Monday, October 31, 2011

Thattai -Made on Deepavali

I made this thattai for deepavali.I saw this recipe in Prema's blog and i liked it very much.Next day i tried this recipe it came out perfectly.It is crispy and yummy.My kids and hubby dear enjoyed a lot.Here goes the recipe..


Rice flour-4cups
Channa dal-2tbsp
Sesame seeds-1tbsp
Chilli powder-2tsp
Urad dal-4tbsp(roasted and powdered)
Salt as required
Chopped curry leaves
Oil for frying


Soak the channa dal in water for at least half an hour.Once it is done.

Take a bowl add all the above ingredients expect oil and soaked channal dal with water and mix well.Add water slowly to make a smooth and soft dough.keep aside the dough for few minutes.

Heat a pan with enough oil for deep frying the thattai.Take a plastic wrap or any zip lock bag,apply little oil over it and spread so that the dough will not stick to it.

Take a small lemon size dough and pat them into a thin thattai and deep fry them in oil till they turn into golden colour on both sides,repeat the same process for the entire dough.

Allow them to cool and store in airtight container and enjoy crispy and yummy thattai..

Thursday, October 20, 2011

Vanilla Panna Cotta

I made this Vanilla panna cotta yesterday.I couldn't post any recipes since 2weeks,because for my laky school has given holidays for 2weeks and both the kids are making me to revolve around them whole day.At last yesterday i made this panna cotta,which is very simple to prepare and tasted heavenly.Here goes the recipe..


Double cream-300ml

Gelatin leaves-3nos
Vanilla essence-2tsp


Soak the gelatin leaves in a little cold water until soft.

Place the milk, double cream, vanilla essence and sugar into a pan and bring to a simmer.

Squeeze the water out of the gelatin leaves, then add to the pan and take off the heat. Stir until the gelatin has dissolved.

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

To serve,turn each panna cotta out onto a serving plate.pour the golden syrup over the cotta and enjoy it!

Wednesday, October 5, 2011

Gobi 65

First of all Happy Dasara to all of you.I tried and tasted this recipe from Aipi's blog US MASALA. When i saw the recipe in her blog,i was very tempted and bookmarked it immediately.Today i tried this and it came out really yummy.Here goes the recipe..


Cauliflower-1 small one
Rice flour-4tbsp
Garam masala powder-1tsp
Chili powder-1tsp
Turmeric powder-1/2tsp
Coriander powder-1/2tsp
Ginger garlic paste-1tsp
Salt to taste
Food colour-1/2tsp
Oil for deep frying

For Tempering:

Onion-1 small one
Chili Sauce-2tsp
Mustard seeds+urd dal-1tsp
Curry leaves
Coriander leaves few


Wash and chop cauliflower into medium size florets and keep aside.

Take a bowl,mix all ingredients except oil with water to a paste like consistency without any lumps.Add the florets into the mixture and mix well.Keep aside it for 20minutes.

Heat a pan with oil for frying.Deep fry the florets in small-small batches on medium heat till they are crispy.Place them on kitchen towel to absorb excess oil.

Heat a another pan with oil,add mustard+urd dal.When they splutter,add chopped onions and fry till they change there colour.Add the fried florets,chili sauce and mix well.Cook it for 2minutes and finally add chopped coriander leaves.Transfer them into a serving bowl and enjoy!

Monday, October 3, 2011

Chocolate CupCakes

I made this yummy and mouthwatering chocolate cupcakes for a small party on weekend.They came out really delicious and so soft that even i had more than two at a time.Every one enjoyed very much and liked these cupcakes very much on the party day.


For the sponge

Self-raising flour-100grams, sifted
Golden caster sugar-145grams

Butter-40grams,at room temperature

Cocoa powder-20grams


Large egg-1
Vanilla extract-1/2 tsp
Instant coffee-1tsp dissolved in 1 tsp hot water

For the frosting

Icing sugar-170grams

Cocoa powder-15grams
Plain chocolate, melted and cooled-200grams


For the sponge: preheat the oven to 160C fan and line a 12-hole tin with cupcake paper cases. Tip the flour, sugar, butter and cocoa powder into a bowl and on a slow speed with handblender for one minute, until you achieve a sandy consistency.

2. Gradually pour in half of the milk and beat until just incorporated. Don’t worry if it looks a little messy at this stage – it will come together! In a separate bowl, whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.

3. Divide the mixture between the 12 paper cases, filling each one up two-thirds full. Bake in the preheated oven for 20 minutes or until the sponge bounces back when prodded with a finger. Leave to cool on a wire rack while you make the frosting.

4. For the frosting: Tip the butter, icing sugar and cocoa powder into a handblender and beat until well combined. Add the cooled chocolate, then beat again for a couple of minutes until light and fluffy.

5. When the sponges have cooled completely, carefully spoon a third of the frosting into a piping bag and use it to decorate the cupcakes. Repeat until you have finished them all.

6. Decorate with mixed sugar balls and enjoy!