Saturday, January 22, 2011

Sago Cutlet

I had to steal some time today to write this post. My mother arrived and we got busy in some sight seeing...and yes I got good review from her about my house keeping... phew..finally all my cleaning paid off :)

Now coming back to today's post...sago cutlet or saboodana cutlet is loved by everybody in my house. During fasting I make sago vada by mixing sago and potato but these cutlets are different from those... very very crunchy... and tastes excellent when served hot.


Sago - 1/4 cup
Potatoes- 3 to 4 medium sized boiled
Bread Slices- 3
Milk - to slightly soak the bread slices
Green Chillies - 3 finely chopped
Ginger - 1/2 inch piece grates
Coriander Leaves - 5-6 sprigs
Salt- to taste
Chaat Masala - 1/2 tsp
Bread Crumbs- to coat the mixture
Oil - to deep fry

  • Wash sago 3-4 times in water and soak for at least 3 hours.
  • Cook the soaked sago in water stirring in between till it turns translucent. The sago mixture should not be thick. It should be of dripping consistency. Off the gas. And as sago turns thick when cooled, keep adjusting the water.
  • Mash the potatoes in a bowl.
  • Soak the bread slices in milk and immediately take it out and squeeze it and mash it and mix with the mashed potatoes.
  • Add ginger, green chillies, salt, chaat masala and coriander leaves in the potato mixture and mix and mash everything together.
  • Take a big lemon sized portion of the mixture and shape in oblong balls.
  • Dip the balls in sago liquid so that it is coated fully...take out the balls and roll in bread crumbs not leaving any portion uncovered.
  • Fry immediately in hot oil in medium heat until golden brown. Repeat the same with remaining mixture.

Serve hot with ketchup or green chutney.

Wednesday, January 19, 2011

Chewy Oats,Dates,Figs and Orange Crumb Bars

I am in a spring cleaning mode these days, the reason being my mother coming to stay with us for few weeks. So I am fearing that she may notice a speck of dust here or there and look at me with her questioning eyes... there is no way that any dirt or dust can escape her eyes...though I am myself a cleanliness freak my mother tops me in this aspect... she successfully manages house and office with great finesse.

But I am too happy also... I will get to eat lot of good food prepared by her... she prepares countless yummy dishes... and I hope I will be able to post some yummy laddoos made by her.

Now coming back to these bars... I agree that the title is too long, but there is no other way to describe these healthy bars...they are filled with goodness of oats, dates, figs, oranges ,walnuts and made with whole wheat flour. So I have been taking 2 of these bars in my breakfast along with my favourite cup of ginger chai and I am all geared up to do some more of cleaning :-)

For the Filling:

Dates- 1 cup (pitted and chopped)
Dried Figs- 1 cup (chopped)
Orange Juice- 1/4 cup
Zest of 1 orange
Walnuts- 1/4 cup( chopped)
Water- 1/2 cup
Salt- a pinch
Nutmeg Powder- 1/4 tsp

For the crumbs:

Quick Cooking oats- 2 cups
Whole Wheat Flour- 1 cup
White granulated Sugar- 1/4 cup
Dates Syrup- 3 tbsp
Baking Soda- 1/2 tsp
Salt- 1/2 tsp
Butter- 2 tbsp
Whole Milk- 1/4 cup

  • Mix all the ingredients of the filling except zest and walnuts and cook in a saucepan for 10 to 15 minutes or till everything gets mushy.
  • Switch off the gas and mix in the orange zest and walnuts.
  • Prepare crumb mixture by mixing all the ingredients nicely. The final mixture should be crumbly but should hold together when pressed.
  • Grease a square baking dish and spread half of the crumb mixture in bottom of the pan and press down.
  • Now spread the filling mixture evenly on top of the crumb mix.
  • Spread remaining half of crumb mixture on top of the filling and press gently.
  • Bake in preheated oven at 180 degree C for about 25-30 mins or until crumbs turns golden.
Cool and cut into square pieces.

Sending this to Hearth and Soul # 31
Sending this to CWF- Oats event started by Sumadhura and hosted by Priya of Priya's Easy N Tasty Recipes and Champa's Bake off.

Monday, January 17, 2011


Having lived in middle east for almost 8 years now I have always been drawn to their rich traditions and cuisines. Though majority of the middle eastern dishes comprises mainly of meat, eggs they still have many vegetarian delicacies.

Recently I got my hand on a lebanese cook book.. Cooking the Lebanese Way by Suad Amari and while rummaging thru the pages I found this lebanese dessert called Meghli. One look and I knew that I will be making it soon. This is my kind of dessert- very healthy, no ghee, no butter, no cream.

