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Tuesday, December 1, 2009

Herb and Spice Biscotti


  • 2 cups all-purpose flour
  • 2 tablespoons of red chilli powder
  • 3 tablespoons herbes de Provence
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup (2 ounces) goat cheese, at room temperature
  • 3 tablespoons sugar
  • 2 eggs, beaten, at room temperature


  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
  • In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
  • Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes

Thursday, November 19, 2009

Roasted Potatoes

  • 6 large Potatoes
  • 2 pods of garlic
  • 4 tbsp of good Extra Virgin Olive Oil
  • 1 tbsp Jeera Powder
  • 1 tbsp Corriender Powder
  • 2 tbsp Chilly Powder
  • a pinch of Rosemary
  • Cut the potatoes into 6 wedges each( they should be like large french fries)
  • Mix the remaining ingredients in a large bowl and marinate the potato in it for atleast half an hour.
  • preheat the oven at 450 F.
  • Line the baking dish with tin foil and arrange the potatoes on it.
  • Bake in the oven for about 30 to 35 mins.
  • Serve it with any type of ranch or thousand island dressing.



  • 1/2 cup dark beer
  • 1 tablespoon oil
  • 1 egg white
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher or sea salt
  • 1 cup pastry flour
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pour beer into the bowl of a blender or food processor.Sprinkle in pepper, mustard,garlic powder, salt and onion powder and oil. Pulse until combined. Add flour last, and process only until mixed. Batter may still be slightly lumpy, but almost smooth. If too pasty, add a teaspoon of water at a time until mixture has the consistency of a pancake batter.
  • Whisk egg white until frothy in a shallow bowl. Gently stir in contents of food processor, mixing until combined.
  • Slice large sweet onions into rings. Separate rings. Soak in a small amount of milk for 10 minutes. Drain and lightly sprinkle with onion powder, then dip in batter.
  • Fry small batches in hot oil (365F), turning once, gently to brown evenly. Remove the rings and drain on paper towels before serving. Season with salt and pepper (a little parsley, if desired) while still hot from fryer.

Thursday, September 10, 2009

Aloo Gobi


  • 1 cauliflower
  • 2 potatoes, boiled & peeled
  • 1 cup Green peas
  • 1 tbsp coriander, finely chopped
  • 1 green chillies
  • 1 onion, finely chopped
  • ¼ tsp turmeric powder
  • ½ tsp dhania powder
  • 1 tsp Garam Masala
  • 1 tsp Lime Juice
  • 2 tbsp curds
  • ½ tsp cumin seeds
  • 3 tbsp oil or ghee

Ground paste :

  • 2 tbsp coconut, grated
  • ¼ cup coriander, chopped
  • 3 green chillies
  • ½ tsp ginger grated
  • 1 tsp garlic grated
  • 1 onion


  • Break cauliflower into florets. Simmer in boiling water for 3 to 4 minutes. Drain, keep aside.
  • Chop potatoes into medium chunks.
  • Heat oil in a pan add cumin seeds and allow it to splutter.
  • Add onion and green chilli, sauté till pink.
  • Add paste, turmeric powder, Garam Masala dhania powder, sauté for 2-3 minutes.
  • Add curd stir continuously, till boiling resumes.
  • Add potatoes, peas and cauliflower, cook till gravy thickens.
  • Stir occasionally to avoid burning.
  • When gravy is thick and oil separates, add lemon juice and it is done .
  • Garnish with coriander, serve hot.

Chocolate Marble cake


  • 4 ounces bittersweet chocolate, broken into pieces
  • 1/3 cup hot water
  • 3 tablespoons cocoa powder
  • 1 tablespoon light corn syrup
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 teaspoons pure vanilla extract
  • 1¾ cups unsalted butter, room temperature
  • 3½ cups confectioner’s (powdered) sugar
  • 6 large eggs
  • ¼ teaspoon baking soda


  • Preheat oven to 325 degrees F. Prepare one 10 inch cake pan; generously grease the pan with shortening and dust with flour.
  • In a medium glass bowl, combine the bittersweet chocolate, hot water, cocoa powder, and corn syrup. Place the bowl over a pot of simmering water; stir and heat just until the chocolate is melted. Set aside to cool
  • combine flour, baking powder, and salt; whisk together to mix. Set aside.
  • In a small bowl, stir the milk and vanilla together. Set aside.
  • In a large mixing bowl, cream the butter and sugar until light and fluffy.
  • To cream, start by placing the room tempreture butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
  • Add eggs one at a time, beating until thoroughly mixed.
  • With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended
  • Remove 2 generous cups of the batter and place in a medium size mixing bowl. Stir the baking soda into the cooled chocolate mixture, and then gently fold the chocolate mixture into the 2 cups of batter.
  • Using 2 large spoons, alternate placing large spoonfuls of the chocolate and vanilla batters in the prepared pan, carefully spreading the batters so they touch each other and the sides of the pan. Make a second layer of batter, placing spoonfuls of vanilla batter on top of the chocolate, and the chocolate batter on top of the vanilla. Repeat, alternating the flavors, making about four layers. Firmly tap the pan two or three times on the counter to level the batter. Using a butter knife, zigzag the knife through the batter to swirl the batters, circling through the pan twice. Don’t overwork the batters; you are creating a marbled look, not stirring the flavors together
  • Bake 1 hour 15 minutes to 1½ hours or until a toothpick inserted in the center comes out clean. Cool on wire rack for 30 minutes then remove cake from pan and finish cooling on a wire rack.

