Showing newest 15 of 18 posts from December 2009. Show older posts
Showing newest 15 of 18 posts from December 2009. Show older posts


Wish You All Happy New Year:)

Orkut Scraps New Year

*** - Orkut New Year scraps, graphic and comments ! ***


Milk Fudge - New Year Special!!!

Doodh Peda:

Milk Peda, Milk Fudge, Doodh Peda, Paal Peda, Paal Halwa.

Even though I didn't post daily in 2009 (as I did in 2008), this year has continued to be all 'slow cooking classic recipes'. It has been active, challenging, energetic, realistic and somewhat glorious year. I can't imagine what 2010 hold up for me...yet I am ready, alright bring it on!!!

How about some milky milk fudge to treat everyone on New Year's eve? This is a classic, delicious, creamy and very simple fudge. It sets up beautifully and is not too soft, texture is bit grainy and yet melt in mouth perfection.:)

I didn't measure today, but it is probably closer to a gallon of milk and two cups of sugar. Well, if you are planning to cook in a jiffy...I got to tell you this 'The short cut version of doodh peda recipe, exists all over the Internet'...but this is something from my kitchen, the slow cooking method(to kill the time)!

Note: I insist to measure the essential ingredients (sugar and milk)ahead of time, because you will be standing at front of the stove top, stirring the whole time.


Whole milk - a gallon
Sugar - definitely as per taste
Ghee few spoons - to grease one's palm for shaping them into pedas.
No cardamom, no saffron, no vanilla essence...just plain and simple:)


Put milk and sugar in a heavy bottom, non-stick vessel and heat over low to medium range. Stir, stir and stir.

How long one should stir?

"One got to stir till shoulder hurts."

My mother would rather say, "Stir till the whole mixture(sugar and milk)get thick and start to loose off from the sides of the pot and it will start to splutter and splutter.

Be careful, when milk fudge really hurts your hand, I have ruined enough:(

Now pour the contents into a well greased pan, then shape them into lovely pedas. And sprinkle chopped nuts (optional).

Leave to cool and harden.

Note: If you boil the fudge too long its going to get too hard; if you don’t boil it enough, its going to stay sticky and timing is essential, but nobody can actually tell exactly when one should to take it off from the stove.

Other Information:I started around 11'O Clock in the morning and finished stirring around 3.30 in the afternoon. Another 45 minutes of shaping and trying to put an impression(in vain)all happened. Between...did I tell you all, cleaning the stove took at least one and half hours the next day morning.:(

Once you mastered the art of making it, invite your friends, nibble fudge, laugh and shrug off the pain from your shoulders.:)


Stuffed Pasta - Screwed!!!

Screwed Pasta Salad:

Created a new dish (blunder), which still needs a sincere 'Title'(or stuffed pasta for the time being)!!! This recipe goes to my Kitchen Mishaps Event.:)

It was way past dinner time and I was pretty hungry plus very sleepy! Why? why I do this, what on earth I was thinking?? Took a pot of water. Now the pasta goes into the pot...the pot goes on to the stove, and the cook(myself) goes for a little nap!!! Good news, I saved the pasta.:)

Now, comes the creative mood', smeared the pasta with tomato pickle' (Yes, not that bad idea at all). Stuffed the shells with sliced eggs(Yep, looks good huh). Yes, it was, all until I planned to decorate it with Parmesan cheese and microwave! Cheese never melted, Pasta went dry and Eggs spluttered!!! I was all bananas (why it should be always nuts).

Each time, threw some more cheese and heated it...tried and tried (until I got tired). But the resulted dish, remained the same! And then what??? The food was pitched to the bin. End of story.:) Still I wonder...what I was aiming for, the whole time.:)

Lesson: Never attempt a new dish when you are terribly hungry or sleepy!!!

Ingredients & Method:



Improvised Egg Pakoda

Egg Pakora:

Ande Ka Pakodiya`n. Gudilu Pakoda. Muttai Pakoda. Egg Pakoda. Ande ka Pakodi. Ande Pakora. Mutta Pakoda.

