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Showing posts from 2012

Palmiers/ Elephant Ear Cookies

Palmiers/ Elephant Ear Cookies/Butterfly cookies
This is one of my favorite cookies. It is crispy and crunchy butter cookies. It looks fancy yet is simple and unbelievably easy to  make. It is flaky pastry with slightly caramelized sugar and is a great holiday treat.Serve this with a cup of tea and enjoy!

Puff pastry -1 sheet
Granulated sugar- 1/2 cup
Cinnamon- 3/4 tsp
Cardamon powder- a pinch
Salt- a pinch

Mix sugar,cinnamon powder, cardamon powder and salt and set aside.

Thaw puff pasty as per instruction. Dust half of the mixed sugar on the working space (wooden board or marble)and spread the puff sheet on top of the sugar. Dust the rest of the mixed sugar on top on the pastry sheet. Spread the sugar evenly .Using a rolling pin gently roll on top so that the sugar gets pressed on either side of the pasty dough ( work quickly because sugar will soften the dough).
 Fold the pastry dough starting from the corner towards you to the inside. Continue folding and stop when you…

Chocolate Caramel Fudge

Chocolate Caramel Fudge

 This is perfect holiday treat and is so easy to make.Wrap them in candy wrappers and it is a perfect holiday gift which you can share with loved ones and friends.So try this delicious chocolaty caramel goodness this Christmas. I have added some chopped nuts to give a little crunch.
Condensed milk- 1 tin ( 13.4 oz.)
Sugar- 1/2 cup
Mini marshmallows-  1 1/2 cup
Butter- 3 Tbs
Vanilla essence- 1 tsp
Dark chocolate- 11 oz.( 311 grams)
Chopped nuts of your choice- 1/4 cup
Salt- a pinch

For the caramel
Condensed milk- 3/4 cup
Brown sugar- 1/2 cup
Butter- 2 tbs
Light corn syrup- 1 tbs
Heavy cream - 4 tbs
White chocolate- 100 grams

This recipe can be made in two stage, first the chocolate and then pour the caramel layer on top or make it together as the recipe below
For the chocolate fudge: Take a heavy bottom pan or sauce pan and add the butter, sugar,salt and condensed milk.Put it in low medium heat,stir occasionally till it comes to a boil. This will ta…

Kerala Fish Fry

Kerala Fish Fry
Today's recipe is a basic Kerala fish fry. Fish fry is something that everyone makes and there is not much to blog about. But since this space features some of my favorites, I cannot skip off this all time favorite comfort food. We have it almost once or twice a week and every time, make it with the excuse that I am not in a mood for elaborate cooking :). It is quick and simple and perfect side dish for rice.You can use any kind of fish.Use coconut oil and curry leaves to get the perfect taste of Kerala fish fry.
Fish- 1 lb
Chilly powder- 1 tsp
Turmeric powder- 1/4 tsp
Pepper powder- 1/4 tsp
Fenugreek powder- a pinch
Ginger garlic paste-1 tsp
Rice flour- 1/2 tsp (optional)
salt to taste
Coconut oil for frying
Curry leaves- 2 springs
Whole garlic crushed-2

Clean fish and squeeze some lemon juice,rub on the fish and then give a final rinse. Make a few gashes on the fish and keep aside.
Mix chilly powder, turmeric powder,pepper powder,fenugreek powder, ri…

Kinnathappam ~ Bringing back a childhood snack~A Guest Post from Dhyuthi of Melange

Today I am extremely delighted to have as my guest, my sweet friend and best buddy in blogging world Dhyuthi. She is the author of Melange!. We became friends right from the beginning and Dhyuthi constantly encouraged and supported me in this virtual blogging world. We never met each other in person, but each time she writes to me there is affection and genuine love. I am glad that I, got this wonderful friend through blogging. Her blog is refreshing and a space you must visit if you are a foodie. It features all those wonderful nostalgic taste and flavor of Kerala food along with recipes of modern taste. I adore her passion and love for cooking and efforts to record those traditional recipes,that would otherwise be easily forgotten. Today's recipe itself is an example. Dhyuthi is bringing back memories of a childhood snack- Kinnathappam. It is an authentic recipe and her Dad's specialty. I thank both of them for sharing this wonderful recipe with us.

Thanks so much Dhyuthi, …

Neapolitan Christmas Cake~ Baking Partners Challenge# 5

Neapolitan Christmas Cake
 Baking Partners fifth challenge post- Neapolitian Christmas Cake. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen. It is a wonderful group of enthusiastic blogger who try something new in baking every month. Keeping the holiday spirit in mind Swathi suggested Christmas cake.So for this months challenge theme we had three cake recipes. Among the three I selected and tried the Neapolitian Christmas cake. It is a beautiful tricolor cake which soft,spongy cake layers made with egg whites. The filling is  layers of whipped cream frosting. There is a whole lot of flavors in each layer~coconut,ground almond and strawberry jam together makes this a very tempting and delicious cake . This cake is a sure winner and you will surely love it.

