May 31, 2012

Pizza - My style

Vegetable Pizza
For Dough
Plain flour/Maida - 4 cups
Warm Water - 1.5 cups
Dry Yeast - 1.5tsp
Oil(for greasing) - 2tbsp
Sugar - 1tsp
Salt - to taste

Method :-
  • Add dry yeast,salt,sugar  in warm water and mix well.
  • Put flour in a large bowl,make a well in the center.Pour the Water mix in the center and knead dough well until it doesn't stick to the hand.(if its sticky then add little more flour)
  • Lightly grease another bowl and place the dough in it.Cover it with a cloth(towel) and keep aside for an hour or more.The dough should rise and be double in its size.
  • Take out the dough and knead it again,so that exyra air escape.
  • Now,sprinkle little maida on the platform and make thick - big chapati.
Pizza base is ready for use.(Makes 4 pizzas)

Paneer veggie pizza
Margarita Pizza

Pizza sauce

Tomato Paste - 200 gm
Garlic  - 4 pods(grated)
Oregano - 2tsp
Black pepper - 1tsp
Basil Leaves(fresh/dry) - 1tbsp

Mix all together.

Apply  freshly prepared sauce on pizza base and garnish with mozzarella chesse(grated)...for Margarita Pizza ..Bake in a pre-heated Oven @ 220-200 degree C for 15-20 min or until its crispy n light brown on sides.

Same way you can make Vegetable pizza /Paneer vegetable pizza..
Just add chopped onions,tomatoes,green capsicum,olives and paneer over Pizza sauce.garnish with Mozzarella cheese and Cheddar chesse.

Njoy home-made pizza

Jeera Chicken Fry

A mouth watering starter...could be served as a side dish....

Chicken pcs - 1/2kg
Pepper(whole)- 1 tbsp
Cumin seeds - 2tbsp
Red Chilli pwdr - 1 tbsp
Onion(sliced) - 2
Ginger - 1 pc
Garlic - 7
Green chillies - 3
Coriander leaves - a few
Oil - for deep frying + marination

Method : -
  1. First roast cumin seeds and pepper corns on low heat.Powder them and mix with red chilli pwdr.Keep aside.
  2. Grind together ginger-garlic and green chillies.
  3. Mix (1) ,(2), salt  and a tbsp of oil.
  4. Make slits on chicken pcs.
  5. Apply above prepared paste on the chicken pcs and marinate for 45 min or more.
  6. Heat sufficient oil in a kadai and fry onion slices till brown and crisp.Remove fried onions on Tissue and keep aside.
  7. In the same oil fry chicken pcs/bar b q the pcs till golden brown .
  8. Take a serving dish - mix fried onions and chicken pcs and add lime juice.Mix well.
  9. Garnish with coriander leaves.

Morr Curry (south Indian kadhi)

My son (and myself) luv having rice with morr curry n papadam.So here Morr curry-My mom's style...

Curd - 1/2 ltr
Water - 1/2 cup
Onion - 1 chopped
Mustard seeds - 1tsp
Methi dana - 1/2tsp
Haldi - 1/2tsp
Green chillies - 2 chopped
Curry leaves - a few
Dry red chillies - 2
Oil - 1 tbsp

  1. Blend curd,water,haldi,green chillies and salt together .
  2. Heat oil in a pan and crackle mustard seeds.Add methi seeds,dry red chillies,curry leaves.
  3. Add onions and saute till transperent.
  4. Add the curd and stir continuously.
  5. Do not boil.
  6. Remove from fire .
Serve with rice...njoy!!

May 23, 2012

Dal Bukhara

Tuvar Dal - 1/4 cup
Moong dal(yellow)- 14 cup
Masoor dal - 1/4 cup
Urad Dal(black) - 1/4cup
GGP - 2 tsp
Onion - 2 (chopped)
Tomato - 2(chopped)
Haldi -1/2tsp
Red Chilli Pwdr - 1/2tsp
Garam Masala pwdr - 3/4tsp
Coriander pwdr - 1/2tsp
Hing - 1/2tsp
Ghee - 2 tbsp
Curry leaves - a few
Coriander leaves - a few

Method : -
  1. Wash all the dal items and pressure cook till soft(say 2 whistles).
  2. Heat ghee in a pan,add hing-ggp-curry leaves and onions.
  3. Saute till transparent.
  4. Add tomatoes and all the masalas.Mix well and cook till tomatoes are soft.
  5. Pour this over the cooked dal and mix lightly.Add water to adjust required consistency.
  6. Add Salt and Cook for 5 min.
  7. Remove from fire and Garnish.
Serve hot with Rice/Chapati....Njoy!!

