Thursday, February 27, 2014

Murungaikkai Thokku / Drumstick Thokku

Thokku refers to very thick gravy in Tamil. This one is for those who love drumsticks.. I've seen people who avoid drumsticks just because they are lazy to eat it. I usually prepare this whenever i get very fresh drumsticks here. This thokku goes with everything; rice , idli or dosa. I like this with Idli. :-)


Drumsticks long 3
Tomatoes 3
Garlic 3
Onion - 1 or pearl onions few
Tamarind a small gooseberry size
Sambar Powder 2 tbsp
Pepper Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Hing a generous pinch

To temper:

Mustard Seeds
Urad Dhal
Fenugreek seeds
Curry leaves


Chop one tomato into very fine pieces. Puree the other two tomatoes. Chop onions and garlic into fine pieces. Cut drumsticks.

Extract tamarind pulp using 1 1/2 - 2 cups of water.

Heat oil in a pan. When hot, add mustard seeds. When they start popping up, add urad dhal, curry leaves, hing, turmeric powder and chopped garlic. When it turns slightly brown, add the fenugreek seeds and chopped onions. Fry till the onions turn translucent. Add chopped and pureed tomatoes. Fry till the oil leaves to the sides of the gravy. 

Now add chopped drumsticks, sambar powder and salt. Mix well. Allow cooking on a low flame for 8-10 minutes with stirring now and then. 

When it is about half cooked, add the tamarind extract and allow boiling until it reaches the desired consistency and done.

Serves: 2
Serve with Rice, Idli or Dosa.

Notes:  You can add brinjal to this thokku. If you like slightly sweet taste in the gravy, add little jaggery. If you wish to avoid sambar powder, you can use a combination of chilly powder, coriander powder and cumin powder. 

This goes to Vegan Thursdays.

Wednesday, February 26, 2014

Blonde Brownies for Home Baker's Challenge

For Home Baker's Challenge this month, Sharanya of Just not the cakes has suggested each recipe for the American food holidays; 

January 6 National Shortbread Day      
January 16 National Fig Newton Day
January 21 National Granola Bar Day
January 22 National Blonde Brownie Day
January 23 National Pie Day
January 29 National Corn chip Day 

I've chosen Blonde BrownieBlonde Brownies (or just blondies) is a rich dessert prepared with just flour and brown sugar. It turned out delicious. I am very happy as my little one liked it too.. 

Adapted from here.


All Purpose Flour 1 cup
Butter 1/2 cup melted
Egg 1
Vanilla Powder 1/2 tsp
Brown Sugar 1 cup
Baking Powder 1/2 tsp
Baking Soda 1/8 tsp
Chopped walnuts 1/3 cup
Salt a pinch


In a bowl, combine all purpose flour, baking soda, baking powder and salt. Mix well and keep it aside

In a large bowl or a stand mixer, combine melted butter, vanilla powder and brown sugar. Mix well until well combined. Now add egg and whisk on a medium speed till done.

Preheat the oven at 180 deg C for 10 minutes.

Add the flour mixture little by little until all of it gets combined well with the wet ingredients. Add chopped walnuts and give it a mix.

In a loaf pan, arrange a baking sheet. Spread little flour and butter on the sheet. Pour the mix into the pan. Gently press using another baking sheet so that it is spread uniform.

Bake at 180 deg C for 20-25 minutes until done or a tooth prick inserted comes out clean. Cool and then cut into squares and serve.

Notes: I've used dark brown sugar. The original recipe calls for 8x8 pan. I didn't have it; so tried with usual loaf pan. You can replace walnuts with chocolate chips or any other nuts. 

Monday, February 24, 2014

Oats Chocolate Chips Cookies

This is the best yummy cookies I've ever tried. I've no words to say; It turned out very nice. It is flavorful, crunchy and just melts in mouth. The taste still lingers in my mouth; what else can I say, I love these.. !!! None would say this has oats; unless I tell them. I'm going to pack a few to give it to my neighbors here. One more thing best about this recipe is it is my own. :-) 


Oats 1 cup - Quick cooking
All Purpose Flour 3/4 cup
Powdered Sugar 3/4 cup
Butter 90 g
Egg 1
Coconut Powder 1/3 cup
Chocolate chips 1/3 cup
Milk 1 tbsp
Baking Powder 1/4 tsp
Vanilla Powder 1 tsp
Salt 1/2 tsp


Powder sugar along with vanilla Powder. Sieve and keep it aside.

