Wednesday, December 7, 2011

Eggless Chocolate ~ Banana Bread

All purpose Flour - 1 3/4 cups
Unsweetened Cocoa Powder - 1/4 cup
Sugar - 1 cup
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Unsalted Butter - 1/2 cup (melted and cooled)
Ripe Bananas - 2 or 3
Unsweetened Apple Sauce - 4 oz
Vanilla Extract - 1 tsp
White, Dark or Milk Chocolate chips - 1/2 cups
Flax Seed Powder - 1 TBSP (mixed with 3 TBSP of water)
Walnuts or Pecans - 1/2 cup (lightly toasted and chopped)

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. Butter and flour (or spray with non stick vegetable spray) the bottom and sides of a loaf pan.
  3. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
  4. In a medium-sized bowl combine the mashed bananas, apple sauce, flax seed mixture, melted butter and vanilla extract.
  5. Combine the banana mixture to the flour and fold lightly with a rubber spatula or wooden spoon.  Mix thoroughly.
  6. Fold in the chopped nuts and chocolate chips.
  7. Transfer the batter into the prepared pan and sprinkle  the top with some brown sugar (optional).
  8. Bake until the bread has risen and a toothpick inserted in the center comes out clean (about 55 to 65 minutes).
  9. Place the pan on a wire rack to cool.
  10. Serve warm or at room temperature.

Recipe adopted from here.

Friday, December 2, 2011

Baked Plantain Kofta Curry

For the Kofta:
Plantains -  4 small or 2 big (cut into half cook until tender, peeled and finely grated)
Grated Paneer - 1/2 cup
Mixed Vegetables - 1/2 cup (carrot, peas and beans - cooked and roughly chopped)
Coriander Powder - 2 tsp
Cumin Powder - 1 tsp
Chili Powder - 1 tsp or to taste
Turmeric Powder - 1/2 tsp
Chopped Fresh Coriander - 2 TBSP
Cashews - 2 TBSP (coarsely ground)
Raisins - 10 (roughly chopped)
Salt - to taste

For the gravy:
Onion - 1 medium (chopped)
Tomato - 3 (chopped)
Ginger-Garlic paste - 2 tsp
Garam Masala Powder - 1 tsp
Coriander Powder - 2 tsp
Chili Powder - 1 tsp or to taste
Kasuri Methi - 2 tsp
Milk - 1/2 cup
Heavy cream - 2 TBSP
Coarsely ground Cashews - 2 TBSP
Salt - to taste
Oil- 2 TBSP

  1. In a large bowl, combine all the ingredients from the kofta list and knead well.
  2. Line a baking tray with foil and spray with cooking oil.
  3. Roll the mixture into lemon size balls and place it on the tray.
  4. Spray the koftas with cooking oil.
  5. Broil the koftas in the oven on high until golden brown.
  6. Flip the koftas over and cook again until golden brown.
  7. Remove from the oven and keep it warm.
To make gravy:
  1. Heat oil in a skillet and add the chopped onion and ginger-garlic paste.  Cook until soft.
  2. Add the chopped tomatoes, coriander powder and chili powder.  Cook until tomatoes turn soft.
  3. Remove from the heat and let it cool.
  4. Grind the mixture to a fine paste.
  5. Heat 2 TBSP oil in deep pan.  Add the ground paste and cook until oil separates.  
  6. Add 1 cup of water, salt and kasuri methi.  Bring it to a boil.  Reduce the heat to simmer and cook the gravy for 7-8 minutes.
  7. Mix in the heavy cream and milk and add it to the gravy.  Cook for 5 minutes.
  8. If the gravy is too thick, add some hot water.
  9. Add the cashew powder and mix well.
  10. Arrange koftas on a serving dish and pour the gravy on top of  koftas.
  11. Sprinkle garam masala powder and fresh coriander.
  12. Serve hot with Naan or Chapati.

