Sunday, September 28, 2014


Kesari is a common sweet made in South India, usually made with semolina. But these days many variations have come up.. for eg. adding fruit pulps, chocolate etc etc .. This recipe is with vermicelli.
Vermicelli / semiya ... 2 cups
Water .................. 3 cups
Sugar ................. 1 cup
Cardamoms ...... 3-4 split
Salt ... 1 pinch
Kesari colour ..... small pinch (orange food colour)
Nuts .......... for garnishing (I have used blanched almonds )
Ghee ...... 2 tbsps

1. Heat the ghee in a pan and add the split cardamom pods.
2. Now tip in the broken vermicelli and saute until golden brown on medium flame.
3. Now add the water (preferably hot ).
4. When it starts to boil, reduce the flame and let the vermicelli cook.
5. Add the kesari colour and a pinch of salt.
6. When the vermicelli is almost done, stir in the sugar.
7. Continue to cook on low flame until the water from the sugar gets dried up and vermicelli is cooked.
8. You may add the nuts to it if you prefer. I used only for garnishing to make it look presentable.

Recipe adapted from - You Too Can Cook

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Thursday, September 25, 2014


Ghee rice is a flavourful rice made with whole spices tempered in desi ghee. This is a perfect dish to serve when you entertain.It goes well with all the shahi curries. Usually this is prepared with short grained rice (Jeera Rice ) or any normal one. You may use Basmati if you like.

Rice ... 1 & 1/2 cups
Onion ... 2 tbsps (optional)
Ginger .... 1 tsp (grated)
Garlic ... 1 tsp (crushed)
Green chillies ... 1-2 (slit)
Salt .. to taste
Ghee / clarified butter .. 2 tbsps

Whole spices :
Cardamoms .. 3-4
Cinnamon stick ... 1 piece
Bay leaves .. 1-2
Cloves .. 2-3
Star anise .. 1-2
Cumin seeds .. 1 tsp

1. Wash the rice and soak it.
2. In a pan heat the ghee and add the whole spices mentioned in the list.
3. When they give out aroma, (take care not to make them black ), add the green chillies and ginger garlic pastes. Stir fry and add onion at this stage. (I did not add it )
4. If you add onions, stir fry until translucent. Now add the rice and saute.
5. Measure the water double the quantity of rice used and make it hot.
6. Add the water and salt. Stir and bring to a boil.
7. Cook on medium and simmer towards the end.(you can pressure cook it if you like.)

Note: You can give a rich look by adding fried cashew nuts.
The recipe is adapted from " You Too Can Cook "

Wednesday, September 24, 2014


A simple chicken snack and everyone's favourite..

Chicken drumsticks ... 3-4  or as needed
Hung curd  or lemon juice ...2 tbsps
Garlic paste .... 1 tbsp
Ginger paste ... 1 tsp
Garam masala .. 1 tsp
Red chilli powder .. 1/2 tsp
Kesari colour .... small pinch (optional)
Gram flour / besan ... 1 tbsp
Salt ..... as needed
Chaat masala .. to sprinkle before serving.
Oil ...  1 tbsp

1. Clean the chicken drumsticks.
2. Marinate them with all the ingredients mentioned in the list except chaat masala. Keep them for few hours.
3. Place them in a baking tray lined with a foil paper.
4. Bake at 250 degrees C for 40 - 45 minutes turning them once.
5. Sprinkle a little chaat masala on them once they are done.
6. Wrap a piece of foil paper on the bone before serving.
7. Serve with onion slices and lemon wedges.

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Tuesday, September 23, 2014


This is a very simple fish preparation of Sindhi Cuisine . Garlic is the key ingredient in this recipe which gives the distinct flavour to the curry.  This fish tastes very good with fresh green garlic that we get during winter season. No onion or tomato is added to this curry  I have used Pintado fish ( Brazilian ). You can use any variety of fish available, preferably one with a center bone.