Sieve All purpose flour. Combine it  along with Oats, Baking Powder and Salt in a large bowl. Mix well and keep it aside.

In a hand whisk or using a machine, whisk butter until creamy. Add sugar and beat until creamy.

Add in egg and beat on a medium speed till it combines well with the sugar-butter mixture and turns glossy and creamy.

Now add the milk and mix well. Add the flour mixture little by little until everything combines well to form a slightly sticky dough. Mix the chocolate chips.

Preheat the oven at 180 deg C for 10 minutes.

Scoop a tablespoon full of the dough, gently flatten it and place it in a buttered baking sheet. Continue the same for the rest of the dough.

Bake at 180 deg C for 18-20 minutes until it turns slightly brown.

Cool in a wire rack before serving or storing in an air tight container.


You can increase the quantity of chocolate chips. I've added just 1/3 cup. 

If you are using vanilla essence, add it while you add the milk.

If you want to avoid egg, add flour mixture little by little to the sugar-butter mixture. When done, add milk just enough to form a dough. Then, cut into desired shapes or just scoop and then flatten. 

This goes to Love 2 Bake, a lovely event started by my friend Sangee of Spicy Treats where we shared baked goodies every monday.

Saturday, February 22, 2014

Coriander Chutney / Kothamalli Chutney ~ Indian Chutney Recipes

This is something that I often make here apart from Tomato and Garlic Chutney. Unlike Mint Chutney, this doesn't require much time to pluck the leaves (lazy me!! ) as we just clean and chop coriander leaves along with stems. I just trim off the roots as the stems are equally nutritious. 


Coriander leaves 2 bunch
Garlic Cloves 4
Grated Coconut 4-5 tsp
Tamarind a small gooseberry size
Urad Dhal 2tblsp

To temper:

Mustard seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry Leaves few


Trim off the roots of coriander. Wash and chop the leaves along with its stems.

Heat Oil in a Pan, when hot add Urad Dhal. When they start changing their color, add the garlic cloves, chillies. Fry for a few seconds until the cloves get roasted. 

Now add the chopped coriander leaves and salt. Fry till the raw smell leaves on a low flame. Add grated coconut and fry for few more seconds until done.

Cool and grind the mixture along with tamarind to a fine paste. Heat little oil in a Pan. When hot, add Mustard seeds. When they start popping up, add Urad Dhal and Curry leaves. Fry for a while until they change their color slightly and pour this tempering over the chutney.

Serves: 2
Serve with Idli / Dosa / Upma / Kitchadi. I served with Upma.

Wednesday, February 19, 2014

Malai Kofta Curry

This month Nupur of UKRasoi has challenged the south team with this rich and creamy Malai Kofta Curry for the South Vs North Challenge initiated by Divya of You too can cook. Here every month, someone from north team would challenge the south team with north indian recipes and vice versa.


For the gravy: 

Tomatoes medium 3
Onions medium 2
Garlic 4
Finely chopped ginger 1 1/2 tbsp
Chilli Powder 1 tsp
Kasoori methi 1 tbsp
Cream 3/4 cup or full cream milk 1 cup

For Khofta:

Paneer from 750 ml of milk - grated
Potatoes - medium -2 ; boiled and grated
Milk Powder 1 tbsp
Corn Flour 1 tbsp
Chilli Powder 1/2 tsp
Garam Masala a pinch

Whole spices

Cardamom Green 2
Cloves 2
Cinnamon 1 inch
Bay leaf 1

For garnishing:

Grated Paneer
Chopped Coriander Leaves


Chop the Onions and tomatoes.Puree the tomatoes and then strain.