This is a definite rainy day food for me and something that I enjoyed making when I was a teenager (to my I was just learning to cook). Its a great late night snack food for us. I burned my fingers, several times over this recipe (as egg crackles so much while deep frying).

I can't even remember, why I kept trying this recipe for so long. Guess, near my hostel...they used to have this 'bajji stall' and we girls used to sneak out to have 'muttai bonda'. Some of them used to call it pakoda' so I must have literally translated and created this style. I've never seen them anywhere like this before. It's a great recipe because it just calls for staple items, eggs, onions, chilies and stuff. Nothing very fancy and hope you all will like it.

Can all recipes be improved with touch of spices and with an addition of onions? Quite possibly.:) This recipe is so delicious that it really ought to be called something else other than "Egg Pakoda". Onion-Egg Crispies, perhaps?


Hard boiled eggs 6-thinly sliced(vertically)
Gram flour 1/2 cup
Ghee 1-2 teaspoons
Soda 1/4 spoon
Onions thinly sliced 1 bowl
Green chilies 3-5 thinly sliced
Curry leaves few
Cilantro leaves few
Ginger- garlic paste 1/2 spoon
Fennel seeds 1-2 spoons
Oil for frying.


In a wide tray, add salt, soda and ghee...mix well. Now add gram flour to it. Dry mix not attempt to add water!

Now add eggs, onions, green chilies, ginger-garlic paste, fennel seeds and curry leaves to it.

Make a note...don't add any water. The mixture should be still dry. Mix them well together.

In a deep frying pan, heat oil. Just before dropping in oil. Just sprinkle with water(not too much, very very little) and fry them without concentrating on the shapes.

Fry till crispy and nice reddish brown. At the same time eggs are not burnt too. Make sure...that egg's white is not so visible' in should be embedded in the you might be aware' protein/albumin while frying crackles.

Repeat the same procedure for every batch.

Serve hot with tomato ketchup. Best tea time snack that I know.


Malabar Style - Shrimps Biriyani

Malabar Style Chemmeen Biriyani:

Prawns Layer Biriyani. Kerala Special Chemmeen Biriyani. Iral/ Yeral Biriyani. Roiyalu Biriyani. Jinghe Biriyani.

Today, I jumped into my comfort zone 'Biriyani'(I know you guys are steaming up there 'AGAIN...are you nuts)! Oh yeah, maybe I am! Obsessed with one pot dish...can't help it!

This time of the season...when thoughts go to holidays fun cooking, Biriyani is so inevitable from my menu! But here is something designed to help one' escape from the monotonous cooking!! For a change, made layer biriyani' to kill the blues of usual 'Arcot Nawabi Style'.

I have never made those pretty looking 7-9 tier (layers) before (never had too many people to visit me here)! You know, this method is bit time consuming, definitely flavourful and are always so festive looking:) Now that's why I decided this year, to give them a try !! Moreover, my interest of food' as a gift is just perfect for those people, that I have no clue what to buy!!!


Shrimps large (I didnt remove the tail fins) 1 large bowl full
Basmati rice 3 cups

To Fry & Garnish:

Red onions
Green chilies
Cashew nuts
Pinch of salt
Touch of sugar.

Shrimps Deep Fry:

Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Chili powder
Oil for deep frying (or ghee)

Shrimps Masala:

Deep fried Shrimps
Onion grated
Tomato chunked and crushed
Mint 10 leaves
Chili powder
Ghee for stir-frying.

For Rice:

Ghee 1 small cup
White onions 1-2 sliced
Ginger-arlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1


Marinate the shrimps with all the spices said for deep frying(except oil, okay). Then deep fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried shrimps to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by shrimps curry, repeat rice and curry alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions.

Serve warm as a main dish. Enjoy.


Shirkand - Sweetened Yogurt

Kesar Sheerkand:

Saffron Infused Sweetened Yogurts.

