Friday, April 30, 2010

Honey Glazed Soetpatats - South African Sweet Potatoes

Sweet Potato is much healthier and full of Nutrients packed one than an Ordinary Potato. An Ordinary Potato is high in sugar content which quickly released and used by the body it is not good for diabetic. Here in South Africa, Soetpatats ( Sweet potatoes) is traditional starter they make in different ways like mashed sweet potatoes, glazed, Stewed and Baked. In South India, we also do the same but in different version of having it, mash the cooked sweet potato mix it with little bit of ghee and sugar. Only the ingredients and cooking method is different from place to place, this Soetpatats are often eaten very popular sweeter dish can be roasted or baked.


1.Sweet potato - 1 medium in size (250 gms)
2.Margerine - 1 tbsp
3.Brown Sugar - 1 tbsp
4.Honey - 2 tbsp
5.Cinnamon powder - a big pinch
6.Salt to cook the sweet potatoes


1.Cook the sweet potato into a pot  and over with hot boiling water and required amount of salt.
2.Bring to boil and simmer until it turns soft n tender.
3.Drain it well and keep it aside to cool.
4.Heat a Non-stick pan in medium flame, melt the margerine, brown sugar, honey and add a cinnamon powder together.
5.Put the fire in medium flame and leave it to melt till it turns thick syrup. Now cut the cooked sweet potato into thick blocks and put it into the pan.
6.Close the pan with the lid for 5 mts, then only the syrup will incorporate to the potato blocks.
7.Pre-heat the oven to 350deg F and foil the baking tray, Place the glazed sweet potato blocks in the tray and pour the syrup on top of each blocks.
8.Bake it for 10-15 mts, now the Honey Glazed Sweet Potato is ready to serve hot.
9.We both tasted this yummy Glazed Sweet Potato with our yesterday's dinner. Sure kids will love it very much.

I am Passing this Honey Glazed Sweet Potatoes to AWED - Africa hosted by PJ and to Divya's AWED menu and to Meetha's - Monthly Mingle - South Africa.

Monday, April 26, 2010

Easy Fusilli Salad and Baked Beans in Tomato Sauce Omlete

My Hubby has tried different kind of Omlete in Baked Beans,  it tasted very yummy and juicy. Whenever he cooks the food he won't see the measurements and he will use whole can for one time cooking. Here, My hubby has used one can of baked beans in tomato sauce for omlete. I had 2 omletes while he is cooking itself it tasted very good when it is super hot. You try this omlete and have it immediately with sweet tomato chutney.


1.Fusilli - 1 cup/ 1 handful
2.Chopped tomatoes - 1 medium ( deseeded)
3.Chopped Carrots - 1 medium
4.Chopped Green Bell Pepper - 1/2
5.Garlic Mayonnaise - 2 tbsp
6.Salt - a pinch


1.Cook the fusilli according to the package instructions. After cooked fully drain it in the collander.
2.Mix all the ingredients and transfer to the serving plate.


1.Eggs - 3 large/jumbo
2.Baked beans in tomato sauce - 1 can
3.Sliced Green chillies - 2
4.Salt - to taste
5.Canola Oil - as required


1.Lightly beat the eggs together with a required salt, follow with green chillies.
2.Drain the water from the baked beans and add the beans with tomato sauce with the eggs mixture.
3.Heat the non-stick pan in high flame, brush the pan with little bit of oil. Pour an egg mixture with the help of spoon and apply oil around the edges.
4.Leave it to cook in medium flame then flip it to another side to cook.
5.Now the Easy Baked Beans in Tomato sauce Omlete is ready to serve.

Friday, April 23, 2010

Venetian Wafer Cake

Wafer cake is my Hubby's Faaav Dessert, he likes to have it after Dinner. I usually make custard n caramel for him, it's soo simple n quick one. Wafer Cake is Light dessert looks soo colourful and soo soft, while making and baking it looks little bit different but after cut into pieces look beautiful ones. If anyone planning for a party or get-together then this one will be the perfect dessert easy n quick one for more persons. Usually, my Wafer cake looks plain this time i planned to make it colourful and i tried that it came out right. Here, is the recipe for you.

