December 30, 2012

Crab Cake

 Even when in Kerala we used to get crab but  at home we never used to buy. First time I had crab from our friends place not long back.I liked it. So once while dining out I came across the crab cake they where delicious.So when I saw the crab meat in the fish section I quickly bought it.This recipe is very easy to make and delicious too.



Crab meat - 1/2 lb ( yes it is expensive !!!!)
Spring onion - 3- 4 nos
Bell pepper- 1 nos
Celery - 1/2 cup
Egg - 1 no
Hot sauce - 2 dashes ( if you want to make it spicy add accordingly) 
Bread crumbs( panko) - 1 cup
Milk - 1/4 cup
Pepper powder - To taste
Salt - To Taste
Butter - 2 tbsp

  1. Finely chop onion, bell pepper, celery sticks and saute until in a table spoon of butter.
  2. Break the large pieces of crab meat and search for scrap shells,
  3. Mix together sauteed onion mixture, cilantro,bread crumbs,eggs,hot sauce,mayonnise,spring onions,milk as required to bind,salt & pepper and mix well.
  4. Divide and make small pattis of the mixture.
  5. In a skillet add 1 tsp of butter and melt .Once the butter is melted add the patties and cook each side until golden brown.
  6. Serve hot .
I am sure this dish would steal all your hearts...


November 27, 2012

Indo Chinese Prawns and Vegetable Fried Rice

One fine afternoon I had a sudden craving to eat something Indo -Chinese. Most of the time the bulb in my head glow only by 12.30pm .When I scanned my refrigerator I found some carrot,beans, prawns and celery. I was happy :) to see all this ingredients.
Since Fried rice dont really need a side I decided to go ahead and make Prawn fried rice.


Par Boiled Rice - 2 cups
Carrots (finely chopped) - 1/2 cup
Beans (finely chopped) - 1/2 cups
Prawns - 10 - 12 medium sized
Celery ( finely chopped) - 5 inch stick
Spring Onion (finely chopped) - 2 3 nos
Chilly sauce - 1 tbsp
Soy Sauce - 1 tbsp
Salt - to taste
Pepper powder - to taste


  1. Shell and de-vein prawns.
  2. In a wok heat some oil and saute in together carrots and beans for few minutes.
  3. After few minuted remove the veggies to another plate.
  4. Now saute in prawns until cooked and remove.
  5. Add a little oil in the wok and saute spring onion and celery, one they are soft add in sauteed carrots, beans, prawns
  6. Add pepper, salt , chilly sauce soy sauce and par boiled rice and mix well.
  7. Garnish with the green part of the spring onion and serve warm. 
The key in making a good good fried rice is by not over cooking the rice , and blending the ingredients together .



November 12, 2012

Besan Ka Ladooo....Happy Diwali

"Besan ka Ladooo" as I hear that it reminds me about our lecturer in catering college "Chef Pai".He was was our Lecturer in Quantity Kitchen.This besan ka ladooo was a horror dish for us , since chef had told us if we mess up the recipe you will not get the end result.If the sugar quantity is more the ladoo will sink ( it goes flatten) or if the sugar quantity is less the ladoo will not hold together.So we were all afraid if get this "besan ka ladoo" for our practicals in end of the year exam we all always thought it would be risky..Even if it was risky I love besan ka ladoo it smell...It is the Smell of Festival....Yes let all your houses fill with Sweet of Besan .. the smell of Festival...The smell of Diwali..."Happy Diwali"


Chick pea Flour (besan)- 1 1/2 cup
Semolina (sooji)- 2 tbsp
Ghee- 1/2 cup
Sugar - 3/4 cups
Cardomom powder - 1/4 tsp
Roasted Cashew - 1/4 cup

  1. Roast  the besan , sooji, and melted butter in a large frying pan and mix until besan becomes light golden brown in color.  Stir the mixture continuously with a spatula to prevent burning. \
  2. Once roasted you will get a sweet smell of roasted besan. This should take about 7 to 10 minutes.
  3. Remove the pan from the heat 
  4. When the mixture is still warm mix in sugar and cardamom powder to the roasted besan and mix well.
  5. Completely mixed take a fist full of besan mixture and roll tightly to shape it in to ladoo.
  6. You can garnish the ladoo with Cashews over it.I usually love to hide it inside the ladoo..

November 9, 2012

A French Classic - Apple Tarte Tatin And Apple picking

A French Classic dessert with Apples.We have gone for apple picking this weekend in small ranch near us in bay area.Aarav had great fun playing with dogs, cows,pigs baby rabbits...Had nice family time.At the end of the day I  was left with a bag of apples didnt know what to do with them.So after much research I decided to make a French classic made by two sisters by accident.



