Sunday, 22 April 2012


Tiramisu, the famous italian dessert has become the heart favourites of my husband's and mine. We would grab a piece of it where ever we go. I prepared it for my husband's birthday for the first time and it was a super hit. The combination of the smooth, creamy rich cheese and the strong coffee will drift you to a different world altogether. 
Whipping cream - 200 ml
Mascarpone cheese - 500 g
Vanilla Extract - 1 Tablespoon
Sugar - 150 gm
Cocoa powder - 2 Tablespoon
Instant Coffee powder - 1 1/2 Tablespoon (I used Nescafe)
Water - 1 cup
Sponge fingers - 1 pack

1. Whip the cream and keep it aside.
2. Mix the mascarpone with sugar and vanilla extract into a smooth cream with a spatula.
3. Now add the whipped cream to the cheese and fold it evenly with a spatula.
4. Mix the instant coffee powder with water.
5. Now dip the sponge fingers in the coffee mix one by one and arrange it evenly in a square or rectangular container (at least 2" deep)
6. Now spread half of the cheese mix on top of the sponge fingers and sieve the cocoa powder on top.
7. Repeat the same for another layer.
8. Pop it into the fridge for at least 5 hours for the cream and cheese to set.
      Cut and serve according to the size of your choice. I bet you cannot stop with one!

* Do not dip the sponge fingers in the coffee for a long time else it becomes soggy and breaks soon and the excess coffee with ooze out while you serve. Do not dip for more than 2 seconds. 

Onion Bajii / Fritters

I normally crave for something hot and spicy when I come back home from a hard day's work at office and onion bajji's serve the purpose without fail. Onion bajji coupled with a cup of hot chocolate milk completes my evening. Here goes the recipe, Enjoy!
Onion (big) - 1 (sliced lengthwise)
Curry Leaves - 10 (finely chopped)
Fresh Coriander Leaves - 2 Tablespoon (finely chopped)
Green Chilli - 2 (finely chopped)
Turmeric powder - 1/4 Teaspoon
Coriander powder - 1/2 Teaspoon
Ginger & Garlic - 1 Teaspoon (finely chopped)
Gram flour - 3 Tablespoon
Salt - for taste
Oil - for deep frying

1. Heat oil in a wide pan for deep frying.
2. Meanwhile mix the onion, curry leaves, coriander leaves, green chilli, turmeric powder, coriander powder,  ginger & garlic, salt with gram flour by sprinkling little water. Set this aside for 10 minutes.
3. Now drop the onion in small quantities in the oil and deep fry them.
4. Strain the excess oil in a tissue paper and serve the the bajji with lettuce and chaat masala sprinkled on top.
* Oil should not be very hot or less hot.
* The onion mix should not be runny.

Thursday, 12 April 2012

Pepper Prawn

I have become obsessed with prawns after coming to UK. Myself and my hubby would have them at least one every two weeks. To our surprise, it tasted amazing the day after its preparation, so I would always spare some for the next day. Here s the recipe of this mouth watering dish, Enjoy!
King Prawns - 500 gms (peeled n cooked)
Olive Oil - 1/2 Tablespoon
Gingely Oil - 1/2 Tablespoon
Cloves - 2
Cardamom - 1
Cinnamon - 1/2 inch stick
Bay leaf - 1
Fennel Seeds - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Green Chilli - 1
Onion (medium) - 2 (finely chopped)
Ginger Garlic paste - 1 1/2 Tablespoon
Tomato (medium) - 2 (finely chopped)
Curry Leaves - 10
Fresh Coriander Leaves - to garnish
Salt - to taste
Pepper - 1 Tablespoon
 Turmeric Powder - 1/2 Teaspoon
 Red Chilli Powder - 1 Teaspoon
Coriander Powder - 2 Teaspoon

1. Heat both the oils in a pan and add the cloves, cardamom, cinnamon, bay leaf, fennel seeds and cumin seeds and fry for 5 seconds.
2. Add the green chilli followed by onion and sauté in a medium high flame until the onion is completely cooked. (It takes about 7-10 minutes)
3.  Now add the ginger garlic paste and fry for 3 minutes and then add the tomatoes followed by salt and the masalas. Reduce the heat to medium low.
4. Fry until the raw smell of the masalas go away. Add 1/4 cup of water and stir the contents. 
5. Close the pan with a lid and allow it to cook for 10 minutes.
6. Now add the prawns and cook for 6 minutes in a medium flame. Prawns will give out lot of water.
7. After 6 minutes increase the flame to high and allow the water to dry. Stir constantly until you get the desired gravy content.
8. Finally add the ground pepper and curry leaves, give a quick stir and turn off the heat. Cover the pan with a lid. Pepper and curry leaves will get cooked in the heat of the pan itself.
9. Open the lid after 5 minutes, you will smell the amazing aroma of the prawns, pepper and curry leaves.
          Garnish with fresh coriander leaves. Pepper prawn is ready to be served.
* Pepper prawn goes well with rotis and rice.
* The amount of pepper can be altered.