Meghli a kind of rice pudding also known as spice pudding is traditionally made on the birth of a son or on the birth of a girl child after many sons in the family.. and is flavoured with caraway, fennel, anise and cinnamon and garnished with coconut and nuts of one's choice.

Ingredients :

Rice flour or ground rice- 1 cup + 2 tbsp
Granulated White Sugar- 1 cup
Water -4 cups + 2 cups
Cinnamon Powder- 1 tsp
Ground Fennel- 1 tsp
Ground Caraway- 2 tsp
Grated Coconut, Pine nuts and blanched Almonds for garnishing.

  • Soak rice flour in 2 cups of water for about 1 or 2 hours.
  • Add sugar and spices to this soaked flour and stir well.
  • Boil 4 cups of water and add the above flour to the boiling water, stir continuously avoiding any lumps.
  • Keep boiling and stirring in between in low heat till the mixture thickens and coats the back of spoon.
  • Pour in individual glasses or bowls or ramekins. Allow to cool.
  • Serve cold topped with shredded coconut and nuts.


I halved the above recipe and got 3 ramekins of pudding.

Usually ground anise is used in place of fennel or all the four spices( cinnamon, anise, fennel and caraway) can be used together... Caraway is the most important spice. I didn't have anise so omitted it.

Saturday, January 15, 2011

Green Peas Poori

Poori's are made rarely in my kitchen... but whenever made poori's disappear in no time.... These green peas poori's are very easy to make and tasty too..these can be made in a jiffy and are definitely guest pleaser. During winter my mom used to make these very often. The recipe which I am sharing is one of Tarla Dalal's but I have made some changes. These poori's are usually served with potato sabzi but we love it with fresh curd and tangy lemon pickle.

Ingredients :

For the Dough:

Whole Wheat Flour - 2 cups
Fresh Curd- 2 tbsp
Salt - to taste

For the Filling:

Green Peas Boiled - 1 1/2 cups
Green Chillies- 2 or 3
Ginger- 1 inch piece
Caraway Seeds- 1 tsp
Fennel Seeds- 1/2 tsp
Chaat Masala- 1 tsp
Salt- to taste
Whole Wheat Flour - 1 tsp
Lemon Juice- 1/2 tsp
Oil - 1 tsp

Oil for deep frying the poori's
Wheat flour for dusting

  • Mix flour, salt and curd and knead with some warm water to make a soft dough.
  • Dry grind together peas, green chillies and ginger. The mixture should be little coarse.
  • Heat 1 tsp oil and add caraway and fennel, once they splutter add the green peas mixture and stir to mix everything.
  • Add in Salt, Chaat masala and flour and cook till mixture becomes dry.
  • Off the gas and add the lemon juice. Let the mixture cool before stuffing in the poori.
  • Take a lemon sized portion of the dough and dust it with flour and roll into small poori, place a tablespoon of mixture in the centre and close it.
  • Roll out the poori again taking care not to make it very thin else the stuffing will come out while frying and poori will be very oily.
  • Deep fry in hot oil in medium heat until golden brown in colour. Repeat the process with remaining dough and mixture.

Serve hot.

Happy Pongal!!!

Wishing all a very Happy Pongal !!!

Thursday, January 13, 2011

Beetroot Raita/ Pachdi

I love beetroot just because of its vibrant colour...taste wise I am not very fond of it because of its sweetness. I like spicy food but this raita has made me like beetroot. First I tasted one spoon..then second..then third and soon enough my bowl was empty :) I would love to make this now more often.


Beetroot - 1 medium sized grated
Onion - 1 small (chopped)
Green Chillies - 2 ( cut in big pieces)
Ginger - 1 inch piece sliced thinly
Grated fresh Coconut - 2 tbsp
Mustard Seeds - 1 tsp
Coriander Seeds - 1 tsp
Cumin Seeds - 1 tsp
Salt - to taste
Curry Leaves - 10 nos
Oil - 1 tbsp
Thick Curd - 1 cup

  • Heat oil and add mustard seeds, once it splutters add curry leaves, ginger and green chillies..saute it for a minute.
  • Add the chopped onions and saute it till soft.
  • Add grated coconut and again stir and saute for another minute.
  • Add in grated beetroot and mix everything nicely. Put around 2 tbsp of water and close the vessel lid allowing beetroot to cook.

  • In the meanwhile dry roast coriander and cumin seeds and grind them dry.
  • Once beetroot has cooked add salt and coriander,cumin mixture.
  • Stir to incorporate everything together. Keep cooking for another minute then off the gas and allow to cool.
  • Beat the curd and add around 1/4 cup of water. The curd should not be very runny.
  • Mix in the beetroot mixture with curd and garnish with chopped coriander leaves and grated coconut.

