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Friday, September 30, 2011

Dates Halwa

Dates are said to be rich in Iron.U can do this recipe without adding the milk also - just adding Mawa - then reduce the amount of sugar by 1/4 cup and try this recipe.This is one of the fruit desert which is the easiest  one to do.U need just 12-15 mins time in the kitchen.

Dates Halwa


1 tbsp mawa
100 ml full cream milk(made into thick paste with dates and sugar)
25 dates (de-seeded)
1 cup sugar
1/2 tsp green cardamom powder
2 tbsp ghee
3 no.s peeled and blanched almonds or cashews for garnishing

1.Clean and blend dates with milk and boil the blended dates in a pan.
2.When it boils add reduces to half,add mawa and stir-cook for 2-3 mins.
3.When it gets thickened,add green cardamom powder and ghee and cook stirring continuously for 4-6 mins adding a tsp of ghee every min on low-flame.
4.Cook on low flame till ghee oozes.Garnish with almond or cashews in centre of the halwa.


U need to add atleast 2 tbsp ghee for this halwa and the halwa should not thicken too much - U shd stop it when it comes to carrot Halwa like semi-dry.It happens within 12-15 mins of the dish.Otherwise this halwa becomes sticky and harder.

Spinach-Paneer Springrolls

Springroll  is a well-known Chinese Fastfood Item that has been super-hit in India.This is a North-Indian variation of  Veg Masala Springroll  for Teatime.This is easy to do needs 25 mins time totally.U can substitute grated Tofu paneer or any thing healthy and tasty to go with palak and do the masala to stuff inside.Instead of palak leaves to hold the masala,U can use tender lettuce or cabbage leaves-(dipped in boiling water for 10-15 secs).Try this tasty Palak-paneer springroll at home and Enjoy ur Teatime.Bon Appetit!.

Palak-paneer Springrolls- Palak paneer masala stuffed in springrolls
5 no.s palak(Spinach) leaves-cleaned and chopped
7 no.s palak leaves-cleaned
30 gms paneer(low-fat or tofu) pieces- crushed
1/4 tsp chilli powder
1/4 tsp fennel seeds - crushed
a pinch of turmeric powder
1/4 tsp garam masala powder
1/2 tsp soy sauce
1/4 tsp salt
2 tsp refined oil

For the batter:
1 cup maida (refined) Flour
1/4 cup water
1/4 tsp Salt
1/2 cup refined oil


1.Heat 2 tsp oil in pan.shallow fry the crushed paneer, chopped palak with chilli powder,fennel seeds, garam masala, turmeric powder ,salt  and soy sauce and saute for 5 mins,till it becomes dry.keep it aside.Allow it to cool.
2.Mix the maida flour with salt, 2 tsp oil and 1/4 cup water. Add salt and mix well so that dough becomes soft. Spread the dough as if for a spring roll.
3.Place the palk panner masala in a tender palak leaf and fold the edges.Do this with other 6 palak leaves.
4.In the springroll Spread, Stuff the palak leaf holding the spiced palak-paneer masala inside and roll it,closing the edges.
5.Heat oil in the frying pan.shallow fry the palak-paneer springroll on bothsides in oil,till golden brown. 5.Similarly do all palak paneer spring rolls and deep-fry it one -by one
6.Serve hot this fresh palak-paneer springrolls with tomato ketchup.

Ragi Paniyaram Cake

I named it as Paniyaram Cake since I tried this cake with ragi paniyaram batter.It came out spongy,not so fluffy but tasted good.This serves 4 nos.Can be done in 6-7 mins M/W cooking time.Enjoy ur Evening!.Bon Appetit!.

Ragi Paniyaram Cake - Cake made with Paniyaram batter with banana and dates

Ingredients :

1/2 cup maida flour(refined flour)
1/2 cup Ragi flour
1 ripe and good banana-mash it
10 dates -cleaned,de-seeded and pulsed with banana
200 gm powdered sugar-as per ur desired sweetness
2 tbsp crushed cashewnuts
1 tbsp kismis
1/2 tsp vanilla essence - optional
1/4 tsp baking powder
2 eggs - beaten well(optional)
1/6 tsp salt
1/2 cup refined oil with 1 tbsp butter

Directions :

    1.Take a bowl,Sift the maida flour,salt,ragi,sugar and baking powder.Mix this well.
    2.Add oil and mix well so that no lump should be formed.
    3.Add the mashed bananas,vanilla essence and the beaten egg.Mix this well.Add 2-3 tbsp lukewarm water.Add crushed cashews and kismis.Mix the batter to the required consistency.The batter shd be mixed thoroughly with out any lumps or bubbles.
    4.Pour the batter in a butter-greased  Microwave-safe bowl and  and Microwave it on high for 6-7 mins.
    5.Serve this paniyaram cake hot at tea-time.


Try this recipe with 100gm wheat flour or maida flour,3 tbsp suji or semolina,1 ripe banana (mashed),10 dates - deseeded,1/2 tsp vanilla essence, 1/2 cup grated coconut with other mentioned ingredients.

Submitting this recipe to Anyone can Cook Series35 hosted by Taste of Pearlcity

Thursday, September 29, 2011

CousCous Dal Fry(Curry)

Thought of preparing Couscous Dal Makhani(since Couscous can be done a delicious  Dal Makhani) but left with an option to try Dal Fry last night.It came out well and the result was awesome.I used  dried couscous in this preparation.Here is the recipe for U to try at home and Enjoy Indian Breads or steamed rice anytime. Enjoy cooking at home. Enjoy ur meal!.BonAppetit!.

