Tuesday, December 23, 2014

Chocolate Chiffon Cake - Baking Partners Challenge

This month challenge is Chocolate Chiffon Cake. The cake is really tastes good. Thank you so much Swathi & Julie for giving this recipe.
1 cup  Cake flour
2 tbsp (1/8 cup) Cocoa powder (unsweetened)
1 tsp Baking powder
1/8 tsp Baking soda
1/4 tsp Salt
6 tbsp Granulated sugar
3 Eggs (whites & yolks separated)
1/4 tsp Cream of tartar (optional)
3 tbsp Brewed coffee (I used nescafe)
2 tbsp (1/8 cup) Oil

Chocolate glaze
3 oz Semi sweet chocolate
2 tbsp  Butter
1 tbsp Corn syrup light

Mocha filling
2 tbsp (1/8 cup) White sugar
1 tbsp Cocoa powder (unsweetened)
1/4 tsp Vanilla extract
1/2 tsp Instant coffee powder
1/2 cup Cold heavy whipping cream


Cake flour preparation:
  1. Take 1 cup of all purpose flour. Remove 2 tbsp of flour, add 2 tbsp of corn starch.

For Cake
  1. Crack the eggs. Place whites in one bowl and yolks in another bowl. Bring them to room temperature (about 30 minutes).
  2. Preheat the oven to 3250F.
  3. In a large bowl add flour, cocoa powder, Half sugar, baking powder, baking soda and salt.
  4. In a separate bowl whisk egg yolks, coffee powder or water, oil and vanilla extract.
  5. Make a well in the center of the flour  and add the wet ingredients and fold well until smooth.
  6. In a separate bowl beat the eggs until soft peaks. Gradually add remaining sugar and beat until stiff peaks.
  7. Pour the batter into the 8 inch greased pan. Smooth the top and bake in an oven for 30 to 35 mins or until the inserted knife comes out clean.
  8. Immediately removing from the oven, invert the cake upside down. Let it cool for 1 hour.
  9. Cut the cake horizontally.  Place the bottom layer on your serving plate and spread the 3/4  cup of mocha filling.
  10. Place the top layer on the filling.
  11. Pour the chocolate glaze over the top of cake letting it flow down the sides.
  12. Spread the glaze over the sides of the cake with knife.
  13. Place the rest of the mocha filling in a piping bag and decorate the cake.
  14. Refrigerate the cake overnight before serving.
Chocolate glaze
  1. Boil the water in a wide pan. Let it boil.
  2. Add chocolate, butter, corn syrup in a stainless steel bowl.
  3. Place the steel bowl in a boiled water. Stir well.
  4. When it melts, remove from heat. Let cool slightly.

Mocha filling
  1. Place your mixing bowl and wire whisk in the freezer for 30 minutes.
  2. Add sugar, cocoa powder, coffee powder, vanilla, 2 tbsp cream in a bowl. Stir for 2 minutes.
  3. Then add reset of the cream and beat until stiff peaks form.
Adapted from here.

Linking to:
Swathi's Baking Partner's Challenge.

       BakingPartnersButton2 (2)

Tuesday, December 16, 2014

Paneer Sesame Fingers with a Twist

This month my challenge was with Sathya Priya Karthik. She gave me Paneer and sesame seeds. I would like to try different. Thank you Sathya.

Paneer - 10 pieces
(Finger shape and 1 inch wide)
Cornflour - 4 tbsp
Maida - 2 tbsp
Sesame seeds - 1/4 cup
Salt to taste
Oil to deep fry

Stuffing to fill the paneer
Green chillies - 2
Ginger - small piece


Stuffing to fill the paneer
  1. In a mixi jar add chillies and ginger and make a paste.

For sesame paneer
  1. In a bowl add cornflour, flour, salt and water to make a smooth batter.
  2. Take a piece of paneer and give 1/2 inch vertical slit and 1/4 deep slit in the middle and fill with stuffing.
  3. Dip the paneer pieces in the batter and roll in the sesame seeds and deep fry in hot oil till they are golden brown.
  4. Remove from the oil and drain on absorbent paper.
  5. Serve with tomato sauce.