Wednesday, November 30, 2011

Whole Moong dal and Broken Wheat payasam with Roasted Coconut and Sun Flower Seeds

Whole Moong Dal - 1/2 cup
Broken Wheat - 1 cup
Jaggery - 1/2 cups or to taste
Coconut Milk - 1/4 cup
Sliced Coconut - 2 TBSP
Sun Flower Seeds - 1 TBSP
Cardamom Powder - 1 tsp
Ghee - 2 tsp
Water - 4  cups

  1. Wash and soak moong dal over night or for 6 - 8 hours.
  2. Wash broken wheat couple of times with enough water.
  3. Drain the soaked moong dal.
  4. Combine the broken wheat and moong dal and add 4 cups of water.
  5. Pressure cook for 3-4 whistles.
  6. Add jaggery to 1/2 cup of water and bring it boil.  Strain to remove impurities.
  7. Add the jaggery water to the cooked mixture.
  8. Add coconut milk, and cardamom powder.  Mix well.
  9. Cook 2 minutes.  Remove from the heat.
  10. Heat 2 tsp of ghee in a skillet and fry the sliced coconut until golden brown.  Remove from the pan and keep it aside.
  11. Roast the sun flower seed in the same ghee until golden brown.
  12. Add the coconut and the seeds to the broken wheat and moong dal payasam.
  13. Serve warm.

Sending this to Priya's cooking with seeds event.

Wednesday, November 9, 2011

Funnel Cake - Eggless

All Purpose Flour - 1 cup
Milk - 1 cup
Sugar - 1 TBSP
Baking Powder - 1/2 tsp
Vanilla Essence - 1 tsp
Salt - 1/2 tsp
Ener-G  Egg Replacer - 1 1/2 tsp (mix thoroughly in 2 TBSP of water)
Powdered Sugar - for garnishing
Oil - for deep frying

A funnel with 1/2 inch tip

  1. In a large mixing bowl, combine the flour, milk, salt and baking powder.  Mix well.  (Use whisk to prevent lumps)
  2. Add the Ener-G replacer mixture, sugar and vanilla and mix thoroughly.
  3. Heat oil in a pan.  Take a funnel and close the tip using a finger and fill it with batter. (about half the funnel)
  4. Release the finger from the funnel and allow the batter to flow in a circular motion in hot oil.
  5. Fry until golden brown on one side and flip it to the other side to fry.
  6. Remove and drain on a paper towel.
  7. Sprinkle generously with powdered sugar and serve warm.

Tuesday, October 25, 2011

Multigrain Thattai

Wishing You All A Very Happy Deepavali

Brown Rice Flour - 1 cup
Rice Flour - 1 cup
Urad Flour - 1/4 cup
Flax Seeds - 2 TBSP
Black and White Sesame Seeds - 1 TBSP each
Coarsely Ground Peanuts - 1/4 cup
Roasted Channa Dal - 1/4 cup (chutney dal / உடைச்ச கடலை or பொட்டு கடலை)
Red Chile Pepper - 3 tsp or to taste
Butter - 2 TBSP
Asafoetida - 1 tsp
Salt - to taste
Oil - for frying


  1. In a large mixing bowl, combine all the ingredients except oil with enough water and make a soft dough.   
  2. Heat oil in a pan.
  3. Take a marble sized dough and flatten it on a plastic sheet or a zip lock bag and prick it with a fork (to prevent puffing up).  
  4. Place the flattened discs in hot oil and fry until golden brown.

தீபாவளி நல்வாழ்த்துக்கள்!

Monday, October 24, 2011

Kara Sev

Gram / Besan Flour / Kadalai Maavu - 2 1/2 cups
Rice Flour / Arisi Maavu - 1 cup
Butter - 2 TBSP
Red Chili Powder - 2 tsp or to taste
Black Pepper Powder - 2 tsp (coarsely ground)
Asafoetida - 1 tsp
Salt - to taste
Oil - for frying


  1. In a large mixing bowl combine all the ingredients except oil and mix thoroughly.
  2. Add water and make a soft dough.
  3. Heat oil in a pan and fill the murukku press with dough and press it in hot oil in circular motion.
  4. Let it cook until golden brown on one side and flip it.  Once both sides turn golden brown remove from the oil and place it on a paper towel. 
  5. Let it cool completely and store it in air tight container.