CousCous Dal Fry(Curry)


50 gm yellow moong dal - washed well
50 gms couscous
1 tomato-chopped
1/4 tsp cumin seeds
a pinch turmeric powder
1/4 tsp asafoetida powder
1 tsp any good sambar powder
1 tsp salt or salt to taste
few curry leaves and coriander leaves
1/2 tsp mustard seeds
2 tsp coconut oil + 1 tsp ghee
650 ml water


1.Take a pressure pan,add cleanedyellow  moongdal,chopped tomato,turmeric powder,asafoetida powder,1/4 tsp cumin seeds and few coriander leaves.
2.Measure 300 ml water and add it to the pan.Mix them well and pressure cook upto 4 whistles.
3.Ghee-roast the couscous for 40 secs and keep it aside.
4.Take another pressure pan,add 2 tsp coconut oil,mustard seeds,whole red chillies(optional) and curry leaves.
5.Add the ghee-roasted coucous,add 350 ml water and leave it to boil.
6.When it begins to boil add the done yellow moongdal,sambar powder,salt,chopped coriander leaves and close the pressure pan (don't put whistle)  and let it simmer for 7 mins till the couscous becomes fluffy and done in medium flame.
7.Sprinkle a dash of ghee on top and garnish with coriander leaves.
8.This tasty CousCous Dal Fry is ready to be served with Steamed rice,Bread slices and Indian Breads.

Celery Vadai

Two years back this vada was talk of the town in Papers and Star Hotels in Tamil Nadu and.I happened to taste this star hotel vada.This recipe can be tried at home easily and it is tastier and more nutritious than the Plain Urad dhal vada.U can try this recipe with Spinach Vada, leeks,lemon grass,spring onions,parsley,basil leaves,broccoli,Sweet corn,grated babycorn,grated carrot,cabbage, grated paneer etc.This vada will come out perfectly fluffy and yumm.U can do 10-12 vadas with the measurement given here.Enjoy ur Teatime with My Kitchen Flavors - BonAppetit!.

Celery Vadai-  chopped Celery and Urad Dal flour deep-fried with spices


1/2 cup - Urad dhal - soaked for an hour and ground into a coarse flour without adding water
1/2 cup or a handful chopped celery leaves
few grated ginger pieces
1/2 cup chopped onions
a sprig curry leaves
few chopped coriander leaves
1/2 tsp salt
1 1/2 tsp ground spices - (4-5 pepper corns,1/2 tsp cumin seeds)
300 ml  refined oil - for deep frying

1.Grind 1/2 cup urad dhal which is soaked for an hour ground into a coarse flour without adding water.
2.Grind the spices (5 pepper corns,1/2 tsp cumin seeds)
3.Take a bowl and add the urad dhal flour,chopped celery leaves,grated ginger,ground spices,chopped onions,chopped coriander leaves,curry leaves and Salt.Mix it well.
4.Shape the dough round with a hole in the centre.
5.Heat oil in a non stick frying pan and deep-fry the vadai on both sides,till they turn golden brown.
6.When done,Serve it hot with tomato ketchup or mild-coconut chutney of your choice.That's all.Enjoy!!!.

Note:U can try this vadai with chopped leeks, parsley, basil leaves, broccoli,grated carrot,cabbage, grated paneer etc

Tomato Chicken

Very delicious and tasty dry Chicken dish to try on special occassions.As it uses Tomato as the other-main ingredient,its Tangy and yummlicious.If u need more gravy ,add one more onion - paste.Enjoy cooking at home.Enjoy ur meal.Bon Appetit!.

Tomato Chicken

    300 gm big boneless Chicken pieces
    1 tsp Chicken Masala or subji or chole masala powder
    1 tsp freshly ground ginger-garlic paste
    1/4 tsp turmeric powder
    3/4 tsp salt
    fresh paste of 1 medium-sized onion
    fresh paste of 3 medium-sized tomatoes
    2 tbsp tomato puree
    200 ml water
    2 tbsp oil
For tempering:
    1 tsp fennel seeds
    finally chopped coriander leaves
    finally chopped curry leaves
    3 dry red chillies


    1.Heat oil in a Pressure Pan and fry fennel seeds, whole red chillies and chopped  curry leaves.
    2.Add ginger-garlic paste,onion paste and tomato paste one by one in order and saute well till oil begins to float or tomato begins to melt.
    3.Put boneless Chicken Pieces next,chicken or subji or chole masala,turmeric powder and mix them well in the masala and pour 200 ml water and close the lid of the pressure pan.Cook it for 10 minutes or upto 4 whistle.Then remove the pan from the flame and keep it aside.
    4.After 10 minutes open the pressure pan and put it in flame again.Add 2 tbsp tomato puree,chopped coriander leaves and saute for 2 minutes or till it becomes dry.
    5.Serve this very tasty Tomato chicken preparation hot with Steamed rice,rice varieties,bread or Indian breads.

Wednesday, September 28, 2011

Chocolate Stollen

A Stollen is a traditional German cake - a loaf-shaped cake containing dried fruit and covered with sugar, powdered sugar or icing sugar.This is low in sweetness. Happen to taste this Yumm Chocolate Stollen two days back,its buttery and flaky choco layers made me try this sweet at home.Tried it with a ready-made puff pastry.U can try it with flour and few other ingredients needed.U can try this filling with any other Sweet or savory filling.

Chocolate Stollen - Flaky spiral Puff filled with sugared cocoapowder or chocolate flakes

100 gms refined Flour
2 tbsp sugar
1/4 tsp Salt
50 ml milk
4 tbsp Refined oil
100 gms Butter
1 egg - beaten
1/4 tsp dry-active yeast(dissolved in warm water)
Warm water 2 -3 tbsp (30 secs microwaved) - if needed
100 gms sugar + cocoa powder mix(20 gms Cocoa powder + 70 gms powdered sugar) or Sweet chocolate flakes


1.Sift the flour and knead it adding yeast,salt,refined oil,beaten egg,then add sugar,and mix for a min add milk
and 3/4 th of the butter and mix into a fine dough.Knead it for 5 mins and wrap it to rise a bit - leave it untouched for abt 2 hours.(U can do at the same time too).
2.Spread the rised dough into 6 into 2  inch size rectangular shapes with 1/2 cm thickness - sprinkling refined flour to make it easy.U will get atleast 5 nos.
3.Apply the cocoa powder mix and start rolling from one end till finish.Do the same with the remaining dough.U can do 3 or 4 more.Press the ends or seal it pressing with the inner layer.
4.Pre-heat the Oven to 140 degrees
5.Arrange in a baking tray and bake for 12-15 minutes till all puffed up and slightly browned.
6.Remove from baking oven and cool on wire racks till it is completely cooled.
7.Serve it warm with tea or coffee..

