Sunday, 18 April 2010

Apple Cake

Apple Cake is a versatile dessert, you can use any fruits like pears,strawberrys,blueberry and raspberry etc.
Dorset apple cake and Somerset apple cakes are the traditional forms of this cake,respectively from Dorset and Somerset,England.It is a English country style,rustic cake...Hope you enjoy my simple and easy version....


Apple-3-4(peeled,cored and diced)any apples,i have used royal gala
Plain flour-1cup
Salt pinch
Baking powder-2tsp
Cinnamon powder-1/2tsp
Nutmeg powder-1/2tsp
Custard/whipped cream to serve
Icing sugar for dusting

1.Sift plainflour with baking powder and salt.
2.Blend butter and sugar until soft and creamy with a wooden spoon.
3.Add eggs one by one blend nicely with wooden spoon.
4.Now add sifed plain flour to the mixture part by part mix well.
5.Add diced apples and cinnamon powder,mixwell,tranfer the mixture into 
greased square cake tin.
6.In a preheated oven at 180'C for 30-35 minutes.
7.Remove from the oven, leave it to cool on a wire rack.
8.Dust with icing sugar,serve with custard or whipped cream.

Cool Entries for Thanda Mela Event!!

                                                          Chocolate banana Milkshake

                                                                          Date shake

                                                                        Melon shake

                                                                    Strawberry Milkshake

                                                                      Pineapple Chaat

                                                                     Figs with Yoghurt

                                                                Pomegrante Shrikand

This Entries are off to Thanda Mela Event  hosted by Srivalli of Cooking 4 all Seasons

Thursday, 15 April 2010


This finger licking,flavourful biryani recipe I found from a old magazine long back ago, I am a big magazine Buff:), and I collect the recipes from them.The process is little lengthy but its worth a try...I prepare this biryani often in my house and it has become one of my family favourites.Kale moti  means Black pearl,they look like a black pearls in the dish  truly....In the original recipe potatoes are used along with channa,here I have not used it.If you are fan of potatoes,you can used them...The assemble process makes it very flavourful and aromatic...This can  be done without oven also,assemble in a thick bottom vessel and seal the lid with atta dough(if you have a tight fitting lid,don't worry about sealing)keep on a low flame for 10-15 minutes.Serve this with any raitha or it is amazing on its own...Make sure that channa is nicely cooked...Using ghee makes it very tasty,I have prepared it with oil also but you know you can't beat the ghee....:).Once in a while this is a real treat...

                                       Biryani with a sprinkling of  black channa

Basmati rice-2cups,washed and soaked for30 minutes.
Salt to taste
Lemon juice-1tbsp
For kale moti:
Kalachanna/Kadlekaalu,soaked overnight-1cup
Salt to taste
A pinch of soda bicarb
Gingergarlic paste-2tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Whisked yogurt-3/4cup
Green chillies,chopped-2
For garnishing :
Coriander leaves,chopped- 2tbsp
Mint leaves,chopped-2tbsp
Green chillies,slit lenghtwise-2-3
Onions,sliced and fried until crisp-2tbsp
Ginger juliennes-1tsp
whisked yoghurt-1/4cup
Garam masala powder-1tsp
A few strands of safforon  soaked in a little milk

To prepare the kale moti:
Wash the channa,add enough water,salt and soda bicarb and cook in a pressure
cooker until 3-4 whistles.Drain out the water and keep it aside.
Heat ghee in a kadai, add ginger-garlic paste, onions , chilli powder
and turmeric powder,lower the heat and saute for 2 minutes.
Remove the pan from heat,add curd,tomatoes and green chillies.
Return the pan to the heat.Cook till the ghee floats on top. Then add the boiled chana,
adjust the seasoning and stir well.Saute till done and almost dry

To prepare the rice:
Bring 8cups of water to a boil with salt,whole garam masala and lemon juice. Cook till three-fourths done.Drain out the water.

To assemble the biryani:
Transfer the cooked channa to an ovenproof container.
Spread the chopped corinaderleaves,mintleaves,gingerjuliennes,
green chillies,tomatoes fried onions and pour the yogurt over the channa.
Spread the rice evenly over the garnished channa and sprinkle soaked saffron over.
Cover with a lid and secure with a atta dough to seal the container so that it is airtight
and cook in a pre-heated oven for 10 to 12 minutes at 180'C.
Remove when the steam starts seeping from the side.

To serve:
Break the seal,take out the rice from the container.Put the channa
in a serving dish and spread the rice over.
Serve hot with raitha.

Monday, 12 April 2010

Bele Dosa/Dal Dosa/Mixed Lentils Dosa

Rice -1cup
Green chillies/dry red chillies-3-4 or to taste
Jeera/cumin seeds-1tsp
Salt to taste
Soda bicarbonate-1/2tsp

wash and soak rice and dals together for 6-7 hours.
Grind rice and dals with chillies,jeera and ginger to fine paste.
Add salt to taste,soda and sugar mix well and prepare dosa as usual
no need to ferment.You can prepare dosa's immediatly.
For preparing,heat a tava,take a ladleful of batter on tava,spread evenly 
as thin as possible.
Sprinkle little oil on dosa,cook evenly on both sides.
Fold and serve with chutney or any palya.

Note:Sugar gives nice golden colour to dosa.

Wednesday, 7 April 2010

Pav Bhaji with More Awards!!