Ingredients for making Wafer:

1.Cake Flour - 2 cups
2.White Sugar - 1/4 cup
3.Eggs - 2 medium
4.Butter - 4 tbsp
5.Baking Powder - 2 tsp
6.Salt - 1/2 tsp

Ingredients for making Custard:

1.If you got tetra pak thick custard then it is fine can also use that.
2.Milk - 2 cups
3.Custard Powder - 2 1/2 tbsp
4.Sugar - 2 tbsp
5.Food Colour - Red n Green ( i got only red and green, can also use your favourite colours)

Preparation for Wafer:

1.First melt the butter in one deep bowl, add the sugar beat it well follow with eggs beat it well together. In another bowl sift the cake flour, salt and baking powder mix together n keep it aside.
2.I didn't used my electric egg beater to this wafer, use fork or egg beater.
3.Now add the dry ingredients to the egg bowl use your hand and mix it together like a cookie dough.
4.The same consistency the dough should not stick to the edges of the bowl.
5.Knead it well together, make into small balls like we do for poori.
6.All balls should be in same size and roll down the each balls into very thinly in round shape.( roll it very thin first grease the surface with margerine n then roll down then only its easy to take from the surface)
7.I used my aluminium pot lid to bake, cos it is perfect round shape i couldn't fit the rolls in my baking tray in big tray i can keep only 1 if i put another its touching each other.
8.So, i used my Pot plates for baking, you can use your comfortable trays.
9.Preheat the oven to 350 deg F, grease your trays and place the rotis and bake it for 5-10 mts ( till it turns light light brown it will start to bubble on top no need to leave it till golden brown)
10.Like the same do it for all rotis and place it in cloth to cool.You can see the cracks on sides of the rotis don't worry it will become right while we are serving.
11.Atleast one biscuit roll will tear or turn light brown , make it into crumbs for toppings.
12.Now place one biscuit roti in plate apply red colour custard on all sides then place another roti apply green colour custard on all sides follow with another roti apply the plain custard like the same do it for all biscuit rotis like doing for Lasagna layers.
13.On top pour all colour remaining custards and sprinkle the biscuit roti crumbs over the sides and top, leave it cool inside the fridge for 1 or 2 hrs.
14.Now cut the wafer cake into pieces you will see the difference, the custard will set into the rotis it will turns soft and it looks like jelly.

Preparation for Hot Thick Custard:

1.Heat the milk in medium flame , add the custard powder and sugar.
2.Mix it gently continuously it will turns thick.
3.Cook in medium flame or else it will burn at the bottom.
4.Now take out the pot from fire after it turns thick hot custard, pour food colours in 2 bowls n pour custards to the bowls and keep remaining custard for yellow colour.
5.Mix the custard well with the food colours, now its ready to make the wafers.
6.First bake the biscuit rotis then try to make this hot custard.

Wednesday, April 21, 2010

South African Yellow Rice with Baked Chicken Breast and Awards

In South Africa, the yellow rice is an ultimate comfort food for all of them here. This is the one Salad gave it in that book gifted by my Hubby, it named as " RICE SALAD WITH BAKED CHICKEN" but i did mentioned here as normal rice can also taken as Rice Salad. Here local people like this Yellow Rice cooked in Par-boiled rice, they like to have hot steaming bowl of rice accompany with Grilled chicken. This rice is available here in many forms, but we use to buy sometimes the white rice or Brown rice. My Hubby like this Yellow rice recipe very much and if i cook the white par- boiled rice it will goes well with nice spicy curries.
For our daily usage, we buy the Basmati rice cos here we don't get our ponni rice. For Me n My Hubby we get use to having the Basmathi rice for daily, if some of our friends comes to our house that time only i will cook this rice cos they don't feel complete meal without it.
Par boiled rice is good for diabetics, because the starch in it helps the body uses less insulin and also which has low glycemic index value (GI). Here, in breads itself they give low GI varieties of bread and the brown bread comes with mixed seeds. I like brown par-boiled rice which we all know its rich in fibre and low in fat, i like brown bread with mixed seeds than the white bread.
Today am going to show you the Yellow Rice cooked in Par-boiled rice with Baked chicken, this one is comfort and versatile food here for all time. This rice takes bit extra time to cook than our Basmati rice, i cook the Basmati rice in 10 mts but this rice takes about 40 mts to cook soft.


