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Sunday, 14 October 2018

Eggless Gulkand Cupcakes


          I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavoured it with some gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones. 











  • 1/2 cup plain flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • pinch of salt
  • 2 tbsp. gulkand (rose petals preserve)
  • 1/3 cup oil
  • 1/3 cup yoghurt
  • 2 drops of red food colour 
  • 1 tbsp. rose water
  • 2-3 tbsp. powdered sugar or to taste
  • 1 tsp. chopped pistachios
  • dry rose petals and chopped pistachios to garnish (opt)

Frosting - 

  • 100 gms. butter at room temperature
  • 1-2 drops of red food colour 
  • 1 cup powdered sugar












          Sift the flour, baking powder, salt and baking soda. Keep aside.

          In a large bowl, whisk oil, gulkand, yoghurt, rose water, food colour and sugar till light and fluffy.

          Now add the dry ingredients, little at a time into the mix and fold it in gently. 

          Add the chopped pistachios and give it a stir. 

          Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.

          Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.







          Frosting - Whisk the butter and food colour with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated. 

          Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.
















Saturday, 13 October 2018

Rava Idli


          This is an instant idli (steamed cake) prepared out of rava / semolina. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day. 

           They can also be packed for a lunch box meal. You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. 









  • 1 cup semolina (makes 16 idlis)
  • 2 tbsp. oil
  • 1 tsp. mustard seeds 
  • 1-2 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 tbsp. chana dal
  • 1 tsp. urad dal
  • 2 green chilies, chopped
  • 1 tsp. sambar powder
  • 2 tbsp. fresh grated coconut
  • salt to taste
  • 1 cup yoghurt
  • 3-4 tbsp. coriander leaves, chopped
  • 1 tsp. eno fruit salt
  • few cashews
  • oil to grease the idli moulds









          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds. 

          Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.

          Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it. Steam for 13-15 minutes. Serve with coconut chutney and sambar. 



















Thursday, 11 October 2018

Tomato Rasam Vada


          This is a yummy South Indian breakfast recipe where urad dal vadas are served, dunked in rasam (soup). Here I have used some tomatoes and a little bit of tuvar dal to make this rasam. You can make it more tangier by adding some lemon juice. 

          It is absolutely a delicious first meal of the day. It can also be relished as a snack or as a light dinner too. Choice is yours. So do give it a try and I'm sure you'll just fall in love with this simple dish. This was my first try and I'm totally hooked to this melt-in-the-mouth delicacy. Will definitely give it a try again soon. How about you?








  • 1/4 cup urad dal, soaked for 2-3 hours
  • pinch of salt
  • oil to deep fry
  • 2-3 tomatoes, roughly chopped
  • 2-3 tbsp. tuvar dal, soaked for 30 minutes
  • 3-4 garlic cloves
  • 1 tsp. cumin seeds 
  • 1/2 tsp. peppercorns
  • 2 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • 1 sprig curry leaves
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. ghee
  • 1 tsp. coriander leaves, chopped








          Grind the urad dal with very little water into a smooth batter. Add salt and beat well till light and fluffy. Grind the cumin seeds, peppercorns and garlic into a smooth paste. Keep aside. 

          Heat oil in a pan and drop spoonfuls of the batter into the hot oil. Deep fry them to a golden colour. Drain and keep aside.

          Pressure cook the soaked dal and tomatoes in 3-4 cups water for 4-5 whistles. After it cools down, blend it in a mixi. Strain and keep aside. 

          Heat 2 tbsp. oil and temper with mustard seeds. asafoetida and curry leaves. Saute for a few seconds and then add the ground paste and turmeric powder. Stir fry till the oil separates. 

           Add the tomato water and salt. Bring it to a boil and simmer for 2-3 minutes. Switch off the flame and add the ghee. 

          While serving, dip the vadas in the rasam and serve, garnished with coriander leaves. 
















Paneer Butter Masala


          This is a most popular and favoured Indian curry where Paneer (cottage cheese) is cooked in a thick tomato based creamy gravy. It has the richness of cashew nuts, cream and butter. This melt-in-the-mouth yummy side dish goes extremely well with naan, tandoori roti, kulcha, poori, jeera rice, pulao or plain biryani.








