Saturday, October 19, 2013

Maddur Vada

Its Eid holidays here and each day we look forward to have some good tea time snack.  I made them yesterday as this is in my to do list for sometime.  No need to soak the dals, a kind of instant vada which you can make it very easily with few ingredients you have in you kitchen.

Onions : 1 cup finely chopped
Green chilli  crushed : 5 nos.
Curry leaves : 2 sprigs finely chopped
Coriander leaves: 3 sprigs chopped
All purpose flour : ¼  cup
Semolina : 1 cup
Rice flour: ¾ cup
salt as required
Hot oil : 3 tbsp
Hing – a big pinch

Cumin crushed – 1 tsp
Peanut (fried and broken )  - 3 tbsp
Coconut grated – 2 tbsp
Water  as much as needed

Oil for deep frying

Wednesday, October 16, 2013

Sago & Kiwi Payasam

After a big break I am back here again. How are  you all doing? 

Recently I received a complimentary box of Gold kiwi fruits from Zespri.  I have tried the green ones from Zespri they are so fresh and yummy. This time it was a box of gold Kiwi, they were so firm from out but very sweet, fresh  and yummy, I have never had a gold kiwi earlier and this was the first time I got to taste this delicious fruit. I loved it more than the green one.

Zespri Kiwifruit contain so many vitamins and minerals, they’re truly bursting with natural goodness. The powerful combination of vitamins C and E, potassium, folate, and dietary fibre, gives Zespri Kiwifruit one of the highest nutrient density and adequacy scores compared to other common fruit.  I had made this  payasam with kiwi pulp, it was so delicious.


Sago  - ½ cup

Milk  full cream – 2 cups

Sugar ½ cup

Cashew & Raisins – 8 each

Cardamom – 2 nos

Ghee – 1 tsp just to fry the raisins and cashew

Water – 2 or 2 ½ cups (as much as you need)

Zespri gold Kiwi  pulp – 1 cup

Zespri gold kiwi chopped – 2 nos for garnish


Monday, July 15, 2013

Lemon Glow Chiffon Cake

Guess what the Baking Partners Challenge is one year old since this group has started. Congratulations to the entire team members to reach this wonderful milestone. Special thanks to Swathi  for starting this group. Each time I learn something very different from the variety of challenges in this group and I am so happy that I am part of this too.

Chiffon cakes are foam cakes, airy and pillowy in texture and combine richness of a butter cake with lightness of a sponge cake.

Coming to the cake, this  does require some mind blowing steps which were fun to do, but it is not a hard recipe. If followed correctly, the cake could be made within couple of hours.

This recipe was suggested by Saraswathi of Sara’s kitchen and she adapted this recipe from the book The Cake Bible written by Rose Levy Beranbaum. 

Chiffon cakes are foam cakes that have a soft and spongy texture. This cake is very similar in appearance to angel food cake and is usually baked in the same type of tube pan. Chiffon cakes, unlike angel food cakes, contain both egg yolks and vegetable oil. These two ingredients keep the cake moist, soft and tender that tastes great and keeps well.  

Even when refrigerated this cake remains soft. The reason being that this cake contains oil instead of butter which remains soft even in the refrigerator unlike butter which hardens when refrigerated. . Because of the lower fat level than butter cake and less cholesterol and saturated fat, this could very well be the guilt free cake that you could indulge in. 

The chiffon cake was created by Harry Baker, a Los Angeles insurance agent, in 1927.  Baker carefully guarded his secret technique for almost two decades, only selling his cakes to celebrities and the famous Brown Derby restaurant. The popularity of his cakes grew quickly, and he eventually sold the recipe to General Mills in 1947. 

Now, Mr. Baker had two big secrets with his chiffon cake recipe. The first is that chiffon cakes use oil instead of butter, which aides in the airy quality of the cake. It is also nice because the cake can be refrigerated without firming up. The second secret of the chiffon cake is to whip the egg whites separately from the yolks and to fold them ever so gently into the batter.  If done correctly, the results are divine. If not, you can end up with an oozy-gooey mess in your pans.

