Tuesday 6 September 2016

Crispy Sweetcorn Pakoda

Sweetcorn Pakoda is a wonderful snack to munch on. If you are a sweetcorn and pakoda lover like me you should surely try this combo.

I went through various youtube channels to get a perfect recipe. When we get lots of options then it is good to trust our instinct 
So here I come up with my own version of sweetcorn pakoda!! At 1st I was wondering what if it dosent taste good as I expect??? But later I thought what ever lets give it a try

I informed my hubby ahead about my trial and also told him to have it whether he likes it or not, And not to make faces after 1st bite etc etc. So the next day I informed my MIL and she was alrite with it. After my completion of making pakodas I must say it was simply yummm. My MIL and hubby both liked it, but yes my hubby also said its heavy can eat only few. With heavy he means dense and filling.

Lets get to the recipe................

Level - Easy
Serves - 4

Boiled sweet corn - 1 cup
Chopped Onion - 1 medium size
Green Chilli - 1 chopped
Ginger - 1 tsp Finely Chopped
Gram flour - 1/2 cup
Cornflour - 2 tbsp
Red Chilli Powder - 1/2 tsp
Hing - a fat pinch
Chaat masala - 1/2 tsp
Garam Masala - 2 fat pinch
Coriander leaves - 3-4 tbsp
Chopped Curry Leaves - few
Salt to taste 
Oil to Fry 

Take half of the boiled sweetcorn and grind it coarsely in mixer. It will look similar to grated corns do not grind it much  we just need some texture.

                  - In a big bowl add all the ingredients together except oil.

                  -Mix everything nicely by hands to bind it well. If the mixture looks too dry only then add water otherwise sweetcorn has enough moisture to bind all the contents together.
                  - Heat oil in a pan and drop small small quantity of pakoda batter into the oil.
                  - Fry it over medium heat till nicely golden and crisp.
                  - Serve hot with ketchup

It was something new and different, do try it yourself to know the unique taste :)

Cya until Next

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Saturday 3 September 2016

Easy Pineapple Upside Down Cake

Up side Down Cake Really Means Up Side Of The Cake Should Come Down First
I do not know how it got the name but this cake has been always fascinating me to try it at least once for sake of tasting it.

There were few reasons why I couldnt bake this cake earlier when I learnt baking 
Sometimes I found recipe is difficult and sometimes ingredients like brown sugar or pineapple missing. Finally I located a very simple recipe in which I can use normal sugar as a base coat and pineapple was available once. I had to fight with my mom asking me to give the pineapple for sake of making this cake. Yea I did emotionally triggered her hehe I am sure every children know how to do it Right?

So with the availability of ingredients I finally happen to make the cake during this Ramzan.
But again due to some personal reasons Im Late to blog about this. And now I realized its Eid again so make this and impress your guests. Not forgetting to Mention It was simply yummm. So mind you if you get this fruit easily in your place dont miss to try this out :)


For the cake batter:
All purpose flour/ Maida - 1 ½ cups
Baking Powder- 1 tsp
Baking soda - 1 tsp
Salt - ¼ tsp salt
Oil - 1/2 cup
Sugar - 3/4th cup
Vanilla Essence - 2 tsp
Eggs - 2 Nos / Curd 1/2 cup 
Milk - 1/4th cup

For Cake Topping
Butter - 3tsp
Sugar - 1/4th cup
1 Fresh Pineapple - Cut into rings or Chunks


For Cake Topping
Take a baking pan and add sugar, melt it in low flame till golden brown, Add in butter and swrill it to cover all the corners, Allow it to rest till cool. It will become hard and start cracking!!

Arrange pineapple pieces into the baking pan and keep it aside.

Pre heat the oven in 180 degree celsius while we prepare the cake batter side by side

- In a mixing bowl add sugar and all other wet ingredients together and mix it will till all the sugar dissolves and a smooth mixture is achived.
- Sieve all the dry ingredients and start adding to the mixture little by little till you get a free flowing lump free mixture do not over mix.
- Pour this cake batter into the prepared baking tin and bake it for 35-40 mins till the cake test comes clean
- Remove it from oven and let it sit for 5-7 mins before inverting.

