Monday, February 28, 2011

Aloo Paratha

For dough:
Wheat Flour/atta- 1 cup
Water to knead the dough
Oil- 1tsp
Salt to taste

For stuffing:
1. Potato-1(Boiled,mashed)
2. Onion- 1 tbsp(chopped to bits)
3. Garam masala- 1/4 tsp
4. Salt to taste
5. Green chillies-1(finely chopped)
6. Coriander leaves-2 tsp(chopped)
7. Ginger-1 tsp(minced)

Method Of Preparation:
1. Mix the wheat flour,salt with required amount of water to form a soft dough.After kneading add little oil and roll them to balls as you would for chapathi.

1. In a bowl,add all ingredients for stuffing and make a dough with no water at all.
2. Make small  balls of this mixture and keep aside.

For Paratha:
1. Roll the dough to size of a poori/small round, and keep the smaller ball of stuffing into it and seal the poori back to ball with the stuffing inside.
2. Roll them to medium thick round. you can dust it with wheat flour while rolling.
3. Heat a griddle on medium flame and then cook the paratha till it turns golden by flipping it.Apply butter on one side and serve hot with curd/raita.
1. See that you dont add too much of salt,as salt is added in too places.

Friday, February 25, 2011

Vanilla Cake

Got the orginal recipe sometime back from the net. I do not remember the url now to link :(..Anyway,thanks to the orginal author :)  

All-purpose flour-2 nd 1/2cup      
Sugar-2 cup
Eggs-4 no
Milk-1 cup
Vegetable oil-3/4 cup
Baking powder-2 nd1/4 tsp
Vanilla-1 tsp

Method Of Preparation:

1. Preheat oven to 350 degrees F. Grease cake pan(I used 9-inch square pan) with butter and dust it with little flour.
2. In a large mixing bowl, beat sugar and eggs together until slightly thickened,approx. 1nd 1/2 minute. Then sift the flour along with Baking powder together in a bowl.
Add milk, oil and vanilla and beat for another minute, just until the batter is smooth and creamy.
3. Pour batter into the greased baking pan.
4. Bake in preheated oven for 35 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
5. Cool for 10 mins in the pan and then remove it and cool on cooling rack.Apply frosting after that.

My hubby dosent like frosting so I applied it on single piece for me...

For Frosting:
Icing sugar-1/2 cup
cocoa-1/2 tbsp
Butter-3/4 tbsp
Milk-1/2 tbsp
Vanilla-1/8 tsp

Method Of Preparation:
1. Cream the butter,cocoa,milk and vanilla.Then add sugar and mix well till you get a spreading consistency.(use a mixer).Then I placed some dry cherries over that.

Thursday, February 24, 2011

Fried Bitter Gourd Curry/Gravy

Bitter gourd-1 no(cut to thin round slice)
Tomato Puree/Tomato-4 tbsp/2 no
onion-1 no(cut to thick cubes)
Garlic-1 tsp(minced)
Oil to fry
Mustard-1/2 tsp
cumin seeds-1 tsp
curry leaves-1 stalk
Red chilli powder-1/2 tsp
Turmeric powder-1/4 tsp
Salt to taste

Method Of Preparation:
1. Heat the oil in a wok and deep fry the cut bitter gourd pieces until they become golden brown.Keep aside.
2. Heat the pan and add 2 tsp oil. Add cumin seeds,mustard and curry leaves in it and let it sputter. After that add garlic ,onion and fry till onion turns light pink.
3. Then add turmeric powder, red chilli powder, and salt and mix well. After that add tomato puree with little water(about 1/4 to 1/2 glass) and let it boil.
4. Then add fried bitter gourd pieces and mix well for 1 min and turn the gas off.
5. Serve with rice/chapathi.