1.Chicken breast piece - 1
2.Par boiled rice - 1 cup
3.Chopped Green Bell Pepper - 1/2
4.Chopped Tomatoes - 1
5.Red Chilli Powder - 1/2 tsp
6.Turmeric Powder - 1/2 tsp
7.Canola Oil - 4 tsp
8.Salt to taste


1.Marinate the chicken with salt and chilli powder and keep it aside.Wash the rice nicely and keep it aside.
2.Heat oil in the pot , saute the bell peppers and tomatoes just for 3 mts in medium flame ( don't need to cook fully just mild sauteeing is fine) becos the flavours of bell peppers and tomatoes should goes with rice while cooking. If it cooked fully you don't feel the flavour of those items. 
3.Now add the washed Par - boiled rice in the pot, stir it well till the oil coats to the rice. ( This par-boiled rice process lot of starch and the cooked rice turns starchy, to avoid that sauteeing the rice in oil).
4.Follow with hot water to the rice, red chilli powder and salt.( here i didn't cooked this rice in pressure cooker so we can check the water while cooking itself).
5.Close the pot with the lid leave it to cook in medium flame it will take bit longer to cook soft n tender.
6.After the rice cooked , if you feel little bit water in the rice means just microwave it till you get fluffy rice or leave it to cook till it turns perfect.
7.Now the yellow rice is ready, bake the chicken in 350 deg F for 10 -15 mts.
8.Now the hot steamed Par-boiled Yellow rice and baked chicken is ready for nice and light dinner.

The set of Awards from My Blogger Friends

I have received these Set of Wonderful Awards from Pavi of Binge on Veg and Rumana of Spice ur Senses. I am very happy to receiving the set awards from these sweet Persons, both of them got nice blog with nice recipes Pavithra got lot of traditional south Indian recipes with nice pictures I like "Kollu Rasam" from her blog cos my amma always makes that rasam if we had cold and in winter time now am missing that rasam.
Rumana got nice space with eye candy pictures of the recipes, i like the Korean chicken gravy from her blog and she got traditional North Indian food recipes.  Thanks to both Pavi n Rumana for reminding me and for your Sweet Set of Awards.


I am Passing this South African Yellow Rice with Chicken Breast for Meetha's - Monthly Mingle - South African Cuisine.

Monday, April 19, 2010

Koeksisters - South African Dessert

Our Weekend went on very well, enjoyed a lot and have done our this Month's Candle Light Dinner at Restaurant enjoyed a 3 course meal with dessert me n my Hubby's faaaaav Cheese Cake. After a long time, we went to Restaurant for our Candle Light Dinner to Indian Restaurant " Bhanjara" this restaurant got very good ambience, in the evening time it will be pleasant to spend time for couples with Candle Light Dinner. On Our Dinner day evening, the weather was pleasant outside drizzling, nice breeze and our table was in the Balcony side with melodious live music inside restaurant wooooow!!!! simply superb evening. Last week, my Hubby was busy with his work, we couldn't find time to spend each other in the evenings so we planned to stop other works and spend our weekend only both of us.

Okay, let me come here to my recipe today. Koeksisters comes from the Dutch word koekje, Koek meaning "Cake". It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil then dipping the fried dough into cold sugar syrup. Best eaten cold, koeksusters are very sticky and sweet and taste like honey.(source wiki). Here, Everybody makes Koeksisters for Christmas and all occassions, also Indians do for all occassions very simple and easy dessert with sugar syrup on outside and inside will be fluffy like cake.I tried many times, while i tried at first time the shape didn't came our right after getting practice doing many times now the koeksisters shape looks nice n perfect. Below, i showed my first time koeksisters and present koeksisters shape you can see the difference between my first try and recently made koeksister.


