Thursday, December 20, 2012

Chewy Ginger Cookies with Raisins

All Purpose Flour - 2 cups
Ground ginger - 1 TBSP
Baking soda - 1 tsp
Salt - 1/2 tsp
Unsalted Butter - 1 stick (1/2 cup, at room temperature)
Sugar - 1 cup
Freshly grated, peeled fresh ginger - 1/4 to1/3 cup
Flax seed powder - 1 TBSP (mixed with 3 TBSP water)
Unsulfured Molasses - 1/3 cup
Raisins - 3/4 cup
Sanding Sugar for rolling ( I used regular turbinado - raw sugar)

  1. In a large bowl, whisk together flour, ground ginger, baking soda and salt.
  2. In an another large bowl, using a hand mixer, beat butter and sugar on medium-high until pale and fluffy.
  3. Beat in fresh ginger, flax seed mixture and molasses.
  4. Beat in flour mixture.  Fold in raisins.
  5. Scoop dough into 11/2 - inch balls onto a parchment - lined baking sheet.
  6. Refrigerate until firm, 30 minutes.
  7. Preheat oven to 350 degree F.
  8. Roll balls in sugar and place 2 inch apart on baking sheets.
  9. Bake until centers are just set, about 15 - 20 minutes.
  10. Let cool on sheets for 5 minutes.
  11. Transfer cookies to racks and let it cool completely.
  12. Store in airtight container.
 Recipe Adopted and modified from: Everyday Food

Friday, December 7, 2012

Paavakkai Thokku / Bitter Gourd Pickle

Bitter Gourd - 1lb, about 7 to 8,  washed, de-seeded and chopped into bite size pieces
Tomatoes - 3 medium sized, chopped finely
Mustard Seeds - 1tsp
Urad Dal - 2 tsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1 tsp
Asafetida - 1/2 tsp
Tamarind - Small lemon sized, soak it in warm water for 15 minutes and squeeze out the pulp
Powdered Jaggery - 1 TBSP
Salt - to taste
Curry Leaves - few
Oil - 4 TBSP

For the powder:  Dry roast and make a fine powder.
Raw Rice - 1 TBSP
Toor Dal - 2 tsp
Cumin Seeds - 1 tsp

  1. Heat oil in a wide bottom pan.  Splutter mustard seeds.
  2. Add urad dal and fry till golden brown.
  3. Add the chopped bitter gourd, asafetida and turmeric powder.  Fry until soft.
  4. Add the tomatoes, chili powder and some curry leaves.  Cooked until tomatoes turn soft and mushy.
  5. Add the jaggery, tamarind pulp and salt.  Cook until it becomes thick and the oil separates from the sauce.
  6. Now add the rice powder and curry leaves.  Mix well.  Cook for 2 minutes and remove from the heat.
  7. Serve with Idli, Dosa or yogurt rice.

Eggless Cinnamon Rolls

For the dough:
Out from the oven
All Purpose Flour - 3 cups
Butter - 2 TBSP, room temperature
Milk - 1 cup
Active Dry Yeast - 1 pack
Sugar - 1/3 cup plus 1 TBSP

For the filling:
Brown Sugar - 1/4 cup
Sugar - 1/2 cup
Cinnamon Powder - 4 TBSP
Smeared with frosting
Melted Butter - 2 TBSP

For the frosting:
Cream Cheese - 4 oz
Butter - 2 TBSP, room temperature
Powdered Sugar - 1 cup
Vanilla Extract - 1 tsp
Warm Milk - 2 to 3 TBSP