Cluster Beans Fry / Kothu Avarakkai Poriyal

Cluster beans fry is one of my favourites with curd rice. It tastes great when added a spoonful of grated coconut but I have avoided it being diet conscious. Enjoy!
1. Cluster beans - 250 gms 
2. Oil - 1 Teaspoon
3. Mustard seeds - 1/2 Teaspoon
4. Urud and Channa Dahl - 1 Teaspoon
5. Curry Leaves - 10
6. Onion (medium) - 1/2 (finely chopped)
7. Green Chilli - 1
8. Salt - to taste
1. Turmeric Powder - 1/4 Teaspoon
2. Red Chilli Powder - 1/2 Teaspoon

1. Wash the cluster beans and slit both ends removing the thick fibre at the sides of the beans and finely chop them.
2. Heat oil in a pan and allow the mustard seeds to split and then add the urud and channa dahl.
3. Now add the curry leaves followed by green chilli and onion. Sauté until they are cooked.
4.  Add the chopped beans followed by the salt and masalas and sauté for a while.
5. You will notice the colour of the beans changing to a fine green which is when you have to add 1/4 th cup of water to the pan and close it with a lid. The heat should be on medium.
6. Say after 5 minutes the beans should be cooked. Give a quick stir and turn the heat off.
               Cluster beans fry is ready to be served!
* A spoonful of grated coconut can be added towards the end to add extra taste to the dish.

Beetroot Chutney

I had beetroot chutney in a hospital canteen in Coimbatore which was really yummy and since then I wanted to try this recipe. Finally I prepared the chutney similar to that of tomato chutney. It was a bit sweet but adding an extra green or red chilli should alter the taste. It serves as an excellent combo with idli, dosa and even as sides to rice. Enjoy!
Beetroot (medium) - 1 (cut into small chunks)
Onion (medium) - 1 (sliced lengthwise)
Tomato (medium) - 1 (sliced lengthwise)
Grated Coconut - 4 Tablespoon
Red Chilli - 4
Garlic - 3 pods
Curry leaves - 10
Urud dahl - 1 Teaspoon
Channa dahl - 1 Teaspoon
Tamarind juice - 2 Tablespoon
Oil - 1 Tablespoon
Salt - to taste

1. Heat oil in a pan and roast the urud and channa dahl until they become golden brown and then add the curry leaves and red chilli.
2. Now add the onion, garlic and tomato and sauté until they are cooked.
3. Add the beetroot and salt and sauté until it is cooked completely. 
4. Allow the mixture to cool and grind it into a fine or coarse paste with tamarind juice, grated coconut and little water. 

* You can also do the final seasoning with mustard seeds and curry leaves in oil.

Potato Rice

One afternoon I was lazy to prepare lunch and my laziness led to the discovery of this new dish, Potato Rice. It tasted different and good too! Enjoy!
Cooked Rice - 2 cups
Potato (large)  - 2 (diced into small cubes) 
Onion (medium) - 1 (finely chopped)
Oil - 1 Tablespoon
Ghee - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Urud dahl - 1 Teaspoon
Channa Dahl / Fried Red Lentil - 1 Teaspoon
Curry Leaves - 10
Salt - to taste
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon

1. Heat oil in a pan and allow the mustard seeds to split. Then add the urud and channa dahl and fry until they become golden brown.
2. Now add the curry leaves followed by onion and fry until its cooked completely.
3. Add the potatoes followed by salt and the masalas. Keep stirring so that the potatoes do not stick to the pan. Do not add water. Just stir constantly until the contents are completely cooked.
4. Now add ghee to the rice and add the cooked potatoes to it and stir evenly.
    Potato rice is ready to be served!

* If you do not stir the potatoes constantly, they might stick to the pan and get burnt easily.