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Tuesday, 1 January 2013


Eggs - 5 (seperated)
Powdered Sugar-1 3/4 cup
Butter - 1 cup 
Plain flour - 1 1/2 cup
Baking powder - 1 tsp
Vanilla essence - 1/2 tsp
Plums - fresh / canned

Seperate the eggs placing the whites and yolk in a seperate bowl

Add the powdered sugar into the egg yolks and beat until thick and pale in color

Then add the butter and mix until fluffy

Next , in a small bowl ,sieve the flour and baking pwd and add little by little into the yolk mixture and combine , add vanilla essence

Beat the egg whites to peak

Fold in the whites into the yolk batter

Grease and dust a baking tray and scrape the batter into the pan (its a thick batter to spread it eventl into the pan tapping all sides)

Drop some halved plums here and there and bake

When the cake is half done top the cake with some plums and bake again

Dust some powdered sugar on top and enjoyyyy ur plum cake.....

Saturday, 22 September 2012

Chilli Paneer

2 cups cubed paneer (I used longer slices)
1 bell pepper / capsicum
2 large onions
4 green chillies, slit
1 tsp ginger garlic paste (use freshly ground paste if possible)
1 tbsp soya sauce
1 tsp green chilli sauce
1 tsp tomato paste / ketchup
2 tbsp + 1 tbsp oil
1/2 tsp sugar
1 tbsp cornflour + 3tbsp water (make a smooth paste)
Salt to taste

For the Marinade: 
3 tbsp flour
2 tbsp corn flour / corn starch
1 tsp freshly ground pepper
1 tsp minced garlic
A pinch of salt


1. Make a thick paste with the ingredients for marinade. Put the paneer pieces in and let them soak in the marinade.
2. Add 3-4 tbsp oil in a pan and shallow fry the paneer pieces, turning them over when the cooked sides are brown.
3. Drain and set aside.
4. In the same pan, add chopped onions, green chillies, and capsicum. Cook until the onions turn transparent - 2-3 mins.
5. Next, turn the flame to high and add soya sauce, green chilli sauce, ginger garlic paste, sugar and tomato paste. Stir-fry on high for about 30 seconds until well blended and turn the flame to medium-low.
6. Add the fried paneer cubes and the cornflour-water paste. Taste and adjust salt (since the sauces will have salt). Stir and cook for another 3-4 mins until the sauce comes around and thickens due to the cornflour.

Tuesday, 11 September 2012


Take big chicken leg pieces and make cuts all over the meat, make deep cuts. Take two tbspn lemon juice, salt and red chilly. Make a paste out of it, rub this paste nicely all over the chicken, specially inside the cuts we made. Leave it aside for 15-20 minutes.

Preparing the main marination. [for two chicken legs]

1.Tablespoon thick curd
2. Ginger paste: 1/2 tsp
3. Garlic paste : 1/2 tsp
4. Coriander powder: 1/2 tsp
5. Kashmiri red chilly :1 tsp
6. Black pepper : 1/2 tsp
7. Garam masala : 1 tsp
8. Cumin powder: 1/4 tspn
9. Tandoori chicken masala: 1 tsp
10. Cardamom powder: 1/4 tsp
11. Lemon juice: 3 tbsp
12. Salt to taste

Make a thick paste out of all the above ingredients and marinate chicken leg pieces and place it freezer for around one hour. You can also prepare it and marinate it overnight in freezer covering in a tight ziplock packet.[the more time you marinate, the more tastier is the result!]

Cooking the tandoori chicken

After marinating, place it in preheated oven for around 30 minutes at 200 degree C, [In case you dont have a oven you can also fry it] once done, take some oil in a pan and sizzle it for 10-15 mins on low flame, usually when we use over, the marination is left uncooked, slightly frying in little oil, will cook that and enhances the taste as well. Thats it your home-made tandoori chicken is ready! —

Monday, 10 September 2012

Bread Cake


1. Bread: 4 slices
2. Eggs : 5
3. Sugar: 1/2 Cup
4. Ghee:  2 tea spoon
5. Coconut milk :  1/4  cup


Beat the eggs gently.
Add sugar and continue stirring.
Spread the ghee on the baking tray.
Dip the bread in the coconut milk and then put them in tray and pour the egg mixture on it.
Bake it for 10 or 20 minutes.
Serve hot for added taste.

