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Tuesday, August 25, 2009

Yellow Sponge Cake

  1. All Purpose flour - 1/2 cup
  2. Sugar -1/2 cup
  3. Baking powder -1 tsp
  4. Baking soda -1/4 tsp
  5. Eggs - 2
  6. Unsalted butter - 1/2 cup (1 stick)
  7. Vanilla extract -1/4 tsp
  8. Salt - a pinch
  9. Orange juice - 2 tbsps (optional)

Method: Preheat the oven to 325 degrees.

  1. Add eggs, butter, sugar, salt, vanilla extract in a bowl beat them well these are the wet ingredients.
  2. In another bowl swift the flour, baking powder, baking soda these are the dry ingredients.
  3. Add the dry ingredients to the wet ingredients little at a time.
  4. Mix them well.
  5. Add orange juice (optional).
  6. Grease the cake pan.
  7. Pour the batter into the pan.
  8. Bake them for about 25 to 30 mins, until the tooth pick comes out clean when poked in the middle.
In Microwave oven:
  1. Pour the batter into a microwave safe cake pan or bowl.
  2. Bake them for about 5 to 7 mins, until the tooth pick comes out clean when poked in the middle.

Note:Orange juice actually adds flavour. You can add any citrus juice.

Saturday, August 22, 2009

Lemon Pasta


  1. Whole wheat pasta - 1/2 box
  2. Salt - 1/4 tsp
  3. Red chilli flakes - 1/4 tsp
  4. Parsley - 1 tbsp
  5. Lemon juice - 1/4 cup.
  6. Garlic - 2 cloves, chopped
  7. Olive oil - 1 tbsp

Method :

  1. Cook the past a as per the instructions on the box, it should have a little bite to the tooth.
  2. In a frying pan, add Olive oil, Garlic, and red chilli flakes.
  3. Drain the pasta and add it to the pan.
  4. Turn of the stove, add lemon juice, salt and parsley.
  5. Stir and Cover them for 5 mins. To let the pasta absorb the juices.


This serves 2 person. For side dish, any stir-fry can be used.

Broccoli Stir-Fry

  1. Olive oil - 2 tbsps
  2. Salt -1/4 tsp
  3. Pepper - 1 tsp
  4. Broccoli - 2 heads


  1. Heat oil in a frying pan. Cut the brocolli florets.
  2. Put them in the pan.
  3. Season them with salt and pepper. Stir and cover them.
  4. Cook them in medium heat.
  5. Open the pan, insert a fork into one of the stems. If it's tender, it's done else leave it for 5 more mins.


This Serves 2 person.

This broccoli stir-fry is good with lemon pasta. Instead of broccoli , Asparagus and brussel sprouts can also be used. Brussel sprouts should be cut lengthwise for this recipe. For Asparagus, hold one and snap the end, the wooden part breaks and use the rest of it.

Tuesday, August 18, 2009

"Orange" Juice

  1. Orange Juice - 3/4 cup
  2. Carrot Juice - 1/4 cup


You can buy or prepare both the juices separately. Mix them in a container, refrigerate and serve.

Kids who hates to eat or drink vegetables will never know there is a vegetable in it.

Wednesday, July 29, 2009

Spaghetti and Peanut Butter

I know the following recipe sounds weird until you try it! Kids love them.


1. Whole wheat Spaghetti - 1/4 box
2. Smuckers natural Peanut butter - 1 tbsp
3. Pepper - 1/4 tsp
4. Salt - to taste.
5. Cooking oil - 1/4 tsp.
6. Frozen chopped spinach or finely shredded carrot - 1 tbsp

  1. Cook Spaghetti as per the instruction in the box.
  2. Cook spinach or carrot in a microwave safe bowl by adding just a tbsp of water for 1 minute.
  3. Drain the spaghetti with little starchy water in it.
  4. Add the peanut butter, salt, pepper, cooking oil, Spinach or Carrot when the spaghetti is hot.
  5. Close it for five minutes, let it all get mixed.
  6. Ready to eat.
This is not for kids with peanut allergy.This is an excellent meal for the kids who love peanuts. Carrot or spinach is good to add, since they never change the taste. Instead of pepper you can add "Curry Leaf powder" or "Sambar powder" or "Garam masala powder".

