Cheesecake and Mango Cake. I will share the recipes of the other recipes soon.

In this recipe lets look at how to use Mango mousse. I recently learnt that Gelatin is a non vegetarian produce so I started using Vegetarian Gelatin which is available in majority of the supermarkets.

If you are unable to find them then you can use Agar Agar which is vegetarian.

Another issue is finding Cream cheese, the cost of this too much so i have found out the most economical alternative by using Paneer (Indian Cottage Cheese) with Milk or condensed Milk.

For Mousse:
Paneer/Cottage Cheese - 1 Packet (I used Milky Mist 200 Grams)
Condensed Milk - 1 Tin (I used Milk Maid 400 Ml)
Gelatin - 3 Tablespoon+3 Tablespoon
Mango Pulp - 300 Ml + 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)

For Mango glaze
Gelatin - 3 Tablespoon
Mango Pulp - 300 Ml
Sugar - 2 - 4 Tablespoon (Optional, If your mango is sweet you can skip this)


  • Soak all (6 Tablespoon) of the Gelatin in little cold water for some minutes till it becomes fluffy. This may take 10 minutes.
  • After 10 minutes, mix this soaked Gelatin in hot water and mix well till it becomes transparent. 
  • Meanwhile, In a blender add Paneer, Condensed Milk, 300 ml of Mango Pulp and blend it well.
  • To this add  half of the prepared gelatin and mix well.
  • Take your serving dish and fill 1/2 or 3/4 of the dish with the prepared Mousse. 
  • I used individual mousse shots to serve them. You can use any dish which is freezer friendly.
  • Pop this into the freezer for 10 -15 minutes.
  • Meanwhile take the remaining Gelatin and Mango Pulp and mix them together.
  • Now remove the Mousse from the dish and pour a thin layer of the prepared mango glaze on top of the mousse. 
  • Cover the dish with some cling film and keep it in the freezer for 15-30 minutes or till the Mousse and Glaze is set.
  • Serve it chilled.

Tuesday, 27 May 2014

Creamy Yummy Punjabi Dal Makhani 

Yum is the word for this Dal. I have always tried it at restaurants and never at home. I learnt this recipe from my hubby. It is a really rich Dal and takes time to cook but the end result is Yum.

Even Though this Dal goes well with Roti or Rice, my personal Choice is Jeera Pulav.


Whole Black Gram - 1 Cup (Washed and Soaked Overnight, if you want add Rajma too)
Tomato Puree - From 5 Tomatoes
Garam masala Powder - 1/2 Teaspoon
Red Chilly powder - 1 Tablespoon
Coriander Powder - 1 Tablespoon
Turmeric Powder - A generous Pinch
Butter - 50 Grams
Cream - 100 Ml (I used Amul Fresh Cream)
Ginger Garlic Paste - 2 Teaspoon


  • Wash and drain the Soaked Lentils. Add enough water and pressure cook it for 15- 18 whistles.
  • The Dal should be cooked soft. Allow the pressure cooker to come to room temperature on its own.
  • Meanwhile, place a non stick pan on the stove and add some butter.
  • Add Cumin seeds and allow them to splutter, then add the Tomato Puree and Ginger Garlic paste and saute.
  • Cook for 5 minutes and then add the Turmeric, Red chilly powder and Coriander powder and cook for 5-8  minutes.
  • To this add the cooked Dal and stir it well.
  • Cook it for about 10 - 15 minutes.
  • Now add the remaining Dal and Cream and cook on simmer as long as you want or can.
  • I cooked for 1 hour, usually it is cooked overnight.
  • The more time you cook the more tasty the Dal will be.
  • Stir it occasionally to avoid the Dal sticking to the bottom. 
  • If you have time constraint, cook it atleast for 20 minutes.
  • Towards the end, add The Garam Masala and stir it and switch it off. 

Friday, 23 May 2014

Lunch Menu 14 - Paruupu Urundai Kuzhambhu, Keerai Poriyal, Mango Pacchadi,Kuzhipaniyaam,Rasam,Vellam Pal Kozhukattai 

Click on the Links below for the Recipe:

Wednesday, 21 May 2014

RidgeGourd Peel Chutney - Peerkangai Thol Thogayal 

I really like recipes which uses every part of the vegetable. This is one such and my mom has been making this since I was a kid. It is very Yummy and Healthy.

You can just mix it with Rice and have or use it as a chutney.