Submitting  this post to 100 Day Global Food Festival hosted by Sizzling Tastebuds.

Grilled Garlic-Veg Sandwich

This grilled sandwich is healthy,garicky in flavor with dried herbs added to the butter mixture  to induce ur choicest flavor.This aromatic grilled sandwich will appetize U more and very much filling as well as light on stomach.Good for growing kids of all ages.U can try this sandwich with Garlic Bread slices also. Can be done in 10 mins cooking time.Try this at home and drop ur comments.Enjoy easy cooking at home.Bon Appetit!.

Grilled Garlic-Veg Sandwich

    4 bread slices-edges removed
    3 tbsp oat flakes - soaked in drinking water for a sec and squeezed
    2 tbsp mayonnaise
    1/4 tsp white pepper powder
    a pinch of salt
    5 tsp salted butter mixed with 1/4 tsp dried herbs and 1/5 tsp garlic paste
    1/2 cup mixed grated veg of carrot, red carrot and shredded cabbage
    2 tbsp chopped lettuce leaves


1.Mix the grated veg with Oats flakes,2 tbsp mayonnaise,2 tbsp chopped lettuce leaves,1/4 tsp pepper powder and  salt well(should not be wet).Keep this aside.
2.Spread the butter on (4 outer side of the )bread slices .
3.Place 2 tbsp of step1 veg - mayo mixture inside and place one more bread slice with butter mixture brushed in the outer-side.
4.Toast in a grill toaster till the sides turn little brown.
 6.Similarly do one more sandwich with the remaining 2 bread slices.Cut them in to 2 Serve this hot with tomato ketchup.

Note: U can even add boiled and shredded Chicken pieces with mayonnaise or French Fries  with Mustard Sauce or Lebanese Garlic Sauce Dip in this layer - omit oats then.

MoongDal Tuna Salad

This salad recipe serves as a salad and a sandwich filler.Very  easy to do as well as a tasty one to try . Enjoy Ur meal. BonAppetit!.

Moong Dhal Tuna Salad -Sprouted moong dhaland tuna with herbs and spices

1/2 cup sprouted moong dhal (cleaned and soaked for 15 mins,then cooked with for 3 mins in microwave on high )
1 tinned tuna fish (drain it, and add a teaspoon of good quality olive oil)
2 tbsp of mayonnaise
1/2 tsp lemon juice
1/2 tsp chopped fresh parsley
1 tbsp chopped onions
2 tsp chopped tomatoes
1 tsp white pepper powder
1 chilli chopped
1 tsp salt
2 tbsp chopped lettuce leaves
a big lettuce leaf
Slices of French bread-lightly toasted(if you want this as a sandwich filler)
1 tsp olive oil

1.clean and soak 1/2 cup moong dhal for 15 mins,then cooked with for 3-4 mins in microwave on high with 2 tbsp water.
2.Drain 1 tinned tuna fish  and add a tsp of good quality olive oil.
3.Mix all the other ingredients.
4.Serve it as a salad or as a filler in sandwich(in toasted french bread -in that case it should not be too dry or wet) .
Submitting this recipe post to ongoing CWS - Moongdal Event hosted by Priya's Easy and Tasty Recipes

Poondu (Garlic) Kuzhambu

This  is a medicated curry, a traditional preparation of South India esp Tamil Nadu.Can be done in 12 mins cooking time and serves 4 no.s.Very tasty gravy that .goes very well with Steamed  rice,Idli ,uthappam and dosa.Enjoy ur meal. BonAppetit!

Poondu (Garlic) Kuzhambu - Garlic cooked in tamarind pulp with spices


20 garlic cloves
1  chopped onions
1  chopped tomato
tamarind pulp of lemon size tamarind
3/4 tsp chilli powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp freshly ground pepper powder
1/4 tsp turmeric powder
3/4 tsp salt to taste
2 tbsp grated coconut(ground with 1 small onion and 1/2 tsp cumin seeds)
a sprig chopped curry leaves
few chopped coriander leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tsp refined oil
200ml water


1. Heat oil in a pan, add mustard seeds,then garlic cloves,then chopped onions,chopped curry leaves, coriander leaves, and saute well.
2.Add freshly ground pepper powder, turmeric powder, chilli powder, coriander powder and salt to taste and saute well till oil separates.
3.Now add tamarind pulp and 1 cup water saute well.
4.Then add coconut paste and 1 cup water and cook well.
5.Turn off the flame after 3 mins.
6.Serve it hot with rice and idli,dosa and uthappam.

Egg Capsicum Stirfry

This tasty Egg-stirfry can be a perfect match for Chapati or bread slices or steamed or variety rices.U can try this recipe with boiled and coconut oil-sauteed potato pieces,spinach,bajji chillies,oil sauteed Mushrooms or grated carrot or chopped cauliflower instead of capsicum slices.The result will be awesome.

Egg Capsicum Stirfry(Poriyal)


4 boiled eggs - Boil it for 8-10 mins on good flame.then de-shell and chop fine
1/2 capsicum - sliced fine
2 - 3 tbsp grated coconut
1/2 tsp ginger garlic paste
1 onion -sliced
1/2 mustard seeds
1/2 tsp Aachi or any good Mutton Masala
1/4 tsp salt
few curry and coriander leaves -chopped fine
1 or 2 green chillies or red chillies
2 tsp refined oil


1.Heat oil in a non-stick kadai,splutter mustards seeds,onion,green or red chillies,ginger-garlic paste and curry leaves-adding one by one and stirring it till done for 3 mins atleast.
2.Add the capsicum slices and mutton masala powder and stir-fry for 2 mins.
3.Add the chopped egg pieces,grated coconut,chopped coriander leaves and salt.Mix it carefully (so that egg pieces not too much de-shaped) for a min.
4.Serve it hot with Steamed rice or Chapati or  bread slices or variety rices.

Tuesday, September 27, 2011

Pineapple Rasgulla

Though the procedure seems simple,this Bengali recipe involves  easy 2-3 steps  in the making process.U will get  tasty pineapple Rasgullas in 2 hours time(though U need abt 40 mins cooking time only).You can try this recipe with apple,strawberry,Mango,lychees etc.U can try this recipe by adding the fruit essence instead of pulp also.Try this recipe at home and Enjoy the recipe at home.Bon Appetit!.