Puff pastry - 1 sheet


Apple - 5 nos
Sugar - 1/2 cup
Butter - 2 tbsp
Nut - If desired


  1. Preheat the oven to 400F.
  2. The best vessel for making this dish is an iron skillet.
  3. Prepare the apples by peeling and coring the apple.Cut the apple in the desired size and shape so that you can fill the bottom of the skillet.
  4. Cut the puff pastry sheet in the shape of skillet cover
  5. Melt butter in the skillet.
  6. Once the butter is completely melted add 1/2 a cup of sugar melt until the sugar becomes completely melted and becomes golden brown. Remove it from fire
  7. Arrange the apple pieces and walnut as you like.Since in the end bottom will be the top arrange beautifully.
  8. Cover with apple layer with puff pastry and squish it to the side of the skillet until all the sides are sealed.
  9. I would prefer to cook apples in oven for 10 minuted and the apply the cover, This would encourage cooking of apples.
  10. Bake the tart tatin until the puff pastry turn golden brown
  11. Flip the tart tatin as soon possible ,be careful caramel will soooo hot.If u become very late in flipping the apples will get stuck pan soo act fast.
  12. Wait until the tart tatin become cool 
  13. Once cooled ser it with whipped cream or Ice cream

Heirloom Tomatoes which i picked

October 12, 2012

Chocolate crepes with Strawberry and Mascapone filling

 A quick fix dessert everyone will enjoy.This dessert will be a heart winner or sure


For Crepes
All purpose flour - 1 cup
Cocoa powder - 1/4 cup
Egg - 1 no
Sugar - 3 tbsp
Butter - 1 tbsp
Vanilla extract -1 tsp


Mascapone cheese - 1 cup
Strawberry Jam - 1 cup


  1. Whisk in together all purpose flour, cocoa powder, egg, sugar in little water to thin batter. Batter should be of coating consistency. i.e it should be coating at back of a wooden spoon.
  2. Heat a non stick pan apply little butter or spray 
  3. Pour the batter in the middle and roud the pan so that the batter coats the pan.Pour the excess batter back.
  4. Once the pan cake gets cooked,it would be soft. Flip the pan and remove the pan cake and cool.Repeat the process for the entire batter. Don't use the flat spoon to remove pancake.Since the pancake are easily removable I advice to use the finger tips.
  5. Let it cool.
  6. Now whisk mascapone cheese until then mix jam and whisk again.
  7. Scoop a dollop of mascapone jam mixture on to one side o the crepe and roll from one side to another.
  8. Serve immediately or serve chilled ,garnishing with chocolate sauce.

October 11, 2012

Spinach Stuffed Mushroom

Let me write on a family favorite recipe of Stuffed Mushroom.Since my Husband is a " plant eater " this is one of the appetizers we order when we dine outside.This Monday was my husbands birthday so I made a Special Italian dinner for him.I made Caprese salad ,Stuffed mushroom ,Pasta, Chocolate crepes for him.I will post the other recipes short ( hope my toddler son dont mind). This a very recipe hope every one will enjoy making this.All u need is very few ingredients.


Fresh White Mushroom - 6 medium sized
Spinach - 1/2 bunch
Onion - 1/2
Garlic - 3 -4 pods
Olive oil - 2 tbsp
Chilli flakes - 1 tsp ( can be adjusted as per the heat level)
Bread crumbs - 1/2 cup
Salt - to taste
Ingredients for the cheese sauce

Butter -1 tbsp
All purpose flour - 1- 2 tsp
Milk - 1- 1/2 cup
Cheddar cheese - 1/4 cup
Salt - to taste


  1. Pre heat the Oven to 400 F
  2. Wash and remove the stems of Mushroom.Scrape of the Black part as well.
  3. Chop finely the mushroom stems,spinach and Onion.
  4. Heat Olive Oil in a skillet and add chopped onions,Once the onions turn transparent in color add the crushed garlic.
  5. When garlic gives out a good smell indicating it is no longer raw add the spinach and mushroom stems.
  6. Add salt and chilli flakes.
  7. Stirr it and remove it from the burner when the water oozed out of spinach and mushroom.
  8. The mix ture should be slighty dry. 
  9. Fill in Mushroom cap with filling and finally sprinkle the bread crumbs over it.
  10. Make Cheese sauce : Melt butter add the all purpose flour and fry until flour turns golden brown.Add milk and mix thoroughly. When the sauce thickens remove from fire and add shredded cheddar cheese.
  11. Pour the sauce on a baking dish and arrange the stuffed mushroom over it and bake for 20 minutes or until the mushrooms are cooked.
  12. Serve warm.


