Friday, December 31, 2010

Thursday, December 30, 2010

Crispy Chicken-Oats Balls

I made these crispy chicken-oats balls for my lunch today.Actually i thought of making chicken pakodas.But when i saw oats lying in my pantry,i got an idea of making these balls.when they are prepared it turned yummy and we finished every thing with in 5mints.It doesn't require any chutney or ketchup.I used just chili powder,ginger galic paste and egg for these crispy balls.


Boneless chicken-250gms(small pieces)
Chili powder-1tsp
Ginger garlic paste-1/2tsp
Turmeric powder-1/2tsp
Salt to taste
Oil for deep frying


Clean and cut the chicken into small pieces.

Take a bowl add chicken pieces along with chili,turmeric pwd and ginger garlic paste.Add required salt and mix well.Keep aside for 15mints.Add egg to the chicken mixture and mix well.

Heat a pan with required oil for frying.Place the oats in a plate.

Take the chicken pieces and roll them in oats and fry in oil, 2 or 3 pieces at a time on medium flame until they turn into golden colour and crispy.

Place them on kitchen towel to absorb excess oil and then enjoy eating tasty and crispy chicken-oats balls.

Sending this to "CWF-Oats" hosted by Priya and started by Kiran

Tuesday, December 28, 2010

Honey and Coconut Cake

I made this Honey and Coconut Cake on Christmas day.First time here we brought Christmas tree and enjoyed a lot.My daughter helped me in decorating the tree and she was very happy in helping me.I saw this cake recipe in a Dinner tonight book.

Preparation time:15 Minutes

Cooking time:50 Minutes
Makes 15 squares


Caster sugar-250gms(90z)
Self-raising flour-250gms(90z)
Dessicated coconut-100gms(40z)

For the syrup:
Caster sugar-4tbsp

For the topping:
Apricot jam-3to 4tbsp
dessicated coconut-50gms

you will need:
2lb Traybake tin,lined with baking parchment


Heat the oven to 180C,160C fan.

In a large bowl,using an electric hand whisk,beat together all the cake ingredients for 3to4 minutes until smooth.

Spoon into the lined tin and bake in the centre of the oven for 40 to 50 minutes,or until the cake is just firm to the touch in the centre.

Remove from the oven.

To make the syrup:

Pour 4tbsp water into a small pan and add the sugar.Place over a low heat,stir until the sugar dissolves,then increase the heat and bring to a rapid boil for about 1minute.

Remove the pan from the heat and pour in the honey and mix well.Spoon the mixture over the warm sponge.Leave the cake to cool in the tin.

Remove from the tin.Beat the apricot jam to soften it and then spread over the top of the cake.Sprinkle over the coconut.Cut into cubes and enjoy eating..

Friday, December 24, 2010

Monday, December 20, 2010

Chocolate Caramel Squares

Yesterday i made these"Chocolate Caramel Squares".They tasted yummy n delicious.I used condensed milk,flour,butter and honey for these squares.The preparation is quite long.It takes about 1 to 2 hours to prepare it.


Shortbread base:

Caster Sugar-3tbsp
Plain flour,Sifted-11/2cup(51/20z)

Caramel filling:

Brown sugar-1/2cup(30z)
Condensed milk-1/2cup

Chocolate topping:

Milk chocolate-225gms


Preheat oven to 180degrees/350F/Gas 4.

To make the base:

Place the butter and sugar in a bowl and beat until light and fluffy.Mix in the flour,turn onto a lightly floured surface and knead briefly.

Press into a greased and lined shallow cake tin and bake for 25mints or until firm.

To make filling:

Place the butter,brown sugar,honey and condensed milk in a saucepan and cook over a medium heat,stirring constantly until the sugar melts and the ingredients are combined.

Bring to boil and simmer over a low heat for 3-4 mints,stirring constantly until thickened.Pour the caramel filling over the shortbread base and allow to set.

chocolate topping:

Melt the chocolate over a low heat.Spread melted chocolate over the caramel filling,leave aside until set.

Before chocolate completely sets,cut into squares using pizza cutter or sharp knife dipped in hot water.

Finally Enjoy it!

sending to
"Food palette Series"

Friday, December 17, 2010

Melting Moments

Today i made these Melting Moments.These are perfectly melt in your mouth.They look little white and smell so well. The moment you bite into it, you can feel it melting away and you have a wonderful sensation.My kid's loved it very much.Especially my 1year old son.


Caster sugar-1/4cup
Soft butter-100gms

Vanilla extract-1tsp
Self-raising flour-1cup
Chocolate chips

Place butter and sugar.Mix well

Add flour,vanilla essence and mix well.

Make a sticky dough

Divide the dough into lumps and roll them in oats.