Pineapple Rasgulla - Tasty Rasgulla made with pineapple pulp


1 litre full cream milk
2 tbsp maida flour
1/2 cup thick pineapple pulp
1 lemon
400 gm sugar
1 litre water
1 tsp vanilla essence
10 soaked and crushed pista


1.Saute the pineapple pulp with 2 tsp sugar till it becomes thick like jam for 10 mins.Keep aside.
2.Boil the full cream milk and add 1 lemon juice. Take a nice cloth and strain the curdled milk. Gather the paneer after 1 hour at least.
3.Mix the paneer, maida flour and the pineapple pulp.knead this into a soft dough for 15 mins to make round balls.
4.Boil water in a kadai and add sugar,vanilla essence to it .Stir till the sugar is completely dissolved.
5.Add the round balls to the sugar syrup and let it boil for 15 mins covered with a lid and then let it boil for 5 more mins removing the lid.
6.Take the pineapple rasgullas from the sugar syrup and decorate with crushed pistas and serve.

Caramelized Crunchy White-Pumpkin (Petha) -a M/W Recipe

This North-Indian Sweet will be little crunchy inside and well-known as 'Petha'. It can be done in 20 mins time but it must get soaked in sugar syrup for an hour.U can store this sweet for a day alone(in the fridge).Try it at home and Enjoy North-Indian Petha.Kids of all ages will fall in luv with this sweet.Bon Appetit!

Caramelized Crunchy White-Pumpkin - White-Pumpkin Pieces Caramelized in Sugar syrup


20 White-pumpkin pieces -1 inch squares- peel off the skin , remove the seeds and clean well
300 - 350gm Sugar
500 ml water
1 tsp vanilla essence(colourless)
a pinch of salt

1.Take a microwavesafe-bowl,heat water -- microwave(high) for 3-4 mins (till water boils).
2.Take that bowl out, add sugar  and a pinch of salt to it and mix well till sugar gets dissolved completely.
3.Place the bowl inside the oven and microwave it on high for 20 mins - if needed stir it once at the 15th min.
4.Take the bowl out after 5 mins.
5.Now,add the vanilla essence and white-pumpkin pieces and mix well.
6.Microwave this high for 2 more mins.
7.Take the bowl out after 5 mins(the white-pumpkin pieces should be very crunchy inside and shd get well-absorbed  in the sugar syrup) and cover it with a lid and let it cool for an hour.
8.Serve this Caramelized Crunchy White-Pumpkin Pieces with or without sugar syrup in a bowl.


It is a well known Indian sweet (Balshahi  in North India)and can easily be  tried at  home.U can try this recipe with dates,sugar,grated coconut and crushed nuts,raisins stuffing or any other stuffing inside.This needs less than 25 mins cooking time.U will get around 12 nos depending on the size of the balls.Try this recipe at home.Enjoy ur teatime at home.Bon Appetit!.

Badhusha - Sweet made with refined and sugar syrup


1oo gm maida or refined flour
150 gm sugar
1 tbsp powdered sugar
250 ml water
1/2 tsp cardamom powder
2 tbsp thick fresh curd
1/2 tsp baking soda
2 drops vanilla essence
2 tbsp butter
1 tbsp ghee
1/4 tsp salt
300ml refined oil - for frying
few crushed cashews and almond flakes


1.In a sauce pan,prepare sugar syrup to one-thread consistency with 1 cup water.Add 1 tbsp ghee and cardamom powder and mix well.keep this aside.
2.Take a bowl,add butter,baking powder,baking soda and salt.mix well for 2 mins.
3.Add maida,powdered sugar,vanilla essence,little water and curd and mix well for 5 mins.
4,Shape the kneaded dough into round shaped balls(3/4th the size of lemon) and press the centre little inside.
5.Heat oil in a kadai and deep-fry the balls till golden brown in colour in medium-heat.
6.Place it in the sugar syrup so that it is fully immersed or coated with sugar syrup.Take the badhusha out after a min.
7.Decorate with crushed cashews and almond flakes.Serve this warm at tea-time.

Wheat Soup

This Soup is easily available in Dubai Restaurants.This healthy and mild-spiced Wheat soup can be taken as a perfect energizer and with Dinner or Breakfast. U can try the same Soup recipe with Oats,cracked Barley or soya granules for variation.U can serve it with a dash of cream or plain yoghurt or milk on top.This serves one person and done in 15 mins - atleast.Enjoy cooking at home!.Enjoy Ur Meal!.Bon Appetit!.

Cracked Wheat Soup


50 gm cracked wheat
1 tsp olive oil
1/4 tsp salt
1/2 cm sized ginger - crushed
1 small garlic pod - crushed
1/2 tsp white pepper
1 tsp ground powder of (1/4 tsp cumin + 1/2 cm cinnamon stick + 1/2 clove)
400ml  water
1/4 tsp dried herbs(or of ur choice) - for garnishing


1.Wash the cracked wheat in a large bowl of water and drain.Heat olive Oil and roast the (crushed) garlic.
2.Add cracked wheat,ground masala,crushed ginger and oil-roasted garlic in a sauce pan and let it done for 10-12 mins adding water- stirring at times on low  flame and gently simmer the soup covered.
3.Add little  water if the soup seems to get thick and continue simmering for another 2 - 3 mins with white pepper powder and salt - till wheat gets tender.
4.Serve the soup hot immediately with a seasoning of dried herbs on top.

I'm submitting this post to  Foods for Fasting (Vrat ka Khaana) - under My Mother's Kitchen series by Sizzling Tastebuds.

Monday, September 26, 2011

Grilled Raw Banana

This is an Easy to do dry side-dish for Variety Rices  and can be tried with brinjal,potato,Ladiesfinger or capsicum pieces.This can be done in 6-7 mins.Try this and drop ur comments.Enjoy cooking at home.Enjoy easy recipes.Bon Appetit!.