Monday, August 24, 2009

Masala Puri

  • Green dry Peas -- 1 1/2 cups
  • Turmeric powder -- 1/4 tsp
  • Red chilli powder -- 2 tsp
  • Coriander powder -- 2 tbsp
  • Black pepper powder -- 1/4 tsp
  • Onion -- 1 big chopped
  • Big cloves Garlic -- 2 to 3 cloves
  • Garam masala -- 1/2tsp
  • Curry leaves -- 2 to 3
  • Ginger and Garlic paste-- 1 tbsp
  • Coriander leaves -- 1/2 cup
  • Green chillies -- 6 to 3
  • Puffed gram- 1/4 cup
  • Cinnamon sticks - 2 - 3 small sticks
  • Clove - 4
  • Poppy Seeds - 1/2 tsp
  • Coriander seeds / Dhania - 1 tsp
  • Jeera - 1/2 tsp
  • 1 cup water
  • Salt to taste

Soak peas overnight and boil it with little salt for 3 whistles and keep aside. Put all the ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste. Add this paste to the peas and bring to a boil. Let boil for at least 10 minutes, stirring occasionally. Add salt to taste and keep aside.

Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand. Pour 2-3 ladles of the peas mixture, on top of the crushed puris. Pour 1 tsp of green chutney and tamarind chutney on top. Add a pinch of salt and top with some cut onion and tomatoes. Add fine sev.Serve hot.

Thursday, July 16, 2009

Baked Pasta

  • 1 box of Penne Pasta
  • 1/2 a tin of marinara sauce
  • 1 onion
  • 1 capsicum
  • 1 green squash
  • 1/2 cup of Swiss cheese
  • 1/2 cup of Mozzarella cheese
  • 1/4 cup of Cheddar cheese
  • 1/4 cup of Parmesan
  • 1/4 cups of Red Wine
  • Chillie Flakes
  • Garlic Powder
  • 1 tbsp of Italian Herbs
  • good Olive Oil
  • Pre-heat the over for 300 degrees. Cut the vegetables in equal size and put it on the baking sheet. Drizzle the vegetable with some Olive Oil and then add the Italian Herbs and mix well. Bake this for 15 mins so that the vegetables get toasted.
  • In the mean time bring a big bowl of water to a boil, once it starts boiling well add some salt and pasta and cook for 11 mins. (Do not over cook as the rest of the cooking will happen in the oven)
  • In another pan add the Marinara sauce and wine and bring it to a boil. Once the wine has evaporated turn the gas off.
  • Add the cooked pasta and the grilled vegetables to this along with 3/4 of the cheese (combine all the cheese together except the Parmesan) mix it all together, if you think that the pasta is not coated with enough sauce you can add some more sauce to this.
  • Put this in an oven safe bowl and add the remaining cheese on top and bake it for about 15 to 20 mins or until the cheese has melted and has a nice golden colour.


  • 6 egg yolks
  • 5 tablespoons sugar
  • 1 pound mascarpone cheese
  • 1 1/2 cups strong espresso , cooled
  • 2 teaspoons dark rum
  • 2 teaspoons sugar
  • 24 packaged ladyfingers
  • 1/2 cup chocolate powder, for garnish

  • In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 3 tablespoons of sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
  • In a small shallow dish, add remaining espresso, 2 table spoons of sugar and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
  • Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
  • Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 24 hours for best results.
  • Before serving, sprinkle with chocolate powder.

Monday, June 8, 2009

Spicy Potato

  • 4 large Potatoes
  • 1 tsbp Jeera
  • 4 tsbp Oil
  • 2 tsbp Red Chilli Powder
  • 1 tsbp Garam Masala
  • 1 tsbp Jeera Powder
  • 1 tsbp Coriander Powder
  • 1 tsbp Haldi

  • Heat oil and add the Jeera, watch it pop.
  • Cut the potatoes into small cubes and add this to the hot oil and fry for some time.
  • Once the colour of the potato starts to change, add a small cup of water and cover and cook for 10 mins or till the potato becomes soft
  • Open the lid and fry the potato for sometime until golden brown.
  • Mix all the masala together and add this to the potato.
  • Fry for sometime.