Place them on baking tray.

Press with your hand and decorate with chips.

Baked cookies


Put the sugar and butter together in a bowl and mix it together with the wooden spoon till fluffy.

Add the teaspoon of vanilla extract and the flour and mix all the ingredients together until all the flour has disappeared and it is a sticky mixture.

Break the dough into lumps and roll each of them into balls – try to make them all a similar size.

Put the oats onto a plate then roll the balls in the oats and put them onto a baking tray that is pre-covered with baking paper. Squash the balls slightly with your hands.Add choco chips for decorate.

Put the baking tray in a pre-heated oven at 160ºC fan/180ºC/gas 4 for 12–15 minutes, or until cooked.

Leave the Melting Moments on the baking tray to cool down, then you can eat them!

Sending this to "CWF-Oats" hosted by Priya and started by Kiran

also toBake-Off Event

Wednesday, December 15, 2010

Kashmiri Dum Aloo For ICC

I have prepared this Kashmiri Dum Aloo my dinner last night and it came really well.First time i am preparing this dish.Hubby liked it very much and asked to prepare it one more time.We had it with rotis and it gone great. Sending to "ICC"by Srivalli.


Small potato's-250gms
Ginger pwd-1/2tsp
Red chili pwd-1tsp
Cumin pwd-1tsp
Garam masala pwd-1/2tsp
Clove pwd-1/2tsp
Cardamom -2nos
Fennel seed pwd-1tsp
Asafoetida a pinch
Mustard oil-1tsp
Salt to taste
Chapati dough for sealing the pan


Wash the potatoes and pork with fork.soak in salt n turmeric water for 15mints.

Drain the water and place it on kitchen towel to absorb the water.

Heat a pan with oil for frying the potatoes.Fry the potatoes till they turn into golden colour.
place them on kitchen towel to absorb excess oil.

Mean while take a small bowl,add curd,chili ,ginger,fennel pwd along with salt.Mix this add the fried potatoes and mix well.

Heat a pan with mustard oil,add clove and asafoetida powder.Add 1/2cup of hot water bring to boil.To this add curd mixture and cook on low flame for 10 to 15 mints by sealing the edges of the pan with dough.

Once 15mints is done.Remove the dough on edges and add cumin,garam masala pwd.Mix well and close the lid for another 5mints.

Finally remove from the hob and transfer into serving bowl and enjoy with rotis.

Sunday, December 12, 2010

Chicken Pasanda

Today i made chicken pasanda which is very popular in North India.Pasanda was originally made with leg of lamb, flattened into strips, marinated, and fried in a dish with multiple seasonings. In the present day, pasanda is also made using chicken and king prawns; in each case, the process and ingredients remain generally the same.The process is simple marinating chicken with curd,chili and garam masala over night and cooking with tomato puree,ginger garlic paste and fried onions.We had it with ghee rice and it gone delicious.


Chicken-1kg(medium size pieces)
Curd/yogurt-1cup(well beaten)
chili pwd-11/2tsp
Garam masala pwd-1tsp
Paprika pwd-1tsp
Ginger garlic paste-1tsp
Tomato puree-1cup
Fried onions-1/2cup
Chopped coriander leaves
Turmeric pwd-1/2tsp
Salt to taste


Take a bowl,add cleaned and cut chicken pieces,add vinegar and mix well.Keep aside for 10mints.

In the same bowl,add curd,chili,paprika and garam masala pwd.Mix well and marinate it overnight in fridge.

Remove the marinated mixture from fridge just 5mints before cooking.

Heat a nonstick pan with oil,add ginger garlic paste and fry till it changes its colour.Add tomato puree and fry on medium flame till it separates from oil.

Now add the marinated chicken mixture and mix well so that it nicely mixed with the tomato puree.cook with closed lid for 5mints.

If required add water.Add fried onions and mix well so that the chicken pieces are nicely coated with the mixture.

Cook with closed lid on medium till the chicken pieces are nicely coated with the mixture.Stir occasionally in order to prevent burning at the bottom.

Once the chicken pieces are cooked and nicely coated add chopped coriander leaves and remove from the hob.

Transfer into the serving bowl and enjoy the tasty chicken pasanda with ghee rice/rotis.

sending to
"Food palette Series"

Thursday, December 9, 2010

Chunky Banana Bread

The moment i saw this chunky banana bread in TV. i was very impressed and made it immediately and it came very delicious.The house is filled with banana and vanilla essence smell.Hubby dear and my laky liked it very much.With in 5mints the bread was completed and my laky asked to prepare it again and i was very happy that she liked very much.