  • 200 gms paneer cubes 
  • 1 onion, roughly chopped
  • 2-3 tomatoes, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2 green chilies
  • 8-10 cashew nuts, soaked for 30 minutes
  • 3-4 tbsp. butter
  • 1 tsp. cumin seeds 
  • 1" cinnamon stick
  • 2 green cardamoms
  • 3-4 cloves
  • 1 tsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • salt to taste
  • 1 tsp. kasuri methi, crushed 
  • 3 tbsp. cream
  • 1 tbsp. coriander leaves, chopped






          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat 1 tbsp. butter in a pan and saute the paneer cubes till light brown. Drain and keep aside. 

          Add remaining butter and temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the cream and give it a stir. Then add 1/2 cup water and salt and bring it to a boil. Now add the fried paneer and kasuri methi.

          Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the flame and add the coriander leaves. Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.




                     Heat 1 tbsp. butter in a pan & saute the paneer cubes till light brown. 
                     Drain and keep aside. 




                     Add remaining butter & temper with cumin seeds, cinnamon, cardamoms 
                      and cloves. Saute for a few seconds. 



                               Add all the dry spices and stir fry for a few seconds more. 



                       Add the ground paste and cook, covered for 4-5 minutes on a low flame. 




                                Add the cream and give it a stir. 



                                Then add 1/2 cup water and salt and bring it to a boil. 




                                Now add the fried paneer and kasuri methi.




                     Cover and cook for 3-4 minutes or till the gravy thickens. Switch off the 
                     flame and add the coriander leaves. 



                                Serve as a side dish with any form of rice or Indian bread.











Tuesday, 9 October 2018

Pasta Gulkand Kheer / Payasam / Pudding


          How about preparing something new this festive season for your family? So give a twist to the usual kheer and try this pasta kheer instead. Flavour it with gulkand for an amazing sweet treat. I tried it for the first time and it simply out turned out real yummy with a lingering flavour from the gulkand, rose water and cardamom powder. Enjoy as it is with a garnish of chopped pista, saffron and dry rose petals or when desired. 












  • 1/2 litre milk
  • 1/2 cup pasta
  • 1 tsp. ghee
  • 2 tbsp. gulkand
  • 1/2 cup grated paneer
  • 2 tbsp. milk powder
  • 2 tbsp. sugar or to taste
  • 1/2 tsp. cardamom powder
  • 1 tsp. rose water
  • 3 tbsp. chopped pistachios
  • pinch of saffron
  • pinch of dry rose petals (opt)








          Pressure cook the pasta in sufficient water along with 1 tsp. ghee for one whistle. Drain and keep aside.

          In a pan bring the milk to a boil and simmer on a low flame for 4-5 minutes. Add the gulkand, paneer, sugar, milk powder, 2 tbsp. chopped pistachios and cardamom powder.

          Mix everything well and add the boiled pasta. Continue to simmer by stirring at intervals till the kheer turns slightly thick and you get the desired consistency. Add the rose water and switch off the flame.

          Garnish with remaining pista, saffron and rose petals. Serve in individual bowls for an after meal treat. 



















Sunday, 7 October 2018

Egg Korma


          I am an egg lover. So for all the other egg lovers out there, here is a super yummy Egg korma recipe - my style. Enjoy it with any form of rice like jeera rice, pulao, plain biryani or just steamed rice. You can also pair it with Indian breads like naan, tandoori roti, roomali roti, paratha or plain chapati. Choice is yours. Whatever way you relish you will simply love this mouth watering delicacy. So go ahead and dish out this egg korma and surprise your loved ones. 

For all the egg lovers, here is a yummy egg korma side dish that is simmered in a tomato-cashew based creamy gravy that goes absolutely well if paired with any Indian bread or any form of rice preparation. 