Bournvita Burfi


Rava / Sooji / Cream of Wheat - 1 cup
Warm Milk - 3 cups
Sugar - 3 cups
Bournvita - 1 cup
Ghee - 1 1/2 cups
Cardamom Powder - 1 tsp


  1. Grease a plate with some ghee and keep it aside.
  2. In a wide bottomed non-stick or stainless steel pan,  roast the rava in 1/2 cup of ghee until light golden brown.  Let it cool.
  3. Mix bournvita with some milk and make a thick paste.
  4. Combine all the ingredients with roasted rava and keep stirring until everything comes together.  It will take about 45 minutes.  
  5. Pour the mixture on a greased plate.  Let it cool for 15 minutes and cut into desired shapes.

**************** Happy Deepavali Folks ***************

Thursday, October 13, 2011

Gongura Puliyodharai - Spicy Sorrel Leaves Rice

For the paste:
Gongura / Sorrel Leaves - 2 cups (washed and dried)
Mustard Seeds - 2 tsp
Fenugreek Seeds - 1 tsp
Red Chillies - 6
Oil - 2 TBSP
For the powder:
Coriander Seeds - 2 TBSP
Sesame Seeds - 1 TBSP
Dry roast each separately and make a powder.
For tempering:
Mustard Seeds - 2tsp
Urad Dal - 2 tsp
Channa Dal - 2 tsp
Peanuts - 1/4 cup
Red Chillies - 5
Turmeric Powder - 1tsp
Tamarind Paste - 2 tsp
Asafoetida - 1tsp
Curry Leaves - few springs
Sesame Oil - 3 TBSP
Rice - 2 cups (cooked and cooled)
Salt - to taste

To make paste:
Heat 1tsp oil in a wide bottom non-stick pan, and add mustard seeds, fenugreek seeds and red chillies and fry till golden brown and keep it aside.  In the same pan heat the remaining oil and add the gongura leaves and fry until soft. Let it cool completely and grind along with the fried ingredients to a smooth paste without adding any water.

Mixing the rice:
Heat 3TBSP sesame oil in a large pan and splutter mustard seeds.
Add urad dal, channa dal, peanuts and broken red chillies and fry until golden brown.
Add asafoetida, turmeric powder and curry leaves.
Add the tamarind paste and gongura paste and fry for 5 minutes.  If needed, add more oil.
Add the coriander-sesame powder mixture and mix well.
Pour the mixture over cooled rice.  Add salt and mix thoroughly.
Let it sit for 1/2 - 1 hour before serving.

Thursday, September 29, 2011

Cannellini/ White Kidney Beans Sundal ~ Navaratri Special

Cannellini Beans - 2 cans (19oz)
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves - few springs
Fresh shredded coconut - 2 TBSP
Oil - 2 tsp
Salt - to taste

For the powder:  Fry in 1 tsp of oil and make a fine powder
Coriander Seeds - 2 TBSP
Channa Dal - 1 TBSP
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Red Chilies - 3

Rinse the beans thoroughly and drain.
Heat oil in a skillet and splutter mustard seeds.
Add urad dal and fry until golden brown.
Add asafoetida and curry leaves.  Fry for 10 seconds and add the beans.
Add turmeric powder and salt.  Mix well.
Add the ground curry powder (desired amount)  and mix well.  Cover and cook for 5 minutes.
Add the coconut and mix well.  Remove from heat.
Serve hot.

