Wednesday, November 28, 2007

Eggless Banana Cake with Raisins, Dates & Nuts

Experimenting a bit with the ingredients, i was able to come up with this egg less banana cake, filled with raisins, dates, walnuts and cashew nuts.


1 cup - Wheat flour
3/4 tsp - Baking powder ( double acting )
1/2 tsp - Cinnamon powder
1/2 tsp - Dry ginger powder
1/2 tsp - Shajeera, powdered
1/4 tsp - Salt
1/3 cup - Ghee at room temperature
1 tsp - Vanilla extract
2 - Ripe banana, mashed
1/2 cup - Raisins
1/2 cup - Dates, chopped
1/2 cup - walnuts, chopped
1/2 cup - Cashew nut, chopped
1/2 cup - Dark or light brown sugar

To make caramel

1/4 cup - Granulated white sugar
1/4 cup - water


1 ) First make the caramel with 1/4 cup granulated white sugar. Heat 3 tbsp water in a pan, add sugar and stirring continuously. Brown the sugar to a dark brown color. Once the sugar starts changing color, lower the heat. Once dark brown in color, add 1/4 cup water to the caramelised sugar. Take off the stove. When adding water keep a distance to avoid splashing on to the body.

2 ) Add chopped dates, raisins, walnuts, cashew nuts and vanilla extract to the caramel solution. keep aside.

3 ) Shift wheat flour, baking powder, cinnamon powder, ginger powder, shajeera powder and salt to a mixing bowl. Make like a well in the center of the shifted powders and then add wet ingredients to the center, like mashed banana, ghee, soaked ingredients in the caramel solution, brown sugar and mix to combine with a spatula. Don't have to mix and stir too much.

4 ) Preheat oven at 350 F. Grease a 8'' baking pan. Pour in the cake batter, cover with aluminum foil. Place pan the in the middle rack and bake for 40 to 45 minutes. Insert a tooth pick or a knife in center to check if the cake is fully cooked. It should come out clean. By 45 minutes, the cake will be fully baked. Baking time might vary with different ovens.

5 ) Take out of the oven to cool. Take off the aluminium foil cover before placing to cool.

6 ) Place a plate on top of the cake pan and invert the cake pan onto the plate, to remove the cake from baking pan.

Serve a big slice of cake to your dear ones :D

Note - This recipe was created by me. Please do not copy, reproduce or blog this recipe.

Monday, November 26, 2007

Ajwain Vegetable Rice

Ajwain seeds / carom seeds or bishop's weeds is used as a spice in Indian household. This was not a spice that was common in my household, but gradually i came to know about ajwain and it's medicinal properties. Now i use a little of this while making paratha's and enjoy it's distinctive taste. While enquiring to a friend, about a home remedy for indigestion, i got to know about this rice preparation with ajwain. Immediately i made this rice and it turned out tasty. The rice can be prepared with just the seasoning. With additional vegetables it makes it all the more better.


4 cups - Cooked rice
Salt to taste


Little of grated carrot
Little of chopped capsicum
Little of cooked peas


1/2 tsp - Mustard seeds
1/2 tsp - Jeera
1/2 tsp - Urad dal
1 tsp - Chana dal
1 tbsp - Ajwain seeds
2 to 3 pinches - Turmeric powder
2 - Dry whole red chili, split into two
2 sprigs - Curry leaves
Use only ghee


1 ) Keep cooked rice ready. In a pan heat ghee, add mustard and pop it, then add urad dal, chana dal, jeera, dry red chili, curry leaves, turmeric powder, ajwain and fry for a minute. Then add the vegetables and fry till the carrot and capsicum is cooked a bit on low heat.
2 ) Add salt to taste, then the cooked rice. Turn the stove off. Mix all the ingredients well.

Serve hot with raita and pappad.

Home remedies with ajwain can be read here

Thursday, November 22, 2007

Thoran with Caviar

I have tried fresh fish eggs thoran back in India and was taken in by the taste of it. Today i didn't have any fresh fish eggs in hand but had an imported Tarama carp roe caviar and made thoran out of it. Since carp roe is usually preserved with salt, i didn't add any additional salt when making the thoran. After the preparation of the thoran, salt level was a bit on the higher level. This recipe will be great to try with fresh fish eggs, if you can get some. But even with caviar, it turned out good.


8 oz bottle - Caviar
1/4 tsp - Turmeric powder
1/4 tsp - Red chili powder
1 - Kodampuli, washed


1/2 tsp - Mustard seeds
2 sprigs - Curry leaves
5 big - Shallots, chopped
4 - Green chili, chopped
1/2 '' piece - Ginger, grated
1/2 cup - Freshly grated coconut
Coconut oil


1 ) Cook caviar with turmeric powder, red chili powder, kodampuli and 1 cup water on medium heat covered, till caviar is cooked and all the water has evaporated. Caviar will cook very fast.