  • 2 eggs, boiled, peeled & pricked with a fork
  • 1 onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2 green chilies
  • 8-10 cashew nuts, soaked for 30 minutes
  • 2 tbsp. oil
  • 1 tbsp. ghee
  • 1/2 tsp. cumin seeds 
  • 1" cinnamon stick
  • 2 green cardamoms
  • 3-4 cloves
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • pinch of nutmeg powder
  • 1 tsp. kasuri methi, crushed 
  • 2-3 tbsp. cream
  • 1 tbsp. coriander leaves, chopped





          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil and ghee in a pan. Saute the boiled eggs till light brown in colour. Drain and keep aside. 

          Temper with cumin seeds, cinnamon, cardamoms and cloves. Saute for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, salt and nutmeg powder. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried eggs. Cover and cook for 3-4 minutes. Switch off the flame and garnish with coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.
















Friday, 5 October 2018

Homemade Chicken Sausage in Tomato Makhani Gravy


          Chicken sausages are always welcome and liked by most people. In fact they are absolutely easy and simple to prepare in your own kitchen. There is no need to go in for the store bought ones. Serve them as it is, with toasted bread or as hot dog. 

          So how about some leftover homemade sausages cooked in a creamy tomato makhani gravy? This is exactly what I did and should confess that it turned out really yummy. You can relish as a side dish with any form of rice or indian bread. So check for a step by step pictorial recipe to prepare it.









Chicken Sausage -
  • 1 chicken breast, ground to a smooth paste (makes 4-5 sausages)
  • 1 small onion, chopped finely
  • 1 tsp. ginger, grated
  • 2-3 garlic cloves, grated
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves
  • 2-3 tbsp. grated cheese
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1 tsp. lime juice
  • 2-3 tbsp. oil 





          In a bowl, combine all the above mentioned ingredients into a dough. Refrigerate for 25-30 minutes.

          Take a small portion of the dough and form into a log. Place it on a greased aluminium foil and wrap it by fastening both the ends securely. Make similar sausages with the remaining dough.

          Bring sufficient water to a boil. Drop the wrapped sausages in it and cook on a medium flame, covered for 8-10 minutes. Drain and allow it to cool down, before unwrapping them.

            Heat oil in a pan and shallow fry the sausages till light golden in colour. Drain and keep aside.


     




Tomato Makhani Gravy - 

  • 1 onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 2 green chilies
  • 8-10 cashew nuts, soaked for 15 minutes
  • 3 tbsp. oil
  • 1/2 tsp. cumin seeds 
  • 1-2 dry red chilies
  • 1" cinnamon stick
  • 2 green cardamoms
  • 3-4 cloves
  • 1/4 tsp. asafoetida
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • pinch of nutmeg powder
  • 1 tsp. kasuri methi, crushed 
  • 2-3 tbsp. cream
  • 1 tbsp. coriander leaves, chopped
  • 1 tsp. ghee






          Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, dry red chili and asafoetida. Saute for a few seconds. 

          Add all the dry spices and stir fry for a few seconds more. Add the ground paste and cook, covered for 4-5 minutes on a low flame. 

          Add the kasuri methi, nutmeg powder and salt. Stir fry till the oil separates. Add the cream and mix well.

          Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. Switch off the flame. Add the ghee and coriander leaves. 

          Give it a stir and transfer to a serving plate. Serve as a side dish with any form of rice or Indian bread.




                     Grind cashew, onion, tomatoes, ginger, garlic and green chilies into a 
                      smooth paste. Keep aside. 




                               The boiled sausages.



                                Unwrap them when it cools down.



                                Slice them as desired. 



                      Heat oil in a pan and shallow fry the sausages till light golden in colour. 
                      Drain and keep aside.




                    Heat oil in a pan & temper with cumin seeds, cinnamon, cardamoms, cloves,
                    dry red chili and asafoetida. Saute for a few seconds. 



                                Add all the dry spices and stir fry for a few seconds more. 



                     Add the ground paste and cook, covered for 4-5 minutes on a low flame. 




                     Add the kasuri methi, nutmeg powder & salt. Stir fry till the oil separate.
                       



                                Add the cream and mix well.



                    Add 1 cup water and the fried sausages. Cover and cook for 3-4 minutes. 



                        Switch off the flame. Add the ghee and coriander leaves. Give it a stir.






                               Serve as a side dish with any form of rice or Indian bread.











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