Tuesday, December 2, 2014

Rajasthani Panchmel Dal

Toor dal / Kandi pappu - 1 cup
Red masoor dal / Erra kandi pappu - 1 cup
Moog dal without skin - 1/2 cup
Chana dal - 1/4 cup
Urad dal - 2 Tbsp
Ginger - 1 Tbsp minced
Garlic - 1 Tbsp minced
Chopped onion medium - 1
Tomato chopped large - 1
Red chilli powder - 2 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Water - 3 cups
Lemon juice - 1 to 2 tsp

To temper
Cumin seeds - 1 tsp
Black pepper corns - 3
Hing - a pinch
Turmeric powder - 1/2 tsp
Dry red chillies - 4
Curry leaves - 1 string
Oil - 2 tsp
Ghee - 1 tsp

  1. Combine all dals and wash. Soak in water for 30 minutes.
  2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
  3. Pressure cook for 1 whistle. Switch off the stove.
  4. Heat oil and ghee in a pan add temper it.
  5. Add onions and salt. Mix well and cook for 4 minutes.
  6. Add ginger, garlic and fry for 3 minutes.
  7. Add tomato and cook until oil separates from the mixture.
  8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
  9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
  10. Switch off the stove. Sprinkle lemon juice and mix well.
  11. Serve with roti or rice.

Monday, November 17, 2014

Kakarakaya Podi / Karela Powder version - 2

Kakarakaya / Karela / Bitter Gourd – 6
Oil to fry

To make Powder
Roasted chana dal / Putnalu - 3/4 cup
Sesame seeds / Nuvvulu dry roasted - 1/4 cup
Garlic pods – 10
Red chilli powder – 3 Tsp
Dessicated coconut powder – ½ cup  
Curry leaves
(According to your taste)  
Salt to taste

  1. Cut the karela into round thin slices. Spread on a plate. Leave it for 2 hrs.
  2. Heat oil in a pan, deep fry the karela pieces until it turns crispy on medium flame. Strain the pieces.
  3. Fry the curry leaves in oil.

To make powder
  1. In a mixi jar add all ingredients listed under powder and make a powder.
  2. Transfer this powder in a clean bowl and add fried karela pieces. Mix well.
  3. Store it in an air tight container.
Other related links.

  1. Kakarakaya Podi - 1

Thursday, November 6, 2014

Dry fruits ladoo

Chopped dates - 1 cup 
Almonds - 3 Tbsp
Raisins - 2 Tbsp
Cashews - 2 tbsp
Pista - 20

  1. Dry roast the almonds, cashews, pista till slightly brown. Cool it.
  2. In a mixi jar add dates, raisins, almonds, cashews, pista and grind to a coarse mixture.
  3. Transfer it to a plate. Take small amount of the mixture and make balls.
  4. Store it in a airtight container.

Monday, October 20, 2014

Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Vermicelli - 1 cup
Sooji - 1/2 cup
Jaggery - 1 1/2 cup
Boiled milk - 2 1/2 cups
Dosa batter according to balls
Ghee - 2 tsp
Oil to fry
Dry fruits chopped & elachi powder


  1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
  2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
  3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
  4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
  5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
  6. Transfer it to tissue paper.

Friday, October 10, 2014

Potato Stuffing Mirchi Bajji

Mirchi chillies

For the batter
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Baking soda – a pinch
Salt to taste

                        In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff
Boiled & mashed potato – 1
Chopped onion – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Curry leaves – 4 leaves
Cumin seeds - ¼ tsp
Garam masala – a pinch
Lime juice – 2 tsp
Oil – 1 tsp
Salt to taste


  1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
  2. Add onion and mix for 2 mins. Add mashed potato, chilli powder, salt, coriander leaves and mix well. 
  3. Now add lime juice and mix well. Allow them to cool.                          


  1. Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. 
  2. Insert the spoon and pluck the thick white vein in the middle along with the seeds. 
  3. After prepare the chillies, start filling with potato mixture. 
  4. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. 
  5. Remove to a paper towel. Serve. 

Wednesday, September 24, 2014

Ragi flour Oats Ladoo - 5 Ingredients Fix Challenge

This month Lakshmi Vimala gave sweet with 5 ingredients. I made these ladoos

Ragi flour - 1 1/4 cup
Oats - 1 cup
Ghee - 2 tsp for flour frying
Sugar powder - 2 tsp
Honey to make balls

  1. Dry roast the oats in a pan for 5 mins and transfer to a bowl.
  2. Add ghee and roast the ragi flour in a pan until nice aroma comes.
  3. Add oats to a mixi jar and make powder.
  4. In a bowl add three flours and mix well. Add honey and mix well. Make balls.
Linking to:
"5 Ingredients Fix Challenge" by Lakshmi.