2 ) In another pan, heat oil and pop mustard seeds, then add curry leaves, chili, ginger and shallots. Fry till onion is lightly browned. Then add cooked caviar and coconut. Add more oil if necessary. Fry on low heat till all the ingredients have blended in and caviar is fried a bit. Take off the stove.

Serve with rice.

Fish eggs Fry - Marinate with little red chili powder, turmeric powder and salt. Then fry in oil till cooked well. This simple recipe is very tasty.

Monday, November 19, 2007

Lemon Rice with Veggies

This rice can be prepared quick, if you have some left over cooked rice in hand. Adding vegetables like peas and carrot adds more flavor and taste to this rice.


4 cup - Cooked rice
Juice of one - Lime
1/2 of a - Carrot, finely grated
1/2 cup - Peas, cooked
2 to 4 - Green chilies, chopped finely
Salt to taste


1 tsp - Mustard seeds
1/2 tsp - Jeera
1 tbsp -Chana dal
1 tsp - Urad dal
fistful - Peanuts
1/2 tsp - Turmeric powder
2 sprigs- Curry leaves
Sesame oil


1 ) Heat oil in a skillet. Pop mustard, then add chana dal, urad dal, Jeera, Peanuts, curry leaves and turmeric. Fry for a minute on medium heat. Add Green chili, carrot and peas. Fry for a minute or two. Add salt to taste and mix. Turn off the stove.

2 ) Now add the cooked rice and mix with the seasonings. Add lime juice and mix in well. Initially soon after mixing lime juice with rice, the rice will be very tangy but will reduce gradually. If served after one hour, the rice will be balanced with all the flavors from seasoning and lime.

I like to have lemon rice with pappad and fish fry. How about you guys ??

Friday, November 16, 2007

Peanut Chutney

Peanuts contain the good monounsaturated fat, protein, antioxidants and having a good amount of peanut provide good health benefits. Roasted peanut chutney goes well with dosa.


1/2 cup - Roasted Peanut
1 big - Shallot, diced
2 - Dry red chili
3 tbsp - Yogurt/Curds ( medium sour )
Salt to taste


1/2 tsp - Mustard seeds
1/4 tsp - Jeera / cumin seeds
A pinch or two - Hing / Asafoedita
1 sprig - Curry leaves
2 - Dry red chili
Sesame oil


1 ) Heat oil in a pan, add shallots, dry red chili and fry lightly till shallot is fried a bit. Cool.

2 ) Into a blender, add roasted peanuts, fried ingredients, yogurt, salt to taste and little water and grind to a smooth paste.

3 ) In a pan heat oil, pop mustard seeds, then add jeera, dry red chili, curry leaves and hing. Pour this seasoning on top of the chutney and mix in.

Serve with dosa.

To roast peanuts in microwave - Place 1/2 cup peanuts in microwave safe plate and microwave for 2 minutes. Stop in between and stir and then continue cooking. Cook with caution, as peanuts can burn, if over cooked.

Tuesday, November 13, 2007

Mooli Paratha and An Early Christmas Gift !

Paratha, a flat bread filled with grated radish and spices to makes a wholesome meal. Smeared with ghee and pan fried this paratha is savoured along with pickle and raita.


2 - White radish, finely grated
4 to 6 - Green chili, chopped finely
1'' piece - Ginger, finely grated
1/2 tsp - Ajwain
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
3 tbsp - Coriander leaves, chopped finely
Salt to taste

For the dough

3 cup - Wheat flour
Water to knead the dough


1 ) Mix enough water with wheat flour and make a stiff dough. Place the dough in the refrigerator for 15 minutes. This will help to tightened the dough. You can use the water squeezed out of the radish to knead the dough, to get more radish flavor.

2 ) Squeeze water from the grated radish very well. Sprinkle little salt on the squeezed radish and keep it aside for 30 minutes. Again squeeze and take out the water. Then mix all the masala powders, chili, ginger, coriander leaves and salt. Mix and keep the filling ready.

3 ) Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

Serve with raita and pickle.

Check out other Parantha's with detailed pictures -

An Early Christmas gift to me from a dear blogger friend who bakes, perfect mouthwatering cakes. And i had the luck to taste one of the cakes baked by this dear friend. Fruit cake !! one of my favourite cake and it tasted just like the fruit cake we get in the bakeries back in kerala. I couldn't stop with one piece. Thank you so much Mishmash for this wonderful gift.

What a tasty cake ! Check kitchenmishmash for cake recipes and other lip smacking recipes.

Thursday, November 08, 2007

Rawa Dosa with Coconut Chutney

Rawa dosa is an instant dosa i fix up for breakfast, when i crave to have dosa and there is no fermented dosa batter available. Rawa dosa, hot from the tawa with coconut chutney goes so well together.