Wednesday, February 23, 2011

Ulli Sambar/Onion Sambar

Shallots-1 cup(skin removed and cut to half)
Pigeon pea/toor dal-1/2 cup 
Turmeric powder-1/2 tsp 
Green chilly-1(sliced)
coconut-1/4 cup(grated)
Sambar powder-2 tsp
Chilly powder-1 tsp
Curry leaves 2 stalk
Salt to taste. 
Coconut oil-2 tsp 
Mustard -1 tsp
Dry red chillies-2 no
Coriander leaves few

Method Of Preparation:
1. Cook the toor dal with water,turmeric powder and salt.Once it becomes medium soft add shallots,green chilly,sambar powder,chilly powder and cook till shallots become tender.
2. Roast the coconut without oil along with few curry leaves and grind to paste.See that it doesn't turn too brown.
3. Once the shallots become tender add the coconut and boil once.Add coriander and curry  leaves. Take from heat.
4. In a wok heat coconut oil,add mustard and red chilly,let it sputter and mix that to the sambar.
5. Its a great combination for dosas ,idllis and steamed rice.

1. Instead of using grated coconut you can use coconut milk.Then leave step 2.
2. Don't cook shallots with dal as they have different cooking time.
3. Don't overcook shallots as you will lose the taste.

Tuesday, February 22, 2011

Paneer Paratha

For Dough:
Wheat flour-2 cups
Salt to taste
Water to knead
Oil-1 tsp

For Stuffing:
Onion-1/4 piece(cut to small pieces)
Paneer/cottage cheese-1/2 cup(grated)
Parmesan cheese-1/4 cup
Green chillies-2 no(minced)
Coriander leaves-2 tbsp(finely chopped)
Salt to taste.

Method Of Preparation:
1. Knead wheat flour,salt to a soft dough using water and once it forms a soft dough add 1 tsp oil,make balls as you would for chappatis and keep aside.
2.Take another bowl and mix the paneer,parmesan cheese,onion,salt,chillies and coriander leaves.Your stuffing is ready.

3. Take a wheat ball,roll it to form poori,add little paneer stuffing in center and close it from sides.Dust it with little wheat flour and roll it smoothly and softly.

4. Heat a tawa/griddle.Place the rolled paratha on the tawa and cook it by flipping both sides till the colour changes and then apply little butter on both sides and serve hot.

1. Make the wheat dough soft.While rolling you can use flour to roll it.
2. While adding salt be carefull as you are adding it in two places.
3. Don't keep the paneer mixture for long time as it may release water as salt is mixed.Water should not be there in the stuffing.
4. Onion will be slightly crunchy after cooking if you dont like raw taste of onion omit it.

Sunday, February 20, 2011

Uzhunnu vada/Black gram dumplings

1. Black Gram/Uzhunnu/Urud dal- 1 cup
2. Cumin seeds- 1/2 tsp
3. Green chillies- 3-4 (chopped)
4. Crushed pepper- 1/2 tsp
5. Pepper powder- 1/4 tsp
6. Salt to taste
7. Curry leaves few (chopped)
8. Onion- 1/2  (chopped to small pieces)
9. Ginger-1 tsp(minced)
10. Oil to fry

Method Of Preparation:

1. Soak urud dal for atleast 7 hours with enough water.Grind it  till it forms smooth paste and starts kind of frothing. Do not add  much water while grinding.Make it to a very thick paste. The consistency of paste should be such that you can shape them in hand without the batter dripping of your hand.After grinding pour it into a vessel and mix well so that the vada becomes soft inside and crispy outside.
2. Now add the rest of the ingredients other than oil and mix well.
3. Apply some water on both the hands , take about 2 tbsp full of dough into your hand and pat well to a little thick round  and make a small hole in the middle. you can dip your hand in little water pat on the surface to shape it if necessary.
4. Heat oil in a wok and slide the mixture from hand to hot oil. Keep the flame medium, else the outer part gets cooked fast and the batter remains as it is in the inside.
5. Deep fry them in hot oil till its golden brown in color.
6. Serve hot with Coconut chutney.