To make Paneer:

Boil milk as usual. Lower the flame and add 1/2 tbsp of vinegar. Keep on stirring and then add another 1/2 tbsp of vinegar. When the whey separates, switch off the flame. Strain and then hang it in a cheese or muslin cloth to remove the excess water for at least half an hour.  Remove and then place a weight on the covered cheese for at least an hour. Refrigerate for further use. 

Boil, peel and grate the potatoes. Grate Paneer.


In a bowl, combine all the ingredients. Make equal sized balls out of it. Deep or shallow fry until brown. Keep it aside.

In a pan, heat little oil. Add the whole spices. Fry till they turn slightly brown and releases nice flavor. Add the chopped onions. Fry till they turn slightly brown. Cool and then grind it to a fine paste.

In the same pan, add little more oil, pour the ground onions-spices mixture. Fry for a while. Now add the tomato puree. Allow boiling till the oil leaves along the sides of the gravy.

Now add water, turmeric powder, chilli powder, garam masala powder and kasuri methi. Stir and allow boiling. When it is reaches the desired consistency, reduce the flame, pour in the milk/cream stirring the gravy simultaneously.

Arrange the gravy in a bowl. Drop the koftas. Garnish with grated paneer, cream and coriander leaves. 

Serve with Chapati or Naan.

Monday, February 17, 2014

Apple Walnut Bread

Fruit breads have always been my favorite. Apple and walnut combo is something that I wanted to try since many months. Finally had a chance to bake yesterday; turned out yummy and flavorful.

Adapted from here.


All Purpose Flour 1 cup
Wheat Flour 1 cup
Cinnamon Powder 1 tsp
Vanilla Powder 1 tsp
Baking Powder 2 tsp
Baking Soda 1 tsp
Salt 1/2 tsp

Eggs 2
Butter 110g
Yogurt 2/3 cup
Honey 1/2 cup
Dark Brown Sugar 1/2 cup

Chopped Apples 1/2 cup
Grated Apples 1 cup
Chopped Walnuts 3/4 cup


Chop Apples and Walnuts. Grate Apples.

Combine the dry ingredients All Purpose Flour, Wheat Flour, Baking Soda, Baking Powder, Vanilla Powder, Cinnamon  Powder and Salt. Mix well and keep it aside. 


Preheat the oven for ten minutes.

In a bowl, combine melted butter, eggs, Yogurt, Honey and Dark brown Sugar. Mix until everything gets combined well. Slowly add the dry ingredients mixture. Combine well till done.


Now add the grated apples, chopped walnuts and apples. Mix well until everything is combined well.


Butter the baking sheet in a loaf pan. Pour in the mixture. Sprinkle few chopped apples and walnuts.

Bake at 180 deg C for 45-50 minutes or until a tooth prick inserted comes out clean. Mine got done at 45 minutes.

Notes: I used a mixer to mix in all ingredients. But can be done in a large bowl with a hand whisk too.. Honey can be replaced with golden or maple syrup. I think with these syrups, it would be much more yumm.

This goes to Love 2 Bake happening at spicy treats and also to Dish it out - Breads from scratch happening at The Big Sweet Tooth.

Friday, February 14, 2014

Custard Powder Cookies ~ Valentines day recipes ~ Happy Valentines day to all

I love the flavor of custard powder particularly vanilla flavored. I wanted to try cookies with this custard powder just to know how it would taste as I simply like its flavor. I tried a small batch today. It turned out as good as its flavor. But somehow chocolate chip cookies remains my favorite.. :-)

My Hearty Valentines day wishes to all of you.. !! 


All Purpose Flour 3/4 cup
Sugar 1/8 cup
Custard Powder 1/8 cup
Butter 60 gm
Milk 2 tsp


Powder Sugar, sieve and keep it aside.

Sieve All Purpose Flour along with Custard Powder, Baking Powder. Keep it aside.

Beat Butter (at room temperature) till fluffy and shiny. Add Sugar and beat till the mixture turns shiny.

Now add the flour mixture little by little. Combine well and add milk to form a stiff dough.

Pre heat the oven at 180 deg C for 10 minutes.