1.Cake Flour - 2 cups
2.Egg - 1 Large
3.Butter - 3 tbsp ( i used margerine many times but while using butter koeksister comes soft)
4.Butter Milk - 1/2 cup
5.Baking Powder - 3 tsp
6.Salt - 1/2 tsp
7.Canola Oil for Deep Frying

Ingredients for making Syrup:

1.White Sugar - 700 gms
2.Water - 2 cups
3.Crushed Whole Cardamom pods - 4 no's ( Here they use Cinnamon sticks, i like always cardamom to use)
4.Ground Ginger - 1 tsp
5.Lemon juice - from 1 small lemon


1.Mix dry ingredients first, Cake Flour, Salt and Baking Powder then rub with butter nicley till it turns like Fine bread crumbs.
2.In another bowl, beat the egg roughly and add the butter milk mix it gently for 2 mts, then add these wet ingredients with flour knead it gently for 5 mts if you feel sticky in your hands apply oil and then knead the dough.
3.You have to knead the dough till you feel soft and do not stick around the edges of the pot, test the dough by making one small lemon size ball it should come soft and in shape without any crack on sides.
4.Now close the dough with damp cloth and leave it to sit for 4 hrs. Meanwhile, we can make Sugar syrup.
5.I use to prepare the syrup a day before itself, because we shouldn't put the fried pieces in the warm or hot syrup. It should completely cold while we are dipping the hot fried pieces.
6.Heat all the ingredients under making syrup put together and leave it to cook in medium flame close the pot with the lid. Stir it well frequently till it dissolves fully.
7.There is no consistency need for this Sugar syrup, just dissolved everything ( not too watery use exact amount of measurement for syrup)
8.Now leave the syrup to cool, keep it inside the fridge.
9.Now, we need to start do frying our koeksisters, Now roll down the dough to 7 cm long and 2 cm wide.
10.Cut into 3 strips, we can make in 2 ways one like our hair plait with 3 strips and other one is take 1 strip from the 3 strips twist like in the first picture and pinch together at the end of the strip.
11.Make what shape you prefer, but the koeksisters shape should be like in the pictures.
12.Now deep fry the koeksisters till it turns golden brown. Drain it in the kitchen towel and dip it in the cold sugar syrup. (Dip immediately the koeksister is hot)
13.Take out after 5mts and leave it in the plate to set well.
14.Now the Koeksisters are ready to serve cold.

I am Passing this Sweet, gooey and fluffy Koeksisters - South African Dessert to AWED - Africa hosted by PJ and to Divya's AWED menu.

And also Passing this Cardamom flavoured koeksister to Priya's CWS event.

I am passing this Sweet Koeksisters to Meetha's Monthly Mingle - South African Cuisine

Friday, April 16, 2010

Coconut Cookies

Coconut Cookies is my Hubby's favourite one, he likes to have it often. This cookies is simple to make and bake, very nice aromatic cookie while baking itself i can't wait to try that one. Becos of adding cardamom powder n Nutmeg Powder it gives nice aromatic smell while it half done in baking. That time you will come to know the cookies are nearly done and ready to take outside. My Hubby like this cookies very much, before we use to buy lot more from pastry shop for one week. Now, myself bake the cookies and store it in air tight box. He wants varieties of cookies, so i bake little amount in different kinds. Here, today am sharing me n my Hubby's faaaaav Coconut Cookies for you,


Use the same measuring cup for all the measurements i gave it here. I used Tea Cups for my cookies measurements.