Ripe banana-1nos
Sunflower oil-3tbsp plus a little for greasing
Golden caster sugar-2/3cup
Plain flour-1cup
Baking powder-1tsp
Vanilla extract-1tsp

Peeled the banana and smashed with fork

Adding beaten egg and oil and mixing..

Adding golden caster sugar,flour,baking powder and vanilla essence..

Giving a big stir to mix all the ingredients..

Placed in greased loaf tin and placed in Preheated oven at
180ºC fan

Here comes the baked bread..

cut into slices and eat it..


First peel the banana and put it into a bowl. Use the fork to mash up the banana. Add the sunflower oil.

Break the egg in the cup and beat with the fork then add it to the bowl

Add golden caster sugar,flour and baking powder to the bowl'.And also Add the raisins too.

Measure the vanilla extract into the bowl. Stir all of the ingredients together.bowl. Give a mixture a big stir.

Oil a loaf tin with sunflower oil and pour in the mixture. Now put it on a baking tray and into a pre-heated oven at 180ºC fan/ 200ºC/Gas 6 for 30–40 minutes, or until completely cooked through.

Once the Chunky Banana Bread has cooled down, carefully cut it into slices and eat it!

Sending this to Fruit a Month "Banana",hosted by Aipi and started by Priya..

and also Bake-Off Event

Tuesday, December 7, 2010


I made this Rabri yesterday and it was really delicious.Hubby dear asked it to prepare it again.I tried and tasted this recipe from Aipi blog US Masala.I followed same as Aipi's recipe.


Ricotta - 1 1/4 cup
Milk-3/4 cup
Mix of raisins- 3 tbsp (chopped)
Green cardamom powder-1/2 tsp
Saffron -4 - 5 strands
Condensed milk-1/2 cup


Take a microwave safe bowl add all the above ingredients expect nuts and mix well.

Cook on high power for 7to8 mints,Stirring every 2mints in the middle.

Add chopped nuts and allow it to cool and refrigerate it and serve chili when required.

sending this to "Bookmarked Recipes :Every Tuesday"
"Food palette Series"
celebrate sweets sugarless dessert hosted by Sara and started by Nivedita

Sunday, December 5, 2010

Tandoori Chicken

Today i made this Tandoori chicken.It came really very delicious n yummy.Every one in house liked it very much.Even my 1year old son also had it.Actually i saw this recipe in "Hamaree rasoi" by Deepa Deb.Thank you very much Deepa for sharing such a delicious recipe.


4 drumstick leg pieces
Red chili pwd-1tsp
Garam masala-1tsp
Ginger garlic paste-1tsp
Chopped green chillies-2nos
Pepper pwd-1/2tsp
Food colour a pinch


Step by step:

Mixing all the above ingredients in a bowl expect butter and marinate overnight in fridge.

Place them on a baking tray lined with silver foil.

Preheat oven at 230 degrees and grill for 10 mints on one side and then apply butter on both sides and again grill the other side for 10 more mints.

Finally garnish it and have delicious Tandoori chicken.


Take a mixing bowl and mix all the above ingredients except butter and marinate it for overnight in fridge.

preheat oven at 230degrees and place the leg pieces on a baking tray lined with silver foil and grill for 10mints on one side.

Then apply butter on both sides and grill the other side for another 10mints.

Finally remove from the tray and transfer into serving bowl and serve with onions rings and tomato rings or with mint chutney.

Sending this to "Food palette Series" by Torview

Friday, December 3, 2010

Spinach Curry

Here the weather is very bad and its has snow shower from 2weeks and it very cold and we could step out of the home.For very urgent things only we are going out and i brought this spinach and made it along with dal and its very easy and quick to prepare.


Spinach-1 packet
Toor dal-1/2cup
Red chilies-3or 4
Crushed garlic pods-2nos.
Chopped onions-1medium
Chopped tomatoes-2small
Turmeric a pinch
Tamarind a small piece
Mustard+urd dal-1tsp
Curry leaves
Salt to taste

First clean and wash the leaves two to three times.

Heat a kadai with oil,add mustard+urd dal along with crushed garlic pods and curry leaves and allow them to crackle. Add chopped onions and fry till they change there colour and add toor dal and mix well and fry for few mints.

Add cleaned spinach leaves long with turmeric pwd and cook with closed lid until it shrinks.Then add chopped tomatoes and 1cup of water,tamarind pieces and transfer entire mixture to a pressure cook and cook for 2 to 3 whistles.

Once pressure cools down open it and mash the mixture with wooden spoon and add required salt and water and again cook for few mints on medium flame with closed it.

Finally transfer into a serving bowl and enjoy with rice or chapatis.

Along with above one iam sending the given below recipes to the "Only -Greens"started by pari vasisht and hosted by Sara

Green Leaves Kuttu