Tuesday, September 27, 2011

Peanut ~ Sesame ~ Almond Ladoo for Navarathri

Peanuts - 2 cups
White Sesame Seeds - 1 cup
Almonds - 1 cup
Powdered Jaggery - 2 cups
Cardamom Powder - 1 tsp

Dry roast Peanuts (with the skin)  to light brown.
Dry roast almond for 1 minute.
Dry roast sesame seeds until golden brown.
Let it cool.
Grind all of them into a coarse powder.
Add the powdered jaggery and cardamom.   Pulse until the natural oil releases from the nuts.
Transfer the ground powder to a plate and shape into desired size balls.

Happy Navarathri

Tuesday, September 20, 2011

Zesty Lemon Cake ~ Pressure Cooker Method

All Purpose Flour - 1 3/4 Cups
Butter - 1/2 Cup
Powdered Sugar - 1/2 Cup
Yogurt - 1 1/4 Cups
Baking Soda - 1 tsp
Baking Powder - 2 tsp
Lemon Juice - 3 TBSP
Lemon Zest - 2 tsp

For the syrup:
Sugar - 3 TBSP
Lemon Juice - 3 TBSP
Water - 3 TBSP


  1. Sift together the flour, baking soda and baking powder into a bowl.
  2. In a bowl, cream together the butter and powdered sugar.
  3. Add the yogurt, lemon juice and the lemon zest.  Mix well.
  4. Add the flour and fold gently.
  5. Heat a pressure cooker with some water and place a small cup inside.
  6. Grease an eight -inch round cake pan with butter and pour the cake batter into the pan.
  7. Place the cake pan on top of the cup that is inside the pressure cooker.  
  8. Remove the gasket and cover the cooker with the lid without the weight.
  9. Cook for 25 -30 minutes or until done.  Remove the cake from the cooker.
  10. For the topping:  In a sauce pan, mix sugar and water and heat until sugar dissolves.  Stir in the lemon juice.
  11. Pour the syrup over the hot cake .  
  12. Let it cool completely before serving.

Recipe adopted from Sanjeev Kapoor's Chai - Nashta.

Wednesday, July 27, 2011

Green Pepper / Capsicum and Peanut Curry

Shelled Peanuts - 1/2 cup
Green pepper / Capsicum - 4-5 (cut into big chunks)
Jaggery - 1 TBSP
Salt - to taste

For the paste:
Coriander Seeds - 2 tsp
White Sesame Seeds - 2 tsp
Red Chilies - 4 or to taste
Whole Black Pepper - 1/2 tsp
Chana dal - 1 tsp
Grated fresh Coconut - 3 TBSP
Asafoetida - 1/2 tsp
Tamarind paste - 2 tsp
Oil - 1 tsp

Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Few Curry Leaves

  1. Pressure cook peanuts in 3/4 cup water for 2 whistles.
  2. Heat 1 tsp of oil in a pan and fry all the ingredients for the paste (except coconut and tamarind paste) until golden brown.
  3. Let it cool, mix in coconut and tamarind paste and grind to a smooth paste with 1/4 cup of water.
  4. Heat 2 tsp of oil in a pan and splutter mustard seeds, cumin seeds and curry leaves.
  5. Add the green peppers and fry for 2 minutes.  Do not over cook.  Remove from the pan and keep it aside.
  6. Add 1 1/2 cups of water to the ground paste.  Add salt and jaggery.  Mix well.  Bring it to a boil.
  7. Simmer and cook for 10 minutes.  Add the boiled peanuts and green peppers and simmer for another five minutes.
  8. Serve hot with plain rice or roti.

Friday, July 22, 2011

Bhadam Paal Puri - Puri in Almond Milk


For the dough:
All Purpose Flour / Maida - 1 cup
Fine Rava / Semolina Flour - 1/4 cup
Powdered Sugar - 2 TBSP
Salt - 1/4 tsp
Cardamom Powder - 1 tsp
Ghee - 2 tsp

Oil for deep frying

Combine all the ingredients with enough water to a soft dough.