Friday, May 1, 2009

Rasam without Rasam Powder


  1. Tamarind (ping-pong ball size)
  2. Chopped tomatoes (1 cup)
  3. Pepper corns (1/4 tsp)
  4. Corriander seeds (1/4 tsp)
  5. Red chillies (2 nos)
  6. Cumin seeds (2 tsp)
  7. Garlic ( 3 cloves)
  8. Methi seeds ( less than 1/4 tsp)
  9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
  10. Asafoetida
  11. Corriander leaves for garnish
  12. Salt to taste.


  1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
  2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
  3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
  4. Garnish with corriander and turnoff the stove.


Serves a family of 4.

Rasam Powder

  1. Corriander seeds (2 tbsps)
  2. Black Peppercorns (1tbsp)
  3. Red Chillies (2 tbsp)
  4. Toor dal (1 tbsp)
  5. Cumin seeds (3 tbsps)
  6. Methi seeds (1/4 tbsp)


  1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
  2. All the ingredients should loose its moisture.
  3. Cool and grind them.
  4. Store it in an air-tight container.


After using the powder, you can add or reduce the chillies in it.

Tuesday, April 28, 2009

Mutton Biriyani


Boiling Mutton:
  1. Mutton With Bone (2lb)
  2. Turmeric powder (1/4 tsp)
  3. Chilli Powder (1/4 tsp)
  4. Corriander Powder (1/2 tsp)
  5. Garam Masala (1/2 tsp)
  6. Ginger- Garlic Paste (1/2 tsp)
  7. Salt (1tsp)
Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.
For the Gravy:
  1. Basmati Rice (3 Cups)
  2. Chopped Onion (3 cups)
  3. Chopped Tomato (1 1/2 Cups)
  4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
  5. Mint (1 cup)
  6. Corriander Leaves (1 Cup)
  7. Green Chillies (3 nos)
  8. Fennel seeds (1 tsp)
  9. Cloves ( 3 nos)
  10. Cinnamon ( 3nos)
  11. Bayleaf (1 no)
  12. Cardomoms (3 nos)
  13. Garam Masala (1 tbsp)
  14. Chilli Powder (1/2 tbsp)
  15. Corriander Powder ( 1 tbsp)
  16. Turmeric (1 tsp)
  17. Cooking Oil (1/2 cup)
  1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
  2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
  3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
  4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
  5. Saute' well until the raw smell disappears.
  6. Add the cooked mutton, Keep aside the cooked water ( stock)
  7. Wash and add the Basmati rice, mix well with the gravy.
  8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
  9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
  10. After 15 mins, add the juice of 1 lemon.Mix well.
  11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.
  12. Serve with Raita.

Monday, April 27, 2009

Chocolate Peanut balls

  1. Whole grain or Wheat sandwich bread ( 3 slices)
  2. Peanut Butter ( 3 tbsps)
  3. Brown Sugar ( 3tbsps)
  4. Semi-Sweet Chocolate chips ( 1 cup)


  1. Slightly toast the bread until it's crisp and not brown
  2. In a blender, add the bread and brown sugar and blend it.
  3. Boil the water in a saucepan, in another bowl add the chocolate chips, keep over the saucepan ( the bowl should not touch the boiling water), turn off the stove.Gently stir until it melts.
  4. Transfer the bread mixture to a bowl, add the peanut butter, mix well.
  5. Make balls out of it, size depends on the way u prefer.
  6. Dip the balls in the chocolate, gently turn the ball with a spoon.Do it until the chocolate gets coated all over the ball.Repeat the process.
  7. Transfer it into a plate.
  8. Refrigerate for about 2 hours.
  9. Ready to eat.Refrigerate the remaining balls.