Wednesday, January 12, 2011

Sweet Boli

As pongal is nearing by we all are getting geared up for celebrating this. Even though most of us are living outside our country the spirit of celebrating festival is always there. Oh I so much miss India during these festivals. My in-laws live in a beautiful village in tirunelveli district of Tamil Nadu and being a farmer family celebrate this festival with all the customs and traditions. My MIL makes so beautiful and large kolams and I always stand on one side doing nothing else but admiring her. So much ever I try I can never master this art of kolam :(

The first day of pongal is known as bhogi pongal and is a day marked for family get together. Boli is made this day to celebrate the festival.

This is my MIL's recipe and is very much cherished by us.


Chana Daal - 1 cup
Sugar - 1 cup
Maida - 1 cup
Water - little less than 1/2 cup for making the dough
Cardamom powder - 1/2 tsp
Rice flour - for dusting
Yellow food colour - a pinch (optional)
Sesame oil - 3 tbsp
Ghee - for shallow frying the boli

  • Soak chana daal in water for 2 hrs. Drain and wash 3-4 times.
  • Cook daal in an open vessel adding just enough water so that the daal gets cooked but does not loose its shape.
  • After the daal is cooked add in sugar and stir till sugar melts. Off the gas and keep the mixture to cool.
  • Once the mixture is cooled grind it nicely without adding any water in a smooth paste.
  • Cook this mixture in a kadhai till it thickens and then add cardamom powder. Keep to cool.
  • For the dough mix maida and colour and knead with lot of water(around 1/2 cup) so that dough gets really sticky. Don't get scared it will be really very gooey.
  • Then in the end keep adding sesame oil little by little so that dough absorbs all the oil and does not stick much in the hand.
  • Let the dough rest for 6-7 hrs.
  • After the dough has rested take lemon sized ball and with the help of rice flour make a small roti and stuff with lemon sized ball of chana daal.
  • Close the ball and roll again as thin as possible.
  • Fry in tava with some ghee till light brown specks appear and serve hot or cold.
My MIL serves this with a big dollop of ghee. So just do some extra exercise and enjoy this sweet boli.

The chana daal mixture can even be stuffed inside normal whole wheat roti to avoid the extra calories.

Tuesday, January 11, 2011

Almond Cookies

Cookies are always a treat for my family and I can say that these were the best flavoured cookies I have ever baked. Served as a snack with milk for my daughter and she also took these in her lunch box.
These cookies are packed with the goodness of almonds and dough can be made in advance and stored in fridge for about 2 days and in the freezer for almost a month.

Original Recipe Source : Gourmet Magazine 2005 Aug

Makes about 45 cookies

Ingredients :

APF - 1 cup
Almonds Sliced - 1 cup
Baking Soda - 1/2 tsp
Salt - 1/8 tsp
Butter Softened - 6 tbsp
Granulated White Sugar - 1/4 cup
Light Brown firmly packed Sugar - 1/4 cup
Golden Syrup - 1 tbsp
Vanilla Extract - 1/2 tsp

  • Sift together APF, salt and soda.
  • Beat together butter, syrup, vanilla extract and both sugars till soft and fluffy for about 5 minutes. I used electric beater.
  • Add the flour mixture and mix everything till a dough begins to form.
  • Add in the sliced almond and mix everything well. (If the dough is very dry add 1 or 2 tbsp of milk)
  • Form a dough and divide it in two parts. Out of one part make a rectangular log about 6 inches long , 2 inches wide and 3/4 inch thick. Wrap the log in cling film. Repeat the same with other round of dough.
  • Keep to chill both logs for about 2 hours.
  • Take out one log after 2 hrs and cut in 1/8 inch thick slices.
  • Arrange the slices around 1/2 inch apart in greased baking tray and bake in pre heated oven at 180 degree C for about 12 minutes or until brown.
  • Repeat with the other log.
  • Transfer the cookies to a rack to cool and store in airtight container when completely cooled.

These cookies very loved by everyone and my daughter had a big smile on her face.

Sending these cookies to Priya and Aipi's bookmarked recipes event and also to Champa's Bake off.

Sunday, January 9, 2011

Caramel Halwa

This halwa is a twist to the ordinary semolina halwa or sheera. Enjoy it hot.