Instant, is the only best way to describe this traditional dessert(If you don't take solidifying yogurt into account)! Let me tell you all, I was expecting something good...while mixing the ingredients! It came out 'beyond expectation'!!! With all the seriousness...I will never go back to 'plain yogurt' anymore!! This simple recipe served as an inspiration for a wonderfully tangy, not too sweet, chunky-cream of deliciousness. And trust me, as I was never a 'Yogurt' person.


Fresh Yogurts 1 large bowl
Condensed milk (sweetened already) 1 small cup
Saffron 1/4 spoon - ground
No Sugar the condensed milk may have enough!
Nuts or Nutmeg to garnish.


Hang the yogurts in a cheese cloth, for a pretty long time.:) I guess, I did for at least 5 hours.

Now, I mixed this hung yogurt (called Chukka in Hindi) with saffron and condensed milk. If you can actually beat the solid yogurt...but I prefer mine to be bit chunky (coz' I am lazy).

Then, chill them and garnish with nuts and nutmeg powder.:)



Thanks for Cheering me up with this Great Tofa(Gift), Asha ji.:) I am truly honoured:) I would like to share this award with following cheerful friends.

Ann - My Friend
Faiza Ali
Bong Mom
Sarah Naveen
Ushnish Ghosh
Usha Nandhini
Siddhi Sirrath
Soma Pradhan
A-Z Vegetarian
Viki Xavier




Nothing says 'Happy Holidays' like a home made sweets, right. Just like you all, I have lots of sweet memories.

I vaguely remember grandma making them during summer vacation. It used to be melt-in mouth kind. I do not really remember that much about my grandma, so I am not going to get senti'or anything. What I do remember is...she was an amazing cook and always stayed in the kitchen. My mommy swears, that I inherited cooking gene' from her and it skipped a generation!(Even though my mother cooks well, we always had a cook in the Mom have health issues). So, mommy never made them herself...but gave me the exact recipe with lots of tips and suggestions. Here you go...


All purpose flour
Baking soda
Ghee/oil for deep frying
Dessicated Coconut grated(I colored them myself...but be careful while playing with chemical colors)


Make a thick sugar syrup, set aside.

Mix ghee and baking soda add flour to it. Knead them like a soft smooth dough.

Divide them into equal parts.

Gently press them at one end.

Now deep fry them till golden o reddish brown. Check whether it is cooked thoroughly.

Immerse them in warm sugar syrup...cook mildly over low heat. Once they bulge, remove from heat.

Garnish with colored coconut flakes.

What I did is...took some handful of grated dessicated coconut and immersed them in different organic food color solutions and washed them several get rid of the excess color. So, it ended up neat.


Kedgeree - Classic Breakfast


Pairing rice and lentils is an age old tradition in India. Kitchri is a pheasant meal and considered as comfort food throughout India. During Mughal dynasty, the kitchri went through series of changes. They infused it with strong spices, enriched with nuts and also presented it at social gatherings!

During British raj...the traditional kitchri took a different dimension. Addition of fish and eggs are the noteworthy points here. Thanks, they still add curry powders (makes it easier to trace the origin')! Anyway, the recipe was soon adopted by Anglo-Indian families and it made its way to Britain. Now Kedgeree is such a fashionable dish and it is served at the finest hotels as Classic Breakfast (Britain).


Butter 2 cubes
Haddock (preferably smoked) 300 grams
Hard boiled eggs 4
Long grain rice 1 cup
Milk 1 cup
Salt as per taste
Large White Onion 1 sliced
Turmeric ¼ teaspoon
Curry Powder 2 teaspoons
Bay leaves 2
Parsley leaves few
Lemon wedges to garnish.


Slice the hard boiled eggs and set aside.

Heat milk in a sauce pan. Add fish to it, let the milk cover the fillets completely. Once the fish is done, remove from heat. Try to remove the fish bones, pin bones if any and skin them. Then flake the fish and set aside.

Cook rice with enough salt in it.

In a large wok, melt butter. Add bay leaves and onions. Fry real good, maybe till onions are reddish brown. Add well-cooked rice to it now.