1.Cake Flour - 2 cups
2.Ghee - 1 cup
3.Dessicated Coconut - 1 cup
4.1 egg yolk
5.Castor Sugar - 1 cup
6.Baking Powder - 1/2 tsp
7.Bi- Carb - 1/4 tsp
8.Cardamom Powder - 1/2 tsp
9.A pinch of Nutmeg Powder
10.Almond slices - 10 or more
11.Food Colour ( Green and Red used for my cookies)


Need strong pot , Baking Tray and an Electric Egg Beater. Here, i beat everything in high continuously without stopping the beater. Keep all the ingredients near to you.

1.For this cookies, i always use egg beater then only it will comes perfect.
2.First put ghee in the pot and start the beater in high, start to beat the ghee for 5 mts till it turns soft n fluffy.
3.Then Egg yolk, beat it in high for 5 mts till it turns fluffy.
4.Follow with dessicated coconut beat it continuously for 2 mts then add Castor sugar, Cardamom powder and Nutmeg Powder beat it nicely for 2 mts. Then only all the ingredients will incorporate.
5.Finally add the cake flour little by little blend it together should come like in the above picture. The consistency of the cookie dough to check is the dough shouldn't stick to the sides of the bowl.
6.Now the cookie dough is ready to bake, from the above measurements i made about 30 cookies in 2 batches.
7.Preheat the oven to 350deg F, make small balls out of the cookie dough make it nice round shape don't flat the balls. Place the cookie balls in the baking tray, i didn't greased my tray (I used 2 trays, in 1 tray i used directly and in another tray i use to bake chicken so the surface turned like bit oily so i used Wax Paper).
8.Now place bit of both the food colour separately in plate, dip the almonds and place it at the center of the cookie ball.
9.Now bake the cookies for 10 mts, there is no exact time for baking these cookies only the aromatic smell gives you that it done perfectly.
10.Approximately around 10 - 15 mts  is fine, it will varies depends upon the oven wattage for baking the cookies. After that leave the baking tray to cool the cookies,don't touch it immediately leave it to cool for atleast 10 mts then take the cookies out of the tray and store it in air tight boxes.
11.To check the perfectly baked cookies, it should crack little bit on the surface of cookies.

I am passing this Cardamom flavoured Coconut Cookies to Priya's - CWS Event.

Thursday, April 15, 2010

Tamil New year Dinner with Mango Pachadi

Yesterday, 14th April was our Tamil New Year. We celebrated in traditional way of doing "Kani Paarthal" in the morning and in the evening after my Hubby came from the work we have done our pooja and had our dinner with Traditional food recipes Idli, Sambar, Chutney, Vadai n Payasam, Mango Pachadi and fruits. In my Mom's place, they celebrated well the New Year in traditional way.

My amma cooked lot of traditional food recipes for their lunch as i said the recipes on my yesterday's post. It made me mouthwatering, when i was hearing the recipes name from my amma yesterday telling over phone. I usually make paruppu vadai , cos my Hubby likes it very much than medhu vadai. But, I like Methu Vadai and Thayir/Dahi Vadai and all kinds of vadais esp my amma's aama vadai it taste good n crispy n yummy. I never tried "aama vadai" myself , i tasted only my amma making aama vadai that will taste really good with lot of taste she is having good hand in aama vadai.

My amma is always good in cooking traditional food recipes, i like all her foods if my amma make urundai ( make balls and feed us) or feeding ( ootti vidarathu) the food it will taste soooo good i will have lot of food while having like that always taste like Amrutham for me. Whenever i visit India or somebody coming from India , i always ask my amma to make murukku for me and to my Hubby everybody can buy from shop it's soo cheap and no hard work but can't compare with my amma's murukku with lot of effort she puts n making for us and with affection. My Hubby likes my amma's murukku very much, she makes very crispy it will melts like mysore paak.

In my MIL' home they have done the prayer made Sweet and traditional food for dinner. Today am gonna post my Sago n Vermicelli Payasam, Paruppu Vadai and MIL's Idli n Sambar, Semiya Payasam, Mango Pachadi. Me n My Hubby likes Mango Pachadi from my MIL's cooking, she cooks soo simple but it will taste good with correct sweet. Today, i have posted only Paal Payasam later will post all the below recipes one by one soon.