- Sides of the cake will be already loosen due to water oozed out while baking but still run a knife in the sides of cake pan and invert it into a plate

As this was my 1st try my family simply loved it.
   The cake was flawlessly appealing and attractive to look at.
        Upper part of the cake had lovely finishing. 
             Lower part of Cake was soft and yummy to taste.

All of us enjoyed having this cake and hoping to make this in future again and again :)

Serving Suggestions:
Serve it warm and enjoy as it is OR Serve it with a dollop of vanilla ice cream. 

Flaunt yourselves in front of your guests ;)

Cya until next 

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Thursday 25 August 2016

How To Make Paan Flavored Ice Cream

Paan / Pan in India is a well known mouth freshener consumed after main meals. Beetle leaves along with condiments and other natural flavoring ingredients makes it all unique. 

There are varieties of paan available in India with different flavors and ingredients to look at. Every state and places present it in a different way with difference in taste. My love for paan is minimal....
Since the time I learnt how to make ice cream I also learnt that there is also something called as paan ice cream, ever since then I wanted to try my hands on this flavor but was hesitant for some reason.

Recently Me and my hubby were into a resto and wanted to try out snacks there. I always encourage my hubby to taste something new. To my surprise I found pan ice cream in the menu, For a while I tried to figure out if it has something to do with fry pan??? No I'm not so dumb... But I was just wondering if there is fried ice cream which can exist there could be something with fry pan too :| 

Later I realized it should be paan ice cream and wanted to give a try  immediately!! Though my hubby ordered it but he knew less what was lying ahead for him. 
         After snacks the moment he tasted the ice cream his face lit up and eyes brighten, I was shocked to see him like this, he asked me paan ice cream? I said yes I wanted to taste it before I try at home sometime. He loved it so much that I let him have extra share and also clicked his pic to show him his own reaction. I tried this a day ago for my cousins who came to Chennai from Orrisa, with very short notice in hand that I came down to my moms place and make something for them I was glad that it turned out better than what we tasted in the restaurant :)

Whipping cream - 1cup (I had sweetened cream in case you have unsweetened whipping cream make use of condensed milk for sweetness)
Banarasi Paan - 2 
Custard made of cornflour
Green Food color as requred

To Make Custard
Boil Half liter full cream milk and simmer the flame mix some water to 4tbsp cornflour and make a runny paste
Add this to the boiling milk and keep stirring it to avoid lumps.
Add in 1/2 cup to 3/4th sugar and let it cook for 5 more mins.
Once this is well combined remove it from flame and keep aside to cool
After cooling keep in fridge for chilling.

Preparation To Make Paan Ice Cream:
Mean while as the milk mixture is cooling. Be ready with other ingredients like? 
- If your whipping cream is frozen thaw it by keeping it in refrigerator for few hours. 
- Keep the whipping blades in freezer to chill. 
- Keep a big bowl ready in which it has to be whipped ( please make sure that the bowl is at least 3 liter capacity or more because we need lots of space to aerate air while whipping the cream and as we add other ingredients we need some space to combine it well)
- Open up the banarasi paan and take out the stuffing inside keep it aside.
- Blend the betel leaves along with some milk and keep it ready, also add a fat pinch of green food color into it.   

Simple Till now???

Process to start making paan ice cream.
- Take a big clean bowl add in the whipping cream and start whipping till it forms a soft peaks this may take 5-7 mins
- Now slowly start adding the chilled custard mixture little at a time and keep whipping. You will slowly find the cream mixture is nicely forming stiff peaks.
- Add in the betel Juice and the stuffing which we took out and continue whipping till everything is well combined!!
- Check for Sweetness, If you have unsweetened whipping cream add in some condensed milk to sweeten it. Since I had pre- sweetened cream I did not add condensed milk + the milk custard and paan stuffing which will have gulkand will also have some sugar content so be careful at the sweetness part. 

- Place it in a well packed plastic box and freeze for 2 hrs till half set, Remove it and mix it everything from bottom to top and sides, level it and freeze it again till set. This is done to evenly distribute the mixture of paan stuffing which we added, chances are there that since the whole mixture is so light and airy that the solid ingredients might sink into the base of the box.
- Keep it over night for best result and enjoy it next day!!