Semolina( rava) - 1 cup
Water - 1 cup
Sugar - 1 1/2 cup
Ghee - 1/2 cup
Cashew nuts - 10 nos
Cardamom powder - 1/2 tsp

  • Soak rava in water for about 15 mins. Water should not be hot else lumps will form.
  • Heat ghee in a kadhai and add sugar. Keep it stirring till the sugar caramelises to golden brown colour and it will leave ghee from all sides.
  • Add the rava and mix well taking care that lumps are not formed. Use a masher and mash if there are any lumps.
  • Add the cashew nuts and keep on stirring till a thick halwa consistency is reached. Add in cardamom powder and remove from heat.

Saturday, January 8, 2011

Vegetable Khichdi

A very easy to prepare khichdi which is both comforting and light on the stomach. Usually I make ven pongal but this one is more healthy with the inclusion of vegetables. Served with a dollop of ghee for my lil one and we elders enjoyed it with some mango pickle and curd.


Rice - 1 cup
Yellow moong daal - 1/2 cup
Carrots, Cauliflower, Green Peas all mixed - 1 cup (diced)
Tomato - 1 large (Chopped)
Salt - to taste
Turmeric Powder - 1/4 tsp
Ghee - 1 tbsp

Spices :
Cumin seeds - 1 tsp
Whole Black Pepper - 1 tsp

  • Wash and soak rice and daal together for an hour.
  • Dry roast the spices till aromatic and coarsely grind them.
  • In pressure cooker heat ghee and add the ground spices, then add in the diced vegetables and tomatoes and stir.
  • Add in the soaked and drained rice and daal. Mix everything together.
  • Pour 4 cups of water and add salt and turmeric powder.
  • Put the lid of the cooker and whistle it for 4-5 times.
Serve the khichdi hot.

Friday, January 7, 2011

Raisins and Cornmeal Bread

I am a novice bread be more precise just in the kindergarten stages of bread baking. I had noted this recipe long time back and wanted to try it for ever... the end product turned out to be a very tasty bread liked by my biggest critics..who daughter and husband... they enjoyed this in the breakfast with jam and nutella....


Yellow Corn Meal - 1/2 cup
APF - 1 cup + 1/2 cup
Water - 1/4 cup
Instant Yeast- 1 tsp
Milk - 1/2 cup ( Warm)
Sugar - 1 1/2 tsp
Salt - 1 tsp
Raisins - 1/2 cup
Unsalted Butter - 1 tbsp + extra for brushing

Procedure :
  • Mix Cornmeal with 1/4 cup water and let it sit for half an hour.
  • In another bowl put in 1 cup of APF, yeast, sugar, salt and mix nicely.
  • Add in soaked cornmeal, milk, raisins and butter. Start kneading.
  • While kneading keep on adding the extra 1/2 cup of flour little by little so that the dough is not sticky and proper consistency is reached.
  • In a clean working surface keep on kneading the dough for atleast 10 mins till the dough gets smooth.
  • Keep the dough in an oiled bowl covered with cling film for atleast 90 mins or till double in size.
  • After 90 mins take out the dough and punch it back..kneading again for 5 mins.
  • Shape as desired as keep in the baking tray/ loaf pan greased with oil... let it sit for further 45 mins.
  • Meanwhile pre-heat the oven to 220 degree C.
  • Brush the top with some melted butter and score the loaf( make some cuts) so that it does not tear in the oven.
  • Place the bread in the pre-heated oven and bake at 220 deg C for first 5 mins thereafter reducing the temperature to 180 degree C.
  • It almost took 55 minutes in my oven. The outer crust should be brown and it should sound hollow when tapped.
  • Allow to cool before slicing.
Sending this to Bread Baking Day ( BBD#36) hosted by girlichef.

Also sending this to Champa's Bake Off and Suma's Baking event.

Thursday, January 6, 2011

Apple and Green Chilli Achaar

Continuing with my love for Royal Gala's here is another recipe.... a pickle made with apples, onions, green chillies and some very fragrant spices. Oh! I so much love the fragrance of roasted spices. Very easy to make... this achaar can be stored for about a week, but I bet with it's awesome taste in no time you can see yourself making another batch.


Royal Gala Apples - 2 (peeled, de seeded and cut into thin slices)
Onion - 1
Green Chillies - 4 sliced ( can be increased or decreased)
Salt - 1 tsp
Sugar - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 3 tbsp( I used canola)

Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds (saunf) - 1/2 tsp
Black mustard seeds - 1 tsp


Dry roast all the 4 spices and coarsely grind them. Heat oil and add onions, saute till soft. Then add in the ground spices, salt, sugar, turmeric and green chillies and stir well. Finally add in the sliced apples and cook for 10-15 mins.

Cool and this can be enjoyed with rotis, parathas or even with your favourite loaf of bread.