Idli, Sambar, Coconut Chutney, Kara Chutney and Idli Podi

Mangai Pachadi

Semiya and Sago Paal Payasam

My MIL's Semiya n Sago Payasam

Semiya and Sago Paal Payasam:


1.Vermicelli - 2 cups
2.Sago - 1/2 cup
3.Full Cream Fresh Milk - 200 ml
4.Condensed Milk - 3 tbsp
5.White Sugar - 1/2 cup
6.Cardamom powder - 1/2 tsp
7.Cashew nuts - 3 whole nuts
8.Ghee - approx 1-2tbsp
9.Raisins/Sultanas/Dried grapes - 1 tbsp


1.Heat 2tsp of ghee in the pot, roast the vermicelli and sago to light golden brown in medium flame.
2.After that add 1 cup of hot water to the vermicelli n sago to cook nicely.
3.Cook it in medium flame till it half done, then pour the milk and leave it to boil.
4.After the milk gives nice boil add sugar, leave it to cook in medium flame for 5 mts.
5.Then add the condensed milk and cardamom powder.
6.Now heat the ghee in separate pot and fry the cashew nuts and then add the raisins to fry.
7.Pour the ghee mixture on top of the Paal Payasam.
8.I didn't add much ghee n cashew nuts n raisins to my Payasam, cos of my Hubby's diet.
9.Now the sweeet n creamy Semiya n Sago Paal Payasam is ready to serve hot with Vadais, make sure in one hand keep masala vadai and in another hand keep the payasam cup sip payasam n then have vadai,,wooooowww!!! it taste divine...I like to have vada n payasam like this.

I am Passing my Yummyy Sweet Creamy Payasam to Priya's "CWS - Cooking with Seeds Event" and also to Shama's "Kheer Festival".

Wednesday, April 14, 2010

Tamizh Puthandu Celebrations

To all my Tamil blogger frenz " Me n My Hubby's Iniya Tamizh Puthandu Nalvazhthugal" and to keralite frenz "Happy Vishu". 

Before Marriage, In my Parents house celebrate "Tamil New year " in a big way, we use to start preparing from previous day night itself. Put kolams in front of house, cleaning pooja room and setting the mirror and thampoolams in front of mirror. Inside pooja room we keep big mirror put jasmine garland around the mirror and in front of it place big thaampoolam in that we keep lot of seasonal fruits like Jackfruit, Mangoes, Banana, Oranges and Red big sweet cucumber. The grains in small bowls, money, jewels,Silk dresses, Coconut, betal leaves and nuts, flower bundles and lighting the kuthuvizhakku on both sides of thampoolam this everything what we set up in thampoolam n lamp should be appear in the mirror.

 The whole night the pooja room light will be in on, we woke up before sun rise by closing the eyes we should go to pooja room and should see the mirror " Kani Paarthal". After that we go to "Guruvayurappan temple" nearby our house and my dad will give money for us( me n my bro) and now my Hubby gives money to me, on that day's lunch will be big feast with Rice, White pumpkin Sambar, Rasam,Kootu,Aviyal, Poriyal, Appalam, Vadai, Payasam , pickles and the fruits which we offered to god. 

Here in my house, Prepared everything the mirror and thampoolam settings on yesterday night itself. We have done the "KANI PAARTHAL" in the morning after we woke up,  in the evening we do the prayer .Today's Special dinner with traditional food recipes Idli, sambar, Coconut Chutney, Mangai Pachadi, Ven Pongal, Vadai n Payasam. This is our this year's "Tamizh Puthandu Celebrations". Hope you also preparing n prepared for your Tamizh n Vishu new year Celebration, Enjoy your day with your Family.