Fish ....  500 gms
Garlic ... 2 tbsps
Turmeric .. 1/4 tsp
Green chillies .. 1-2
Garam masala .. 1 tsp
Coriander powder .. 1 tsp
Coriander leaves .. handful
Salt ... to taste
Wheat flour ... 1 tbsp  ( to thicken the gravy )
Oil ... 3 tbsps

Method :
1. Clean the fish slices. Marinate with a little salt and set aside.
2. In a pan heat oil and add the garlic. Saute until light brown.
3. Add the green chillies and the fish pieces. Let it fry on one side until it changes the colour. Turn the side of the fish pieces now.
4. Add the salt, turmeric powder, coriander powder.
5. Add one cup water and simmer.
6. Now mix the wheat flour in quarter cup of water removing the lumps. Stir it into the gravy carefully.
7. Sprinkle the garam masala and coriander leaves. Simmer for a minute until the gravy thickens.
I have garnished with finely chopped spring onion leaves to give the green garlic effect.

Serve it with Plain rice or phulkas.

Check out the video

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Monday, September 22, 2014


Chana masala with coconut .. try it !
A delicious chana preparation with South Indian flavours. 

Chana / chickpeas ...  1 cup
Onion .....    1 
Potato .... 1 large or 2 small
Coconut ... 1/2 cup 
Green chillies ... 1-2
Ginger paste.... 1 tsp
Garlic paste .... 2 tsps
Curry leaves ... few
Coriander leaves .. handful
Cashew nuts ..  few
Cinnamon stick ... 1 piece
Bay leaf ......... 1-2
Cumin seeds ... 1 tbsp
Saunf / aniseeds .. 1 tbsp
Mustard seeds ... 1/2 tsp
Sour curd ... 2-3 tbsps
Coriander powder .. 2 tsps
Turmeric powder ... 1/4 tsp
Salt .. to taste
Oil ... 3 - 4 tbsps

1. Soak the chana overnight. Boil it and set aside. Save the water for the gravy.
2. Boil the potato and cut into cubes.
3. Grind together coconut, cashewnuts, green chillies, ginger, garlic, cumin seeds and saunf adding a little water.
4. In a pan heat oil and add the cinnamon and bay leaf. When you get the aroma of the spices, tip in the finely chopped onion and saute until golden brown.
5. Now add the ground masala paste and saute for a few minutes. 
6. Add the salt, turmeric powder and coriander powder.
7. when The masala paste is cooked tip in the boiled chana and potato chunks. Add one cup water and bring to a boil. Simmer for 5 minutes.
8. Finally stir in the beaten yogurt. Garnish with coriander leaves.

This can be served with practically everything ... rotis / puris / dosas / appams /rice / pulao.

The recipe is adapted from " You Too Can Cook " with some changes to suit my palate.

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Sunday, September 21, 2014


Butter roast chicken is a very easy dish with just a few basic ingredients. The best part of this preparation is the buttery gravy left out while cooking this chicken also can be served with rice or rotis..

Boneless chicken .... 250 gms
Onion ... 1
Yogurt ... 3-4 tbsps
Ginger paste .. 1 tsp
Garlic paste ... 2 tsps
Lemon ... 1/2
Red chilli powder .. 1 tsp (you can reduce it to half )
Pepper powder ..... 1/2 tsp
Turmeric powder .. 1/4 tsp
Garam masala ... 1/2 tsp
Kesari colour ... 1 pinch (optional)
Butter .. 6 tbsps  OR  Ghee.. 3 tbsps
Salt ... to taste

1. Wash the chicken. Marinate with curd, a little salt and turmeric.
2. Heat 4 tbsps. of butter or 2 tbsps of ghee in a pressure cooker.
3. Add finely chopped onions and fry until golden brown.
4. Tip in the marinated chicken and stir fry.
5. Add all the spice powders mentioned and check the salt.
6. Now add 1/2 cup water and close the lid. Cook for 5 minutes on low flame after the whistle. (or 4-5 whistles)
7. Open the pressure cooker after it cools down.Pick out the chicken pieces.
8. Heat the remaining butter or ghee in a sauce pan and fry the chicken pieces turning the sides.
9. Squeeze out lemon juice and serve them hot with onion and lemon wedges.
10. The gravy can be served as a side dish with rotis or rice.

Note: You can also cook in a pan but the cooking time will be more ( 10 -12 mins.)