Recipe source: Susan Kelliher Ungaro (ed.)Family Circle-Best Ever Cakes and Cookies, p. 214.

Fish Puttu/Fish Stir Fry

Fish Puttu/Fish Stir Fry
Fish puttu is a delicious comfort dish. It is scrambled fish stir fried with onions and spices. I often make scrambled fish with caramelized onion,but this is a more healthier version and tasty too. I tried this recipe for the first time at my aunts house in Chennai. It looked very similar to meen thoran, but had a different taste and I love this dish.Any meaty fish can be used to make this recipe like shark,salmon or king fish. Here I have used Tuna.Fish puttu tastes delicious with rice and rasam.

Fish- 1 1/2 lb
(here I used fresh Tuna)
Onion- 1 medium
Chopped Ginger- 2 tbs
Chopped garlic- 1 tbs
Grated coconut- 3 tbs
Green chilly- 3-4
Cumin- 1/2 tsp
Turmeric powder- 1/2 tsp
Chilly powder- 1/3 tsp
Pepper powder- 1/3 tsp
Asafotida- a pinch
Urad dal-1 tsp
Curry leaves- a few
Chopped coriander- a hand full
lemon juice- a few drops

Cook fish with turmeric,salt and pepper powder. Sprinkle a few drops of water and cook. Allow this to cool. If the fish…

Kaara Vada~ A Guest Post for Dhyuthi's Melange

Kaara Vada
Today I am very excited and happy to be a guest at Dhyuthi's Melange. I am fortunate to find this sweet friend through this virtual blogging world. Our friendship started two years back,but when we write to each other its just like two old friends. We talk  about,blogging,nostalgic memories of childhood,our family,hobbies,etc.,etc., :)
Dhyuthi's blog is a space that I visit every time and each time I see a new post here, I will have something to relate to. In this space I often comment 'this post makes me nostalgic', 'my grandmother used to make this'.. ... I know this may sound  cliche. But  Dhyuthi understands me better than any of my blogger friends.Many of the post here rekindles those found memories of  the readers, the flavors and taste of good home food. I adore Dhyuthi's passion for cooking and blogging. So when Dhyuthis asked me to do a guest post I did not wish to lose such a wonderful opportunity. Dhyuthi wanted kaar…

Bread Cups with Tangy Spicy Corn

Bread Cups with Tangy Spicy Corn
Bread cups is a quick snack or appetizer. This is a fun filled recipe and kids will love this. You can be creative and use any kind of filling-vegetables, spinach,egg, meat or tuna stuffing. I usually make this with less spicy meat filling for my kids lunch box.Here I used a tangy and spicy corn and it is baked in a muffin tin.
The crust is bread dough, but for a quicker version you can cut bread slices into rounds and press down into muffin tins to make the cups. Ingredients
For the bread

Flour - 2 cup
Yeast - 1 1/2 tsp
Warm water- 3/4 cup
Salt - 1/2 tsp
Sugar- 1 tsp
oil - 2 tsp
melted butter- 2 tsp

For the filling
Frozen Corn kernels- 1 cup
Chopped onion- 1/2 onion
Chopped tomato-1 medium
Garlic- 2 clove
Egg yolk-1
Pepper and salt as per taste
Butter- 1 tsp
Parmesan cheese- 2 tbs
Chopped coriander or parsley

For the bread mix in sugar and warm water and add yeast and set aside for 5-6 minutes till it is frothy. Mix together flour and salt,yeast, oil a…

Chocolate Rum Balls~ Guest Post from Priya Ranjit

Chocolate Rum Balls~ Guest Post from Priya Ranjit

Today I am extremely delighted to share with all of you this wonderful guest post-A perfect chocolaty treat for Christmas. It is an honor to have as my guest, my cute and bubbly friend Priya Ranjit, who is the author of Cook Like Priya.  There is no need of an introduction, Priya is everyone's favorite. She lovingly calls me chechi and for me she is my little sister in this virtual blogging world.She started blogging in July this year and we first came to know each other through the group- Baking Partners. Priya lives in UK with her husband. She is a great cook with innovative ideas and is a passionate blogger.Her space features versatile recipes which are delicious and easy to cook and the highlight is her photography and presentation. You cannot stop visiting her space and every time you go there, you find an inviting fresh look. Some of her recipe which I really admire is her Rose Cake, Rose flavored Coconut ladoo,  Hyderbadi m…

Mutton Vindaloo

Mutton Vindaloo
Today's recipe is the hot and spicy Goan favorite, Vindaloo. It is usually made with pork or beef,but in this recipe I have used mutton.This dish has a history of its own. It was inspired from Portuguese culture but slowly adapted to Indian tastes. My husband loves mutton vindaloo,but the Cochin style beef vindaloo is his favorite.Cochin was a onetime Portuguese strong hold and their influence can be seen in the local cuisine.This dish is a must among Christians of the region,especially during Christmas. This dish is made ahead of time and tastes best the next day.The sauce is chilly based,which gives it a firery red color along with garlic,mustard and vinegar. Try this,you will surely love it.