Lemon rice

A yummy south indian style rice...My father-in-law prepares  mouth watering lemon rice wenever we are in India....he's just too gud at it.

Rice (cooked) - 1.5 cups
Lemon juice - 1/2 cup or juice extracted from 5 lemons
Green chillies - 2 (chopped)
Dry red chillies - 2
Peanuts - 1/4 cup
Cashew nuts - 1/4 cup
Chana dal - 1 tbsp
Urad dal - 1 tsp
Haldi - 1 tsp
Rai - 1 tsp
Curry leaves - a few
Oil - 2 tbsp

Method: -
  • Prepare rice the normal way and keep it aside.
  • Heat oil in a kadai,fry peanuts.Later  fry cashews.Keep both nuts aside.
  • In the same Oil,crackle rai,dry red chillies,green chillies,chana dal,curry leaves.
  • Atlast add urad dal,when it changes colour add haldi and saute.
  • Add lemon juice and mix well.
  • Add salt and both nuts.
  • Now add the cooked rice,mix properly with light hands.
  • Remove from stove .
Serve hot with achar n curd....Njoy!!

Note:- try using basmati rice or any rice that is not sticky type.

May 22, 2012

Moongdal Halwa

One of my most favourite Rajasthani halwa..As a kid i rememb having them at wedding parties in winters...tried making it wen got the recipe from Richa's blog..came out try

Moongdal (split) - 1/2cup
Ghee - 1/2 cup
Sugar - 3/4 cup
Illachi pwdr - 1/4 tsp
Saffron - a pinch
Almonds - 5 to 6 (crushed/silvered)
Water - 2 cups

Method : -
  1. Wash and soak moongdal for 3 to 4 hrs.
  2. Drain and grind dal with less water in a blender to a fine paste.
  3. Take a heavy bottomed kadai,mix this paste and ghee,turn on fire.
  4. Cook on medium flame,stirring continuously for 15-20 min(as dal tend to stick at bottton of kadai).
  5. Take a pan and boil water ,sugar,illachi pwdr n saffron for 5 mins.
  6. When you get sweet aroma of dal ,add the above sugar syrup to it..lillte by little-stirring continously.
  7. Cover and cook for 5 min.
  8. Remove lid and check..if its still too watery..cook for 2-3 mins more..or till you get the desired halwa consistency.
  9. Remove from fire.
Garnish with almonds. Serve hot...NJOY!!!

May 21, 2012

Tomato rice in Coconut milk

Rice - 2 cups
Tomato (pureed) - 5(i used only 3)
Carrots,french Beans n peas - 1 cup ( i used only carrots)
Onion(sliced) - 2 medium
Coconut Milk - 2 cups
Water - 3 cups
For Seasoning
Ginger-Garlic Paste - 1 tsp
Chilli Paste - 1 tsp
Garam masala pwdr - 1 tsp
For Tempering
Oil - 5tbsp( i used only 2tbsp)
Bay leaves - 2
Cardamom - 3
For Garnishing
Coriander leaves - 2tbsp
Tomato - 1 (sliced)
coconut - 1/2 cup (sliced)

Method: -
  1. Heat oil and prepare tempering.
  2. Add onion and saute until golden brown.
  3. Add Seasoning and cook for 2 min.
  4. stir in tomato puree and cook for another 2 min.
  5. Add all the veggies and cook for 5 min.
  6. Add rice,coconut milk and water.
  7. Cover and cook on low heat for 10 min or until the rice is cooked properly.(depends on the type of rice you use).
  8. Remove on serving dish and garnish.

Banana fritters / Pazham pori

A yummy South Indian delight ..Usually available at road-side Tea Shops

Ripe Plantain(banana) - 6 (could be made with any type of banana)
Maida - 3/4 cup or 1 cup
Haldi - 1 tsp
Jeera - 1 tsp
Salt - a pinch
Sugar - 2 to 3 tsp
Water - as needed
Oil - for deep frying

Method : -
  1. Remove skin from banana and cut into 2(lengthwise) or into 4 pieces.
  2. Take a wide bowl and mix maida with all other dry ingredients.
  3. Add water and make a thick batter..thick enough to cover up the banana pieces.
  4. Heat oil in a kadai.
  5. Dip banana pieces into maida battter and deep fry them on medium flame until light brown and crispy.
  6. Take out on Kitchen towl or absorbent paper.
Serve hot as Evening snack  with Tea(especially on Rainy Days)...njoy!!