Tuesday, April 13, 2010

Green Salad with Orange and Chicken n Corn Soup

My Hubby has Presented me the book contains salad recipes on Sunday. While doing shopping, he went inside the book store and he bought something and get one gift wrapped parcel. He gave that to me and said his present for me. I can't wait to open the gift wrap, surprise!!!!  the book about different kinds of Salads. Yesterday, usual weekday work hectic day for me after finished all the works planned to cook easy food for our dinner. I was busy in preparing for "Tamil New year" on wednesday 14th of April 2010. 

Instantly, i go through the salad book to make easy salad for him and i got "Green Salad with red cabbage and grapefruit", but i don't have red cabbage so i substitute carrot for that and Naartjie for Grapefruit. For soup easy to make with chicken, mushroom and corn soup. Here the recipe for salad and soup as follows, 

Green Salad with Carrot and Naartjie


1.Crisp Lettuce - 2 leaves
2.Naartjie - 1
3.English Cucumber - 1/2
4. Cut Carrots like match sticks - 1
5.Nuts as you prefer - i used walnuts
6.Honey - 1 tbsp
7.Salt n Pepper for seasoning.


1. Cut the cucumber and carrots as like in picture and cut the lettuce with ur hands ( don't use knife to cut the lettuce).
2.Peel the naartjie (kamala orange) and cut into segments, while cut into segments you will get a juice of naartjie store that in small cup.
3.Mix the naartjie juice, honey ,salt and pepper.
4.Now arrange the lettuce, carrots , cucumber and naartjie in serving plate. Sprinkle the roughly chopped walnuts and salad dressing ( honey mixture) over the serving plate. 
5.Now the Green Salad with Carrots and cucumber is ready to serve.

Chicken, Mushroom and Sweet corn Soup


1.Chicken Breast - 1 piece ( approx around 50 gms)
2.Frozen Sweet corn - 1/2 cup
3.Mushrooms - 1/3 of punnet
4.Cumin Seeds - 1 tsp
5.Canola Oil - 2 tsp
6.Green chillies - 1 
7.Pepper powder - 2 tsp
8.Salt - 1 tsp


1.Roughly chop the chicken breast and mushrooms into bit sizes. Heat oil in the pressure pan, season the cumin seeds follow with chicken pieces, mushrooms and corn.
2.Saute for 5 mts, then add the green chillies and salt.
3.Pour 2 cups of warm water and pressure cook for 4 whistles.
4.Cool down the mixture and put it in the blender for 3 rounds.
5.Season with pepper powder or if you need bit spicy add finely chopped green chillies on top.
6.This chicken mushroom n corn soup is easy to make and very healthy for all ages.

Monday, April 12, 2010

Thai Chicken Red Curry with Bamboo shoots and Baby Corn

Thai red curry is an easy and tasty curry , this curry was tried it on my hubby's bday. Now am posting bit delayed, Red curry is simple and quick to cook with the store bought red curry paste preparation time and cooking time are very less. Here is the recipe for Red Curry Paste,


1.Red Curry paste - 1 tbsp
2.Chicken Breast cut into bit size - 1 cup
3.Bamboo shoots - 1 can
4.Baby corn - 1/2 punnet
5.Thick Thai coconut milk - 1 can (14 fl.oz)
6.Soy Sauce - 1/2 tbsp
7.Canola oil - 1 1/2 tbsp
8.Salt - to taste


1.Cut the 50 gms of chicken breast into bit size, drain all the liquid from the bamboo shoots wash it with cold water and keep it aside.
2.You can cut into thin strips or can use as like whole baby corn.
3.Heat oil in the pot, put the red curry paste ( it will start to splutter) and stir it continuously in medium flame for 5 mts.
4.Frying the paste in the oil gives dark red colour to the curry and also have to cook the paste separately till the raw smell goes off.
5.Then add the chicken breast pieces, stir it well till the chicken cooked. ( it will cooks quickly in 5 mts)
6.Follow with baby corn just stir it for 5 mts in medium flame then add the thick coconut milk, stir it gently until it cooked through for 5 mts.
7.Now add the soy sauce, bamboo shoots and salt, stir it gently for 5 mts in medium flame.
8.If you got thai basil leaves can add at finishing time. I didn't added basil in my curry.
9.Now the Thai Red curry is ready to serve hot with steamed Jasmine rice. On my Hubby's B'day dinner we tasted this Red curry, it came out nice no strong no spices. Very mild and mild curry, cos of we added thick coconut milk it wont allow the curry to be taste strong.
10.Some people don't like the smell of store bought thai red curry paste taste n smell, so you can try the thai red curry at home.