- In case you feel the flavor of paan is less feel free to blend up more betel leaves and add in to the ice cream.
- By any chance if you find the ice cream to be too much sweet to your taste then you can mix amul fresh cream to balance the taste. This can be mixed later also so no need to panic. Even if your ice cream is set you can again take out in a bowl mix in the cream and whip it, set back again!! 
- When you get the banarasi paan from shop ask the shop keeper not to add chunna, khatta, and supari we dont want to spoil the flavor.
- If you dont get meetha paan or banarasi pan then get paan leaves, some cherry, gulkand, desiccated coconut and sauf 
blend the leaves and add other ingredients into ice cream mixture just like that.  
- Adding Green color is optional but it gives a good presentation.
- I have added the food color from top after setting it in the box so it gives green and white shade mixed. If you add color while whipping itself the green color will be evenly distributed. 

Very Soft and Creamy Texture no Ice crystals at all :)

- To my honest review everyone in my family loved this new flavor in ice cream and were really surprised with something new like this!!  

You need to try to know what it is!!
And the pictures explains the texture of ice cream how creamy and yummy it is :)

Do try and let us know your reviews

Cya until next
Bubye :)

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Tuesday 21 June 2016

Low Carb Kanji

Kanji or Ganji as it is called in Tamilnadu and some parts of south india is a very filling dish for everyone who fast! It is said that having this or perhaps drinking this cools the tummy which is steamed up after whole day of fasting throughout the month. For many muslim families fasting in Ramadan is incomplete without Kanji which can be counted as rice soups!!

It is widely available in every masjid here given for free and also we find some sellers in road side selling this in a plastic bag in terms of liters. Hence it can be found at iftaar table here, anywhere and everywhere!!

To my honesty I should say my family members including me consume more of this as it is very addictive!! Therefore I did observe that having this is more quantity everyday can lead to weight gain!! You got it right gaining weight...... So I came up with a low Carb Kanji

The actual version we need to cook rice in more water so that is it more of khichdi consistency add more water to keep it in liquid state and mushy. Rice water when discarded from rice is much more healthier and low in carb than to consume something along with cooked rice water. There was no difference in taste and was quiet light to gulp down more of it

Lets get to the process!!

Over Cooked Rice out of 2 cups rice. Discard the rice water
Chicken Pieces - 4-5 / mince 1/4th cup or more
Vegetarians may opt using veggies like carrot, beans and peas
Onion - 2 sliced
Whole spices - cinnamon, cloves and cardamon (2 each)
Ginger garlic paste - 3-4 tsp heaped
Red Chilli Powder - 1/2 tbsp
Coriander Powder - 2  tbsp
Turmeric Powder - 1/4th tsp
Mint Leaves - 1/4th cup
Coriander leaves - 1/4th cup
Tomatoes - 2 Roughly Chopped
Soaked Moong daal - 1/2 cup
Soaked fenugreek seeds - 1 tsp
Oil - 4-5 tbsp
Salt to taste

- Mash up the cooked rice nicely when it is still hot and keep adding water as you mash to dilute it to semi liquid form. Can make use of daal masher or just blend it if you like
- Heat oil in a pot add the whole spices then onion saute it for 2 mins or more in high flame,
- Add chicken pieces, Ginger garlic paste and cook for a min or 2 till raw smell of the ginger and garlic disappear
- Add in the chopped tomatoes, dry spices, mint and coriander leaves, moong daal and soaked methi seeds. Put the flame to medium and close the pot. Cook till the tomatoes turn mushy and daal is soft. This may take 7-10 mins. Keep stirring in between
- Once the tomatoes turn mushy and all the ingredients have mixed up well you can see oil leaving the sides
- Take out the chicken pieces and shred it with you hands when cool
- Now add the diluted rice to the masala and mix it. check for salt and Allow it to boil for few mins.
- When you find the consistency getting thicker add in hot water and continue to stir.
- Add in the shredded chicken and mix
- Once done you are ready to serve!!
- I Love to have it Hot Hot Its awesome when mixed with savories like mixtures and bajjis. 
But you can have it when in room temp also it taste good both the ways :)

Here in this pic the consistency shows that of a porridge, I like this way more as it is filling to my tummy. Used bowls to serve!!
Others like to drink it so they add more water and cook it more as a liquid kind. Pour it in a glass and gulp down

When I say I eat Kanji my inlaws would say they drink it, I wonder at times this is what has to be expected when North meets south LOL!!