Grilled Raw Banana


2 raw bananas -sliced fine lengthwise
1/3 tsp chilli powder
a pinch of turmeric powder
a pinch of dried herbs-optional
a pinch of white pepper powder
few curry or coriander leaves -for flavoring
1 tbsp olive oil
1 tsp refined oil


1.Mix the spices with 1 tbsp water and apply it over the raw banana slices,brush oil ,sprinkle chopped curry or coriander leaves over them and  and place it on the grill in M/W oven.
2.Grill it for 6-7 mins.Take it out brush oil and serve it with any variety rice like Sambar Rice or Curd Rice.

Submitting this recipe to ABC Series Banana Event hosted by Ramya's Recipes

Stuffed Capsicum

This Stuffed Capsicum can easily be done in 10 mins cooking time.U can also try this capsicum stuffing with grated paneer,boiled and mashed potato or shredded left-over idli or chopped spinach or chopped mushrooms, chopped boiled eggs or tinned fish or done minced mutton, Egg Ezy Fry with cooked basmati rice or Egg Ezy Fry with boiled and mashed potatoes(2 no.s) otherwise.This can be served as a Meal or Teatime Snack.Enjoy Easy Cooking at home.Enjoy Ur Meal!.Bon Appetit!.

Stuffed Capsicum - Capsicums stuffed with Scrambled Egg and spices


    3 scrambled eggs or 1 cup finely chopped veg pieces oil-sauteed or microwaved for 1 1/2 mins on high.
    4 slices of shredded bread or 1 cup basmati rice-cooked or 2 shredded left-over idli
    1 small onion-finely chopped
    1 small tomato-finely chopped
    1/2 tsp ginger- garlic paste
    1/4 tsp subji powder
    1/2 tsp salt
    a pinch of turmeric powder
    3  Green Capsicums cut into halves and de-seeded (u get 6 nos to do the stuffing)
    1 tbsp shredded leek
    1/4 tsp cumin(saunf) seeds
    a pinch of dried herbs
    few chopped coriander leaves
    1 tbsp olive oil


    1.Mix all the ingredients (except Capisicums,rice or Egg Or Bread pieces) and place it in a Microwave-safe bowl and M/W on high or 2 mins
    2.Add  add scrambled eggs and shredded bread or steamed basmati rice and mix well .M/W this on high for a min more.
    3.Cut the capsicums on top or on the sides.Stuff the green capsicums with the prepared scrambled eggs or shredded bread or steamed basmati rice .
    4.Place the yellow or green capsicums in the microwave oven and microwave on medium high for 6 mins atleast or Grill for 4-6 mins pre-heating it(I tried it in  Chicken-Grill recipe mode for 5-6 mins and add few chopped Spinach in one capsicum.Came out well).


If u don't have M.Oven,heat 2 tbsp olive oil on a frying pan and shallow fry the capsicums with closed ends or steam-cook it for 4 mins using Idli plates.

Veg Pizza Bun

Nowadays Pizza Bun is readily available in shops- even in Chennai.I found it(Pizza Bun) so good or even better (since it came out softer and delicious) than the Pizza done with  normal Pizza base that I thought of sharing this recipe with U.Buy a Pizza Bun and try this recipe or an ordinary bun removing (peel) the top-crust little and apply Pizza Sauce and try the normal Pizza Toppings.Here is the recipe for U to try at home.Enjoy Ur Meal.Bon Appetit!.

Veg Pizza Bun


2 Pizza Buns
3 tbsp  shredded mozzarella - the pizza cheese
2 tbsp chopped onions
4 tbsp chopped tomatoes
3 chopped black olives
2 tbsp capsicum -chopped finely
3 tbsp pizza sauce
1/2 tsp dried herbs or 1 tsp any good Pizza Seasoning


1.Brush each Bun with  Pizza sauce Sprinkle with about onions,tomatoes,black olives,capscicum and shredded cheese and dried herbs.
2. Place them in M/W Oven and M/W this on high for 2 mins or a min more till their edges are golden brown and the cheese is melted.
3Serve it hot.

Sunday, September 25, 2011

Chinese Tapioca

Steam-cooked and Seasoned Tapioca is a common teatime or tiffin item in India.Heard it from my Friend in States that it can be done Chinese.Tried it and  found it tastier and awesome.Here is the recipe for U to try at home.U can start it with an Indian seasoning and do it chinese also (for those who don't want to miss the seasoning touch or flavor).Try this recipe at home and this needs little more than 15 mins cooking time.Enjoy ur Cooking at home!.Bon Appetit!.

Chinese Tapioca

    250 gms tapioca  - Steam-cooked upto 10-12 mins and cut into bite sized pieces
    1 small sized onion -sliced fine
    1 tsp tomato garlic sauce or tomato sauce
    1 tsp chilli sauce
    1/4 tsp Soy Sauce
    1 garlic clove - chopped finely
    1/4 cm size grated ginger piece
    1/2 tsp dried herbs
    1 tsp chilli flakes
    1/2 tsp salt
    1 tsp powdered sugar
    1 tbsp refined oil
    1 green or dry chilli
    few chopped pieces
    few coriander leaves
    50 ml water

    1.Heat oil in a non-stick pan,saute the chopped garlic and (this add a fine flavor to the dish), chopped onions and then add tomato Garlic sauce and saute for 2 mins.
    3.Add Capsicum pieces,chilli sauce and Soy sauce.Stir-cook for a min.
    4.Add 50 ml water,3/4th cooked tapioca pieces and needed salt and cook for 3-4 mins till it becomes semi-dry or till done.
    5.Add the crushed jaggery or sugar and stir it for 30 secs.Turn off the flame.
    6.Garnish with chopped coriander and sprinkle dried herbs and chilli flakes and mix it well.
    7.Serve it hot with Bread or Indian Breads or Curd Rice or Plain rice.

U can add 1/2 tsp corn flour dissolved lukewarm water in Step 4 to improve the thickness and quantity of the Gravy.

Submitting this recipe to Anyone can Cook Series35 hosted by Taste of Pearlcity

and 'Flavors of China'Event hosted by Kalyani's Sizzling Tastebuds

Green Coriander Idli

This recipe gives a procedure for the preparation of Coriander Idli.U can try this recipe with Mint leaves if u need a variation and enjoy.This can be taken alone without any chutney .Here is the recipe. Enjoy cooking at home.Bon Appetit!.