On my recent visit to a Chinese Resturant..for dessert i ordered Banana Fritters  with Vanilla tatsted YUMMY..had fritters as a dessert first time.. pls  do try it with ice-cream too..

May 19, 2012

* Carrot Cake *

As i planned to post recipes sent by my frnds this the first one here..a yummy cake recipe sent by my Sis - in law(Cousin) Bindu Pillai (UK)..thnx sis for sharing dis cake recipe.

A moist,yummy cake with the goodness of carrots and raisins.

Ingredients for the cake

140 g(5 oz) self-raising flour(wholemeal or white)
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
175 g(6 oz) light brown sugar
60 g(2 oz) chopped pecans or walnuts
60g (2 oz) raisins
140 g(5oz) carrots-peeled and grated
150 ml(5 fl oz)sunflower oil,plus a little extra for greasing
2 large eggs,beaten
2 tbsp orange juice

Ingredients for the cake topping:

300 g(10 oz) full-fat soft cheese(or unsalted butter)
150 g(5 1/2 oz) icing sugar
1 orange zest and 2 tbsp juice



*Pre-heat the oven to 180 deg C.(350 deg F or Gas mark 4).
*Grease and line the bases of 2- 20cm (8 inch) round cake tins with a little oil and baking parchment(brown baking paper).
*Mix the flour,baking powder,spices and the sugar in a large bowl.
*Add the raisins,carrots and nuts to this mixture and mix everything together thoroughly.
*In a separate bowl,whisk the eggs,add the oil and the orange juice to this and mix well.
*Add the egg mixture to the carrot mixture and stir in everything well.
*Now divide the mixture equally between the 2 tins and bake in the oven for 25-30 mins or until the top the cake is
springy to touch.You can also insert a skewer into the middle of the cake.If it comes out clean,the cake is ready.
If not leave in the oven to cook for a further 10-15 mins.
*Take out of the oven and leave the tins to cool down for 10 mins.
*Then turn out the cakes onto a wire rack and allow them to cool completely.

While the cake is cooling,you can make the icing mixture.

*Beat together the cheese and the icing sugar in a bowl.Add the orange juice
and zest to it and mix well together.
*When the cakes are thoroughly cool,layer the icing onto one cake.
Place the other cake on the top of this like a sandwich and do the rest of the icing.
Decorate the cake with a little orange peel and whole nuts.Enjoy!

Tip: Instead of cheese you can use butter.I used butter as I didn't have any cheese.I made the icing with 100g unsalted butter and 100g icing sugar.Now be careful when adding the orange zest to this as the zest will make the butter fall apart.
I also used orange squash in my recipe as I didn't have fresh oranges either.!

- Bindu Pillai (UK)

May 17, 2012

Bhindi Ki Sabji

Bhindi(Ladysfinger) - 20 to 30
Onion(medium) - 2 (chopped)
Tomato - 2(chopped)
Ginger-garlic paste - 1 tsp
Coriander leaves - 1 tbsp(chopped)
Jeera - 1tsp
Coriander seeds - 1 tsp(roasted n crushed)
Red chilli pwdr - 1 tsp
Haldi - 1/2tsp
Coriander pwdr - 1tsp

  1. Cut bhindi lengthwise.
  2. Saute it with oil and salt(a little) in a kadai for 5 - 7 min.Keep it aside.
  3. Heat Oil ,splutter jeera.Add onion and Ginger garlic paste.Cook till onion are transparent.
  4. Add crushed coriander seeds and tomatoes.cook till tomatoes are soft.
  5. Add all other masalas and mix well.
  6. Atlast add the bhindi and mix properly.Cover and cook for 5 min.
  7. Add salt if needed,add coriander leaves.
Serve with Roti.

Easter Hols 2012

This year we planned not to visit any national parks in more animals..need a break from all we headed to TANGA..
The city of Tanga sits on the Indian Ocean, near the border with Kenya.The name Tanga comes from the word for farm or cultivated land in several of the local languages. Tanga gave its name to Tanganyika, literally meaning "Sisal Farm", the territory which in 1964 joined with the island of Zanzibar to form the modern nation of Tanzania.