Friday, February 18, 2011

Aloo Bonda

For filling:
Chilly powder-1/4 tsp 
Turmeric-1/4 tsp
Coriander -2 tsp(chopped) 
Ginger -1 tsp(chopped) 
Green chilly - 2 no(chopped) 
Cumin - 1 tsp
Curry leaves -1 stalk
Mustard – 1/4 tsp 
Oil to fry
Onion -1 small(chopped) 
Potato- 3no(boiled and mashed )
Cashew nuts-6 to 7no(broken to small pieces)
Salt  to taste

For Batter:
Gram flour/besan – 2 cup
Salt  to taste
Chilly powder a pinch.
Water as needed

Method Of Preparation:

1. Heat 2 tsp oil in a pan,add cumin,mustard,onion,turmeric,chilly powder,salt,ginger and cashews and fry. Then add mashed potatoes,green chilly and coriander leaves and mix well.Take from heat.Let it cool and then make small balls of it and keep aside.(See that there is no water in the mixture)
2. To make batter mix gram flour,water,pinch of chilly powder and salt.The batter should be thick so that it coats the potato dumplings.So while adding water add little by little until you get the required consistency. 
3. Now dip the potato dumplings/balls  in the batter and fry in medium heat till golden brown.Drain it in a kitchen paper.Continue the process for all.
4. Serve hot with chutney.

1. See that you add salt little as you use it in both mixture and batter.
2. You can use ajwain/ajowan caraway/carom seeds while making the batter.Use a pinch of it.
3. cashew can be omitted.

Thursday, February 17, 2011

Vegetable Kurma

Potatoes-3 nos(Peeled and cut to cubes) .
Peas-1/4 Cup.

Onion -1(small,Cut in cubes).
Carrots-2 nos.
Green Beans-10 nos( Each cut into four pieces)
salt to taste.
Yogurt -1/2 Cup.
Any Flour -1 tsp.( rice/corn/AP flour).
Butter -1 tbsp.
Turmeric powder-1/4 tsp

Grind to Paste :
Coconut -1/4 Cup
Poppy seeds -1 tsp.
Cashew nuts Raw- 8 nos.
Garlic-3 cloves
Cilantro/coriander leaves few.
Green Chillies -3 nos
Garam Masala powder-1 tsp

Method Of Preparation:

1. Cook all the vegetables along with turmeric in a cup of water till almost done.
2. Mix salt,flour,ground paste, yogurt in a bowl.
3. Add to the cooked vegetables stir for a few minutes.Let it boil for some time.Then add butter.
4. Serve with rice/rotis

1. While boiling the veg see that water is sufficient to boil it else add more water.

Wednesday, February 16, 2011

Vegetable Fried Rice

Basmathi Rice-1 cup
Water-2 cup
Soy Sauce-2 tbsp+1 tsp
Red Chili Sauce-1 tbsp
Green Chili Sauce-1 tbsp
Green Chillies-1 no
Ginger-Garlic Paste-2 tsp
Onion chopped-1 no
Carrot-2 no(medium size,chopped to thin strips)
Green Beans(approx.10 nos,cut to strips)
Spring Onion for garnishing
Black Pepper Powder-1/2 tsp
Vegetable oil-3 tbsp

Method Of Preparation:
1. Cook rice with soy sauce, salt and 1 tsp oil
2. Heat remaining oil in a wok. Add ginger-garlic paste and green chillies.
3. Add onion, saute till translucent.
6. Add the vegetables, Saute for 5 min approx.
7. Add the sauces soy sauce and chilly sauce and mix well for a minute.
8. Add the cooked rice and toss well.Add pepper and mix.
9. Sprinkle spring onion and  serve warm.

