December 23, 2013

Dates and Walnut Honey Cake

I have made Honey cake with date and walnut.The cake came out very well, beyond my expectation.I have heard that the honey cakes tend fall. I am happy with end product.Do try this cake if you haven't baked your cake for this Christmas.This cake is easy ti make you don't have much preparation.


Eggs - 4 nos
Honey - 1 cup
Dates - 1 cup
Walnut - 1 cup
All purpose flour - 1 1/2 cup
Sugar - 1 cup
Vegetable oil - 2 tbsp
Baking powder - 1 tsp
Baking Soda - 1 tsp
Vanilla essence - 1 tsp

  1. Preheat the oven to 350 F
  2. Chop the dates into small pieces and cook it with the honey in a sauce pan until dates almost disintegrate and honey is thin.Be careful not to burn.Remove from fire and keep aside.
  3. Chop walnuts and set aside.
  4. Beat 4 eggs until slightly airy.
  5. Add in sugar,vegetable oil and vanilla essence into the beaten egg.
  6. Sift together flour,baking powder,and baking soda.
  7. Add the flour mixture into the egg mixture and fold in.
  8. Add 2tbsp of flour into walnuts and mix.( this help the nuts not to sink into batter)
  9. Add the honey date mixture and chopped walnuts.
  10. Pour the batter into the cake pan and bake 40 - 50 min (will depend on the size and shape of pan) or until the cake is done.
  11. Remove the cake from the pan and cool.

October 28, 2013

A Perfect Chai - Review of Tipu's Chai

               I am so busy lately with moving settling down,being a full time driver, traveling lot of things for two months I guess.I didnt have the time or patiance sit down and blog. In my new house i have got nice Kitchen aid oven,I am so excited about that.Lets talk about chai now.

   Who wouldnt like get a hot cup of chai in the morning and when you come back tired from work.I am not a coffee person I have tried to like coffee but no I couldnt maybe because I grew up drinking tea.I have got to sample tippus chai,I have to say I am totally impressed by taste of that Chai.Uniquely spiced I would say. The makers of this tea blend had very nicely balanced all the spice in right proportion.This chai had turned my coffee drinking hubby to tea drinking hubby. This blend actually remained me of the chai I drank on my way to Delhi long back from Bhopal..same taste of that chai served on a "madka".Thanks the team at Tipu's Chai for sending a sample.We loved it.

  I know every one knows to make chai ,but sometimes it might not come out well.Sometimes water is more, milk is more or would be strong enough.I have perfected the recipe of chai long back.Can anyone can guess who helped me to perfect the chai recipe... ;) "My dad".It is very difficult to impress my dad, he is very opinionated and clearly know how he wanted ( All the men in the family is like that ).He makes Good chai too(only one thing he knows to make :)

The Blue Pack - Tipu's Chai Now is a instant tea very convient that you have just add hot water super easy. It is nice to take to your work.Good for making black tea.  Sweet and Spicy

The Red Packet - Tipu's Chai the slow brew one.This my favorite since you can brew it and add sugar and milk. Can make black tea.

September 13, 2013

Inji Curry/Puli Inji -Ginger Pickle

Happy Onam !!!!

 For every Malayali where ever he lives would love to go back to his home back in Kerala and celebrate Onam. When living outside Kerala you always what to make it to your home have lunch with parents, grandparents, cousins, uncles, aunts, sisters and everyone. I think my son missing a lot... Will I be able to make it to the Onam next year I wish too..I think I am becoming bit sentimental...
Lets get back to the Spirits of Onam...Getting Onakodi...Onam exam.While we were in school Myself and my sister used to put pookalams from "attam"day to "thiruvonam" day In the midst of Exams... While everyone is studying hard we used to think about the design for next day..I miss those days

  Here in US onam celebrations organizations  started as the month of Chingam started. Thiruvonam day is falling on Monday so decided to make potluck lunch with friends on Sunday the uthradom day ഉള്ളതു കൊണ്ട് ഓണം പോലെ അല്ല്ല ഓണം തന്നെ ..

Inji Curry

Ginger/Inji - 250 g
Green chilly - 4-5nos
Tamarind - a lemon size ball
Curry leaves- 2 springs
Chilly powder -3 tsp
Jaggery /Sugar -3 tbsp(can be added as like)
Turmeric powder-
Whole dry red chilly- 3-4 nos
Coconut oil - 1/2 cup
Fenugreek seed powder- 1 pinch
Asafoetida/hing powder - 1/2 tsp
Mustard seed - 1/2 tbsp
Salt - to taste

Method I

  1. Soak the tamarind in 5 cups of  water.
  2.  Finely chop ginger( I used a food processor) and cut green chillies
  3. Pour half cup of coconut oil in to a think bottom pan and fry the ginger until all the water content if evaporated and becomes brown in colour add green chilies and half of the curry leaves , then fry it for 2 minutes more minutes (don't burn it)
  4. To this mixture add tamarind extract, chilli powder, turmeric, jaggery or sugar and salt.
  5. Boil and let it thicken to the consistency you required.
  6. Add Asafoetida and fenugreek seed powder.
  7. Check for the seasoning if you like it more sweeter more jaggery or sugar.The Inji curry should have equal balance of sweet, sour, sourness and spice.
  8. Make a tempering of mustard seeds, whole red chilly and curry leaves and mix to the pickle made.
  9.  Bottle when it cools down.
  10. I would recommend to make this pickle at least a day before serving.
  11. For darker colour use old tamarind.