Take a lemon sized dough and roll out into thick disc.
Spread little ghee on the disc and sprinkle some rice flour.
Make a slit in the center and roll the edges to one end to another end.
Keep the rolled dough straight to flatten and roll into thick discs using rice flour.
Deep fry the discs until golden brown. 

For the milk:
Almonds - 1/4 cup
Milk - 2 cups
Sugar - 1 cup
Pinch of Saffron (soaked in 2 TBSP of warm milk)
Chopped  Almonds for garnishing

Soak almonds in hot water for 1 hour and remove the skin.  Grind the almonds with enough water into a thick paste.
In a sauce pan, bring the milk to a boil.  Add the sugar and keep stirring until the sugar dissolves.
Let it simmer for 15 minutes.  Add the ground almond paste and mix well.  Simmer it for another 5 minutes.
Add the saffron and mix well.

To Serve:
Place the puri in a serving dish and pour the hot almond milk over it.  Garnish with chopped almonds.
Let it soak for 5 minutes before serving.

Thursday, July 14, 2011

Eggless Pineapple Upside Down Cup Cake

All Purpose Flour - 2 cups
Sugar - 3/4 cup
Melted Butter - 1/2 cup (unsalted)
Yogurt - 1 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Pineapple Juice - 1/2 cup
Apple Cider Vinegar - 1 TBSP
Sliced Pineapple - 12 (Fresh or Canned)
Light Brown Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Maraschino Cherries - 6  (cut into halves)


  • Pre-heat oven to 350 degree F.
  • In a large bowl combine the flour, sugar, baking powder, baking soda and cardamom powder and mix well.
  • In an another bowl mix in yogurt, pineapple juice, melted butter and apple cider vinegar.
  • Add the flour mixture to the yogurt mixture and mix well into a smooth batter.

Spray a 12 cup muffin tray with cooking spray and add small cubes of butter.

Spread some brown sugar on top of the butter.

Place the sliced pineapple and the cherries (cut side up) on each cup.

  • Now spoon the batter on top of the pineapple.
  • Bake for 20-25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.

  • Let it stand for 5 minutes.  Run a butter knife around the edges.
  • Place a wax paper on a cookie sheet and invert it and place it on the cakes.  Gently turn the muffin pan to release the cup cakes.

Serve warm or at room temperature.

From the left over batter I made these upside down plum cakes.

Wednesday, June 29, 2011

Chana Masala in Minty Yogurt Sauce

Chana / Chickpeas - 2 cups (Soaked overnight and cooked or 2 15oz cans)
Onion - 1  finely chopped
Tomato - 2
Ginger - 1/2 piece
Garlic - 2 cloves
Mint Leaves - 1/2 cup
Cumin Seeds - 1 tsp
Bay Leaf - 2
Coriander Powder - 2 tsp
Chana Masala Powder - 2 tsp
Red Chili Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Yogurt - 1 cup
Salt- to taste
Oil - 2 TBSP


  1. Blend together the tomatoes, ginger, garlic and mint leaves to a smooth paste.  No need to add water.
  2. Heat oil in a large pan and add cumin seeds and bay leafs.  Fry for 10 seconds and add the chopped onion and saute until soft.  
  3. Add coriander powder, chana masala powder and turmeric powder and chili powder.  Fry for 2 minutes.
  4. Add the ground tomato paste, mix well and fry until oil separates.
  5. Add the canned or cooked chana/chick peas and salt and mix well.  
  6. Cook for 7-8 minutes.  Lower the heat to simmer and add yogurt.  Mix thoroughly.  If needed, add 1/4 cup of water.
  7. Let it simmer for 5 minutes and remove from heat.  
  8. Serve hot with rice, roti or naan.

Thursday, June 16, 2011

Mango Salsa

Ripe Mango - 2 cups, diced
Red Onion - 1/2 cup, finely diced
Red Pepper - 3/4 cup, finely diced
Jalapeno Pepper - 1 finely chopped
Cilantro -  2 TBSP, finely chopped
Mint - 2 TBSP, finely chopped
Juice of one lime or lemon
Salt - to taste
Chat Masala - 1/2 tsp

Combine all the ingredients in a large bowl,  refrigerate for 15 - 20 minutes and serve with tortilla chips or tacos.