1 cup - Rawa / Sooji ( use fine rawa )
1/2 cup - Rice flour
1/2 cup - All purpose flour / Maida
1/2 of one - Onion, chopped very finely
1 big - Green chili, chopped finely
1/2 inch piece - Ginger, grated finely
1/4 tsp - Jeera / Cumin, crushed mildly
3 tbsp - Curds / Yogurt
2 sprigs - Curry leaves, chopped fine
Sesame oil


1 ) Heat little sesame oil in a pan, add jeera, then onion, green chili, ginger and curry leaves. Fry till onion is translucent. Add rawa and fry lightly on low heat till rawa's color changes lightly. Turn off the stove. Add rice flour and maida to the same pan and mix with rawa. Let the powders warm up with rawa.

2 ) When rawa has cooled, transfer to a mixing bowl. Add curds, salt to taste and 2 cups water and mix with a whisk. Mix well and let the batter stand for 10 to 15 minutes. Add a little more water if the batter is very thick. The batter consistency should be not too thick nor too thin.

3 ) Heat a non-stick pan on medium heat. When the pan is hot, using a big spoon pour one or 2 spoons full of batter on the pan and spread with spoon in a circular motion to make a thin dosa.

4 ) Smear some sesame oil around the edges of the dosa and in the center. Flip dosa onto the other side and cook both sides well.

Take off the pan and serve on a plate with coconut chutney.

To make Coconut Chutney


1/2 cup - Freshly grated coconut
2 tbsp - chana dal

2 - green chili, slit in center
2 tbsp - curds / yogurt

For Seasoning

1 tsp - Mustard seeds
1 sprig - curry leaves
2 - whole dry red chili

1/4 tsp - Asafoedita/ Hing
sesame oil


1 ) Heat oil in a pan and fry green chili. Then add chana dal and fry chana dal till crisp. Take off stove and cool.

2 ) In a grinder, add grated coconut and the fried ingredients. Add curds, a little water and grind to a smooth paste. Pour to a serving bowl.

3 ) Heat sesame oil, add mustard seeds, curry leaves, dry red chili and hing. Pour the seasoning over the chutney and mix.

Serve with dosa.

Monday, November 05, 2007

Strawberry Raspberry Jam

Lately i have tried out jams with different fruit combinations and of course blogged about it. Strawberry and raspberry is yet another good combination for a jam.

1 cup - Strawberry, crushed
3/4 cup - Raspberry, crushed
1 and 1/4 cup - Sugar
3 tbsp - Lime juice


1 ) To a heavy bottom pan, add mashed strawberry, raspberry, sugar and lime juice. On a medium high heat, stir and bring to a boil. Reduce heat to medium and cook for 20 minutes.

2 ) Cook till thick bubbles start forming and the jam reaches a semi-liquid consistency. Stir well when jam starts to thicken.Turn off the stove.

3 ) After the jam cools down a bit and when still warm pour the jam into sterilized glass jars. In the glass jar the jam will settle down and thicken up even more, when it has completely cooled down.

4 ) Store in the refrigerator after completely cooling down.

Use as a spread on breads.

Zlamushka of Zlamushka's Spicy Kitchen is organizing an event called " A spoonful of Christmas ." Contributing this jam as an entry for this event.

Thursday, November 01, 2007

Potato Mushroom Masala Curry

Potato and mushroom cooked in a varutharacha (ingredients dry roasted and ground to paste) gravy.


1 big - Potato, cut to small cubes
8 oz - Mushroom
2 - Green chili, slit in center
1'' piece - Ginger, grated
1 big - Tomato, cut to small piece
1 tbsp - Poppy seed / khus-khus

Dry roast & grind to paste

2 tbsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1 small piece - Cinnamon stick
3 - Cloves
1 small - Shallot, chopped
1/2 cup - Grated coconut


1 tsp - Mustard seeds
2 sprig - Curry leaves
2 big - Shallots, diced


1 ) Boil potato in enough water with ginger, green chili, tomato and salt to taste. When potato is partially cooked add mushroom and cook till potato and mushroom are well cooked. Soak poppy seeds in water for 30 minutes.

2 ) In a pan dry roast, coriander powder, red chili powder, turmeric powder, clove, cinnamon, fennel seeds, till the aroma of the spices comes out. Add coconut, shallots and dry roast till coconut is browned lightly. Cool and transfer the ingredients to a blender and dry grind. Then add poppy seeds, little water and grind to a smooth paste.

3 ) Add ground masala to cooked potato and mushroom. Add little water to make a thick gravy. Bring to a boil. Adjust salt to taste.

4 ) In a pan heat oil and pop mustard seeds. Then add curry leaves and shallots. Lightly fry the shallots till lightly browned. Pour this seasoning on the gravy. Turn off the stove and serve.

Serve with Chapati /roti.

To make Potato-Beetroot masala curry

Follow the same recipe as above. Instead of mushroom add one beetroot. Also make with just potato for potato masala curry.