Ridgegourd Peel - 2 Cups (Wash the Ridgegourd and Peel them and chop the Peel roughly)
Gram Dal - 2 Tablespoon
Urad Dal - 1 Tablespoon
Thoor Dal  - 1 Tablespoon
Dry Red Chillies - 7 (Suit to your taste, 7 will give you spicy Thogayal)
Whole Pepper Corns - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 4 Tablespoon
Tamarind - 1/2 Inch Piece
Asafoetida - a Pinch.
Garlic - 4 Pods
Salt - To taste
Oil - 1 Teaspoon


  • Heat a pan with a teaspoon of Oil, add Gram dal and saute for few minutes and then add Urad Dal and Toor Dal and saute till they are done. (Till the colour changes slightly)
  • Then add the Toor dal, cumin seeds, Pepper Corns, Red Chillies and saute for few minutes.
  • Then add the Washed and chopped Peel and cook till they become soft.
  • Then Add the coconut, garlic, Tamarind and saute for few minutes.
  • Allow i to cool to the Room Temperature.
  • Grind all the sauted ingredients in a mixer jar.
  • Add Asafoetida and Salt and Grind into a Coarse Mixture.

Saturday, 17 May 2014

Kaju Katli

I had bought lots of dry fruits and nuts for making cakes and sweets. So I had stock of some cashew nuts so decided to make Katli. I have usually made only Cashew Badam Halwa using Microwave. However, my microwave is not working anymore so I had to use the stove top to make it. I browsed the internet and found the recipe here. 


Cashew nuts - 1 Cup (Levelled at Room Temperature)
Sugar - 1/2 Cup (Heaped)
Water- 1/4 Cup
Milk - 1 Tablespoon
Ghee - For Greasing
Silver Leaf- 1 (Optional)


  • Grind the Cashew nuts in a mixer. Ensure that you grind it in one go or else the Oil from the cashew may ooze out and the Cashew  nut powder will be sticky.
  • Post grinding measure 1 cup of cashew nut powder.
  • Now place the sugar and water in a pan and cook till it reaches the right consistency. 
  • I would recommend that you do this simmer as we need to add the cashew nut powder as soon as the sugar syrup reached the right consistency. 
  • The right consistency of sugar syrup is when you drop the sugar syrup in a bowl of water it forms a fine thread and when you touch the Thread it does not dissolve.
  • When the sugar syrup reaches the right consistency add the cashew powder and stir it well and cook.
  • Cook it for a 3-4 minutes till the mixture starts to boil and become thick. The right consistency for this mixture is that the dough should be non sticky.
  • Switch off the flame and keep it stirring in the pan till it comes to a dough consistency.
  • While the Dough is slightly warm, place it on a counter top and start to Knead.
  • Grease your hand to help you with kneading.
  • Knead till it comes as a smooth soft dough.
  • Now roll the dough and cut into desired shapes.
  • Place the silver leaf of the Katli if you want. This was quite a task for me as it is my first time. 
  • If your dough is too dry quite kneading you can use some Milk.
  • As we knead the mixture while it is warm, be careful , I was dabbing my hands with water to help me knead. 

Raw Banana Curry - With Freshly Prepared Masala 

This recipe is a break from our regular deep fry and curry. It is made with freshly prepared masala and the aroma it gives to the dish is amazing.

Raw Banana - 1 (Skin peeled, cut into cubes and kept in water to avoid discoloration)
Red Dry Chillies - 2
Coconut - 2 Tablespoon
Garlic - 2
Pepper corns - 3
Oil and Salt


  • In  pan, add a tablespoon of oil and once it is warm , squeeze the Raw Banana from the water and add it.
  • Saute it and cover it with a lid and cook.
  • If required sprinkle some water to the Raw Banana and cook. 
  • Meanwhile in a mixer take res of the ingredients and make a fine powder.
  • Once the Raw Banana is 3/4th cooked add the prepared powder and saute till the raw masala flavour goes off.

Wednesday, 14 May 2014

Whole Wheat Walnut Cake (Egg-less and Butter-less)

Since I have started baking my mom looks out for Baking recipes and shares them with me to bake. This is one such recipe that I got from my mom.

This is so easy to make and no need of weighing scale or consistency. However, ensure to use the same cup and measure them as  given it the recipe.


Whole Wheat Flour - 1 Cup
Brown/Regular Sugar - 1/2 Cup
Cooking Oil - 1/2 Cup (I used Sunflower Oil)
Milk Powder - 1/2 Cup
Milk - 1 Cup
Baking Powder - 1 Teaspoon
Walnuts - 1/2 Cup (Chopped, add any other nuts and any amount you want)


  • Pre Heat the Oven at 180 C
  • Grease a baking tray with Butter and dust it with wheat flour and keep it aside.
  • In a mixing bowl, add all the ingredients and mix them using a whisk until they are all incorporated.
  • Pour the prepared batter in the Greased Baking tray.
  • Bake it for 20-30 minutes at 180 C.
  • Every Oven is different so keep a close watch on the time. 