Further add turmeric powder, curry powder and chopped parsley leaves. Once the rice is done with beautiful yellow color. Add fish to it...fry real good and remove from heat. Garnish with sliced eggs and lemon wedges.

Serve warm for breakfast.


Kitchri - Gujarati Style


Kitcheri, Kitchri. Cutcheree. Lentil's rice. Masala Rice. Paruppu Saadham. Pappu Annam. Parippu Choru.

What to write? Hmmmm...what to write? And did you think its easy to write about something (nothing)! Come on, pickup a blog space and start ranting to nobody (for years). And...when the traffic was at abyssal, it was bit easy. Now with few people following...should I improve my standards?! Tok tok, tok tok' someone there?!

Ha...what the heck, only very few read my intro' part after all! What an issue!! I can 'blah blah' something stupid and upload my damn food pictures, right!!! I used to be conscious once upon a time(thinking that someone is really underlining my spelling mistakes and pinning down my grammatical errors, promptly). Now, I came to a conclusion (after 'test running my KM entries') one cared:(


Green chilies
Onion 2 sliced
Cumin seeds
Bay leaves
Basmati rice 1 cup
Mung dal 1/4 cup
Cashew nuts


In a wide vessel, melt ghee. Fry the nuts and raisins. set aside.

In the same vessel, add the spices and chilies. Wait till it cracks.

Now stir-in onions...fry real good.

Add rice and lentils. Also salt...stir fry for couple of minutes and then add water.

Approximately 1:2 ratio water.

Turn it down to simmer...once the food is ready, garnish with nuts and raisins.


Roomali Roti - I Don't Think I Got It Right!!!

Trick Really Worked - Ta Daaah!!!

Trick Number One!


Wow...Looks Good!!!

Perfectly Aimed!


Rumali Roti:

Here you first entry for the 'Kitchen Mishaps Event'. Roomali Roti'- but I don't think I got it right!!!

Although I have made 'roomali rotis' several times back me, it used to be too soft. Unfortunately never took pictures.:(

This is my first attempt to make roomali roti, here at Oxford. My stove is of glass top(the flat one'). So, I don't have a choice of using the 'Indian Wok' /'The Kadai' (as it will wobble)! I am pretty much aware that 'Roomali Rotis' can be made only on an inverted Indian kadai!! Since I don't own one, I used my regular pan...very adventurous, huh! It ended up like roomali paappad!:(

I tricked it like a wrap and never said a word 'what I really aimed at'!!!

Kitchen Mishaps - Event Announcement!

Cooking Disasters - Share, Laugh and Learn!!!

Kitchen Mishaps - Event Announcement:

Many (at least few, who spoke to me offline) think, that I am a decent cook! My friends were so excited that I cooked (huh, at least I could trick them into believing that). Some unknown sweet friend asked me 'how to make Christmas fruit cake'(to me?!). Gosh, wish she had seen my Lousy Cake Episode!

Last Christmas, I made a major fire accident in my house...left a pot of oil on the hot stove and stepped out for shopping...after that terrible experience, I had a huge success rate of avoiding host parties altogether!!!

Very rarely(frequently), when it turns out completely inedible...I bury those in my backyard (Yes, I am a sneaky person). Sometimes I take pictures (why? why? how could I?)...just to release copyright free pictures, ha ha. (See, my damn pictures have been plagiarized several times, just a revenge).


Cooked anything that was totally unpalatable(accidentally or intentionally)! Come on, feel free to share with me.

Do you have a funny story related to cooking disaster! What could be more fun than self-deprecating?! Please share and laugh with us.

What were the kitchen mishaps that still haunt you?

Rules and Regulations:

1. Lousy food pictures are invited but not mandatory.

2. Interesting anecdotes, food pictures and recipes are most welcome.

3. All are invited (Newbie, amateurs, experienced cook and chefs) and don't be shy.

4. Multiple entries are encouraged. If you have a previous entry for this theme(just in case)! Please re post them and link back to this Event Announcement.