Thursday, April 8, 2010

Mushroom and Cheese Pancake and my Awards from Blogger Frenz

Mushroom and Cheese Pancake

Ingredients for Pancake:

1.All Purpose flour/ Cake flour - 1 cup
2.Baking Powder - a big pinch
3.Salt - a pinch
4.Egg - 1 large
5.Milk - 1/2 cup
6.Sugar - 1 tsp
7.Canola Oil - 2 tsp
8.Unsalted butter - 2 tsp

Ingredients for Mushroom and Cheese:

1.Sliced Button mushroom - 1/2 punnet
2.Any Grated cheese of your choice- 4 tbsp ( i used grated mixed cheddar and parmesian cheese)
3.Milk - 4 tbsp
4.Mayonnaise - 1 tbsp
5.Butter - 2 tsp
6.Salt - a pinch

Preparation for stuffing:

1.Heat a non-stick frying pan, saute the sliced mushrooms with butter and a big pinch of salt.
2.Saute it in medium flame till it cooked half.
3.In one deep microwave safe bowl put the grated cheese and microwave it for 2 mts see it melted completely or else microwave it again then mix mayonnaise and milk to the melted cheese mix it nicely. Again microwave it to 2 mts till it turns creamy. Now the stuffing is ready.


1.Take 2 two bowls, in one bowl sift the flour,salt,sugar and baking powder. Keep it aside.
2.In another bowl, whisk the egg nicely and then add the milk.
3.Add the milk and egg mixture to the flour bowl, mix it nicely till it incorporate.
4.Mix it with the fork, the consistency should be like our dosa batter.
5.Heat a non-stick pan, melt the butter and add it to the Pancake batter mix it nicely.
6.In the same non-stick pan, Pour about 3 tbsp of batter like our dosai.
7. Close the pan with the lid and leave it for a while and don't need to flip it on other side. 
8.After the pancake cooked nicely now its time to place the mushroom and cheese filling at the center of the pancake.
9.Roll down like masala dosai and serve hot the Mushroom and Cheese pancake immediately.
10.If you like sprinkle some chaat powder on top and grated cheese melt it in microwave and serve the pancakes. 

This Cheesy Mushroom and Cheese Pancake is going to be a part of  
 Pancakes Event hosted by Priya's Easy and Tasty Recipes.

I am sending the recipes below used with cardamom seeds to Priya's Easy and Tasty Recipes, CWS - Cooking with seeds Cardamom Seeds Event. 

I have received a "Honest Scrap " award from Suma Rowjee of Cakes and more!!!. Suma is my good blogger friend, She is soo sweet person like her Cakes. I like her blog with all of about Beautiful Cakes n Cake Decorations. Thanks Suma for reminding me and Honouring me with your beautiful award. 

A set of Awards from Maya and Lakshmi of Yummy Team:

Yummy team is good blog of Maya and Lakshmi, they are cousins. They are doing great job displaying traditional kerala recipes with well explained pics. I like aviyal and baked okra n karela recipe from their blog. Aviyal is one of my faav traditional recipe, my mom won't miss this aviyal for festival times traditional lunch.

smart-food-blogger-awardkreativbloggerlovely-blog-awardblog_award  thank-you_gif

Thanks a ton for all my blogger friends, thanks for reminding me. I am sharing the above awards to all my blogger friends, please accept my awards dear friends. If i mention the names then i could have miss somebody, thats why i gave all these awards to everybody who are giving their valuable comments and Suggestions and bloggers in my blog list.