Saturday, July 31, 2010

Vanilla ice cream


  • Heavy whipping cream - 1 cup
  • Milk - 1 cup
  • Sugar - 1/2 cup
  • Corn flour - 1 tsp
  • Vanilla essence - 1/2 tsp


  • Mix the cornflour with little milk & keep it aside to avoid lumps.
  • Heat the remaining milk on medium flame.
  • When the milk is about to boil, add the sugar & then cornflour mixture.
  • Stir continuously. When the milk starts thickening(do not allow it to thicken too much) remove it from the flame & add the vanilla essence.
  • Allow the mixture to cool for few minutes.
  • Now add the cream & mix well.
  • Cool it completely. Pour it in the ice cream maker & follow the manufactures instruction.

Tips for the recipe - You can use whole milk or milk with any fat level works good for this recipe. In fact i used fat free milk & still enjoyed a tasty treat. Serve it plain or garnish it with fruits or chocolate sauce or anything of your choice.

Saturday, July 24, 2010

Cake & caramel sauce

  • At the time of serving, place the cake pieces in the serving plate & add the sliced banana pieces.
  • Pour few spoon of caramel sause on top of the cake & serve.

Tips for the recipe - For good taste refrigerate the cake, fruit & the sauce for sometime & serve chill.

Chocolate - Caramel Sauce for desserts


  • Chocolate sauce - 2 tsp
  • Brown sugar - 1 cup
  • Milk - 1/2 cup
  • Butter - 2 tbsp
  • Walnuts - few (chopped)


  • Except walnut, mix all the other ingredients together & bring it to boil.
  • Simmer the stove & let it boil.
  • Remove from fire at the desired consistency.
  • Garnish it with walnuts.

Sunday, July 18, 2010

Moong dal (with panner stuffing) dosa

  • Moong dal - 1/2 cup
  • Paneer - 1/2 cup (crumbled)
  • Onion - 1 (chopped)
  • Tomato - 1 (chopped)
  • Mustard & urad dal - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 2 (chopped)
  • Chilly powder - to taste
  • Coriander leaves for garnishing
  • Salt to taste

Dosa batter
  • Soak the dal for at least 4-5 hours or overnight.
  • Grind it to smooth paste by adding little salt. The consistency should be little thicker than the idly batter.

For the stuffing
  • Heat oil in the pan & splutter mustard.
  • Add curry leaves, chillies & onions. Fry well & then add the tomatoes.
  • Add salt & chilly powder.
  • Mix well by adding paneer & coriander leaves.

Stuffed dosa
  • Heat the dosa tawah on high-medium flame.
  • Rub the tawah with little oil & make dosa out of dal batter.
  • Drizzle some oil if necessary. Flip the dosa & cook both the sides.
  • Now place 1 or 2 spoons of paneer masala & wrap the dosa.
  • Serve it hot with coconut & kara chutney.

Wednesday, July 14, 2010

Bread Roll

  • 2 days old white bread - 6 slices
  • Milk - 3/4 cup
  • Sugar - 1/4 tsp
  • Potato - 1
  • Mixed vegetable - 1/4 cup
  • Onion - 1/2 medium size
  • Green chillies - 3 (chopped)
  • Garlic - 1 (grated)
  • Ginger - equal to garlic
  • Curry leaves - few
  • Chat masala - 1/2 tsp
  • Garam masala - 1/4 tsp
  • Coriander leaves - 2 tbsp
  • Oil - 1 tbsp
  • Salt to taste
  • Boil the vegetables & potato separately by adding little salt.
  • Heat oil in the pan & fry ginger & garlic.
  • Then add curry leaves, chillies & onions.
  • Fry well. Now add the chat & garam masala powder.
  • Then add the mashed vegtables & coriander leaves.
  • Continue to mix till it gets incorporated with the masala.
  • Now the stuffing is ready.
Bread Roll
  • Add sugar to the milk & mix well.
  • Remove the brown edges of the bread and use only the white portion.
  • Now dip the bread in the milk & remove it immediately (approximately for 2-4 seconds, do not dip it for long time) & put it in-between the palms & squeeze out the milk completely.
  • Place the stuffing in the center of the bread slice & cover it with both the sides.
  • Now shape it by gently pressing it. The bread roll should be stiff.
  • Deep fry the rolls on medium flame till it becomes crispy.
  • Serve it with sauce & chutney.
Tips for the recipe
The bread roll should be stiff. There should not be any excess milk in the bread. If you feel the bread rolls are not stiff enough to hold the shape then use clean & wet cloth or tissue towel to remove the excess milk. The rolls can be rolled in the towels till it becomes stiff & slightly dry. Then this can be deep fried.