1. If You want to add egg,fry the egg with little oil along with pepper and salt into small pieces.Mix it with cooked rice and veggies.
2. If you want to add chicken(cut to small bits) then cook the chicken along with pepper and salt.Mix it with cooked rice and veggies.
**Pic doesn't do justice to food :(

Tuesday, February 15, 2011

Brinjal Fry/Eggplant Fry

Brinjal/Eggplant-1 no
Salt to taste
Chilly Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Garlic paste-1/4 tsp

Method Of Preparation:
1. Cut the brinjal to thin round slice.Apply all other ingredients except oil and keep aside for half an hour.
2. Heat oil in a wok and fry the brinjal till it turns crisp. Serve warm with white rice.

Monday, February 14, 2011

Chocolate Pudding

Happy Valentine's Day to every one....

Milk- 1 1/4 cups
Cornflour- 2 tbsp
Sugar- 2tbsp
Vanilla Essence- 1/4 tsp
Cooking choclate chips- 1/2 cup

Method Of Preparation: 
1. keep 1/4  cup milk aside. Boil the remaining milk.
2. Add cornflour mixed with the 1/4 cup milk and pour this into the boiled milk. Keep stirring till it starts thickening and the raw taste of cornflour goes.
3. Switch off the stove, add sugar and the cooking choclate chips.
4. Add vanilla essence and stir well. Keep aside for some minutes.
5. Pour it into  a dish after greesing it with butter. Keep in the refrigerator for 4 to 5 hours till it thickens. Once it thickens you can cut it to desired shapes and serve with vanilla ice-cream,strawberry/vanilla sauce/whipping cream/condensed milk.

Strawberry sauce:

Strawberry puree-1/2 cup(Fresh strawberries ground to smooth paste without water)
Sugar-2 tbsp
Cornflour-1 tbsp
Water-3 tbsp.
Butter-1 tsp

Method Of Preparation:

1. In a pan heat the strawberry puree along with sugar.Once it starts to boil add the corn flour mixed with water and when it starts to thicken little, add butter and turn off the heat.
2. You can serve it hot or cold.If cooling keep for 1 to 2 hours.

Vanilla Sauce:

Milk- 1/2 cup
Milk maid- 1/4 tin
Butter- 1/2 tbsp
Sugar-3/4  tbsp
Cornflour- 2 tsp
Vanilla Essence- 1/4 tsp
Water-1 tbsp

Method Of Preparation:
1. In a pan, add milk, milk-maid and sugar. Stir well.
2. In water, mix  cornflour and add this into the pan little by little, when the milk in it boils.When it starts  thickening, switch off the flame and let it cool for 10 minutes.
3. Add vanilla essence. Add butter into it. Sauce is ready.You can serve it hot or cold.

I had used some nuts with the pudding :)

This blog entry is for Delicious Dessert competition by What's cooking today! and Best Western Desserts by Priya

Thursday, February 10, 2011

Pav Bhaji Masala

Potato-2(boiled and mashed)
Carrot-1(boiled and mashed)
Green Peas- 1/4 cup(boiled and mashed)
Butter- 4 tbsp
Tomato paste-2tbsp
Onion- 1(cut to small pieces)
Grated ginger- 1/2 tsp
Coriander leaves, a few
Salt to taste
Masala Powders:
              Turmeric powder- 1/4 tsp
              Cumin powder- 1/4 tsp
              Pepper powder- 1/4 tsp
              clove-2 no
              cinnamon powder-1/4 tsp
              Red Chili powder-1 tsp
              Dry Mango powder/amchur-1/4 tsp
              Cardamom powder-1/4 tsp
              Coriander powder-1/2 tsp
              Garam masala- 1/4 tsp
Lemon Juice-1 tsp/Lime wedge
Water little.

Method Of Preparation:
1. In a pan, heat butter, add onions, ginger. Saute till onion becomes soft.Add tomato paste and mix well. Add all the masala powders one by one. Saute for some time.Till the raw smell goes.
2. Add the cooked and mashed vegetables along with little water(1/4cup approx) and salt.   Mix with other ingredients and cook to form medium paste.Cook for 3 to 4 mins.While cooking see that the dish doesn't become too dry if so add little more water.
3. Add lemon juice, mix well.
4. Garnish with coriander leaves.
5. So your bhaji is ready.Serve it with chopped onions and lemon wedge with pav.