You can even add chopped nuts over the chocolate balls before cooling. This is not for kids with peanut allergy.

Saturday, April 25, 2009

Bitterless Bitterguard

After onions become transparent, the bitter guard is added.

The result.                                       

  1. Chopped Onion - 2 cups
  2. Chopped tomato - 1/2 cup
  3. Chopped Garlic - 1 tsp
  4. Chopped Bitterguard - 2
  5. Chilli powder - 1/4 tsp
  6. Corriander Powder - 1/2 tsp
  7. Turmeric Powder - a pinch
  8. Cooking oil - 3 tbsp
  9. Salt to taste
  1. In a non- stick frying pan, add oil, onion and garlic, saute' well.
  2. After the onion gets transparent, add the tomatoes saute' well for 5 mins
  3. Now add the bitterguard, chilli powder, corriander powder, tumeric powder and salt.Saute' well
  4. Sim the flame, cook covered for abt 10 mins. Stir occassionally.
  5. When cut with the wooden spatula the bitter guard should split.It's done.
The sweetness from the onion will compensate the sugar. Take the rough edges from the bitter guard before cutting it.More onion will reduce the bitterness.

Friday, April 24, 2009

Fish Puttu or Poriyal

  1. Any Can Fish (500gms)
  2. Chopped Onion (2 cups)
  3. Finely Grated Ginger (1tsp)
  4. Chopped Garlic (2 cloves)
  5. Cloves (2)
  6. Cinnamon Stick (1/2)
  7. Chilli Powder (1/4 tsp)
  8. Corriander Powder (1/4 tsp)
  9. Turmeric Powder (a pinch)
  10. Salt to taste
  11. Corriander leaves ( for garnish)
  12. Cooking Oil (1tbsp)
  13. Water (1 cup)


  1. In a frying pan, add a tablespoon of cooking oil, cloves and cinnamon.
  2. Add chopped Onion, Garlic and Ginger, Saute' well until the Onion becomes transparent.
    Open the can, drain the fish in a bowl, coarsely smash it with a fork, so that the skin and bones get mixed well.
  3. Now, add the fish to the frying pan.
  4. Add Chilli powder, Corriander Powder, Turmeric.
  5. Saute' well for 5 mins, until the smell from the fish disappears.
  6. Add a cup of water,mix and allow it to boil, close the pan.
  7. Open the pan after 5 mins, saute' well until all the water is drained.Add salt if necessary, the can fish itself contains salt.
  8. Transfer it into a bowl.Garnish with corriander leaves.

Note:It goes well with Sambar rice , Rasam rice , all kinds of variety rice, and also for plain white rice. It can also be simply mixed with cooked Pasta.

Basic Cooking Utensils for travelling abroad (for NRIs)

Always take or buy the following utensils when you are going abroad.
Pressure Cooker ( 3ltrs)
Idli plates (3 nos)
Rest you can buy after reaching there:
A good ever silver cooking set with spatulas,
A 10” non-stick pan ,
A dinner set,
Measuring cups and spoons,
A Knife and A cutting board.

Thursday, April 23, 2009

Basic Pantry Needs!

Always check your pantry whether it has the sufficient amount ( minimum 100gms) of the following items:
  1. Chilli Powder
  2. Corriander Powder ( Should always be twice the amount of Chilli powder)
  3. Turmeric Powder
  4. Garam Masala
  5. Cumin seeds
  6. Chenna dal
  7. Toor dal
  8. Moong dal
  9. Peanuts
  10. Cloves and Cinnamon sticks
  11. Atta
  12. Ginger-Garlic Paste ( to be refrigerated)
  13. Red Chillies
  14. Ground Black Pepper
  15. Garlic
  16. Onion
  17. Tomato
  18. Cooking Oil
  19. Canned beans
  20. Canned Fish (For Non-Vegetarians)