Method II

  1. Soak the tamarind in the water
  2. Thinly slice ginger and  deep fry until it becomes like a brown ginger chip.
  3. Powder the deep fried ginger and keep it aside.
  4. In a pan to add tamarind extract, chilly powder, sugar or jaggery, turmeric powder , salt and boil.
  5. Add the powdered ginger and let it thicken
  6. Check for seasoning and add the fenugreek powder and asafoetida.
  7. Make a tempering of mustard seeds, whole red chillies, green chillies and curry leaves
  8. Bottle it once it is cools down.

Orkut Scraps

May 29, 2013

Fruit Trifle and Mothers Day

I have celebrated the Mother day at my little one's preschool for the first time this wednesday.We had a potlunch  the preschool.I have signed up for the dessert and made "Fruit trifle", all moms made wonderful lunch and I thoroughly enjoyed with my son.I am happy that I did not sign up for any complicated as we were all sick through the week end.Here is a recipe which is easy.. (as i say always :)) This is a crowd pleaser have got lots.. of calorie's( yes i am conscious) but kid can have it ... very nice dessert for mothers day, spring lunches,brunches...

Trifle is an English dessert.It is  a dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream.
I have made this dessert with a layer of pound cake,fruits, custard and whipped cream.You can use any type of sponge cake, I used a store bought cake ;)


For 1 layer- Basic Custard
Egg - 3 nos
Milk - 300ml
Sugar - 1/4 cup
Cornflour - 1 tbsp
Vanilla Essence - 2 tsp

For 2 layer - Fruit layer
Mixed fruit - 2 cups
Whipped cream - 2cups(I used sweetened one)

Layer 3

 Sponge cake or pound - as required to cover the bottom of the Pan

  1.  Prepare the custard slighty thick by whisking togther hot milk,eggs,vanilla essence, cornflour,sugar over a double boiler until it coats it to the back of spoon.
  2. Cover the custard with a cling film along the surface and cool it
  3. Now cut the pound cake into small cubes or as you like so as to cover the bottom of the bowl.
  4. In a trifle pan arrange the cake pieces on to the bottom of the bowl, so as to cover the bottom.
  5. Now just brush with a dash of simple syrup.
  6. Arrange the fruits over the cake layer,if you would like to make designs with fruits do it now.
  7. Pour the Custard over the fruits so as to cover the fruits. 
  8. Then seal everything with the whipped cream.
  9. Garnish with some berries , mint etc

Tropical fruit trifle
Berry Trifle

May 9, 2013

Chatti Pathri with Mushroom

This dish inspired by Ria of Ria's Collection.She make all this malabar specialties.Some of which I have never even heard of.One among that is, "chatti pathri"Indian style layered lasagna.She prepares it with chicken and beef(which is the authentic recipe needs). Since my better half is a vegetarian I would love make vegetarian for dinner.


For Filling

Mushrooms - 1lb
Onion - 2 no
Ginger - A small piece
Garlic- 4- 5 clove
Coriander powder - 2 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves- 1/4 cup
Garam Masala - 1/2 tsp
Salt - to taste
Oil - 2 tsp

For Pancakes

All purpose flour/Maida - 2 1/2 cup
Egg - 1no
Salt - to taste
Water - As required