To serve it with Pav:

1. Just slice the Pav/dinner rolls into two halves . Heat a skillet.Add  1 tbsp butter in it.Keep the pav with the cut side on the skillet so that it absorbs butter.Toast the bread till light brown.
2. Serve hot with the bhaji along with some chopped onion and lemon wedges.

Wednesday, February 9, 2011

Pav/Dinner Rolls

If you feel to have a Indian food in US, which you are sure you wont get with the Indian touch then the best thing is to dare to make it yourself. I was hesitant initially as I have never prepared bread earlier.. because of which I dint tell my husband about the making of pav. I decided.. if it was a hit I would present it to my husband and see the surprise on his face for a home made pav and if a flop would keep my lips zipped for that day;) don't hus is very cooperative towards cooking as he loves eating...I dint wanted to tempt him and give him nothing.Luckily the whole thing went so smooth that we enjoyed it with the bhaji...and I got a great wide opened mouth saying wow...from my hus...I should say that it made my day:).

All purpose flour-1 and 1/2 cups+little for dusting
Dry active yeast-1/2 packet
lukewarm water-1/8 cup
milk-3/4 cup (lukewarm)
butter-1 and 1/2 tbsp + little for brushing
sugar-1 tbsp
salt-1/4 tsp
Oil little

Method Of Preparation:

1. Add  butter to lukewarm milk and set aside. Mix yeast and water together along with sugar stir and set aside until frothy
2. Now add the salt and milk and butter mixture to the yeast and stir well. Then add the flour to this mixture and mix.
3. Knead the dough by dusting  with little all purpose flour for at least 10 min.While starting the kneading process the dough would be sticky after kneading it should turn soft and elastic and less sticky.
4. Place this on a lightly oiled bowl and cover it with a damp towel.Keep it in a warm place to double.It took two hours for me to get the dough doubled.Depends on temperature at your place.
5. After that take the dough and roll it to a square on a floured surface and then cut it into 6 pieces using knife.Roll each piece out in your palm to form a round shape (or rolls). Place them side by side on a baking sheet leaving  little space in the middle and between each.
set them aside for about 30min to 1 hour to double.Cover with damp towel. They will also stick to each other once doubled and will give the roll feel.
6. Pre heat the oven to 350F.Bake the rolls for 10 to 15 min . Take them out,brush with little butter on top and bake for another 5 to 10 min until golden brown.All together the baking time would be 20 to 30 minutes.
7. Cool them and serve as chaat or for dinner or breakfast.

1. Don't use too much of flour for dusting.The stickiness of the dough should turn to softness by kneading.
2. To check if inside is cooked insert a tooth pick and it should come out clean.

Tuesday, February 8, 2011

Vegetable Cutlet

potatoes-2 large(peeled and diced)
carrot-1 (diced)
green beans-1/2 cup(chopped)
green peas-1/4 cup
Corn Flour-1 tbsp
bread crumbs-1 cup
ginger-garlic -2 tsp(minced)
garam masala-1/2 tsp
Chilly powder(cayenne pepper)-1/4 tsp
salt to taste
Water little
oil for frying

Method Of Preparation:

1. Boil the vegetables with necessary water  till they are tender. Drain the excess water.Meanwhile mix the corn flour with water to form a medium thick mixture. Keep aside.
2. Heat a pan.Add little oil about 1/2 tsp.Fry the onions in it. Add garam masala, cayenne pepper,ginger-garlic and salt into it along with the mashed vegetables.Fry for few minutes.This is to remove water(if any) .Take from heat and wait till it becomes warm.
3. Form the mixture into small round (patties) about 1/2 inch thick.Dip the patties in the corn flour mixture. Roll the patties in the bread crumbs to coat it with that.
4. Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.
5. Serve hot with ketchup.