Green Coriander Idli - Idli made with spicy coriander leaves paste
1/2 kg Idli batter
1 bunch chopped coriander leaves
4 whole red chillies
gooseberry-sized tamarind
1 garlic flake
1 cm ginger piece
2 tbsp grated coconut
1/2 tsp salt
2 tsp refined oil

1.Heat oil in a non-stick kadai.
2.Add red chillies,coriander leaves,sambar onion,garlic flake and ginger piece one-by-one and saute for 3 mins only.
3.Add salt and mix well for a min.Turn off the flame.Allow it to cool.
4.Put this in a mixer grinder and grind them with little tamarind into a fine paste.
5.Mix this coriander paste with Idli batter till the paste spread evenly.
6.Pour this batter into greased idli plates and steam-cook for 7-8 mins without putting whistle.
7.Tasty Green Coriander Idlis are ready to be served.

If U don't like the ground coriander masala to  be added to the Idli Batter,make the Idli stuffed the ground masala.U can do stuffed Idli with veg masala,chutney powder,grated coconut and sugar,dates and sugared  grated coconut, split besandal stuffing,banana and sugared  grated coconut etc.

Reposted here  for  'EP-Coriander-Cumin' Event hosted by Julie of Erivum Puliyum.

Curryleaves Rasam

Rasam is a seasoned soup, spicy and tangy in taste, containing jeera,garlic (optional), peppercorns and tamarind Pulp as common ingredients and done using a main ingredient.This Rasam recipe is done using curry leaves powder.It can be done in 15 mins time and with few readily available ingredients at home.Enjoy this delicious rasam.Enjoy cooking at home.Enjoy Ur Meal!.Bon Appetit!.

Curryleaves Rasam - Rasam prepared using Curryleaves Powder


1 chopped tomato (big)
Ground masala  of  (15 curry leaves(fresh) + 1 tsp toordal (dry-roasted for a min) + 1 tsp jeera + 5 garlic flakes
pinches of hing + 10 pepper corns + 1/2 tsp grated ginger)
1 tsp cumin seeds
300 ml Water
2 pinches of hing
1/2 tsp mustard seeds
3 broken red Chillies
2 tsp refined Oil
A pinch of turmeric powder
few curry and coriander leaves
3/4 tsp salt to taste


1.Dry roast the toordal separately till it turns golden.
2.Heat oil in a kadai,oil saute the mustard seeds,red chillies,curry leaves and chopped tomato pieces for 2-3 mins till tomato pieces melts.
3.Add the ground pepper curry-leaves masala,asafoetida powder,turmeric powder,100 ml tamarind pulp and coriander leaves.
4.Add salt and 200 ml water and when this begins to boil,turn off the flame.
5.Serve this with rice and thick toordal curry or potato masala.

1.U can try the same recipe using dried methi leaves instead of curry leaves (without grinding it).
2.If u r doing it with a handful of fresh methi leaves,add dhal water leaving of  dry roasted toordhal.

Saturday, September 24, 2011

Sprouted Green Moongdal-Mushrooms Masala - a Microwave Recipe

Mushrooms are real fat cutters and sprouted moongdal is rich in protein.U can substitute a handful of chopped spinach for boiled potato to make it even healthier.Try this tasty sidedish.U can use this simple and tasty masala as a filling for masala Dosa or sandwich or chapati roll or stuffed chapati or in buffs,samaosa or a sidedish for Puri,steamed rice or rice varieties.Try this masala at home and Enjoy easy cooking at home.Bon Appetit!.

Sprouted Green Moongdal and Mushrooms Masala - a Microwave Recipe


100 gm sprouted green moongdal - cleaned and soaked for 15 mins
3 button mushrooms -chopped and M/W on high with a pinch of salt and 1 tsp oil for a min
a small potato - boiled and mashed
1 small sized onion - sliced
2 green chillies - slit
1/2 tsp chilli powder or subji masala or mutton masala
a pinch of turmeric powder
1/2 ginger- garlic paste
1/2 tsp saunf seeds
1/2 tsp garam masala
few coriander leaves and curry leaves
1/2 tsp salt
2 tsp refined oil
50 ml water


1.Heat 2 tsp oil adding mustard seeds,saunf seeds,sliced onions,ginger-garlic paste,green chillies,coriander leaves in a microwave-safe bowl for 2 mins on high and take it out when done,mix and M/W this on high for a min more.
2.Add soaked sprouted moongdal,garam masala,chilli powder and turmeric powder(or subji masala) and salt.Mix this with sprouted green moongdal,mashed potato oil-sauteed Mushrooms or chopped spinach.Microwave this on high with 100 ml water for 4-5 mins.
3.Now,add the chopped coriander leaves and M/W for a min more or till it becomes dry.Keep this aside.
4.Serve it to accompany as a filling for masala Dosa or sandwich or chapati roll or stuffed chapati or in buffs,samaosa or a sidedish for Puri,steamed rice or rice varieties.

Submitting this post to ongoing Cooking with Seeds- Moongdal Event hosted by Priya's Easy and Tasty Recipes 

Ginger Cornflakes Muffins

This cup cake(Muffins) is done using Microwave Oven in 7-9 mins (the cooking time varies even by 2 mins in other models - check ur M/W Oven's Manual) very easily.U can do it adding sugar or without it or U can  try it adding the Garlic paste but reduce the amount of powdered Sugar to 1 tbsp, add 1/6 tsp salt more and 1/4 tsp dried herbs (optional).Enjoy this Gingery Muffins anytime.Enjoy Easy Cooking at home.Bon Appetit!.

Ginger Cornflakes Muffins


100 gm refined flour
1/4 cup finely powdered Corn flakes
1 tsp fresh ginger paste
2 eggs - well beaten
3/4 cup powdered sugar
2 tbsp crushed cashews
50 ml refined or veg oil
2 tbsp butter


1.Sift together the refined flour and baking powder.Keep it aside.
2.Beat together butter,powdered sugar and add the beaten eggs and whisk the mixture.
3.Then,add the refined flour mixture,ginger paste and  half the oil and mix them well for 2-3 mins.Then add the powdered cornflakes mixture and crushed cashews to it and mix them well.
4.Add 150 ml water and blend it using a hand mixture for 2-3 more mins(if needed add 50 ml water more and mix well).
5.Add the remaining refined oil little by little and mix well.
6.Grease the muffin mould or place the muffin Paper cups in the mould and pour this mixture and  microwave this on high for 6-8 mins.(check with a skewer, inserting to the cake mixture,till it comes out clean).Leave it undisturbed after taking it out for over 30 mins.