Potatoes,(boiled,peeled and mashed)-1big
Boiled peas,carrots,cauliflower each- 1 cup
Onion-1,finely chopped
Tomatoes-4-5 big ripen ones
Capsicum-1,finely chopped
Gingergarlic paste-2tsp
Red chilli powder to taste(optional)
Tomato puree-1tbsp(for color and flavour)

To serve:
Chopped onions as required
Lemon wedges
Chopped fresh coriander
Pav bread  or any bread as required(i have used white baps)

Heat a butter/oil in a pan,add chopped onions fry until they are translucent.
Now add capsicum and ginger garlic paste saute until capsicum becomes little soft.
Add boiled vegetables, boiled potatoes, tomato puree,pav bhaji masala,chilli powder
and salt,close the lid and  cook on a low flame for 5minutes.
Add little water if necessary, with a masher mash the gravy gently,so that all the
veggies gets mashed up to form a smooth gravy.
At this stage you can add little dollop of butter which is totally optional.simmer for 2-3minutes.
Serve with chopped onions,coriander on top of bhaji,along toasted pav bread and lemon wedges.
Note:you can use butter for toasting pav breads as chaatwaala's does,but it doesn't make any diiference to taste without it.
For healthier option serve with wholemeal bread/brown bread,omit butter.


Tuesday, 6 April 2010

My First Award Celebration!!

This the happy moment for me,cos i was not taken blogging this serious before as now,even i started 2years ago. Thank you so much for your love,support and appreciation  girls...I didn't expect this much love from you guys in such a less period of time...thank you so much once again...

Thanks!!Pavitra for giving my first award.
This awards comes  with couple of  rules..1.Have to share with fellow bloggers,who you think they deserve. have to share 10 honest things about you

Ten things about me:
1.I  am simple person with little ambitions in a big world.
2.I believe praying God works, when things go wrong.
3.Cooking is become a passion for me after marriage
4.Love to travel around the world.
5.I used to bake,when i feel low and sad.
6.Good thing happen to me are my husband and my son.
7.Adventure  is not my cup of tea.i hate it.
8.I love to cook and entertain people around me.
9.I like to gossip about films.
10.I like to eat pakodas and feel cosy at home,when it is raining outside.

I like to share this award with...
Sonu of Palatecorner
Niveditha of Niveditha's kitchen
Nithu of
Radhika Vasanth of Foodfor7stagesoflife
Asha of oceanichope
Usha of Sizzling indian recipes,Plz check out their blogs,you will be amazed !!

Sunday, 4 April 2010

Ultimate Chocolate Brownies!!!!!

In this long easter weekend, i thought of baking,so my hubby suggested  me to prepare his favourite chocolate brownies!. This recipe is from unknown television cookery show long time ago,  i have a hobby of collecting and writing  nice and good recipes in my food diary...I have prepared this recipe so many times before,every time they came out i thought of sharing with u guys...ENJOY the yummy BROWNIES!!!....

Plain flour-75g
Vanilla essence-1/2tsp
Baking powder-1/2tsp
Cooking chocolate-200gms(dark or semisweet)

1.Melt the chocolate,butter and cream on a double boiler.
2.Sift the flour,salt and baking powder.
3.Beat eggs in a electric blender,then add sugar and vanilla essence
beat until creamy.
4.Now add chocolate mixture,blend well.
5.Add flour and walnuts, part by part and blend it nicely.
6.Transfer the batter into the greased and dusted square tin,sprinkle
walnuts on top.
7.Bake in a preheated oven at 180'C/Gas4 for 25 minutes.

Thursday, 1 April 2010

Tortilla Wheels With Tomato Salsa

This is a yummy recipe i got it from Very Vegetarian Cook Book,a real treat for vegetarians.I prepared this dish several times before,i thought of sharing my favourite recipe for this Easter with you guys!.In original recipe it is served with pineapple salsa,but i personaly liked to serve this with tomato salsa than pineapple salsa,it taste better with tortilla wheels.This is a fine finger food. Enjoy the long weekend!!! "Happy Easter" to all of u!!!

                                 Stack them one on another
                                unwrap and cut into slices
cream cheese-150g
greenchilli,chopped -1
fresh coriander leaves,chopped -2tbsp
tomatoes-4,deseeded and finely chopped
spring onions-4,finely chopped
red or yellow pepper-1,deseeded and finely chopped
cheddar cheese,grated-125g
salt and black pepper to taste
flour tortilla's-8

1.Beat the cream cheese until smooth and  add all other ingredients for filling
mixell and season to taste with salt and blackpepper.
2.Divide the mixture among tortilla's,spread it each tortilla on top
of another.
3.Making four stacks of two,then rollthem up tightly,cover in cling film and chill
for atleast 2 hours.
4.Preheat the oven to 200'C/400'F/Gas6,unwrap the tortilla's and trim away the ends
and then cut each roll into eight slices.
5.Place on baking sheets and bake for 15-20minutes until golden brown.
6.Serve with tomato salsa.

Tomato Salsa

Hard ripen tomatoes (Chopped) - 4
Red onions - 1 medium
Coriander - 2 tbsp
Garlic - 2 cloves
Pickled jalapenos - 1tsp
Lemon juice - 1tbsp
Salt and Black pepper to taste
Olive oil - 1 tbsp
Blend all the ingredients except oil, in a blender to a fine puree.
Heat a olive oil in a pan,add the puree cook until it nearly thickens,
remove from the heat, leave to cool.
Serve chilled with  tortilla wheels.

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy

Brinjal-4(indian variety),diced
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing

For grinding:
Fresh coconut-1/2cup

Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.

It goes well with dosa and idli's as well.