For Assembly

Coconut milk- 1 tin
Coriander leaves - 1/4 cup
Ghee - 2 tbsp

  1. Finely chop onion, ginger and garlic.Cut the mushroom into small pieces.
  2. Saute the onion,ginger and garlic in tablespoon in oil. Once the onion become transparent until water of the mushroom evaporates.
  3. Add the coriander powder,chilli powder, garam masala, turmeric powder and salt in low heat and cook for 5 minutes.
  4. Add chopped coriander leaves and mix well and keep aside.
  5. Whisk in together all purpose flour, egg, salt and water as need. Consistency of batter should be smooth and of coating consistency.(Batter should be leaving thin coat on back of the spoon)
  6. Now heat the non stick pan make thin pancake of 8 inch.Make Pancake until you finish the batter.Cook in only one side do not flip.(I didnt use the spatula,it is easy to pull it and transfer. Don't stack the pancake as it tends to stick together.
  7. Preheat the oven 350 F.(see note below)
  8. Combine Coconut milk (thin it down if you are using it from container)and fine chopped coriander leaves.
  9. In a oven safe deep dish pan or cake tin,soak the each pancake in coconut milk and place it the tin.Spread the little of the filling.Place the another of the soaked the pancake.
  10. Layer the filling and the pancake alternatively you finish the filling. Finish of with last pancake and pour the remaining coconut milk and bake until all the coconut milk is absorbed or the until the pancake leave the sides of the tin.
  11. This may take 30 min.
  12. Serve warm.
This can be prepare on stove top , since this is Nadan dish this not usually finished it in oven.If you dont have oven at home just layer in deep dish and cover and leave it in low fire until all the coconut milk is absorbed. Being extra careful you can finish it off by leaving the pan over a hot griddle or tawa...just in case..

April 28, 2013

Quick Chicken Biriyani...

I mean it ... it is a quick fix Chicken Biriyani...Easy to make and taste delicious.You can prepare this with the ingredients which is available in your pantry.


Chicken - 1 lb
Onion - 3 nos (medium size)
Tomato sauce - 3 tbsp
Red chilly Powder - 4 -5 tsp
Turmeric Powder - 1 tsp
Coriander powder- 3-4 tsp
Yogurt - 2 tbsp
Coriander leaves- 1 cup.
Ginger garlic Paste - 1tbsp
Mint Leaves - 1 cups
Lime juice - 1/4 cup
Oil /ghee - 1 tbsp


  1. Soak the rice 20 minutes and drain.
  2. Mariante chicken with salt, turmeric,1 tsp of chilli powder and lime juice.
  3. Thinly slice onions.
  4. Saute thinly sliced onions until transparent , add ginger garlic paste and saute until the raw smell goes.Add salt
  5. Now add tomato sauce, red chilly powder, turmeric powder,coriander powder, garam masala and saute until they are well combined, until get a good aroma.(dont burn!!!)
  6. At this stage add chicken and combine until all the masalas coat and get a slight sear add yogurt.
  7. Add the drained rice and mix it and fry for 2 minutes and add boiling water just as to cover the rice,chopped coriander leaves and mint leaves.Check for the salt.(water should taste slightly salty)
  8. Cover (which doesnt allow steam to go out tight fitting lid will do)and cook in low flame until all the water is absorbed.Should Flake the rice 2-3 times in between.This important so that it doesnt stick to the bottom.
  9. Once all the water is absorbed, remove the cover and switch off.
  10. Now serve warm with Raitha and Pickle...
You Can be fancy my garnishing with fried onions or chopped coriander, tomato flower etc..

April 13, 2013

Unniyappam- Happy Vishu!!

Happy Vishu everyone... hope everyone is filling there pockets with kaineetams I do miss that part a lot.Have a lot of good memories about vishu.My sister and myself used to go to all the relatives places to wish vishu specially.For some people who forget about the kaineetam part we would specially tell Happy they dont forget anything "important"...We used gather all our kaineetams to spent it to the rest of the summer vacation.
This week I have made unniyappam my ammummas(grandma) special,she is a pro in making them..I think my little one is missing a lot of pampering from her.He just love these unniyappam that i got the pan when I visited India this time. My little run with both the hands full uniyappamss. For making nice and fluffy unniyappam you need to use "palayanthodan"variety of banana.Since I dont get then hear i make with the yellow common bananas available here.They taste good the day it is made and becomes slightly next day. So if you can can  get hold of nicely ripe palayanthodan banana make Unniyappams.. you will love it.

 (yeild - 50 nos)

Raw rice - 3 cups (if u have rice flour you can use that too)
Jaggery - 1 ball about 1 1/2 cups 
Banana(palayanthodan pazham)- 3-4 nos 
Ghee - 2 Tbsp 
Coconut slices cut into small peices) - 2 tbsp
Powdered Cardamon - 1tbsp
Coconut Oil for frying
To buy unniyappa kara  click this link)

  1. Dilute Jaggery by adding 2 cups of water on to it ,cook until jaggery is completely melted and slightly reduced then strain it. 
  2. Grind the rice using very little water as possible. Grind until fine.
  3. Heat 1 Tbsp ghee and fry coconut slices.
  4. To the rice batter add the melted jaggery and mix, check for the sweet adjust as required.
  5. Mash up the bananas well and mix to the batter.
  6. Add the remaining ghee,roasted coconut pieces,cardamom powder.
  7. Keep the batter aside for an hour.
  8. Make it a smooth batter,consistency of coating the back of the spoon. (If the batter is too thick add little water)
  9. Pour oil into appa kara until molds are completely filled and heat it.
  10. Pour batter in each mold. (3/4 portion of the each hole)
  11. Deep fry in medium heat. 
  12. When one side is cooked, turn and cook the other side till it turns brown colour.
  13. Remove from oil, drain it and serve.