  1. Heat milk to lukewarm and add yeast and 1TBSP of sugar.  Mix well.  Keep it aside for 10 minutes or until frothy.
  2. In a large mixing bowl, add the flour,  1/3 cup sugar and mix well.
  3. To the yeast mixture, add the butter and mix well.
  4. Now add the wet mix to the flour mix and form a dough.  Knead the dough on a lightly floured surface for 5 to 10 minutes.  Use more flour as needed.  Place the dough in a greased bowl, cover and let it rise for an hour or until doubled in size.
  5. Pre-heat the oven to 350 degree F.
  6. Butter a glass or non-stick baking tray and keep it aside.
  7. Mix brown sugar, sugar and cinnamon powder.
  8. When the dough is doubled in size, punch it in the middle.
  9. Roll out on a floured surface into a 15x9 inch rectangle.  
  10. Spread melted butter all over the dough.
  11. Sprinkle the cinnamon sugar mixture over the dough.
  12. Roll the dough lengthwise and pinch the edges to seal.
  13. Cut into 12 to 15 slices.
  14. Place the cinnamon roll slices in the pan and let it rise until dough is doubled, about 30 minutes.
  15. Bake the doubled cinnamon rolls in the preheated oven for 30 minutes or until golden brown.
  16. Meanwhile, make the frosting.
  17. Add all the ingredients for the frosting in a bowl and beat until creamy with a hand mixture or a whisk.
  18. Once the cinnamon rolls are out from the oven spread the frosting over the hot rolls.
  19. Let it cool down for 5 minutes and serve.
  20. Enjoy!!!

Wednesday, November 14, 2012

Mint Pulav with Paneer

Basmati Rice - 1 1/2 cups
Onion - 2 (thinly sliced)
Frozen Peas and Carrots - 1 cup
Paneer Cubes - 1 cup
Cumin Seeds - 1 tsp
Cinnamon - 1/2  stick
Cloves - 5
Bay Leaves - 3
Salt - to taste
Ghee and Oil - 2 TBSP each

To grind:
Mint Leaves - 1 cup
Green Chilies - 5
Ginger - 1 inch piece
Garlic - 2 cloves (optional)

Grind the above ingredients with little water into a smooth paste.  Keep it aside.

  1. Wash and soak the rice for 15 minutes and pressure cook it with three cups of water.
  2. Steam cook or microwave the frozen peas and carrots until tender.
  3. In a wide non stick pan, heat oil and ghee.
  4. Add cumin seeds, bay leaf, cinnamon and cloves.  Fry for 30 seconds.
  5. Add the sliced onion and fry till it turns translucent.
  6. Add the ground mint paste and fry for 10 minutes or until the oil separates.
  7. Add the carrots, peas and salt.  Mix well.  If the mixture is dry add 1/4 cup water.
  8. Add the paneer pieces and cook for 5 minutes.  Turn off the flame.
  9. Add the cooked rice and mix gently to coat. 
  10. Serve hot with raita.

Saturday, November 10, 2012

Ribbon Pakoda

Rice Flour - 2 cups
Gram Flour / Besan / Kadalai Mavu - 1 cup
Melted Butter - 2 TBSP
Red Chili Powder - 1 tsp or to taste
Black Pepper Powder - 1 tsp
Sesame Seeds - 1 TBSP
Asafetida - 1 tsp
Oil - for frying
Salt - to taste
Water - as needed

  1. In a large mixing bowl, sieve both the flour.
  2. Add the butter, red chili powder, black pepper, sesame seeds, asafetida and salt.  Mix well.
  3. Add water little by little and form a stiff but smooth dough.
  4. Heat oil in a skillet.
  5. Grease the  murruku achu with a ribbon plate, and fill it with the prepared dough.
  6. Press the dough in a circular motion directly in to the hot oil.
  7. Cook until golden brown on a medium to low heat on one side and flip and cook on the other side.
  8. Remove and place it on a paper towel to drain excess oil.
  9. Repeat the process.
  10. Store it in a air tight container once it cooled completely.

Some of my other sweets and savories to try for this Deepavali:

Semiya Payasam with Carrot and Pumpkin

Baked Brown Rice Appam with Tutti- Frutti

Adirasam / Ariselu

Mint Vadai

Mixed Fruit Kesari


Kasi Halwa

Quinoa Sarkari Pongal

Peanut and Moong Flour Murukku

Sathu Maavu / Health Mix Mysore Pak

Bhadam Paal Puri

Peanut - Sesasme - Almond Ladoo

Bournvita Burfi

Kara Sev

Multigrain Thattai

Whole Moond Dal and Broken wheat Payasam

Sweet Potato Poli


Coconut Macaroons

Sunday, October 14, 2012

Oven Roasted Cauliflower

Cauliflower - 1 (cut into medium sized florets)
Freshly Grated Ginger - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Chili Powder - 1 tsp or to taste
Amchur / Mango Powder - 1 tsp
Chat Masala - 1 tsp
Turmeric Powder - 1/2 tsp
Black Pepper - 1/2 tsp
Kasoori Methi - 1 TBSP
Lemon Juice - to taste
Salt - to taste
Oil - 1 TBSP