Saturday, July 10, 2010

Plain cake

  • Self - rising flour - 3/4 cup
  • Butter - 1/4 cup
  • Milk - 1/4 cup
  • Sugar - 1/2 cup
  • Egg white - from 2 eggs
  • Vanilla extract - 1/2 tsp

  • Beat the butter & sugar (powdered sugar makes the work easy) together till it becomes soft & fluffy.

  • Beat the egg whites well. 

  • Mix the egg white with the butter & beat again for few minutes.
  • Now add the milk & vanilla extract. Mix well it gets incorporated with the egg mixture.

  • Now add the flour little by little & fold it very gently.

  • Fold it in the same direction (till you finish) by rotating the mixing bowl slightly.
  • Do not mix it too hard or in different directions for that may affect the texture of the cake by breaking the air bubbles.
  • Now grease the pan with little butter & then dust some flour on top of it & keep the pan ready.
  • Pour the prepared mixture on it & place it in the preheated oven at 350 degree Fahrenheit.

  • Bake it for 25 minutes or till it is done.

Simple Test - Gently press the cake using clean hand on the top of the cake. It should springs back. Then your cake is ready.
Put a sharp knife in the cake. When you take it out, it should come out clean. If it comes up with some wet batter, then it needs more baking.

 If you don't have self rising flour you can make your own self rising flour at home by mixing & sieving all the following ingredients together.
1 cup of plain flour/All purpose
1 1/2 tsp of baking powder
1/2 tsp of salt

General tips for cakes
  •  If you open the oven too soon, your cake may not rise well due to the change in the temperature.
  • Using a small sharp knife loosen the cake from the sides of the pan & then turn the pan upside down to remove the cake gently from the pan.
  • After removing the cake from the oven allow it to cool for 10 minutes(approximately) & then remove the cake from the pan. Or else cake gets stuck to the pan.
  • It may also gets stuck even if the pan is not properly prepared.
  • Also do not allow the cake to stay in the pan for a long time. It makes the bottom part of the cake soggy.

Sunday, July 4, 2010

Potato fry (mint & coriander flavored)

  • Potato - 1 large
  • Ginger-garlic paste - 1 tsp
  • Mint leaves - handful
  • Coriander leaves - handful
  • Green chillies - 3 (adjust)
  • Curry leaves - few
  • Coriander powder - 1/4 tsp
  • Turmeric powder - a pinch
  • Lemon juice (optional) - few drops
  • Mustard & urad dal - 1/4 tsp
  • Oil - 2 tbsp
  • Salt to taste
  • Few mint or coriander leaves for garnishing

  • Boil the potato with some salt & cut it into medium size cubes.
  • Grind together & make a paste of mint leaves, coriander leaves & green chillies by adding some water.
  • Heat 1 tbsp of oil in the pan & splutter mustard & urad dal.
  • Add ginger-garlic paste & fry till the oil separates.
  • Add onions & fry well on medium flame. Add salt.
  • Now add the mint paste & fry for 1 or 2 minutes.
  • Add the potatoes, turmeric powder, coriander powder & mix gently.
  • Reduce the flame to low medium. Stir occasionally & add the remaining oil if necessary.
  • Fry the potatoes till it becomes dry.
  • You can add little lemon juice if you wish.
  • Garnish it with coriander or mint leaves.
  • Serve it with roti or rice.

Tips for the recipe - This mint flavored potato can be also used as a stuffing for puff pastries, samosas, bread sandwich and so on. If you are preparing this recipe for stuffing then just slightly mash the potatoes, so that it becomes a perfect filling.