My Family @ Tanga(Behind Indian Ocean)


Pangani Beach,Tanga

Baobab Trees @ Capricorn beach cottages,Tanga

It was THE BEST holiday we ever had..lots n lots of njoyment..n wat a peaceful place v got to stay at Capricorn Beach Cottages....:) :D
Luv d wavey clouds of d morning sky

Fishing Boat @ Indian ocean

The Queen of Mountains-Mt.Kilimanjaro

May 11, 2012

More from Africa...Trip to Tarangerie National Park

My son @ the enterance to Tarangerie National park(Behind Baobab tree)
The Baobab Tree is also known as the tree of life, with good reason. It can provide shelter, clothing, food, and water for the animal and human inhabitants of the African Savannah regions. The cork-like bark and huge stem are fire resistant and are used for making cloth and rope. The leaves are used as condiments and medicines. The fruit, called "monkey bread", is edible, and full of Vitamin C. The tree can store hundreds of litres of water, which is tapped in dry periods. Mature trees are usually hollow, providing living space for many animals and humans. Radio-carbon dating has measured that age of some Baobab trees at over 2,000 years old. For most of the year, the tree is leafless, and looks very much like it has its roots sticking up in the air.
A dead Baobab Tree

An African Elephant(Tembo in Swahili) with her calf

An Elephant Skull


Spring Buck

May 10, 2012

Mackerel /Ayala/Bangda - Fish Curry

My Hubby really luvd dis so happy tht it turned out so gud on 1st attempt itself :D

Mackerel/Ayala/Bangda -5 (cut into medium pc)
Shallots/Red Onion - 1/4 cup(sliced)
Ginger - 1"(finely sliced)
Green chilly - 2 (sliced)
Coconut - 1/2 shell(grated)
Curry leaves - a handsfull
Tomato - 1/4 cup(chopped)
Imli pulp - 1 tbsp
Water - as required
Jeera - 1/2tsp
Methi seeds/Fenugreek/Uluva -1/2tsp
Haldi -1/2tsp(grinding) + 1/2tsp(marination)
Red chilli pwdr - 1 tsp
Oil - 1 1/2 tbsp

Method : -
  1. Wash and cut fish into medium pieces.Marinate it using haldi,red chilli pwdr and salt.Keep aside.
  2. Take a pan and saute methi seeds,green chilli,ginger and onion.Cook till onion is light pinkish in color.
  3. Add tomato and curry leaves.Saute for 3 min.
  4. Add fish pcs , imli pulp.Mix well.
  5. Now add water ,just enough to cover the fish.
  6. Cover and cook for 10 min.
  7. Grind coconut,haldi and jeera in a blender using little water.
  8. Add this paste to the fish and mix with light hands.Add salt and chilli(if required).
  9. Cover the pan again and cook for another 5-7 mins.
  10. If u wish to temper it seperately then prepare tempering using curry leaves and pour over the curry.
Njoy with Rice and Fish fry....

May 8, 2012

Corn-Potato Salad cum Chaat

Corn (boiled) – 1 cup
Potato(boiled) – 1(big)
Onion(chopped) – 2(medium)
Tomato(chopped) – 1(medium)
Boondi (namkeen) - 1/2cup
Lime Juice – 1 lime
Red chilli pwdr – 1/2tsp
Chaat Masala – 3/4tsp
Coriander leaves – 1 tbsp


Mix all the above ingredients.
Tasty-Healthy Salad cum Chaat  READY…njoy!! :D

Aloo Matar Paneer Curry

My Style

Paneer(cubed) – 100gms
Aloo(medium)  - 2 (cubed and boiled)
Peas – 1 cup (boiled)
Onions (medium) – 3 (sliced)
Tomatoes(big) – 1 (sliced)
Ginger-Garlic (crushed) – 1 tbsp
Green Chilly – 2
Haldi – 1/2tsp
Red chilli Pwdr – 1/2tsp
Garam Masala – 2 tsp
Coriander leaves – 1 tbsp
Jeera – 1/2tsp
Hing – 1/2tsp
Sugar – 1/2tsp
Oil – 2 tbsp

Method : -
           Shallow fry Paneer cubes on tawa till goldern brown on all sides.
·         Heat  oil in a kadai/pan,splutter jeera . Add hing.
·         Saute crushed ginger-garlic and green chillies for a min. Add onions and sauté till translucent.
·         Add all the dry masalas and salt. Toss in tomatoes and cook till they are soft .
·         Turn off the gas.Cool down the mix.
·         Grind the above mix in a blender using little water.
·         Transfer it back to the pan and turn on the flame(keep it low).
·         Add boiled potatoes ,peas and paneer.
·         Add water and salt if necessary.Add sugar and mix properly and cook for 5-10 mins.