April 5, 2013

April 1, 2013

Whole wheat beetroot cake with chocolate ganache.

Hmm..lazzy cook is becoming very lazzy now a days... not much cooking..I think I pressed a snooze button once i am back from vacation.This time it is taking me longer to adjust I am missing everyone at home...
             This months daring bakers challenge was to hide the veggies in baked goodies.I think carrot cakeis always deliciousdonthave to hide so I decided to go on and make a beetroot cake, but didnt wanted to ruin the beautiful colour of it with chocolate.I aslowanted to replace butter with avacadoes but was out of stock.So I made plain beetroot cake with chocolate ganache and beetroot royal icing to decorations.

Beetroot Cake

Beetroot - 2 medium sized
Butter - 3/4cup
Sugar - 1 3/4 cup
Whole wheat flour - 2 cups
Eggs - 3 nos
vanilla extract - 1- 2 tsp
salt - 1 tsp
Yogurt - 1/4cp
Whole milk - 1cup
Baking powder - 1/2 tsp
Baking soda - 1 tsp

Chocolate Ganache

Chocolate chips - 100gm
heavy cream - 1/2 cup

Beetroot Royal Icing

Beetroot juice - 1/2 cup
Castor sugar - 1 cup

  1. Preheat the oven to 350 F.
  2. Cook the beetroot with little water until soft.
  3. Puree the beetroot or grate .
  4. Prepare a 9 inch cake pan with butter and dusting.
  5. Cream butter and sugar together until fluffy for 3 to 5 min.Now add eggs one by one.
  6. When the eggs are combined add the vanilla extract and pureed beets.
  7. In another bowl mix whole wheat flour,baking powder,baking soda and salt.
  8. Mix in one part of dry ingredients to butter-egg mixture.Beat in low speed.
  9. Combine milk and yogurt to batter.
  10. Add remaining flour mixture to batter and mix.
  11. Pour the batter ino the cake tin and bake to 25- 30 mintues.
To make the Chocolate ganache
       In a microwave safe bowl take the chocolate chips and heavy cream and microwave for 30 sec.Whisk now until smooth.

To make Royal Icing
      Mix together remaining water of cooked juice of beets and castor sugar until you get the required consistency.

For Assembling the cake
     -Pour the chocolate ganache over( if u feel the consistency is too think do microwave for10 sec and see).
     - Once the cake is completely covered with chocolate design ass you like with royal icing.

February 23, 2013

Lemon Pudding Cake

How about a lemon cake cum pudding.. yeah this cake has got a pudding layer and a cake layer.It is lemony... citrusy..hope every one would love it.


Butter - 1 tbsp
Sugar - 2/3 cup
Eggs - 2nos
Buttermilk - 2/3 cup
Lemon Juice - 2 tsp
Lemon zest - 1 tsp
All purpose flour - 1/4 cup
Salt - 1/4 tsp


Confectioners Sugar - 1 tbsp
Berries / Fruits - 1 cup



  1. Pre-heat the oven too 350 F.
  2. Butter and lightly sugar the 4 ramekins
  3. Separate the eggs and keep
  4. Mix together buttermilk,lemon juice,lemon zest, butter until combined.
  5. Add in one yolk at a time and mix.
  6. When everything is combined add in sifted flour , sugar and salt ,mix well.
  7. Beat in egg whites until stiff peaks are formed. Now fold in gently the egg whites in to the lemon batter little at a time.
  8. Divide the batter into 4 ramekins and in water bath covered.
  9. Bake for 45- 50 minutes.
  10. Serve warm or chilled with fresh berries or fruits.

February 21, 2013

Batter Fried Eggs/Mutta Bhajji

Hi everyone ..hope I didnt miss much.I am just back from a long Vacation in India still homesick.Had Lotss of Fun attending weddings.. My 3 baby sisters got married.Took a 2 month vacation still fell it was very short :) Reached back last week and it is colds in here so thought of making some time hot to much..This bhajji is simple , easy and you make you feel your still some where in Kerala..

Egg Bhajji


Eggs - 3 nos
Besan - 1 cup
Chilly powder- 1/2 tsp
Rice powder-1 tsp
Hing/Asafoetida- 1 pinch
Salt- 1 tsp
Oil - for Frying


  1. Hard boil the eggs and keep.
  2.  Mix together Besan,Chilly powder, Asafoetida, and Salt in water and mix until there is no lumps and becomes coating consistency(i.e the batter should coat the back of the spoon).
  3. Keep the oil for frying in Kadai or a heavy bottom pan.
  4. Half the boiled eggs and sprinkle some salt and pepper and coat in the batter and deep fry until crispy.