Saturday, 10 May 2014

Lunch Menu 13 - Jeera Pulav, Dal Tadka, Rava Kesari, Ulundu Vadai and Raw Mango Pachadi 
This week lunch is very simple and everything can be prepared within 45 minutes to 1 hour.

Click on the Below Links for the recipe:

Friday, 9 May 2014

Whole Wheat Dates Loaf (No egg- No Butter)

As I tend to bake a lot my family has given an ultimatum that I need to bake healthy and avoid use of Maida as much as fine and it is only fair.

So I am into baking with Wheat flour and butter less these dates. This Loaf (can be surely called as Cakes) are healthy, moist and super easy to make.


Dates - 15  (De seeded)
Warm Milk - 3/4 - 1 Cup
Coco Powder - 2 Tablespoon
Whole Wheat Powder - 1 Cup
Brown Sugar - 1/2 Cup
Cooking Oil - 1/2 Cup
Baking Powder - 1 Teaspoon.


  • Soak the dates in the warm minutes for some time, maybe for 20-30 minutes.
  • Blend the Dates along with sugar and milk to a purée.
  • Sift flour,coco powder and baking powder together.
  • Place the flour in a bowl and add the oil and Dates purée and gently fold it in.
  • Pre Heat the Oven for 20 minutes.
  • Prepare a cake mould (Butter and dust them)
  • Prepare the prepared batter into the mould and bake for 15-20 minutes or till done at 150C Degree. 

Wednesday, 7 May 2014

Healthy Malai Kofta (Steamed Malai Koftas)

Who does not like Malai koftas? However, the base gravy is loaded with Cashewnuts which makes the dish quite rich and if thats coupled with Deep fried Koftas it really becomes too heavy.

So I have steamed the Kofta and kept the gravy base as close as possible to original gravy.

Believe me, unless you tell them no one will ever figure that the Koftas are steamed and not deep fried.

This recipe is inspired from here.


Paneer - 100 Grams (Grated)
Onion - 1 (Big, boiled and made into a paste)
Tomato - 1 (Medium, boiled and skin peeled)
Cashewnuts - 2-3 Tablespoon (Paste)
Milk - 2-4 Tablespoon
Corn Flour - 1-2 Tablespoon
Green CHillies - 2 (FInely CHopped)
Kalonji seeds - 1/2 Teaspoon (Optional)
Ginger Garlic Paste - 1/4 Teaspoon+1 Teaspoon
Red Chilly powder - 1 Tablespoon
Garam Masala - 1/4 Teaspoon
Kasoori Methi - 1/4 teaspoon
Oil and Salt.


  • Place the grated Paneer,Ginger garlic paste (14 /teaspoon),kalonji seeds,salt and green chillies and mix well.
  • Add Corn Flour little by Little till you are able to knead it into a dough.
  • Prepare Koftas using this prepared mixture and steam them for 10 minutes using a steamer.
  • In a pan, add some oil and add Onion paste and cook well.
  • Once it is cooked, add the Ginger garlic paste, Tomato purée and cook well.
  • Once it is cooked add the Garam Masala and Red Chilly powder and cook till the raw flavour leaves.
  • Now reduce the flame and add the Cashew paste and cook till the raw flavour of cashew goes completely.
  • This may take 3-4 minutes
  • Now add Milk and cook on low flame and cook.
  • Crush the Kasoori methi and add it to this.
  • Add salt and adjust the consistency to suit your need.
  • To this add the steamed Kofta and cook for 2-3 minutes.
  • Unlike the fried Koftas, you can add the Koftas to this Gravy and they will not crubmle.
  • However, if you plan to serve this gravy post an hour or so of preparing I would recommend that you add the Koftas 10 -15 minutes before serving. 

Whole Wheat Knots/Dinner Rolls 

I made these Knots using wheat flour. I was little sceptical to try this as I was little unsure of the flexibility of Wheat flour to make these knots. To my surprise they worked like a baby and I was super happy.

So lets go to the recipe 


Dry Yeast - 1 Teaspoon 
Sugar - 1 Tablespoon
Salt - 1 Teaspoon 
Warm Water- 1.5 Cups
Whole Wheat Flour- 3 Cups
Olive Oil - 1 Tablespoon


  • In a mixing bowl, place the luke warm water and add the sugar and stir it well. 
  • To this add the Dry yeast and cover with a plate and leave it aside till it is frothy.
  • In another mixing bowl, place the Wheat Flour and Salt and add Butter or Oil and mix it well. 
  • To this add the Yeast water and knead for 8-10 minutes or till you get a smooth pliable dough.
  • Now place this dough in a oiled bowl and cover it with a damp cloth and allow it to rise. This may take 1 Hour.
  • Once the Dough has doubled, bring the dough to the top of the kitchen counter and punch it down and knead for couple of minutes.
  • Then shape it into knots or any desired shape and place it in a greased Loaf tin. Cover it lightly with a damp cloth and allow it to rise for 30-45 minutes.
  • After 30-45 minutes, Bake it in a Pre heated Oven for 15-20 minutes at 180C and Broil for 5 minutes.