Chicken Biriyani

  1. Basmati Rice - 500gm
  2. Chicken-3/4 Kg
  3. Onion-6 nos
  4. Tomato-3 nos
  5. Chilly-2
  6. Ginger-1 small piece
  7. Garlic- 10 cloves
  8. Cinnamon Stick -2pcs
  9. Cardamom- 3-4
  10. Cloves - 3
  11. Corriander Leaf
  12. Turmeric powder
  13. Chilly powder
  14. Corriander powder
  15. Garam Masala
  16. Pepper powder
  17. Salt
  18. Ghee/Oil
  19. Cashew nuts & Rasins
  20. Curd


  •  Cut and clean the Chicken
  • Marinate the chicken pieces with Salt. turmeric powder and Chilly powder for 30min
  • Fry the Chicken, till its color turns light brown and keep it aside
  • Wash Rice and drain it properly
  • Boil Water (1.25 cups for 1cup of Rice)
  • To the boiling water, add cloves, cardomom, cinnamon sticks, salt and 1 teaspoon ghee
  • Add Rice and  cook on medium flame , till the rice is semi-cooked
  • Remove the Rice from the stove and keep it aside
  • To make the gravy, heat oil /ghee in a pan
  • Saute Onions till it is soft
  • Add the ginger-garlic-chilly paste
  • Add tomatoes and coriander leaves.. saute it for 2min
  • Add 1/4tsp of turmeric, 1tsp Chilly powder, 1/2 tsp pepper powder, 1/2 tsp garam masala, and 1tsp Corriander powder
  • Fry it for 5min 
  • Add the fried chicken pieces and add some water
  • Cook till the gravy becomes thick.. Add a liitle curd.
  • Take another pan and fry cashew, rasin and Onion seperately for garnishing
  • Take another flat bottomed vessel, spread ghee at the bottom.
  • Put one layer of rice, chicken, then rice and then chicken
  • Garnish with fried cashew, raisins, onion and corriander leaves
  • Close the vessel with a lid and keep it in low flame for 5 minutes
  • Serve hot with pickle and Salad.

Special Chicken Fry


1. Chicken - 1kg
2. Tikka Masala - 1 packet
3. Turmeric Powder - 1/2 tsp
4. Chilly powder -  1 or 2 spoons(as per ur requirement)
5. Pepper Powder -  1 tsp
6. Garam Masala -  1/2 tsp
7. Lime Juice- - 1 lime's juice
8. Corn Flour - 1 tbsp(optional,i used it for crispiness)
9. Cumin Powder(perumjeerakam) - 1/2 tsp
10. Salt to taste


Marinate the chicken with the above ingredients.
It would be better if u keep in fridge for atleast 2 to 3 hrs.
Heat oil in a pan and deep fry the chicken pieces.
Remember to cook on low flame
You can cover n fry the chicken
Garnish with onion rings n coriander leaves..

Sunday, 2 October 2011

Saturday Special- Paneer Tomato Curry


1. Paneer-200gms
2. Tomato-4
3. Onion - 2
4. Turmeric powder-1/4 tsp
5. Chilly powder-1tsp
6. Cumin powder-1/4tsp
7. Mustard seeds
8. Cumin Seeds
7. Oil
8. Salt

9. Curry leaves


  • Soak the Paneer in hot water for 5 min
  • Shallow fry the paneer cubes.
  • Remove the fried paneer and soak it in salted hot water.
  • Remove the skin of the tomatoes
  • Puree until the tomatos have become a very smooth sauce.
  • Heat Oil in a pan, put cumin and mustard seeds
  • Add Chopped onion and saute till it become translucent.
  • Add turmeric powder, cumin powder and chilly powder,
  •  Stir it for 1 or 2 min
  • Then add the tomato puree slowly and bring it to boil.
  • Keep it low flam for 10-15 minutes till the gravy thickens
  • Drain the paneer cubes from water, and add to the gravy. 
  • Add salt to taste. Increase heat to medium, and let it cook for about 5 minutes.
  • Remove from flame and Garnish it with Corriander or Curry leaf.
         Serve paneer and tomato curry with rotis or chapatis.