Wednesday, April 22, 2009

khus khus payasam (gagagase) with Billa Kudumu

Ingredients for the payasam:
  • 1/2 cup fresh coconut
  • 1 1/2 tbsp khus khus (gagagase)
  • few cashew,few badam soaked in water (remove the skin from the badam)
  • it comes out easily when soaked
  • 1 generous pinch of kesari
  • 3/4 lts or more milk
  • 2 to 3 cardamoms powdered without peels (de-seed them and powder them with lill sugar and it comes fine
  • Grind coconut,badam cashew and khus khus adding a little water or milk
  • In a thick bottom vessel add the ground paste and milk and mix well into a smooth consistency.(like how it is for dosa)
  • Then put it on the gas and let it boil on medium for about 15 to 20 mins
  • Now add the kesari and cardamom powder too
  • After few mins reduce the flame and add the sugar
  • Mix well and let it boil for some more time and remove from the fire
  • This goes well with saarasthralu.billa kuddumu and a good drink by itsel
Ingredients for the Billa Kudumu:
  • 2 tbsp of Ghee
  • half a tsp of Mustard
  • half a tsp of Jeera
  • half a tsp Ground pepper
  • 2 1/2 cups of water
  • 1 cup Rice Rawa
  • half a cup of coconut
  • In a cooker, heat ghee and oil, add mustard, jeera, coarsely ground pepper, curry leaves and fry. Remove this seasoning and keep aside.
  • Now add 2 1/2 cups of water, salt and bring to boil.
  • In the meanwhile, dry fry 1 cup of rice rawa lightly.
  • When the water starts to boil, add the seasoning, grated coconut and rawa.
  • Mix well, cover with the cooker lid inverted and simmer for about 15 minutes. (Optional - you can add 2 tsps of bengal gram dhal soaked in water for 15 minutes.)
  • Remove lid, mix well and put off flame.. Make balls of the mixture, flatten it and steam for about 10 minutes.
  • Serve this with coconut chutney and payasam which you have already made

Monday, April 20, 2009

Bus Saru

  • 2 cups of cooked toordal, DO NOT pressure cook, as we want the dal to be firm/separate and not mushy, with little turmuric.
  • Drain the water and save it
  • In the same Water cook 1 1/2cups of cut beans or chopped spinach
For the Bus sar:
  • 1 flakes garlic
  • 1 small onion
  • 2 tsp sambar powder
  • 1/4 tbsp tamarind paste
  • a little coriander leaves
  • 3/4 of the cooked dal - save very little for palya.
For the Bus Sar
  • Boil the ground paste in 2 cups of water and season with mustard, curryleaves.

For the Bus sar palya:

  • Heat oil season mustard, dry whole red chilies(to taste), whole gralic and chopped onions, Do not fry till transulant, onion must have the crunch, add the drained beans or spinach and dal, salt and stir and fry well for few mts.

Coffee Cake with Sour Cream


  • 12 tablespoons unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 tablespoons of instant coffee powder
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour 
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

For the streusel:

  • 1/4 cup light brown sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional

  • Preheat the oven to 350 degrees F. Grease and flour a pan.
  • Cream the butter and sugar in the bowl for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, coffee powder and salt. With the mixer on low, add the flour mixture to the batter until combined. 
  • For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
  • Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Sunday, April 12, 2009

Paneer Bhurji

  • 1 gallon whole milk
  • 1 tbsp of vinegar
  • 2 Tomatoes
  • 1 large Onion
  • 3 chillies
  • 1 tbsp ginger garlic paste
  • 2 tsp Garam Masala
  • 1 tbsp Jeera Powder
  • salt to taste

First bring the milk to a boil and once it starts boiling add a tbsp of vinegar or some lime juice. As soon as you add this the milk will curdle and break.

Mix for some time till you can make out the difference between the water and the panner. Put this in a tea cloth or a muslin cloth so that all the water drains out and you have only the panner.

Once that is done. Add some oil in a pan and put vagar ( mustard, jeera and some haldi).
Then add the onions and fry till golden brown, add the ginger garlic paste along with the chillies.

Now add the tomatoes, once the oil starts to separate from add the panner and the masala and mix for some time.

Garnish with some coriander leaves and serve with Chapathi

Thursday, March 19, 2009


  • 2 cups of Chickpeas soaked and boiled.
  • 1 large chopped tomatoes
  • 1 large onion chopped into long thin strips
  • 3 medium potatoes, peeled and chopped into bite-sized chunks
  • 1 tbs Ginger Garlic paste
  • 4 chillies
  • 2 tbsp each of Turmeric (halidi), Garam Masala, Ground Coriander, Salt
  • 1 tbsp Cumin (Jeera) seeds.
  • A large large pot in which to pour 2 or 3 tablespoons of vegetable oil

Heat the oil in the pot until hot. Add the cumin seeds and let it them pop for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Add the ginger and garlic and then add the chillie. Stir fry on medium heat.