Mutton- 1 1/2 lb
Onion finely chopped- 1 large
Kashmiri chilly whole- 10- 12
Turmeric powder- 1/2 tsp
Pepper powder- 1/2 tsp
Ginger- 2 inch thick peice
Garlic- 10- 12 pods
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Cinnamon- 2 peices
Clove- 4
Vinegar- 1/4 cup

Raspberry Chocolate Mousse Cake

Raspberry Chocolate Mousse Cake

A chocolate mousse cake with a burst of raspberry filling gives this cake a unique chocolaty fruity flavor. It tastes even better when the flavors blend for a day or two. This is a rich and delicious cake and chocolate lovers will love this cake. For the filling I have used instant chocolate pudding and raspberry cake filling. But if you want to make home made chocolate mousse check earlier cake recipe here

Recipe adapted from: Family circle -Best ever cakes and cookies

Chocolate cake layer
All Purpose flour- 1 1/2 cup
Egg- 2
Sugar- 1/2 cup
Coco powder- 4 Tbs
Baking powder- 1 1/3 tsp
Baking Soda 1 tsp
Salt- 1/3tsp
Vanilla essence- 1 tsp
Buttermilk- 1/2 cup
Butter-3 tsp

For the filling
Whipping cream-1 1/2  cup
Milk-1 cup
Vanilla essence-1 tsp
Raspberry extract- 1 tsp

Chocolate instant pudding- 1 box ( 5 oz.)
Raspberry cake filling- 1/2 cup (Seedless)

Preheat oven to 350 degree and geese and prepare an 8 inch pan
In a bowl whisk flour, cocoa …


Ottada is rice parcels with a sweet coconut filling and is very similar to elaada.But what makes ottada special is that it has the smoky charred flavor of plantain leaves and is roasted on a hot griddle or a shallow clay pot. This also makes it a little crispy in the outside.You can make it with rice flour or with wheat flour and the filling can be either coconut and sugar or coconut with jaggery.As a kid the jaggery version was my favorite.
Rice Flour- 2 cups
Water- 1 1/2 cups
salt- 1/3 tsp
Sugar- 1 tsp
Coconut Oil - 2 tsp

For the filling
Grated coconut- 1 cup
Jaggery-  1/2 cup
Cardamon powder  - 1/3 tsp
banana leafs-for wrapping

Grate jaggery or powder it and mix with  coconut and cardamon powder and keep aside.

Boil one and one half cup of water along with salt and sugar. When it comes to a rolling boil add in the coconut oil.

Take the flour in a large bowl and make a well in the center. Gradually mix in the water little by little and mix with a wooden spoon a…

Chicken Onion Pakoda

Chicken Onion Pakoda
Chicken onion pakoda/chicken fitters is spicy and yummy starter and is great for get-together's. It is crispy and deep fried snack with chicken and sliced onions.There are variety of pakoras and you can add any type of vegetables, but the plain onion pakora or onion bajji is my favorite.Adding chicken to usual onion pakoda makes it more delicious.You can also serve it as a tea time snack  with chutney,plain yogurt or ketchep.

Chicken- thinly sliced- 1 cup
Onion thinly sliced-2 cup
Ginger garlic paste- 1 tsp
Green chilly finely chopped- 2
Gram Flour- 1 cup
Rice flour- 1/3 cup
Chilly powder- 1 tsp
Gram Masala- 1/2 tsp
Turmeric powder- 1/3 tsp
Coarsely ground whole coriander- 1/2 tsp
Chopped coriander
Curry leaves - a few
salt to taste
lemon juice- 1 tsp
Oil for deep frying- 1 1/2 cup

Cut chicken into thin long peices. Marinate with turmeric powder, chopped green chilly,ginger garlic paste salt and lemon juice and keep aside for about an hour.

Meringue Cookies

Meringue Cookies
Meringue cookies are crispy, light and is everyone's favorite. Kids will love this melt in mouth cookies.These are small mini versions and is raspberry flavored. There is no flour in this cookies and key ingredient here is egg whites and sugar and it is baked in a very low temperature so that the moisture of the egg whites dry out completely.
Recipe source from here
Egg whites-4
Raspberry essence- 1/2 tsp
Caster sugar-1 cup
Cream of tartar-1/4 tsp
vanilla essence a few drops
Permitted food color - 2 drops (optional)

Preheat oven to 200 degrees F and line baking sheet with parchment paper

In a large bowl beat egg whites till it is frothy. Add cream of tartar and beat till soft peaks are formed. Continue running the mixer and slowly add sugar one tsp at a time
Add food coloring and essence continuing beating until stiff peak form.