Recipe Source : You Too Can Cook

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Saturday, September 20, 2014


Chick peas or chana sundal is South India version of boiled chana snack. It is common street food specially sold in the beaches. Boiled chana is tempered and sauteed with grated coconut. I enjoy this as a light meal for brunch.

Boiled chana ...  2 cups
Grated coconut ... 3-4 tbsps
Onion ...  1 small (finely chopped)
Curry leaves ... few
Dry red chillies ... 1-2
Mustard seeds ... 1 tsp
Asafoetida ... a pinch
Lemon juice ... 1 tbsp
Salt ... to taste
Oil ... 1-2 tbsps

1. Soak the chana overnight and boil them adding salt.
2. Drain and set aside.
3. In a pan add oil and add the mustard seeds, asafoetida, curry leaves and broken red chillies.
4. When they crackle, add the chana and grated coconut and saute.
5. Check for salt and add if needed. Squeeze the lemon juice and stir.
Serve warm or cold.

Recipe adapted from - You Too Can Cook

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Friday, September 19, 2014


Pepper chicken has always been my favourite among chicken dishes. This can be served as a side dish or a dry version for snacking. I came across this recipe with the addition of jeera in Divya Pramil's blog, " You Too Can Cook ".   Jeera definitely adds to the flavours. I tried it out and it was super delicious, just the way I like it .. hot and spicy.

Chicken ... 250 gms
Onion .... 1
Black pepper  corns  ... 1 tsp
Cumin seeds ... 1 tsp
Ginger ....... 1 inch piece  (grated)
Garlic ..... i tbsp (crushed )
Cumin powder .. 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder .. 1/4 tsp (optional)
Cinnamon stick ... 1 inch piece
Garam masala ... 1/2 tsp
Lemon juice ... 1-2 tbsps
Curry leabes ... few
Coriander leaves ... handful
Salt ... to taste
Oil ... 4-5 tbsps

1. Clean the chicken, wash and marinate with lemon juice, turmeric and salt.
2. Dry roast and grind the pepper corns and cumin seeds separately to a coarse powder.
3. In a pan take oil and add the cinnamon stick and curry leaves.
4. When you get the aroma, tip in the ginger, garlic and sliced onion.
5. Saute until golden brown.
6.. Now add the marinated chicken, salt and saute.
7. Add the spice powders at this stage and mix well.
8. Sprinkle little water and simmer to cook.
9. When it is almost done, add the lemon juice and garnish with coriander leaves.

Note : If you want to serve as a side dish with rotis , you may add a little more onion to get more masala.

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Thursday, September 18, 2014


This month in our baking group " We Knead To Bake " we were asked to bake any kind of pizza with a little individual touch. I have always been amazed at the variety of dessert pizzas we get in Brazil. So I thought why not try something like that with Indian flavours. Here is the dessert pizza made with gajar ka halwa, mawa and dates. It turned out to be a hit.The same could be made in small pizza cups too for serving individually in the parties.

For the Pizza dough:
APF / maida ..... 1 and 1/2 cups
Yeast ............ ...  1 tsp
Butter ........... 1 tbsp
Salt ..... 1/8 tsp
Sugar .... 1 tbsp
Water .. 1/4 cup plus milk as needed 

1. Take 1/4 cup warm water and add sugar. Sprinkle yeast on top and place in in a warm place for a few minutes until frothy.
2. Mix salt and butter in the flour and knead adding the frothy yeast and a little milk as needed. (about 3-4 tbsps is what I added )
3. Knead inro a smooth dough and place it in a bowl. Cover it with a foil or cling film and let it rise until double.

Gajar Ka Halwa :
 See the recipe - HERE 
You will require about one cup 

Mawa :
Easy microwave mawa recipe .. see HERE
You will require about half cup

Dates .. 4-5  Cut into thin round slices for garnishing

1. Now roll out the pizza dough and place in in a greased baking tray.
2. Spread the gajar ka halwa on it .
3. Sprinkle the mawa.
4. Garnish with the dates.
5. Bake it in a pre-heated oven at 250 degrees for about 22 - 25 minutes.

Note: The time and temperature may vary a little depending on the size and type of oven used.

  We Knead To Bake - Bake # 21 @ My Diverse Kitchen 

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