I'm submitting this post to  100-day Global Food Festival   Sizzling Tastebuds

Ezy Tuna - Capsicum Stirfry(Poriyal) - Microwave Recipe

Yet-another tinned Tuna preparation is given here so that U can serve a memorable and delectable meal in few mins that Ur family can enjoy.This serves four nos.and can be done in 10 mins M/W Cooking time.This accompaniment will go well with Bread slices as well as Indian breads and Plain Steamed rice.U can even use this as a filler in sandwiches or chapati rolls(leaving grated coconut).Try this recipe at home.Enjoy Easy cooking at home and Bon Appetit!.

Ezy Tuna - Capsicum Stirfry(Poriyal) -  Microwave Recipe


1 tinned tuna - drained well
1 onion - chopped fine
1 medium sized tomato - chopped fine
1/2 tsp chilli powder or mutton masala
1 tsp ginger - garlic paste
1/2 green capsicum - chopped or cut into 1 inch size
1/2 tsp garam masala or curry masala powder
1/4 tsp needed salt
1/2 tsp mustard seeds
1/2 tsp saunf seeds
2 tbsp grated coconut
2 tsp refined oil
1 handful finelychopped coriander leaves
1 sprig curry leaves
1/2 cup water


1.Add oil,mustard seeds,saunf seeds,chopped onions,ginger-garlic paste,chopped tomato slices,chopped green chillies,chopped capsicum pieces,curry leaves and little coriander leaves,Mix this well and M/W it on high for 3 mins - till tomato pieces begin to melt.
2.Add tinned tuna,chilli powder or mutton masala,salt(if needed only),2 tbsp water and garam or curry masala.Mix well.Microwave this on High for 5 to 6 mins on high.
3.Add coriander leaves and grated coconut and M/W this on High for a min again or till it becomes dry.
4.Serve this hot with bread slices or Indian breads or plain rice.


U can add a handful of chopped spinach or soaked sprouted Moongdal or chopped mushrooms or 2 mins oil-sauteed chopped potato for variation in step 2 before adding Tuna and spices.

Yam Masala Stirfry - a Microwave Recipe

This simple and delicious Yam Masala can be done and served in 15 mins Microwave Cooking time.U can enjoy this delectable masala with any Variety Rice like Sambar Rice,Curd Rice,Coconut Rice etc or with Indian Breads like Dosa or Chapati.U can substitute Subji Masala for Chilli powder and saunf powder.Enjoy cooking this at home.Enjoy ur Meal.Bon Appetit!

Yam Masala Stirfry


150 gm Yam - Peel and cut into 1 inch pieces
1 tomato - chopped fine
1 onion - chopped or sliced fine
few curry leaves and coriander leaes
1/2 tsp mustard seeds
1/2 tsp chilli powder
1/4 tsp saunf powder
1/2 tsp salt
2 tsp oil

Directions :

1.Clean and Place the Yam pieces in a Microwave-safe bowl,mixing with 200 ml water,chilli powder,saunf
powder,water,salt and M/W this on High for 10 - 12 mins on high.Pause it after the 7 th min and mix it once in the middle.
2.Take another microwave-safe bowl,heat oil,mustard seeds,chopped onions,chopped tomato and curry leaves Microwave this on high for 2 mins.Take the bowl out and mash it.
3.Transfer the Step-1 Yam with curried water and coriander leaves to the Step-2 bowl,Mix well and M/W this on high for 2-3 more mins.
4.Serve it with any Rice Varieties on Indian Breads.

Friday, September 23, 2011

Peanut Vada(VerKadalai Vadai)

This Peanut Vada  is a mild-spiced,soft  and  flattened Lentils-mixture balls, deep-fried  and served Indian teatime snack that can be served with tomato ketchup or Coconut Chutney.U can try this recipe using rice flour or split gramdal flour(kadalai mavu) or split besan flour(pori kadalai mavu) instead of  refined flour or powdered peanut.

Groundnut Vadai(Vaer Kadalai)


100 gm peanuts(Ver Kadalai) - roasted,skinless groundnuts powdered coarsely
15 sambar(small) onions - finely chopped
3 whole long red chillies
1/4 cup split gram dhal(kadalai paruppu)-soaked for 40 mins
2 tbsp refined flour or split besan flour
2 tbsp grated coconut
1 tsp saunf
1/2 tsp salt
few chopped curry leaves
few chopped coriander leaves
300 ml refined oil


1.Grind soaked gram dhal with whole red chillies without adding water using a mixer grinder.
2.Take a bowl.Add the coarsely powdered groundnuts,maida(refined or split besan) flour,saunf,chopped onions,grated coconut,salt,curry leaves and few chopped coriander leaves to the ground gram dhal mixture and mix well.Add 1 or 2 tbsp water to the vada-mixture,if needed.
3.Shape them into round flat-sized vadas.
4.Heat oil in a non-stick kadai.Fry the Groundnut Vadai till it turns golden brown on bothsides.
5.Serve this Groundnut Vadai hot with coconut chutney.


U can try this recipe with Poha(Aval-rice Flakes),Oats,Sweetcorn,Baby corn,Spring onions,spinach,lemon grass,spring onions,Grren MoongdalKaramani(Black eyed beans,Rajma beans,Baken beans. Grated paneer and loads of  ur choice of grated Vegs.

Crepe with Split Besandhal Stuffing

This refined flour Crepe recipe is given by my friend Linora John,which is done often as an alternative to Idli or Dosa as a Breakfast Item  in Tirunelveli Dist. This recipe is done as a variation of Rice Pancakes(Dosa) by using refined flour and oil-sauteed chopped onions,curry leaves and few coriander leaves.The stuffing inside is done by split besan dhal (pori or pottu kadalai) coarsely ground with green chilli and salt.This can very well substitute Indian Bread items like Idli or Dosa on a hectic day when u are not able to buy Idli batter or prepare it at home. U can mix 1 cup left over Idli or dosa batter or roasted and soaked semolina and try this recipe. U can do Egg stir-fry or scramble filling too.Try this South Indian Crepe at home and Enjoy Easy Breakfast or  Dinner!. Enjoy Ur Meal!.