September 18, 2012

Focaccia - with Rosemary, red peppers ,olives and lots more

All purpose flour - 3 1/2 cup
Salt - 2 tsp
yeast - 1 pkt(7 gm)
water - 200 ml
olive oil - for drizzling


  1. Gently mix in yeast , sugar and olive oil in the warm water and set it aside for 5 mins.
  2. In another bowl mix in all purpose flour and salt and mix.Add the yeast mixture and stir until combined
  3. Knead the dough for 5 minutes.Stretch the dough and tuck it in the middle and repeat the this method until 5 minutes.
  4. Remove the dough into an oiled surface and knead it again for 5 minutes.
  5. Keep the dough covered in an oiled vessel to rise to its double volume.
  6. Line the baking sheet with parchment and flatten the dough in to the tray pushing to the corners.Dimple the surface index finger spacing by 1 inch .Leave the tray covered  to prove for one hour.
  7. Pre heat the oven to 425 F
  8. Prepare the toppings.Any topping can be used.I used red peppers,rose mary, green olives, sea salt, jalapenos, Parmesan cheese. .
  9. Drizzle some olive oil and bake for 20 minutes.
  10. Serve hot with a drizzle of olive oil.

September 5, 2012

Curried Potato with dumplings / Vada kootu Curry

Vada kootu curry is special dish usually served as part of Sadya in Trivandrum.Food in Trivandrum is very much influenced by the Tamil culture. This is once such dish.


urad - 1 cup
Whole pepper - 1/2 tsp
Potato- 2 nos (cut into cubes)
Onion - 2 nos (cut into cubes)
Ginger- a small piece( chopped fine)
Curry leaves -2 springs
Green chillies -3 nos (split lengthwise)
Chilli powder -2 tsp
Coriander powder - 3-4 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 tsp
Fennelseed powder - 1/2 tsp
mustard seeds- 1 tsp
urad dal -1 tsp
Whole red chilly - 3 nos
Coconut milk (1st extract) - 1/2 cup
Coconut powder (2nd extract) - 1 cup



  1. Soak the urad for atleast 4 hours
  2. Once the urad is soaked well grind the urad with whole pepper and salt without adding water.
  3. Heat the oil for frying.
  4. Make the urad batter into small balls and fry them in oil until golden.
  5. Soon after frying the vadas drop them in water.
  6.  Now saute together finely chopped ginger, onions and green chillies.
  7. Once the onions are nicely sauted add chilly powder, coriander powder, and garam masala powder and mix well.
  8. Add in the second extract of coconut milk and salt.If required add some water and cook until the potatos are done.
  9. Squeeze the extra water out of the vadas soaked in water between the palms and add to the curried.
  10. One the curry comes to a boil mix in the first extract of coconut milk and remove from fire.
  11.  Mix in a teaspoon of fennel seed powder.
  12. For tempering heat some oil, add in mustard and crackle.Once mustard crackle add whole red chilles and curry leaves.Pour the mixture over the curry and serve hot with rice or rotis.

August 22, 2012

Bread pudding with Butter and Nutella..

A quick dessert, and tasty too.My little and my self love all the custard based dessert.So on a lazy afternoon I decided to make some bread pudding.For a little twist I added nutella.


Basic custard Recipe

(I will never forget this recipe is easy one taught by our chef from collage)

Egg - 3 nos
Sugar - 1/2 cup
Vanilla extract - 1-2 tbsp
Milk - 300 ml
freshly grated Nutmeg - 1 pinch


  1. Whisk together all the above ingredients and cook in double boiler stirring well with a wooden spoon.
  2. When the custard turns light yellow and give a coating on the back of a spoon , custard is ready and remove from fire.

 Bread Mixture.

Bread slices- 6-7 nos
Butter - as required
Nutella - as required


  1. Preheat the oven to 350F
  2. Remove the crust of the bread slices and cut the slices as desired.
  3. Apply butter one side and nutella on the other.
  4. Arrange the bread slices on the  buttered baking dish.
  5. Pour in the prepared custard by the side and top.
  6. Add chopped nuts for extra crunch .
  7. Bake in for 30 minute of until the crust become golden brown.
  8. Serve hot or chilled

August 13, 2012

Thomas-The train cake

I decided to make Aarav (my son) birthday cake.He turned 2 on Aug 12th.Yeah.. yeah .. he is a terrible 2.. I am not a wilton product but the online tutorials gave me confidence to make the cake.I made three layered neopolitan cake with Swiss meringue icing and praline filling. The cakes were ok. i slightly over baked the cake and it became dry. Otherwise the cake was good I think i did decent job for first timer.I made the train with fondant.This is the first time i am using fondant.This was the mammas gift to the little one.