1. You can use egg instead of corn flour.

Bitter gourd Fry/Pacha Kayappa kondatam

Bitter gourd-2 no
Chilly powder-2 tsp
Turmeric powder-1/4 tsp
Corn Flour-1/2 tsp
Salt to taste
Oil to fry

Method Of Preparation:

1. Cut the bitter gourd to thin rounds.
2. Apply Chilly,turmeric,salt and corn flour to it. Don't use water to mix this.
3. Wait for half an hour so that the mixture gets absorbed
4. Deep fry it in oil.Drain and serve.

1. I was not sure whether it would remain crisp after cooling ,so used the corn flour very little. It remained crisp for 2 hours. No idea about more time as we had our lunch by then:).And  also it had the green colour.

Submitted to:

Saturday, February 5, 2011

Beetroot pickle

A very simple but really delicious pickle. I have always loved it when I eat it with biryanni from restaurents in calicut.

Beetroot-1 no(Grated)
Garlic-1 tbsp(minced)
Green Chilly-3 no(minced)
Pickle powder-2 tsp. (or)
        Chilly powder-2 tsp.
        Hing/Asafoetida-3/4 tsp
Salt to taste.
Vinegar-2 tsp

1. Mix all the ingredients nicely.Then add vinegar.Pickle is ready.
2. Great combination for biryani.     

Beetroot Rice

Basmathi Rice-1 cup
Water-2 cup
Beetroot-1 small(cut to small pieces/grated)
Urud dal-1 tsp
Mustard-1/2 tsp
Salt to taste
Cardomom-1/2 tsp
Bay leaves-1 no
Cloves-2 to 3 no
Biryanni Masala-2 tsp
Oil-2 tbsp
Yogurt-1 tbsp

Method Of Preparation:
1. Heat oil in pressure cooker/vessel.Sputter mustard and add urud dal and wait for a second.
2. Add bay leaves,cardomom,cloves,ginger garlic,biryanni masala ,yogurt and fry for few seconds.
3. Add beetroot and mix for sometime. Then add washed and drained rice and mix well.Then add salt and water and cook till rice is done.If in pressure cooker keep on high without weight and once heavy pressure comes out,reduce flame to low put the weight and keep for 2 min approx.
4.Serve warm.

Corn Bullets

Sweet corn Kernels-1/4 cup(defrosted)
Potato-1 big(Boiled and mashed)
Salt to taste
Chilly powder-1/2tsp
Onion-1/4 piece(minced)
Garam Masala-1tsp
Oil to fry.

Method Of Preparation:
1. Mix all the ingredients except oil without water.
2. Make bullet/round shaped mixture.
3. Deep fry in oil and drain in tissue paper.
4. Serve with ketchup.

1. Be careful while frying  as oil drops will sputter.
2. If the bullets are breaking you can dip it in corn flour (about2 tsp) mixture(make a medium thick mixture of corn flour with water).

Friday, February 4, 2011

Award Again

This time its  Twin Awards.Thanks Sangeetha for thinking about me while giving the award.Its my second award for the month. 

One Lovely Blog Award

Stylish Blogger Award
Now its ur time to award rolling :)

Rules for Rolling:
1. Share 7 Things About Yourself
2. Award 15 Recently Discovered Great Blogger
3. Contact The Blogger and Inform Them of The Award
4. Thank the award-giver in ur post.