Monday, 5 May 2014

Pavakkai Pitlai - Bitter Melon Sambhar

I am not a great fan of Pavakkai, however Pavakai Pitlai is an exception. It tastes great with rice and appalam. The taste of bitterness of the Pavakkai in this curry takes the curry to another level.

The freshly prepared Sambhar powder adds depths of flavour to this dish.


Bitter Gourd - 2-3 Big Gourds or 150 Grams of small gourds (Finely Chopped)
Tamarind - Gooseberry Size
Kabuli Channa / garbanzo - 1/2 Cup (Soaked overnight and cooked - Optional)
Thoor Dal - 1/2 Cup
Asafoetida/Hing - A generous Pinch
Turmeric Powder - A pinch
Jaggery - 1 Teaspoon
Salt and Oil (Preferably Coconut Oil)
Curry Leaves - Few
Mustard Seeds - 1/4 Teaspoon

For the Sambhar Powder:

Channa Dal - 2 Tablespoon
Urad Dal - 1 Teaspoon
Red Dry Chillies - 8
Black Pepper - 1/2 Teaspoon
Coriander Seeds - 2 Teaspoon
Grated Coconut - 1/2 Cup


  • Pressure cook the Thoor dal with Turmeric powder and asafoetida with enough water for 2 whistles or till done.
  • Soak Tamarind in enough water and extract the Tamarind Juice and keep it aside.
  • In a pan, add a teaspoon of Oil and add all the Ingredients given under the " for the powder" and saute till it leaves a nice aroma.
  • If you are a beginner or not sure of how much time each ingredient will take, then saute them individually so that you don't burn any ingredient. 
  • Grind the sauteed ingredients and keep it aside. 
  • In a pan, add a teaspoon of oil, and once the oil is warm add the mustard seeds and allow them to splutter
  • Then add the curry leaves and chopped bitter gourd. cook till the gourd is cooked.
  • Once the gourd is cooked add the Tamarind juice and boil it till the raw flavor is gone. 
  • Then add the prepared powder and cook till the flavor of the masala is gone.
  • Then add the cooked Thoor Dal, Jaggery and Garbanzo and cook till it boils.
  • After the first boil switch off the stove and serve with Rice and Appalam. 

Saturday, 3 May 2014

Gulab Jamun with Milk Powder 

Gulab Jamun.....Hmmmm.... Who does not like this sweet and that too with vanilla ice Cream it tastes heavenly... Usually we make Gulab Jamun with Khoya which is not available so readily, so I make Gulab Jamun using Milk powder.

For The Jamun:

Dry Milk Powder - 1/2 Cup
Maida/APF - 2 Tablespoon
Ghee - 1 Tablespoon
Cooking Soda - a pinch
Milk - As much as required to make a dough
Oil - For deep frying

For the Sugar Syrup:

Sugar - 2 Cups
Water - 2 Cups
Green Cardamom- 2
Rose Essence - Few Drops


  • Place the sugar,water and cardamom in a bowl and stir it.
  • Now place it on the stove and let it boil till the sugar is dissolved. Stir it intermittently.
  • Once it boils, simmer the stove.
  • Meanwhile in a mixing bowl all the ingredients and add milk little by little and knead well to a dough consistency.
  • Make it into balls or any shape you want.
  • Meanwhile, heat Oil for frying the Jamuns.
  • The temperature of the Oil is very important so take a small pinch of dough and check.
  • The temperature is when the dough sits in the bottom of the Pan and slowly comes to the top. 
  • Once the Oil temperature is ready, drop the prepared balls into it and fry them till they are brown in colour.
  • Remove the Jamuns and drop them on the simmering Syrup and switch off the stove.
  • Soak for 1-2 Hours and serve.
  • Usually the sugar we use is clean, however after mixing the sugar with water if you feel it is not clean as you want, then use this tip. When the sugar syrup is simmering add a tablespoon of milk and leave it for a minute. If the syrup is dirty then it will come to the surface which you can remove using a spoon or strain it.
  • If you are making them in large quantities cover the prepared Jamun Balls with a wet cloth so that they do not crack.
  • For even browning of the Jamun while frying them rotate the oil.
  • Ensure that the syrup is warm when you drop the Jamuns in them. This will ensure that the Jamun absorbs the sugar syrup.