Garnish with coriander leaves and serve with roti/naan/jeera rice.

May 7, 2012

Mackerel/Bangda/Ayila Fry

Fish(Mackerel) - 4pc

Haldi - 1/2 tsp
Red chilli pwdr - 1 tsp
Pepper pwdr - 1 tsp
Ginger garlic Paste - 1 tbsp
Lime juice - half lime

Oil - for deep frying

  • Wash and clean fish.
  • Put two slits on both sides of the fish.
  • Take a medium bowl and mix all the masalas.
  • Now take the fish and cover it with the masala.Keep aside for atleast 1 hr.
  • Heat oil in a kadai and deep fry fish on medium flame till crispy brown .
  • Serve hot with Lime juice on top.

Paneer Chilli Paratha

Most quick,easy n yummy Parathas-i prepared and tasted for 1st time :D :))

Serves - 2 adults

For stuffing
Paneer - 200gm
Green Chilli - 5 pc(chopped finely)
Onion(medium) - 2(chopped finely)
Ginger - 1" pc (grated)
Coriander leaves - 2 tbsp(chopped)
Pepper pwdr - 1/2tsp

For Dough
Maida - 1/4 cup
Wheat flour - 1 cup
Oil - 2tbsp
Water -as required

Oil - for greasing

  • Prepare dough and keep it aside for half an hour.
  • Take a medium size bowl,using ur hands-crumble paneer.
  • Mix in all other ingredients written under "for stuffing".(Adjust chilli according to ur tolerence n taste)
  • Divide dough into 6 balls and roll them into chapati.
  • Fill in 2 tbsp of stuffing in each chapati and roll it into square paratha.
  • Heat tawa and cook paratha on both sides using little oil.
Serve with curd / butter on top / pickle.

If u don't like the raw paneer taste then prepare paneer burji with the items given under"for stuffing" . I actually tried the burji method.

May 4, 2012

Chaklii / Murukku

A vry yummy ,crunchy snack..tried 1st time -Maa's style(she really prepare mouth-watering stuffs).

Maida - 3 cups(approx. 300gm)
Moong dal(yellow) - 1 cup (100 gm)
Jeera - 2 tbsp
Till (black) - 1 tbsp
Hing - 2 tsp
Oil - for deep frying

  1. Steam cook maida for 15-20 min.
  2. Cook moong dal in a pressure cooker till its soft.
  3. Keep aside both dal n maida to cool down on room temp.
  4. After it cools down,using your hands break if any lumps in maida.(sift maida thru a chanii).
  5. Take a big bowl -mix maida,moong dal,jeera,till,hing and salt.
  6. Knead into a soft dough. (no need to add water).
  7. Place a plastic or take tray on the counter.Grease the chakli maker/press.
  8. Fill in little dough inside the press and make chaklii.
  9. Heat oil in a wide kadai and deep fry these chaklis on medium flame.(tk care while taking chaklis in ur hands..thy r vry delicate..drop them vry carefully)
  10. Turn side only wen one side is hard enough.Fry till light brown n crispy.
  11. Drain out and place on kitchen tissue.
Store in an air-tight container and NJOY!! :D

I made around 80 chaklis using given measurement.

If you wish to hav lil spicy chakli then add Red chilli power or pepper .

May 2, 2012

Mini Vanilla Cake

A simple,small microwave cake..could b easily prepared in 10-15min when u want to surprise sumone spl or ur kid..a cake for just two of u :)

Maida - 1/4cup
Sugar - 1/4cup
Milk - 2 tbsp
Vinegar - 1tbsp
Apple sauce - 3 tbsp(optional) - i didn't add in dis cake
Soda bi-carb - 1/2tsp
Vanilla ess. - 1 tbsp
Egg - 1

Method :-
  1.  Combine maida,sugar,milk,vinegar,apple sauce,soda bicarb and essence, together by whisking until smooth.
  2. Next beat in egg.
  3. Grease a large cereal bowl and pour the batter.(Fill only half of bowl)
  4. Prepare as many bowls..till the batter finishes.
  5. Cook one at a time in microwave.
  6. Bake for 2-4 min or until toothpick comes out clean on inserting.