Crepe with Split Besandhal Stuffing - Indian Crepe or Pancake done with refined flour and split besandal filling
1 cup refined flour
1/2 green chilli - chopped fine
1/4 tsp salt
10 small sambar onions  or 1 onion - finely chopped
few curry leaves
few coriander leaves

For the Filling:
50 gm split besan dhal - pottu kadalai
1 tbsp grated coconut - optional
1 green chilli
a pinch of salt

1.Dissolve refined flour  in 200 ml water, finely chopped green chilli with a pinch of salt. Prepare the filling by pulsing the filling ingredients.Keep this aside.
2.In a kadai,heat oil and saute chopped onion and curry leaves.Add it to the dissolved flour and mix well .
3.Heat or rub  oil in a Non stick Tawa and spread dosa like crepe with the refined flour.When this side is done little brown, flip the dosa and do the other side .
4.Fill the split besan flour stuffing inside and flip the ends towards the centre and serve it hot.

I reposted this recipe here again.

Sweet Nendhra Pazham(Banana) Chips

I bought a Raw Nendhrakkai to try chips but it took time and found them little ripe in days.So decided to try a sweeter version of it and the result turned out to be yumm.Trust me and Try this at home.If U don't like the spices mentioned to be added to the Jaggery Syrup,add whatever u choose among them or a choice of flavor.Enjoy this simple evening snack.BonAppetit!.

Sweet NendhraPazham Chips


1 Nendhra Pazham (Banana) - little ripe and firm - cut into 1 inch size wedges
1 1/2 tbsp corn flour diluted in 50 ml water
a pinch of salt
1/2 tsp dry ginger powder or 1 cm ginger - crushed
200 gms jaggery
2 crushed cloves - optional
1/2 tsp crushed saunf seeds
2 crushed cardamoms - optional
2-3 pepper corns crushed
300 ml  or needed water
250 ml oil for deep-frying


1.Dissolve the cornflour in 50 ml water adding a pinch of salt, dip the cut nendhrapazham wedges and deep fried in oil for 3- 4 mins on medium flame till the edges turn light brown.Keep it aside for sometime.
2.Prepare Jaggery Syrup in 300 ml water adding dry ginger powder,crushed saunf seeds,crushed cloves,crushed cardamoms, crushed ginger and  crushed pepper powder.into one string consistency.
3.Dip the fried Nendhra Pazham in the jaggery syrup and roll it in the syrup so that it coats evenly,take it out to dry.
4.Serve it when it gets firm with jaggery coating.

U can try sweet chips with sugar syrup in place of jaggery syrup.

I'm submitting recipe post ABC Series Banana Event hosted by Ramya's Recipes

Thursday, September 22, 2011

Ezy Tuna Korma

This aromatic,easy to do and tasty accompaniment can be done well within 15 mins cooking time to serve a perfect meal or Dinner.This can be done dry or semi-dry as per need and U will long to taste it again -trust me.It can be a perfect match with Steamed Rice,Bread or Indian Breads.Try this recipe at home.Enjoy Easy cooking and Bon Appetit!.

Ezy Tuna Korma - Tinned Tuna Gravy spiked with Curry Masala in coconut sauce


1 tinned tuna-drain well
1 onions - chopped fine
1 big tomato-chopped fine
1 tsp mutton masala powder
1 tsp ginger-garlic paste
2 green chillies- slit lengthwise
1/2 tsp garam masala or curry masala powder
1/2 tsp salt
3 tbsp grated coconut (pasted fine with 1 tsp soaked poppy seeds(kaskas),1/2 tsp saunf seeds,1 cm cinnomon stick and 2 green cardamoms)
1/4 tsp maze or nutmeg powder
1/2 tsp mustard seeds
1/2 tsp saunf seeds
2 tsp refined oil
1/2 handful finelychopped coriander leaves
1 sprig curry leaves
1/2 cup water


1.Heat oil in a kadai,add mustard seeds,saunfseeds,chopped onions,ginger-garlic paste,maze or nutmeg powder, chopped tomato slices,green chillies,curry leaves and little coriander leaves,one by one-stirring it,saute this for 4-5 mins till tomato pieces begin to melt.
2.Add tinned tuna,mutton masala powder,coconut paste and 100 ml water,needed salt(little as the tuna is already processed ) and garam or curry masala.Mix well and stir cook it for 4-5 mins till done.
3.Garnish with coriander leaves and Serve this hot with bread slices or Indian breads or plain rice.


1. U can serve this preparation semi-dry or dry as per neeed and add grated paneer or chopped spinach or boiled potatoes,mushrooms,capsicum,cauliflower or bajji chillies for variation in step 2 before adding the Tuna and spices.
2. U can try this with fresh tuna(cook it with salt and turmeric powder for 12 mins atleast and then shredd the
tuna fillets before doing this gravy).The taste is different-if done with fresh tuna.

Sweet Squares

My mother used to do this sweet .This is done using wheat flour being kneaded softly with butter and sugar.Egg can be added in the process but strict Vegetarians can avoid the usage of Egg.Eggless and small sized squares can be added in the Mixer.Its lot easier to do .This serves 4 nos(atleast 25 squares) and needs 15 mins cooking time.U can bake it,or make and fry it.U can add choco chips,dry fruits,dessicated coconut,etc and try this sweet squares.Enjoy cooking at home.BonAppetit!.

Sweet Squares


1 1/4 cup wheat flour
1 tbsp butter
100 gms sugar
1 egg beaten - optional
1/4 tsp baking powder
a drop of vanilla essence
little lukewarm water
300 ml refined oil -  for deep-frying


1.Knead this into a thick dough and then spread it into chapati of 3/4 cm size and cut into strips and then cross-cut into squares.
2.Dip that in a handful of wheat flour and deep-fry it for 2-3 mins on medium flame till done on sides.
3.Serve this as teatime snack or with mixers if done half the size shown in the picture above.