Transfer mixture to a pastry bag or large zip-top bag fitted with decorating tip. Pipe shapes on prepared baking sheet or …

Fried Chicken Biryani

Fried Chicken  Biryani
Today's recipe is yet another chicken biryani. I have already posted a Talasherry chicken Biryani and a Trivandrum style chicken you may ask why another? This biryani is slightly different from the usual method,the chicken is first fried and them added to the masala. The first time I ate this biryani was at a function back home, it was a Trivandrum style biryani,but the frying took the  flavor and taste to a new level. I tried to recreate the same recipe here and my family enjoyed. Try will love it.


To marinate the chicken
Chicken- 2 lb
Turmeric powder- 1/3 tsp
Chilly powder- 3/4 tsp
Ginger garlic paste- 1 1/2 tsp
Salt to taste
Lemon juice- 1/2 lemon

For the rice
Basmathi rice- 3 cups
Cinnamon- 2 -3 pieces


Ghee- 2 tsp
Few strands of saffron
Rose essence- 1 1/2 tsp
Salt to taste

For the chicken masala

Shallots- 1 cup (slightly crushed)
Onion- 1 medium (chopped)
Ginger garlic paste- 1 1/2 tsp
Green chilly paste- 1…

Baking Partners challenge #4: Shaped Dinner Rolls- Knot, Clover Leaf and Kaiser Rolls

Shaped Dinner Rolls  : Knot Roll
 Baking Partners fourth challenge post- Shaped Dinner Rolls. Baking partners is the brain child of  Swathi of Zesty South Indian Kitchen.This months theme is very interesting and part of holiday meals. Thanksgiving is approaching and Swathi suggested 7 types of dinner rolls  and sent us recipes with both with eggs and the egg less version. I selected and tried three shapes: Knot Roll, Clover leaf and the Rosette/Kaiser Rolls.

For me this post was challenging as I have never baked dinner rolls and did not have a large mixer to knead the dough. So I tried the traditional kneading with hand method to knead the dough. I am so glad that I tried this recipe and it was real fun trying these different shapes.

Of these the clover leaf was the easiest  and even my kid had such fun helping me make balls :)The rosette was slightly confusing roll.  Rosette rolls looked pretty good after they were formed, but I was disappointed in my first attempt. The rose shape an…

Boondi Ladoo and Happy Diwali

Boondi ladoo
Happy Diwali to all my friends and readers!Wish you all a happy and prosperous Diwali....a year filled with prosperity, success and joy!
I know every one are in a festive spirit and to celebrate Diwali I made these ladoos.Boodi ladoo is one of the most popular Indian sweet.It is part of temple poojas, festive occasions and a must for Indian weddings.  Boondi ladoo is one sweet that I never get tired of! Love this since childhood and I still enjoy this divine sweet. This is my first attempt to make them at home. For me the boondi making part was easy, but I guess shaping the ladoos needs more patience and practice. Try this for Diwali,you will surely love it.

Gram flour-1 1/2 cup
Salt -a pinch
Baking soda- a pinch
Water- approximately 3/4 cup

Sugar- 2 1/2 cup
Water- 1 1/3 cup
Food color- a few drops(Optional)
Cardamon- 4-5
Clove crushed-2

Ghee- 3 tbs
Cashew nut and raisins - a few
Kalkandu/rock candy- 2 tbs(optional)

Mix sugar and water and bring …


Kalan is a very popular Kerala dish served with rice. The recipe today is a unique version called Rasa kalan.Rasa means tasty and as the name suggest it is a tasty kalan. Usually kalan is made with raw plantain and yam and is cooked in a spiced yogurt sauce. But in rasakalan it is a medley of different types of vegetables which brings a wonderful blend of flavors. This is a new recipe to me and when I read about this, I,found it very interesting and tried it for Onam sadhya this year. It was truly wonderful and my family enjoyed.The yogurt sauce is spiced with black pepper or dry red chilly and the tangyness is from yogurt and raw mango. Try this recipe,you will surely love it.
Recipe Source from here and here

Pumpkin, Cucumber, yam, Arvi (colacacia) Raw plantain cubed- 3 cup
Drumstick - 8-10 pieces
Green mango small- peeled and sliced- 1
Turmeric powder- 1/3 tsp
green chilly 2
Pepper powder- 1/3 tsp
Jaggery- a small piece
Salt to taste

To grind
Coconut- 1 cup
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