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Showing posts from June, 2014

Cheddar and Sage Scones

Cheddar and Sage Scones
Baking partners challenge for this month is savory tart and scones. I have already posted two scone recipes,one citrus flavored and one with coconut and butter scotch. But when I saw this recipe of cheese scones, I wanted to give it a try.Scones are perfect snack with a cup of coffee. It is buttery and tender in the inside and crispy in the outside.This recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen. I added sun dried tomatoes and one egg in my recipe.Thanks Archana for sharing this yummy recipe.

Recipe Source: ,

Self Raising flour- 225 grams+ extra for dusting
English Mustard powder- 1 1/2 tsp
A pinch salt
A pinch pepper
Clove powder- 1/3 tsp
Sun dried tomatoes chopped- 3 tbs
Butter- 50 grams chilled and cubed
Cheddar cheese- 75 grams grated
1 tbs dried Sage + ½ tbs
Heavy cream- 1/3cup
Milk- 1/4 cup
1 tbs oil, for greasing

Preheat o…

Mangalore Spiced Potatoes

Mangalore Spiced Potatoes
This is a spicy and versatile potato dish,flavored with South Indian spices. It is flavored with cumin,roasted coconut and curry leaves. I used baby potatoes,but you can also use the regular ones. Try adding other vegetables like green peas or spinach to this potato dish. It is a perfect accompaniment with rice or pulao.
Baby Potatoes- 1 lb (or two medium sized)
Turmeric powder- 1/2 tsp
Chilly powder- 1/2 tsp
Pepper powder- a dash
Hing/asafetida- a dash
Grated Coconut- 3 tbs
Curry leaves- a few
Dry red chilly- 2
Mustard seeds- 1/2 tsp
salt as needed
Chopped coriander leaves- 3 tbs
Salt to taste

Wash and cook potatoes. Use a large sauce pan with enough water to cover the potatoes. Cook till the potatoes are tender for about 10-12 minutes. Peel potatoes and set aside.
Heat oil in a pan and add mustard seeds and when it splatters add curry leaves,hing  and shredded coconut. Stir fry till the coconut changes color to golden brown.Add chilly powder,…

Mint Lemonade

Mint Lemonade
Mint Lemonade is a delightful thirst quencher, cool and refreshing. It has a kick of ginger. Try this you will surely love it.
Ingredients Lemon juice- Juice of two lemon Ginger-1 inch thick peice Mint-  10-15 leaves Sugar- 1/3 cup Salt- a pinch Ice cubes
In a sauce pan combine sugar and 1/2 cup of water. Simmer in medium flame till all the sugar dissolves. Allow the sugar syrup to cool. Make a paste of mint and ginger. Add the sugar syrup and lemon juice,strain using a sieve. Add two cups of water (instead of water you can add club soda or sparkling water). Fill glass with ice and pour the mint lemonade. Garnish with mint springs and sliced lemon and serve immediately .
Try this Hope you will all enjoy!

Korean Fried Chicken

Korean Fried Chicken
This is a delicious chicken fry with a crunchy exterior but soft and succulent in the inside. It is coated with a sticky sweet and spicy sauce.One of the key ingredient in this recipe is Gochujang. It is a sweet and spicy Korean chilli paste and has a fermented flavor of red chilli and soyabeans. This chilly paste is available in Asian stores. Try this chicken fry, you will surely love it.

Chicken drumsticks and wings- 10- 12peices
Ginger paste- 1 tbs
Salt and pepper to taste
Potato Starch- 1/3 cup
(or 3 tbs corn starch)
Rice flour-3 tbs
baking soda- a pinch

For the sauce
Ketchup - 3 tbs
Sweet chilly garlic sauce- 3 tbs
Honey- 2 tbs
Gochujang- 3 tbs

Sesame oil- 1 tsp
Rice wine- 2 tbs
Garlic paste- 1/2 tsp
Onion paste- 2-3 tsp
Soya sauce- 1 tbs
Corn syrup- 2 tsp

Clean and pat  chicken pieces dry with paper towel.Marinate with ginger paste,salt and pepper and keep aside for 20 minutes.
Mix potato starch, rice flour and baking soda. Dredge the chicken p…


Kerala jelabis are easy to make with  simple urad dal batter piped and fried to crispness and soaked in sugar syrup. You can make them instantly as there is no resting and fermenting of the batter. It is a variant of jalebi, different from the North Indian version but closer to Jangiri/Imarti. It is a festive and indulgent sweet.

For the batter
Urad dal- 3/4 cup
salt a pinch
( you can add orange food color
to the batter)
oil for deep frying
(For a richer version use ghee or half of oil and ghee)

For the syrup
Sugar- 1 1/2 cup
water- 3/4 cup
Rose essence- 1 tsp
Cardamom powder- 1/2 tsp
Yellow/orange food color- a few drops
Lemon juice- 1/2 lemon
saffron- a few strands

Soak urad for 3-4 hour. Drain and grind this into a thick and smooth batter. Do not add more than 3-4 tbs of water for grinding ( batter should be like medhu vada consistency). If you like you can add a few drops of food color at this stage and mix.

In a sauce pan add sugar, water and boil for two minut…
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