Tuesday, September 9, 2014

Bottle Gourd Cabbage Milk Curry / Sorakaya Cabbage Paala tho Koora


Bottle gourd/Sorakaya Pieces – 2 cups
Drumstick/Munakkada pieces – 10
Peas / Pachi batani – ½ cup
Tomato chopped – 1
Onion chopped – 1 big
Ginger garlic paste – 1 tsp
Green chillies chopped – 3
Red chilli powder – 2 tsp
Fresh coconut grated – 3 Tsp
Coriander powder – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Green chilli chopped – 4
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 2 tsp

  1. Heat oil in a pressure cooker and temper it.
  2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
  3. Add all vegetables pieces, and fry for 2 mins. Add tomato and saute for 2 mins.
  4. Add chilli powder, salt, coriander powder, coconut, water (½ cup). Mix well.
  5. Close it with lid. Allow the 3 whistles. After steam releases, serve with roti/rice.

Wednesday, September 3, 2014

Besan & Vermicelli Ladoo/ Senaga pindi & Semiya Ladoo - Shhhhh Cooking Secretly Challenge

This month I was paired with Sathya Priya Karthik. She gave me Besan and Vermicelli. These ladoos tastes really awesome.  Thank you so much for giving wonderful ingredients.  

Vermicelli / semiya - 1 cup
Besan / senaga pindi - 1 cup
Powder sugar - 1 to 1 1/2 cup
Ghee to make ladoo
Elachi powder - 1/2 tsp
Dry fruits

  1. Heat ghee in a pan, fry the until aromatic. Transfer it to a bowl.
  2. Add vermicelli and fry until crisp. Transfer it to another bowl. Cool it.
  3. Make the semiya as rough powder. Fry the dry fruits in a ghee.
  4. Take a bowl, add roasted powders, sugar,  elachi powder, dry fruits and mix well.
  5. Add ghee little by little and make ladoos. 

Thursday, August 21, 2014

Carrot Egg Burji - Shhhhh Cooking Secretly Challenge

This month I was paired with Ramya. She gave me Onion and carrot. 
Grated carrot - 1 cup
Chopped onion – 1 medium
Green chilli slits - 4
Eggs – 3
Garam masala – 1 tsp
Ginger garlic paste – 1 tsp
Salt to taste
For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 1 string


  1. Heat oil in a pan and temper it.
  2. Add onion, saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
  3. Add green chilli, carrot and mix well. Close it with lid. Fry for 10 mins.
  4. Add coriander powder, garam masala, salt and mix for 3 mins.
  5. Now beat the eggs in a bowl. Add this mixture to the carrot pan and mix well. Fry until it separates.  
  6. Serve it rots.

Tuesday, August 12, 2014

Kakarakaya Podi

Kakarakaya / Karela / Bitter Gourd – 6
Garlic – 2 whole
Red chilli powder – 3 Tsp
Dessicated coconut powder – ½ cup  
Curry leaves
(According to your taste)  
Salt to taste
Oil to fry

  1. Cut the Karela into round shape.
  2. In a bowl add Karela pieces, Salt, Turmeric powder and mix well. Leave it for 1 hr.Squeeze the excess water.
  3. Heat oil in a pan, deep fry the Karela pieces until it turns crispy on low flame. Strain the pieces.
  4. Fry the curry leaves in oil.
  5. In a mixi jar add garlic, chilli powder, curry leaves, salt and make slight coarse powder.
  6. Now mix the coconut powder with ground coarse powder.
  7. Heat 3 tsp oil in the pan, add ground mixture to it.
  8. Keep stirring on low flame for 5 mins. Add fried Karela pieces and mix well.
  9. Remove from flame and cool it completely.
  10. Store it in an air tight container. 

Tuesday, July 29, 2014

Mango ice cream Milkshake

Mango pieces  - 1/2 cup
Milk chilled - 1 cup
Vanilla ice cream - 1 scoop
Mango jam - 1 tsp
Honey optional

In a blender add milk, ice cream, mango, jam and blend for 30 seconds.
Serve in glasses.

If you want more sweet, add honey and blend it.

Other Mango recipes:

1) Mango Chocolate Drink
2) Mango Puree Fruit Salad

Tuesday, July 15, 2014

Marshmallow Candies

Marshmallow big size – 10
(If you are using small size, take 5 to 6 and roll it as small ball)
Butter – 2 tsp
Chocolate chips semi sweet – 1 cup
Gems / Sweet hearts for decoration


  1. In microwave safe bowl add butter and chocolate. Keep it for 40 sec to 1 min.
  2. After that leave it for 30 sec. Dip each marshmallow into chocolate and press the gem/sweet heart. Prick this with lollipop stick or tooth pick.
  3. Keep it in freezer for 30 minutes. 