5. Non-Bloggers - please mail me your experiences, recipes and photographs.

6. Bloggers - Please add the logo to your post and link back to this Event Announcement.

7. Send me your entries to with the following details.

Subject - Kitchen Mishaps

Blog name:
Recipe name:
Recipe URL:
A photo of the final dish:

Entries posted from today onwards is taken into account, preferably before January 15th of 2010.

Looking forward to host my first event and the roundup could be pretty much expected before the last week of January 2010.


Aloo Roast - Spicy Potato Fry

Urulai Kizhangu Varuval:

Its cold winter here, (below sub zero and its sleeting)!!! Its natural to bring up all the spiciness in the dinner plate, right.

No matter how you treat them, potatoes are about to take all the influences that you import! Its starch,...naturally bland, acquires the flavour while pairing up with spices and herbs. Whether its a side dish or gravy, potatoes are casual to suit any menu.

The potato fry today is just a can add or subtract any ingredient that you want. But I do strongly suggest not to skip Vadagam, it actually adds lot of flavour...makes it unique! This style of cooking roots and tubers is my best effort to date.


Potatoes 3 large (peeled, cubed and boiled + rinsed)
Green chilies 2 sliced
Giant Red onion - largest 1 sliced
Garlic 7 cloves sliced
Ginger 2" julienned
Tomato 1 large
Curry leaves few
Cilantro leaves few
Chili powder
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Chana dal 2 spoons
Urad dal 2 spoons
Vadagam 1-2 spoons
Sesame oil 1 table spoon.


In a wide wok, heat oil. Add the spices and wait till they splutter well.

Followed by green chili, ginger, garlic and onions...fry real good.

Add salt, turmeric and chili powders. Further add tomatoes, cover and cook.

Now stir-in well cooked potatoes...fry real good. Continue cooking over low-medium heat for more than 20 minutes or until you achieve desired color and aroma.

Enjoy as a side dish for roti or you please.


Chicken Kofta Curry

Murg Kofta Curry:

Chicken Kofta Curry. Chicken Vadai Kuzhambu?! (Now vegetarians don't abscond away from my page'...I have one lying for y'll too).

I was totally jobless on the other day...had no possible goals for the evening. Long lying chicken breast was begging me to take care! I was fermenting this recipe in my mind for quite a while. Since I was force fed with this Veggie Kofta Curry (at Delhi hostel)...I was pretty mad at the chef (back then)! Some of you all are aware that I hate anything that sounds, smells and spells 'V.E.G.E.T.A.B.L.E'. Yeah, its my turn in the kitchen now! I am so proud of myself...feeling so adult.

Then, I felt an instant desire to try this recipe right away. Okay here I come, (now don't expect me to do anything extraordinary)! Well...I am not a superwomen! So ended up making...not so perfect' but yet delectable 'Murg Kofta Curry'. I cannot say enough good things about today's curry. All I could assure y'll is...its worth the effort!! The recipe is kind of time consuming in terms of preparation, otherwise it was a fun evening to play with food:)


Chicken breast 1-2 (boneless, skinless & cubed)
Green chili 3
Ginger 1" grated
Garlic 2 cloves minced
Onion chopped
Cilantro chopped
Egg whites
All purpose flour
Oil for frying.

For Curry:

Onion 1 paste
Ginger paste 1 spoon
Garlic paste 1 spoon
Tomato puree
Cashew nuts 15-20 paste
Chili powder
Butter few cubes


Cook chicken breast till tender and shred them. Retain the broth.

Now combine all the ingredients(except oil) with shredded meat.

Mix them well. Divide them into equal parts and shape them into desired way.

Heat oil in a pan, shallow fry them till golden brown. Set aside.

In a wide wok, melt butter...add ginger-garlic paste and onion paste. Wait till the raw odour leaves the pan.

Now add tomato puree, salt, turmeric and chili powder. Add one or two cups of chicken broth and bring this to boil.

Now add cashew nut's paste to it...continue cooking over medium heat.