You can make this with mutton mince / beef mince / chicken mince / mixed veggies as you wish
- When you use mince you dont have to shred as I did here!!
- Can be reheated easily
- Stays good refregirated for 2-3 days. Would change in taste if kept more than that. 
- Adding hot water to dilute is much better coz it helps to retain the taste intact. Adding water of normal room temp will bland up the taste
- Add salt and spices as per your taste. The above mentioned spices are mild.

I should agree that at times my post goes too long and at times as never ending. This is simply because I like to be genuine and share every bit of information related to the recipe. I dont want my readers who want to try out the recipe to struggle as they cook. I feel its my duty to explain everything in detail so that my readers can experiment with my recipes hassle free!! The need to know the nature, place, conditions and cuisine is very important!! specially when a dish is made just once in a year, that too in a particular region and with particular styles.

I would surely post a quicky recipe of normal kanji made by pressure cook method

until next cya!!

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Thursday 2 June 2016

Prawns Vegetable Pulao

If you love prawns then surely this is something to be in your to-do list next!!

I simply love anything with prawns for its exotic strong flavor it gives to the dish. This is just an experiment I did with rice and vegetables and it had turned yummmm.................

Basmathi Rice - 2 cups (soaked for half hr or more)
Mixed vegetables - As much as you want preferably 1 to 2 cups roughly chopped
Cleaned and devained prawns - 1/4th to 1/2 cup
Oil - 4tbsp
Onion - 2 large sliced
Ginger Garlic Paste - 2-3 tsp heaped
Whole spices- Clove -1, Cardamon - 1, Cinnamon - 1
Water - 4 cups
Salt - According to your taste
Dry spices - chilli powder, turmeric, coriander powder (according to your taste) 
Since I wanted flavor of prawns to dominate I added the above powders very little for a mild flavor

- Heat oil in a pot, add whole spices and onion saute it for 2 mins
- Add ginger garlic paste along with prawns, mixed veggies and dry spices, mix it nicely add some water close the lid and cook till veggies are 75% cooked.
- Now add salt to taste and 4 cups water allow it to boil.
- Drained the soaked rice so that all extra moisture comes out this is very important!!
- Once it comes to rapid boil add the drained rice and allow it to boil once again in high heat
- When maximum water is absorbed by the rice and faint bubbles appear close the lid of the pot
- Put the flame to lowest of the gas mark and cook it for 12-15 mins
- Switch of the flame after the time mentioned above and allow it to rest for 30mins maximum
- After 30 minx fluff up the rice and serve hot with Raita and papad

- If you dont want to use dry spices you cant just add 2 slit green chilles for a mild spice
- Can you coriander to garnish (optional)
- You can exclude prawns and just make as veg pulao
- You can use any kind of rice desired 
- Similarly you can play making varieties of rice and enjoy new taste

Hope you try and enjoy the taste
Do put me your feedback

Cya soon until next 

Bye Bye

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Monday 25 April 2016

Mango Bhappa Doi / Steamed Mango Yogurt

When it comes to Bengoli Sweets..... We cannot deny how yummy all those goodies are. Best part with these yummy sweets is they are very easy to prepare. Once we are familiar with the technique we can tweak the recipe according to our own likes and flavors, No harm in trying something new, right?

My previous version of Bhappa Doi was a big hit at my home, It was just a few month back I had posted bhappa doi and to my surprise my parents have forgotten the dessert and its taste. My family is big time flan lover, Typically types of "Who Cares About The Calories" 

My dad kept asking what I was making and mom again knew I am up to something to bombard her with forceful eating. What I was trying to do is tweak the previous Bhappa Doi version with mangoes and this time with a large quantity compared to the previous one.  Last time was a pressure cook version. This time normal steam method and the result was amazing!! Do try out before the mango season see you off :) Ahh no worries even canned pulp is going to give you same wonderful result!!

Best Consumed Next Day!!

Fresh Mango -1 (large size would do good)
Hung Yogurt - 1cup (make sure water is nicely drained and we have a good amount of solid remains)
Saffron - Few Strands
Condensed milk - 1/4th cup / 4tbsp / As per needed
Paneer / Chenna - 1/2 cup aprox
Sugar - 2-3 tsp for caramel coating 

- Take the bowl in which the dessert has to be set. Add 2-3 tsp of sugar to it and allow it to caramelize in low flame, just till lightly brown, Do not burn, Once done keep it aside. This dessert has very delicate flavors, burnt caramel taste might spoil the taste. Be careful with this part. You can skip this part, I personally do it to give the whole thing a good color combo after its been unmoulded. 