Thursday, July 10, 2014

Biyyam Vadiyalu / Sun dried Rice Fryums

Biyyam / Rice - 3 cups
Saggubiyyam / Sabudana - handful
Water - 12 cups
Salt to taste
Vaamu / Ajwain - 2 tbsp

  1. Soak rice and sabudana separately for overnight.
  2. Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
  3. Add 10 cups of water to a bowl, put it on a stove.
  4. Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
  5. At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
  6. Mix well for 10 minutes. The batter becomes thick.
  7. Place the star shaped plate with  murukku press. Fill the murukku press with thick batter.
  8. Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
  9. Store them in an air tight container. They stay for one year.
  10. Deep fry them in oil. Serve them with South Indian meal.

Note: Rice and water ratio should be 1:4.

Monday, July 7, 2014

Pala Puri / Milk Puri


Puri – 6
Milk – ¼ liter
Sugar – 2 Tsp

For Paste 
Grated coconut – ½ cup
Roasted poppy seeds – 1 Tsp


  1. Make puris using wheat flour.  
  2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
  3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
  4. Now add the puri to milk leave it for 2 mins. 
  5. Remove the puri and fold twice like handkerchief. 
  6. Keep it on the plate and pour remaining milk over it. 
Linking to:
Gayathri's WTML event hosted by Sapana.

Wednesday, July 2, 2014

'ONLY' Summer Food & Drinks June 2014 - Event Roundup

I would like thanks to Pari for giving me the wonderful chance to host this event. Thank you friends for participating in the event. The winner is announced by Pari, which is sponsored by Tarla Dalal Office.

Roundup recipes.

Delectabla flavours entries:

            1)  Mango Juice                     


Mayuri's jikoni entries:

          2) Apple cinnamon ice cream     


          3) Roasted eggplant dip


            4) Vanilla chia pannacotta             


                5) Water mousse                       


Taleoftwotomatoes entries:

              6) Pineapple smoothie

                  #pineapplesmoothie fllowme@taleoftwotomatoes

                    7)  Sharjah drink           

                   Sharjah Shake

Prachisvegkitchen entries:

               8) Watermelon cooler                   


                   9) Mango banana smoothie


                  10) Glucamole salad


                11) Thandai mousse


              12) Baked Mathri


 Shobha Keshwani entries

               13) Persimmon lassi

                      Photo: PERSIMMON LASSI 
Persimmons can be eaten fresh, dried or cooked. Their flavour ranges from firm to mushy and is very sweet. This delicate Oriental fruit is native to China. It spread to japan very long ago and later was introduces to California during the middle of the neneteenth century. Persimmon fruits are rich in health promoting nutrients such as vitamins, minerals, and anti-oxidants. Persimmon fruit pudding is a very popular dessert. I have made and posted the recipe earlier. You can refer to it in the blog.
Today I have made a sweet and refreshing drink with the fruit pulp and yogurt. Select ripe ones for this and the pulp can be spooned out easily. Since the fruit is very sweet you don't need any kind of sweeteners. You may add a little honey if you wish.


            14) Mango crepes with coconut sauce


            15) Moong sprout salad


Lav art craft food

               16) Dahi vada


Seduce your tastebuds entries:

               17)    Bajra Curd rice


               18) Rose milk popsicle


                  19) Jal jeera


Savorindian entries:

               20) Watermelon cooler


Realhomecookedfood entries:

                21) Strawberries and cream frappucaino


                 22) Chocolate espresso smoothie


                  23) Mango cheesecake parfait


                    24) Banana split milk shake

                   25) Badam pista kesar kulfi


              26) Chickoo kulfi


              27) Mango pineapple coolatta



               28) Carrot orange juice


               29) Beetroot Lemonade


Smithakalluraya entries:

            30) Mango rasayana

                   mango rasayana recipe,mango seekarane,mango shikran,mango kheer,aam kheer,mango payasam,mango seekarane recipe

              31) Mouth refresher

                    watermelon & orange juice recipe,watermelon refresher,watermelon orage refresher recipe,watermelon juice

Hamareerasoi entries

             32) Honeydew melon juice


Sweettoothraf entries:

             33) Mango trifle


Cookinggoodfood entires entries:

              34) Mango and dark chocolate trifle


Cookininpajamas entries:

               35)  Quick raw mango pickle


Mystylerecipes entries:

               36) Pudding with berries