Add the fried koftas to it...simmer it down. Once it is done, remove from heat.

Serve to go with your rotis or naan bread. Enjoy.


Kulfi - A Primitive Form of Icecream

Kulfi - Creamed Ice: (Reposting)

Indian Home-Made Icecream. Indian Heavy Cream Icecream. Douple Cream Icecream. Malai Icecream. Malai Kulfi. Kesar ka Kulfi. Malai ka Kulfi. Doupe ka Kulfi. Saffron Kulfi. Rich & Authentic Indian Icecream.

Chinese were enjoying the frozen drinks for several centuries(since time immemorial)! Marco Polo(13th Century) is credited with bringing the recipe from Oriental to Italy. Maybe it was Arab traders who learnt the recipe and customized it to their needs, which we call 'Sorbet' now. Arabs popularized the frozen sorbet' throughout the subcontinent!! So, Indians did enjoy frozen treats for a long time!

Like many other countries...people living upon highlands like Himalayas, would have accidentally tasted their frozen sweetened liquid dessert 'boom' iced dessert' was born! Cream ice will be more appropriate name though! It was said that King Akbar(The Great) introduced salt petre in India(15th Century). And kulfi was made ever since! Considering the fact of today's ice cream (cream being whipped), our (assuming most of my readers are Indians/India originated) kulfi is kind of 'Technically Primitive'. Probably the later traders passed the procedure of cream ice' to various countries like Rome and France! Where Romans enjoyed it big time, they improvised it with pureed fruits, enriched with honey and then mixed with snow! Emperor Nero (Who played violin, when Rome was burning down) had special chambers of cold rooms, beneath his Palace.

(I know my above paragraphs are kind of overdose...I am beating around the bush, let me come to the point)!!!

In France (17th Century), they really mastered it...repeated it number of times...churned the cream custard, thus whipped Ice cream was invented. Later, British and French enjoined in reflecting in their cookbooks...all about it!!! Who will globalize it? You know, a persevering American, Frederic Tudor(18th Century), after struggling for about quarter century...succeeded in shipping huge containers of frozen dessert to South America, Iran and India.


Chilled Heavy cream 1 cup
Half and half 1/2 cup
Condensed milk - little
Saffron few strands
Sugar syrup
Cardamon seeds powder 1 spoon
Salt pinch
Skim milk/powder milk - 1/4 cup
Pistachios nuts (powder)1 spoon
Cashew nuts (powder)1 spoon
Almonds (powder)1 spoon
Sliced almonds
Cashew nuts sliced
Pistachios sliced
Kulfi molds - I used short glasses here:)
Saffron - few strands for garnishing


In a heavy-bottomed, non-stick, deep vessel. Heat milk, along with sugar syrup, saffron and cardamon seeds.

Let it come to boil. Then simmer it down. Allow it to consolidate. Reduce the milk over medium often stirring it. (Like if you heat 4 cups of milk...allow it to reduce to 1 cup) Do not burn the milk at the bottom. As you prepared enough 'heavy cream' . Carefully take the cream formed into another dish, set aside.

Now stir in powdered nuts to the remaining milk. Plus add skim milk, half and half and condensed milk. Allow this to incorporate well. Once again allow them to reduce.

Further add sliced(almonds, cashewnuts & pistachios)nuts and remove from heat.

Allow this milk mixture to cool down to room temperature. Then stir in...double cream to this. Mix them well.

Pour this mixture into 'Kulfi-molds'. Do not pack them with air bubbles or too tight at the same time. Cover them carefully. Now in a tray...gather some ice cubes, throw hand full of salt in the kulfi monds on it. Leave this step up in the freezer for 2-4 hours or until it freezes.

Just before serving, take these molds. Hold them under running water for few minutes. Then remove the cover and scrape the edges of 'Kulfi' with fine knife. Now try removing & transferring into a serving plate.

Garnish with saffron strands and sliced pista nuts on the top. Now microwave it over high for 2 minutes, ha ha just kidding! Serve chilled as a dessert.