  1. In a large pot, bring water to a boil.  Add turmeric powder and 1 tsp salt.  Switch off the stove.  Place the cauliflower florets in the water and let it stand for 5 minutes.
  2. Drain the water and transfer the florets to a large bowl.
  3. Add all the spices except oil and lemon juice.  Mix well to coat the florets.  Let it stand for 10 minutes.
  4. Meanwhile, Pre-heat the oven to 350 degree F.
  5. Line a baking tray with aluminum foil and arrange the cauliflower florets in single layer.
  6. If any water that came out from the mixture, you can drizzle it over the cauliflower.
  7. Place the tray in the middle of the oven and bake it for 15-20 minutes, turning the cauliflower half way through.  Cook until tender.
  8. Transfer the cooked cauliflower florets to the serving dish and squeeze some lemon juice.  
  9. Serve hot.

Friday, October 12, 2012

Mattar Paneer

Fresh or Frozen Peas - 1 cup
Paneer Cubes - 1 cup
Cashew Nuts - 5
Onion - 1 large, chopped
Tomatoes - 2 chopped
Ginger - Garlic Paste - 1 TBSP
Cumin Seeds - 1 tsp
Coriander Powder - 2 tsp
Cumin Powder - 1tsp
Chili Powder - 3/4 tsp or to taste
Turmeric Powder - 1 tsp
Garam Masala - 1 tsp
Kasoori Methi - 2 tsp
2% Milk - 1/2 cup
Oil - 2 TBSP
Salt - to taste

  1. Cook the fresh peas till tender.  If using frozen peas, microwave it for 3 minutes and keep it aside.
  2. Heat 1 TBSP of oil in a pan and fry the cashew nuts.  Add the chopped onion, ginger garlic paste and fry for 2 minute.
  3. Add the chopped tomatoes and turmeric powder.  Cook until soft.  Let it cool and puree the mixture.
  4. Heat 1 TBSP of oil and add cumin seeds.
  5. Add the onion - tomato puree and mix well.  Add 1 1/2 cups of water. 
  6. Add coriander, cumin and chili powders and mix well.  Let it boil for 5 minutes.
  7. Add the peas and cook for 3 minutes.
  8. Add the crushed kasoori methi and salt.  Boil for another 2 minutes.
  9. Add the paneer cubes and milk.  Simmer for 2 minutes.  Sprinkle garam masala powder at the end.
  10. Serve hot with chapati, roti or naan.


Saturday, September 29, 2012

Aval / Poha Puliodharai / Spiced Flattened Rice ~ Quick Version

Aval / Poha/ Flattened Rice - 2 cups (Thick Variety)
MTR Pulodharai Mix - 4 TBSP (use more if you like it to be spicy)
Peanuts - 2 TBSP
Turmeric Powder - 1 tsp
Salt - 1/2 tsp (optional)
Curry Leaves - few springs
Sesame  Oil - 2 TBSP

  1. Wash aval / poha in water for couple of times.  Remove all the water and keep it aside to soak for  for 5 minutes.
  2. Heat oil in a pan, add peanuts and fry for 30 seconds.  Add curry leaves, puliodharai mix, turmeric powder and salt.
  3. Fry for 1minute in low flame.
  4. Add the aval and gently mix until well incorporated. 
  5. Serve hot.

Thursday, September 27, 2012

Coconut Macaroons


All Purpose Flour - 2/3 cup
Sweetened Shredded Coconut - 1 bag
Sweetened Condensed Milk - 1 Can (14oz)
Cardamom Powder - 1 tsp
Salt - 1/4 tsp

  1. Mix together the flour, coconut, cardamom powder and salt.
  2. Add the condensed milk and mix until fully incorporated.
  3. Cover the mixture and refrigerate for one hour.
  4. Preheat the oven to 325 degree F.
  5. Using a small ice cream or cookie scoop, scoop about 2 TBSP of mixture on to a baking tray lined with parchment paper.
  6. Bake the macaroons for about 15 to 20 minutes or until the edges turn brown.


Healthy Food for Healthy Kid Event Round - Up

Hi friends,

Here is the round - up for Healthy Food for Healthy Kid Event that I guest hosted for Nithu.  Thank You very much Nithu for this opportunity and thanks to all the wonderful bloggers for sending their healthy and delicious recipes. 