- Blend in all the above ingredients, check for sweetness, it its very thick and shows problem in blending you can add little bit of milk to adjust. If its less sweet add in more sugar or condensed milk accordingly. Once this is done pour the content into the prepared mould.

- Steam it as you would steam a dhokla for 30mins, Pressure cook method can be viewed in my previous post of Bhappa Doi << (here) Some tips and tricks already shared there, do check out!!

- Cook it till the top looks firm enough from the sides covering some parts in center as well
- Best to be eating after a day
- Make sure mango to be used is ripe and sweet enough bursting with flavors of aroma. Choose a good variety
- Normally bhappa doi does not include any paneer or chenna. This is my personal choice to add it, Yogurt on its own is very fragile in nature, addition of this ingredient gives body to the dessert. When you will make this you will exactly know what I mean :) 

My Mistakes:
- The mixture prepared was perfect!!! But the steaming time kept was 15 mins, The dessert was set in 15- 20 mins time, Passed the skewer test clean, Perfect!! But  I found sides were firm and center was too much jiggly. I mistook it as flan which usually had a tendency to set firm after being chilled.
After 3hrs when I was cutting the dessert to serve, I found knife unclean at each cut from the center alone. Sides were firm and too good, This gave me an idea that we should increase the steam time more till the center gets firm enough, just passing the skewer test is not enough!!! 

So you know now, when its too much of jiggly from center its not done!!

Family Reaction:
My dad and mama liked it alot!!! My mom liked it too but she did not pass any particular comment to it.

What I could really make out is any dish or dessert made out of yogurt will always taste best the next day of its making. Flavoring of saffron again takes time to  get infused to the dessert. So here the proverb " Sabar ka phal meetha hota hai " is apt and perfectly fits to the above condition!!

Here Sabar Ka Phal Bhappa Doi Hota hai :) 

Enjoy ur making but please be patient for the best result to Drool With!!

Until next cya bubyee!!!

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Tuesday 8 March 2016

Simplest No Fuss Tutti Fruity Cake

Sometime Life Changes And We Need To Move On......
Lots Of Changes Take Place But Memories Never Fade!!


After a break I welcome back myself to this food world again with a no fuss cake recipe, which I challenge is a no fail recipe how many ever times you make it!!

Its absolutely Delicious and addictive leaves us wanting to have more.........

Maida - 1cup + 1/4th cup
Sugar - 3/4th cup
Oil - 1/2 cup
Baking Soda - 1/2tsp
Baking Powder - 1tsp
Vanilla / Orange Essence - 1tsp
Eggs - 2
Yogurt - 3/4th cup
Tutti Fruitty - 1/4th cup or more as you like

- Mix Oil, Sugar, Eggs, Yogurt, Essence and whisk well so that no solid particles remain
- Wash Tutti Fruity and pat dry in a clean towel. mix 1tsp of maida to it and keep aside.
- Sieve Maida, Baking soda & Baking Powder atleast 2 times for even mixing.
- Prepare a loaf pan or cake tin by greasing it with oil and dusting flour around keep it aside
- Pre heat oven for 10 mins in 180C
- Mean while the oven the pre heating start mixing the cake batter.
- Add Maida to the wet ingredients and whisk it slowly, Dont beat the batter too much
- Once dry ingredients is well combined to the wet ingredients add prepared tutti fruity and mix well
- Pour the batter to the prepared pan and bake it for 30- 35 mins / until skewer comes out clean
- Once baked allow it to rest for 15 mins and invert to the cooking rack 
- Let it cool completely before cutting it!!

Enjoy your tutti fruity cake when ever you want!!
No need to run to store to get those expensive little ones 

- Tutti fruity is washed because I personally dont like it over sweet. Washing reduces the stickiness it carries and also gives the cake a perfect taste.
- Coating tutti fruity with maida before adding it to the cake prevents it was sinking down while the cake is cooking.
- You may try adding any other dry fruits and bake the same, I've tried and the result was awesome
- If the batter looks too dry, add 1tbsp of milk or more to adjust batter to come into pouring consistency

Do try and let us know how it turned!!
Any quire feel free to comment below :)

Cya until next 
Bye Bye

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