July 21, 2012

Saffron Pistachio Kulfi

A craving for kulfi has got inside me since the summer started. In have been searching for a perfect recipe for some time. This recipe which I got from "journey kitchen" was perfect.I have slightly altered the recipe for me.


Milk - 5 cups
Condensed Milk - 1/2 can
Saffron - 5-6 stands
Shelled pistachios - 1/2 cup
Cardamom - 2 pods
Heavy cream - 1 cup
Rice flour - 1 tbsp


  1.  Heat the milk with cardamom pods and reduce into 3 cups.
  2. Remember to cook in low heat and stir continuously.
  3. Add heavy cream and saffron strands.
  4. Once they come to a soft boil add the rice flour, mix well so that no lumps are formed.
  5. Cook for 5 - 6 minutes stirring continuously.
  6. Add in the chopped pistachios and condensed milk.
  7. Once it thickens remove from heat source and pour into the kulfi molds or Popsicle molds
  8. When the molds cools down, freeze them for atleast 6-8 hours.
  9. Unmold and enjoy.
  10. To unmold ,just dip the mold into hot water.

July 19, 2012

Mulaku bajji / Batter fried chilly Fritters

Finding "Bajji mulakku" in US amazed me , so I decided to buy them.Usually I am not a fan deep fried of snacks but once i saw Bajji mulakku I couldnt resist.


Chillies - 6-8 nos
Besan/Chick pea flour - 2 cups
Rice powder - 1/4 cup
Chilli powder - 1/2 tsp
Asafoetida - 2 pinch
Salt - to taste
Oil - For Frying


  1. Slit the chillies into two if too big.
  2. Remove the seeds if you dont want chillies to be spicy.
  3. Mix in Besan ,rice powder, chilli powder, asafoetida , salt in to a coating consistency.
  4. It the batter is to runny add more besan
  5. Heat oil in a deep dish pan.
  6. Once the oil is hot , coat the chillies with batter and drop in to oil
  7. Fry in medium heat until golden brown.
  8. Serve hot with tea or coffee.

Bajii... kallan.....

July 12, 2012

Besan Capsicum Masala

This is a Maharastrian recipe, a very different curry. Needs very few ingredients , try it out you wouldn't be disappointed.


Besan /Chickpea Flour- 1 cup
Capsicum - 2 nos
Cumin - 1 tsp
Chilli powder - 2-3 tsp
Cumin powder - 2 tsp
Salt - to taste
Coriander powder - 2 tsp
asafoetida - 1 pinch
Minced Ginger and Garlic - 1 tbsp
Slit green chillies- 2 nos
Coriander leaves- for garnish
Mustard seeds- 1 tsp




  1. Mix a teaspoon of cumin powder, garam masala, chilli powder, asafoetida, coriander powder and 2 tsp of oil to besan and mix well.
  2. Roast the besan in a frying pan ,until you get a nice aroma of roasted flour.Stir occasionally to avoid burning.
  3.  Once roasted remove the besan to another plate.
  4. Chop the capsicum into small cubes.Use differrent coloured bell peppers to bring out visual interest.
  5.  Heat oil in a frying pan and splatter mustard and cumin seeds, add minced ginger garlic and slit green chillies.
  6. Then add cubed bell pepper(capsicum).Cook the bell peppers until tender by stirring occasionally.
  7. Mix in the chick pea flour until incorporated.Add Salt
  8. Cover and cook for almost 2 min.
  9. If the curry is dry sprinkle some water and cook.
  10. Check for seasoning and garnish with chopped coriander leaves.
  11. Serve along with rotis.


June 23, 2012

French Palmiers

Palmiers in french means palm tree. Palmiers is also commonly known as elephant ears or palm leaves. They are made from puff pastry, a laminated dough similar to the dough used for croissant, but without the yeast. Puff pastry is alternating layers of dough and melted butter. The puff pastry is rolled out, coated with sugar, and then the two sides are rolled up together so that they meet in the middle, making a roll that is then cut into about 1/4" slices and baked. Usually it is rolled in sugar before baking


Ready made Puff pastry - 1 pkt
Granulated Sugar - 1/2 + 1/2 cup
One egg yolk + milk - wash


yield - 25 per sheet

Use one sheet of puff pastry,Thaw the sheet until workable temperature.Should not be in room temperature since it will start sticking.
Roll out the puff pastry into a bigger rectangle.Sprinkle 1/2 cup of  sugar and roll over it until in-corporated.
Fold the sheets twice from either ends,give an egg wash and gently press. Cut the sheets into 1/2 inches as shown.

Gently press the end to get the shape.Bake either sides approximately 7-8 mins