Winner of this event is Amrita of Easiest Recipes with 14 entries.  Congratulations Amrita!  Please collect your winner badge and post it in your blog. 

Recipes from Amrita:

Recipes from Sanoli:

Recipes from Nandu:

Recipes from Nayana:

Recipes from Jaleela:

Recipes from Priyanka:

Recipes from Shoba:

Recipes from Sajina:

Recipes from Nithu:

Recipes from Asiyao:

Sprouts Pulao from Sowmya

Keerai Sadam from Shama

Bengali Style Beetroot Chop from Deepa

Cheese Stuffed Rajma Cutlets from Archana

Sandwich Paratha from Shailaja

Thank You Amrita, Sonali, Nandu, Nayana, Jaleela, Priyanka, Shobha, Sajina, Nithu, Asiyao, Sowmya, Shama, Deepa, Archana and Shailaja for sending your lovely entries.

Saturday, September 8, 2012

Carrots and Squash Farfalle with Creamy Pesto Sauce

Farfalle Pasta - 1/2 box (I used Barilla carrots and Squash)
Pesto - 1/4 cup (Refer to my recipe here)
Heavy Cream - 1/4 cup
Butter - 1 TBSP
Salt & Pepper - to taste

  1. Bring 2-4 quarts of water to a boil.  Add salt to taste.
  2. Add pasta to boiling water.
  3. Boil for 4 -5 minutes, stirring occasionally.  
  4. Meanwhile, in a saucepan add heavy cream and butter.
  5. Heat until butter melts.
  6. Add pesto, salt and pepper. Stir well.  Simmer for 1 minute.  Do not let the mixture boil.
  7. Drain the pasta and transfer it to a large bowl.  Pour the sauce over pasta and mix well.
  8. Serve hot.  If you are packing for lunch, make sure to put it in a hot pack.

Linking this to Nithu's Healthy Food for Healthy Kids event which I am hosting this month.

Thursday, September 6, 2012

Banana - Nutella Dosa / Crepe ~ Kids Lunch Box Recipe

Dosa batter - 2 cups or as needed
Ripe banana - 2 sliced
Nutella spread
Ghee or butter - for frying

  1. Make small thin dosas using the batter.  Drizzle some ghee or butter all over dosa.  Dosas should be soft,  not crispy.   Keep it aside.
  2. Spread thin layer of nutella over dosa and arrange the banana slices on one side.
  3. Carefully roll it and pack it in your little one's lunch box.

Linking this to Nithu's Healthy Food for Healthy Kids event that I am hosting this month.

Tuesday, August 7, 2012

Event Announcement - Kids Lunch Box Recipes

Dear blogger and non-blogger friends,

I am happy to announce that I am guest hosting my first event called "Healthy Food for Healthy kids" created by Nithu of Nithu's Kitchen.  Thank You so much Nithu for giving me this opportunity and to host - Kids Lunch Box Recipes.

So, what do you pack for your little ones or teenagers to school?  Want to share some of your lunch box ideas with everyone?  Send your recipes to my event.  This event is open to all the blogger and non-bloggers (see the instructions below).  Hoping to see many wonderful tasty, healthy and nutritional ideas.  Thank You for your support and happy cooking.

Some rules to follow:

1. Post any vegetarian healthy lunch box recipe suitable for kids between 4 to 15 years of age between 10th Aug and 10th Sep, 2012.
2. Give link to this announcement and Nithu's event announcement page. Logo is mandatory  as it helps spread word.
3. Don't worry if you have your recipes in your archives. Just update the post with logo and  link to this announcement and Nithu's event announcement page.
4. Link your entries to the linky tool below or send it to with the subject line as ‘Healthy Food for Healthy Kids-Kids Lunch Box Recipes' with the below details.
Name :
Blog Name :
Recipe Name :
Recipe URL :
Picture of your recipe :
4. Non-bloggers are welcome to send recipes. Send recipe in full with the picture and the same subject line as above.
5. Person who sends highest number of entries will be declared as the Winner of the Month. A winner badge will be awarded by Nithu which you can proudly post in your blog:-)
6. I'll acknowledge your entries within 3 days else leave a comment in this announcement.