Roll the dough between two baking sheets. Cut the dough into desired shapes.

Bake at 180 deg C for 12-15 minutes or until done and gets slightly brown.

Notes: To make it more in quantity, just double the recipe. 

Thursday, February 6, 2014

Green Capsicum Chutney / Bell Pepper Chutney ~ Indian Capsicum Dip

I am allergic to capsicum. My stomach burns even if i take a bit of capsicum. So I buy it rare though their vibrant colors attract me now and then. But I wanted to try this chutney that is quite famous in blogosphere. Almost every blog has this dip. I made it like Indian chutney. It came out well but really hot; I tasted little and served just to my hus. ;-) 


Green Capsicum / Bell Peppers - Medium -2
Tomato - Large -1
Dried Red Chilly 1
Urad Dhal 1 1/2 tbsp
Garlic Cloves 4
Tamarind - a small gooseberry size

To temper:

Mustard Seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry leaves 2-3


Chop Tomato and Capsicum roughly into pieces.

Heat oil in a pan, when hot add Urad Dhal. When it changes its color, add the red chilly and garlic cloves. Fry till they turn slightly brown.

Now add chopped tomatoes. Fry till the oil separates. Add chopped capsicum pieces. Mix well. Fry for few minutes and then add grated coconut.

Fry for few more minutes until done. Set aside to cool.

Add Salt and grind it along with tamarind.

Heat oil in a pan. When hot, add Mustard seeds. When it starts popping up, add Urad Dhal and curry leaves. Fry till they slightly change their color. Pour this tempering over the chutney. Add water till it reaches desired consistency. 

Serves: 2
Serve with Idli or Dosa.

Notes: This is really hot. So add more tomatoes if you are looking for a less hot chutney.

This  goes to Vegan Thursdays. We share only vegan recipes first and last thursdays of every month.

Monday, February 3, 2014

Baked Bitter Gourd Chips ~ Indian Fritters

I prefer cooking Bitter Gourd at least once in a week just for its health benefits and we do not hate his bittery vegetable much. It has been a long time wish of mine to bake bitter gourd. But due to lack of time (or lazy me), I was just preparing either stir fry or deep fry with bitter gourd. This time I compulsorily made myself free to bake this gourd. It came out as crispy as deep fried ones.

Adapted from here.


Bitter Gourd 2 Long
Chilli Powder 1/2 tsp
Sambar Powder 1/4 tsp
Rice Flour 1/2 tsp
Ginger Garlic Paste 1/8 tsp
Oil 3 tbsp


Cut Bitter gourd into thin dics. (not very thin).

In a bowl, add tamarind and little salt. Crush tamarind to extract its pulp. Do this for few times so that all pulp is extracted. Add sliced bitter gourd. Allow soaking for at least for an hour. This is done to reduce the bitterness of the vegetable. 

Remove the slices. Drain and then add Ginger Garlic paste, Chilli Powder, Sambar Powder, Rice Flour and Salt. Mix well and keep it aside for at least ten minutes. Segregate the thinner and thicker discs separately. The middle of the bitter gourd is slightly thicker.

Pre heat the oven at 180 deg C for 10 minutes.

Line a baking sheet in the baking tray. Arrange the slices with little space in between.

Now bake it for 15 minutes at 180 deg C. Remove and then turn each slice to the other side. Bake it for another 15 more minutes or until done.

Remove the done chips.


Pre heat the oven again for 10 minutes. Meanwhile arrange the undone thicker slices.

Bake it for 15 minutes at 180 deg C. Remove and then turn each slice to the other side. Bake it for another 15-18 minutes or until done.Store in an air tight container.

Serve it as a snack or as an accompaniment to steamed rice with sambar/curd.

Notes: You can also bake all the slices together and then bake those undone thicker slices for some more time. I found this method quite easy.

If not using sambar powder, add a combination of cumin powder and coriander powder or just cumin powder alone.

I forgot to add jaggery. You can a tsp of grated jaggery while mixing the vegetable with masala powders.. 

This goes to Love 2 Bake event happening at spicy treats. We share baked recipes every Monday.