Wednesday, January 5, 2011

Apple Tart

Puff pastry sheets can create wonderful dishes ranging from vegetable stuffed puffs to some yummy pastries and tarts. My refrigerator is mostly stuffed with Royal Gala apples, cause that's what N (my dear daughter) likes... she finds that other apples are powdery, if I give any other variety of apple in her lunch box it comes back...In a supermarket shelf displaying atleast 7 to 8 varieties of apples she always recognises her Royal Gala's... phew..the kids...but I also find these galas very crispy as compared to others and they have got good amount of sweetness too.

Pic source: wikipedia

Usually I make apple crumble .. but this time I made these impressive and quick tarts with apples, cinnamon and topped them with some flour, sugar and oats.. this can be whipped up very easily.


Puff Pastry Sheets - 5 ( I got 4x4 inches square sheets)
Royal Gala Apple - 2
Lemon juice - of 1/2 lemon
Brown Sugar - 1/4 cup
Cinnamon Powder- 1/2 tsp
Honey- 1 tsp
Salt- 1/4 tsp

For the topping:

Oats- 3 tbsp
APF- 1 tbsp
Brown Sugar- 1 tbsp
Walnuts - 1 tbsp( chopped)
Melted Butter- 1 tbsp

Milk for brushing the sheets

  • Pre- heat the oven to 210 deg C.
  • Thaw the puff pastry sheets according to the instructions given in the pack.
  • De seed the apples and cut them into half thereafter cutting thin slices. Mix lemon juice in the apples.

  • Add cinnamon powder, brown sugar, salt and honey... mix well gently.
  • In another bowl mix the ingredients for topping.
  • Arrange the thawed puff pastry sheets in a baking tray which has been greased with little butter.
  • Brush the sheets with milk then arrange the apple slices in middle of the sheet in straight line overlapping each other. Leave all four sides of the sheet to let the pastry puff up.
  • Sprinkle the topping mix.
  • Bake them in the pre heated oven for 20 mins or till sheets turn golden brown.
Serve with some whipped cream or nice cool ice cream.

Sending this to CWF- Oats event started by Sumadhura and hosted by Priya of Priya's Easy N Tasty Recipes.

Also this goes to Hearth and Soul event.

Tuesday, January 4, 2011

Cabbage Steaks

I am not sure why this recipe is called "cabbage steak" but I liked it very much. This recipe is adapted from Mrs. Mallika Badrinath's book - Snack Special. I have done some changes in the original recipe.


Bengal Gram Dal( Chana Dal) - 1/2 cup
Grated Cabbage - 1 cup
Ginger- 1 inch piece
Green Chillies - 2 or 3
Cumin Seeds - 1 tsp
Salt - to taste
Oil - to fry

  • Soak Chana dal in water for atleast 2hrs.
  • Drain water and grind dal along with ginger, green chillies and cumin seeds without adding water.
  • Mix grated cabbage and salt to this and make oblong rolls. (1 1/2 inch in diameter and 6-8 inches in length)
  • Arrange on a greased cooker plate and steam for 15 mins.
  • Cool down and cut into 1/2 inch thick discs.
  • Deep fry in oil till golden brown. Serve hot.
Sending this to Priya and Aipi's Bookmarked Recipes- Every Tuesday Event.

Also sending this Any One Can Cook - Series 10 by Ayeesha of Taste of Pearl City.

Sunday, January 2, 2011

Plump Orange Cookies

My kitchen was filled with aroma of oranges when these plumpish cookies were being baked. I have a small collection of Women's Weekly -Australia magazine recipes and adapted these from there.

Ingredients: Yield 23 cookies

All Purpose Flour - 1 cup
Whole Wheat Flour - 1 cup
Almond meal - 1/4 cup
Zest of 4 oranges
Powdered Sugar - 6 tbsp + little more for sprinkling on top of cookies
Baking Soda - 1/2 tsp
Milk - 1/2 cup (cold)
Oil - 1/3 cup (I used canola oil)

  • Pre heat oven at 190 deg C.
  • Sift APF, WWF, sugar and baking soda together in a big bowl.
  • Add in almond meal and orange zest and mix everything together nicely.
  • Add in milk and oil and bring the mixture together.
  • Make small balls of the mixture and place in baking tray a little apart from each other.
  • Bake the cookies for 30 mins or till golden brown from outside.
  • Take them out and let it cool for sometime , sprinkle some powdered sugar on top with a sieve before digging into them.
Store in an airtight container. They tasted so nice and were crispy with cracks. Very light cookies served as a good evening snack for my daughter.

Sending this to bake off event started by Champa of Versatile Vegetarian Kitchen.


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