Wednesday, July 10, 2013

Peanut Butter Cookies

This is the third Home Baker's Challenge started by Priya Suresh and hosted by Viji.

This month challenge was to bake  cookies and we were give four recipes, I loved the peanut butter cookes and have tried making. Loved the nutty, crunchy  & a flavorful cookie.

Saturday, July 6, 2013


One of the  famous fritters  made from chickpeas or feva beans across the Middle  East, it is either had like any other fritters as appetizer wrapped in a pita bread as sandwich. 

We at home love to have this hot,  so crunchy and yummy they are, you can use hummus as a dip to have this.

Tuesday, July 2, 2013

Tricolor Popsicles (Kiwi, Orange & Strawberry)

Popsicles who does not like it, perfect for the summer days, its been so hot these days here anything chilled like fresh  juices, smoothies, ice-creams or popsicles is big treat.

I had some fresh Zespri  kiwi, strawberries & oranges and  I wanted to make this. Try it everyone love to have this. At my place my daughter loved the strawberry part so much but my hubby loved the Zespri kiwi part and he insisted me to make purely  kiwi popsicles  and insisted me not to strain and remove the seeds as he loved it  so much in it.
Makes 4 ice sticks
Time taken : 4 – 5 hours


2 fresh Zespri kiwi fruit
½ cup fresh strawberries
Sugar, to taste
Juice of 1 big lime

Friday, June 28, 2013

Carrot & Coconut Salad

Very simple yet another perfect healthy and refreshing salad, adding some fresh coconut.

Serves: 4 pax
Time taken : 10 minutes


Fresh carrots – 250gms
Desiccated fresh coconut  - 2 tbsp
Shredded onion fine – 25gm
Lemon juice – 1 tbsp
Coriander leaves finely chopped – 2 sprigs
Fine chopped green chilli– 1 no.
Salt to taste


Peel and grate the carrots

Dunk all the ingredients into a bowl, except the salt.
Give it a good mix and keep in the fridge

Just  before serving add the salt.


Saturday, June 22, 2013

Eggless Date Cake

Seedless dates – 18 nos.     *                     
Sugar  - ¾ cup
All purpose flour – 1 cup
Milk  - ¾ cup
Oil – ½ cup (I used sunflower oil)
Baking soda – 1 tsp 

* I soaked the dates in 1/4 cup milk for about 1 hour

Monday, June 10, 2013

Chocolate Marble Cake - Eggless & Butterless Version

This is the second Home Baker's Challenge started by  Priya Suresh hosted by by Sangee Vijay

This month challenge was to bake  with mango and chocolate, I wanted to try it with eggless and butterless.  The cake was so soft and moist, seriously  I love the cakes to be with butter as the taste is so much different from the butterless cakes.

Makes 9' loaf cake

All Purpose flour   -  2 cups
Baking powder      - 1 ½ tsp
Baking Soda    ½  tsp
Salt     ¼  tsp
Sugar      ¾  cup
Cocoa Powder    ¼ cup ( mix with 2 tbsp warm water)
Oil      5 tbsp
Vanilla      1 tsp
Mango Pulp     1 cup ( i used store bought mango pulp)
Milk        ¼  cup
Buttermilk     ¼  cup

Thursday, June 6, 2013

Kiwi Sarsaparilla Slush

Kiwi  is one fruit that we all love  at home, last week I received a complimentary box of kiwi fruits from Zespri .  Since its summer here I thought of trying this kiwi slush, its  such a thirst quencher to beat the heat, especially as you sip the drink you get the tiny chunks of the kiwi in your mouth,  its so refreshing and we at home loved it.  I have made this drink with Nannari, click here to read more about this as I have explained it in my earlier post more about this.

Zespri Kiwifruit contain so many vitamins and minerals, they’re truly bursting with natural goodness. The powerful combination of vitamins C and E, potassium, folate, and dietary fibre, gives Zespri Kiwifruit one of the highest nutrient density and adequacy scores compared to other common fruit. If you are keen in seeing how the farmers are growing this amazing fruit have look at this video 

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