Then add the chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices.

Stir it all thoroughly on medium flame.

Then add the chunks of potato - stir until well coated in spices. Then add around 3 small glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.Add the channa n cook for another 10 mins.

After about a further 15 mins of simmering - add some fresh chopped coriander leaf and stir it all in. Keep it simmering for about 10 mins more. Turn the heat off - put the lid on tight - and let it it stand for around 15 mins.

Eat with Rice or Chapathi

Tuesday, March 10, 2009

Kaman Kura


  • 1 Guard                                     
  • half a cup of Toor dhal                                
  • 1 hand full Coconut
  • 4 Cashew                                   
  • 2 Green chilies                          
  • Pepper corn
  • 1 tsp Jeera
  • a pinch Haldi
  • Lime
  • Salt



Pressure cook the dhal and the guard for 2 whistles.

Grind coconut, cashew and the chilies, pound the pepper.

Add the ground masala into the curry and boil for sometime with salt

Add vagar with hing mustard, jeera, curry leaves.

Add lime after you turn off the gas.

Eat with dried fried chilies.

Toor Dhal and Capsicum Palya


  • 1 cup Toor dhal                                 
  • 2 Capsicum                                
  • 4 Green chilies                          
  • a pinch of Haldi



Pressure cook the dhal for 1 whistle with some haldi, drain out the water.

In a pan add oil and put vagar with chilies.

Cut the capsicum in small cubes and fry for some time.

Add the dhal and saute. Add lime and salt.

Cabbage and Peas Palya


  • 1 bunch Cabbage Shredded                 
  • 2 cups Peas                                        
  • hand full of Coconut                               
  • 3 Green chillies                          
  • Garlic 
  • Haldi
  • Lime and Salt to taste.

Microwave the cabbage for 3 mins or till soft,

In a pan heat oil, put vagar with green chillies and garlic with a pinch of haldi.

Add the cabbage and the peas and sauté for sometime till the wetness of the cabbage goes.

Add salt to taste and lime.

Monday, March 9, 2009

Creamy Cheese Pasta Sauce

  • Half a cup of heavy cream
  • 8 oz of Cream Cheese
  • 2 cloves of chopped garlic
  • Half a cup of butter
  • herbs of choice
  • mozzarella
  • salt to taste
  • cooked pasta
  • Sauteed onions and some vegetables and spinach
  • Melt butter and add the chopped garlic. After it is nicely brown add the cream.
  • Cook the cream and add the Cream Cheese and wait till it nicely melts and combines with the butter and garlic.
  • Add the herbs and salt and cook for some time.
  • Once it reduces add the cheese and cook for some more time till it becomes creamy.
  • Now add the cooked pasta and the sauteed onions and vegetables and spinach and mix well.
  • Last add some Parmesan cheese.

Friday, March 6, 2009

Green moong dhal sambar


  • 2 cups (soaked) Green moon dhal
  • 1 Potato 
  • 1 Onions 
  • A little Garlic
  • 2 Tomato 
  • 1tsp Garam masala pd          
  • 1tbsp Sambar 
  • 1tspTamarind paste          
  • A little Jaggery 
  • Salt to taste

Soak the dhal over night. Strain it and keep it aside
Take oil for season, mustard and jeera, clove, cinnamon, garlic onion, soaked moong and the tomato and fry for sometime.
Pressure cook all this for one whistle. Add the rest of the ingredients to this and let it boil. 

Dill and Potato Palya


  • 1 bunch of Sabsike  
  • 1 Potato 
  • 2Tomato 
  • 1 Onion 
  • a little Garlic
  • a little Ginger
  • 2 tsb Red chilly pd
  • 1 tsb Jeera pd
  • 1/2 tsb Sugar       
  • Salt to taste

Fry the potato till tender.
Put vagar ( mustard, jeera and curry leaves) add the garlic when it is a lil brown add the onions and fry till light pink.
Add the sbsike and roast a lil. Add the tomato and ginger, fry for sometime till the water goes.
Add the salt, chilly pd, jeera, sugar, haldi and salt. Lastly add the potato 

About Me

I just love to cook and everything that goes along with food. I cook at home most of the time but I do enjoy eating out once in a while too. I have 2 blogs, one with all my recipes and the other one is all the places that we eat at. My husband and I love to eat and go out. The other day I was looking for a new phone so we were doing our rounds to all the service providers around our house, before we can decide which one to go with. When we went to the Sprint store close to our house we realized that we even though we have been in this area for the past 4 years we have never been to that strip mall. We found a pizza place that looked really good from the outside. That's when we made a New Year's resolution of eating out once a week and try a new restaurant each time. And here I will write my thoughts of the place and what I think of it.