7 things about me...ummm...:)
1. Not too fat ,nor too lean.
2. Not too dark, nor too light
3. Not too silent, nor too talkative
4. Not too optimist, nor too pessimist
5. Not too tough, nor too soft
6. Not too friendly, nor too hostile.
7. Not too keen, nor too hesitant.;)

"Actually my rules are to pass on both these awards to my 15 co-bloggers but planned to pass on only 'Stylish award' as i have recently (Feb 2) awarded "One Lovely blog award" to my friends. Excuse me Sangeetha :)". copied the statements...;-)

15 nominees for award.
1. Reva
2. Jay

Thursday, February 3, 2011


Bread slice-4
Tomato-1(sliced thin round)
Onion -1(minced)
Potato-1(boiled and mashed)
Cucumber-1(sliced thin round)
Pepper powder-1tsp
salt to taste
Cheese spread

Method Of Preparation: 
1. Toast the bread with butter on it.Toast it both sides.Butter on one side.
2. Apply little cheese spread on it.Keep aside.
3. Mix the potato,onion ,pepper powder and salt and make tikkis of medium thickness with it.Shallow fry it for 2 minutes approx.
4. Take a bread slice,place tomato ,cucumber and one potato tikki and then again cucumber,tomato and bread with buttered side down.
5. So sandwich ready for tea.Serve with tomato ketchup.

1.If you want it a bit spicy you can add little chilly sauce on top of tikki while making the sandwich.
2. You can add any vegetable of your choice.

Chocolate Cake

Cakes have always been my all time fav.My mom makes them very nicely even in a pressure cooker.Until my marriage I never entered kitchen[never got time:)] So I dint bother to learn it from her.Now that I spend half of my day in kitchen and have an oven I wanted to prepare it.I called her and had noted the recipe long back and prepared it.No wonder it came up to be a utter flop...We could eat it but not like cake but as a biscuit/rusk.Then I just left the plan of making it...
          After long I again felt to make it.This time I was more careful and finally I got a quality product...A very soft and spongy cake....Finally I did it..
Dear friends I wont be writing any tips for this as it is my first successful attempt.Next time when I prepare cake I would write the tips because I would start experimenting then :).

All purpose flour-1/2 cup
Baking Powder-3/4 tsp
Eggs-2 nd 1/2( lightly beaten)
Butter-1/2 cup(1 stick)melted
cocoa powder-3 tbsp
sugar powder-1 and 1/4 cup
vanilla extract-1/2 tsp

Method Of Preparation:
1. Mix the all purpose flour,baking powder and salt and keep aside.
2. Mix the butter and cocoa in a bowl and set aside.
3. Beat together the eggs, sugar and vanilla extract in a bowl.
4. Mix it along with cocoa mixture.
5. Sieve  over the flour and mix it along with the mixture.
6. Preheat Oven to 350F. Grease a cake pan with butter and dust it with little flour.Remove the extra flour after dusting.
7. Pour this mixture into the cake pan and bake for 20-30 minutes until risen.Insert a toothpick/skewer.If it comes out clear your cake is done.  Let it sit to cool.
8. Cut to desired sized piece and serve.

This is send to:


Wednesday, February 2, 2011

Paal Vazhakka/Sago payasam

Paal vazhakka is my husbands fav recipe. When ever I speak something about payasam it ends in pal vazhakka from his side. I had never tasted this before.So today I thought why not prepare that...I rang my MIL and took down the recipe and made it.It was a great hit.
My husband loved it and I too am a fan of it now...

Sago/Sabudana-1/2 cup
Milk-4 cups
Ripe plantain-1(Nendra pazham)
Raisins few
Ghee-2 tsp
Cardomom powder-pinch

Method Of Preparation:
1. Cook the sago with milk till it gets soft.
2. Add sugar to that and cook for some minutes.Add cardomom powder.Turn off the heat.
3. Fry the raisins in ghee and add that to the cooked sago.
4. Cut the banana to small pieces and add that to the payasam when it is still hot and mix well.
5. Serve hot.

1.I cooked the sago and milk in pressure cooker for one whistle on medium heat but if cooking it in separate vessel add water and cook it to medium soft.once it is done add milk and cook completely.
2. See that you don't overcook sago.Keep checking it as there is only a small gap between cooked and overcooked.If overcooked it becomes too thick and sticky.You wont like it.
3. Sago increases in quantity once use accordingly.



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