This salsa is great with yogurt rice/ thayir sadam.

Friday, June 10, 2011

Ginger Ice-cream

Heavy Cream - 2 cups
Whole or 2% Milk - 1 cup
Sugar - 1 cup
Ginger - 2 TBSP (very finely grated)

  1. In a large saucepan, combine all the ingredients and heat it through on a low heat until the sugar dissolves.  
  2. Remove from the heat and let it steep.   Strain if desired.
  3. Once the mixture reaches room temperature, transfer it in a glass or plastic container and freeze over night.
Sending this to Letz Relishh hosted by Jay.

Recipe from here.

Tuesday, May 24, 2011

Vegetable Jalfrezi

Cauliflower - 1, cut into small florets
Onion - 1
Carrot - 4
Green Pepper - 2
Green peas - 1/2 cup (fresh or frozen)
Tomato - 1 de-seeded and cut into big pieces
Ginger-Garlic Paste - 2 tsp
Tomato Sauce - 8oz
Coriander Powder - 2 tsp (Dry roast 2 TBSP coriander seeds until golden brown and grind to a fine powder)
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Lemon Juice - 2 tsp
Salt - to taste
Oil - 2 TBSP

  1. Cut onion and green peppers into big chunks.  Cut the carrots into long thin strips.
  2. Steam cook the cauliflower and carrots for five minutes and set it aside.
  3. Heat oil in pan and add the onion.  Fry for 2 minutes.  Add the ginger-garlic paste and cook for another minute.
  4. Add the tomato sauce and cook until the oil separates.
  5. Add the green peppers and peas and cook for 2 minutes.
  6. Add the steamed vegetables, turmeric powder, coriander powder, garam masala powder and salt.
  7. Mix well and cook until just tender.  Do not over cook the vegetable.  
  8. If the curry is too dry, sprinkle little water over the vegetables and let it cook.
  9. Add the tomato and lemon juice and mix well.  Cook for a minute and remove from heat.
  10. Serve hot with chapati or naan.

Monday, May 16, 2011

Kandan Thippili Rasam - Indian Long Pepper Soup

Botanical name for long pepper is Piper Longum.  The bark of the plant is called Kandan Thippili and the dried fruit is called Arisi Thippili.

            Kandan Thippili and Arisi Thippili                                         
Click here and here for some facts about Kandan Thippili and Arisi Thippili.  It is available in herbal medicine shops(Nattu marundhu Kadai) in South India.

This rasam is very effective remedy for common cold and cough.

Thoor dal - 1/4 cup
Tamarind Paste - 1 TBSP
Tomato - 1 medium, pureed
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - to taste
Ghee / Clarified Butter - 1 tsp
Fresh coriander leaves for garnishing

Fry the following ingredients in 1 tsp of oil and grind to a smooth paste:
Kandan Thippili - 4 sticks
Arisi Thippili - 5
Whole Black Pepper - 2 tsp
Cumin Seeds - 1 tsp
Urad Dal - 1 tsp
Red chili - 1
Curry Leaves - 5

  1. Pressure cook thoor dal until soft.  Let it cool and grind.
  2. In a large pot, add the pureed tomato, tamarind paste, turmeric powder, asafoetida and salt.  Add 1 cup of water and let it boil for 10 minutes.
  3. Now add the ground thoor dal and thippili paste, 1 cup water and boil  for another 5 minutes.  Remove from the heat.
  4. Heat ghee in a small pan and splutter mustard seeds and add it to the rasam.
  5. Garnish with fresh coriander leaves.
  6. Rasam can be served with rice or as a soup.
Add 5 to 6 garlic cloves along with tamarind water and cook until tender.