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Bombay toast

>> Tuesday, April 27, 2010




This is my favourite evening snack, which my amma makes it regularly those days.  Combination of sugar & pepper brings unique flavour to the dish.  Little heavy dish which best fits under kids menu.  This is one among the dish which I feel satisfied all the time I cook.  It taste simply delicious.  This can be served with tomato ketchup if desired.  

Ingredients :
  1. Bread slices - 4 nos
  2. Egg - 1 no
  3. Milk - 1/4 cup
  4. Sugar 
  5. Black pepper powder - 1/2 tsp (or more)
  6. Oil 

Direction to cook :

1.   Combine all the ingredients except bread slices & oil together.  Whisk it till combined.

2.   Meanwhile, heat the pan.  Dip the bread slice (one at a time) in the egg batter & cook them.  Apply oil around the bread slices.  

3.   Cook on either side till golden brown. 


Serve warm.

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Dried Sundakkai Vathakuzhambu

>> Tuesday, April 20, 2010




Vathakuzhambu is most frequently made south indian dish either with fresh / dried sundakkai or with vegetables.  Tangy dish best served with appalam (papad).  Sometimes, I like to have it with curd rice.  Amma makes it with fresh sundakkai & freshly ground vathakuzhambu powder.  Rarely, I make this dish & prefer to use sambar powder for this preparation.  It taste awesome with homemade vathakuzhambu powder.  

Ingredients :

  1. Dried sundakkai - handful
  2. Oil - 1 tbsp
  3. Mustard seeds - 1 tsp
  4. Fenugreek seeds - 1 tsp
  5. Curry leaves - 1 tbsp
  6. Jeera - 1/4 tsp
  7. Onion (finely chopped) - 1/4 cup
  8. Garlic - 3 pods (optional)
  9. Tomato - 1 no (finely chopped)
  10. Tamarind (soaked in water) -  golf sized ball
  11. Turmeric powder - 1/4 tsp
  12. Chilly powder - 1 tsp (to taste)
  13. Sambar powder - 1 tbsp (or vathakuzhambu powder)
  14. Salt to taste
  15. Jaggery - a pinch



Direction to cook :

1.   Heat oil in the pan, add mustard seeds, fenugreek seeds, jeera (cumin seeds) & curry leaves.  Add finely chopped onion & saute till tender.  Add garlic (optional).

2.   Add finely chopped tomato, turmeric powder, chilly powder & salt to taste.

3.   Add tamarind pulp & water (approx 1/2 cup).  Cook till done.

4.   Finally, add sambar powder, dried sundakkai & jaggery.  Cook for 5 more mins.




Serve with rice.

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1-yr blog anniversary and Fruit Cake

>> Friday, April 16, 2010




It's hard to believe one year ago I posted my first entry on this blog. So much has happened since then. I've met many amazing foodies and improved my baking and cooking skills. As well I've found a new love: photography. I want to thank all of you who read and comment and support my passion for food. It's been a blast!

To mark this occasion, I made a fruit cake.   



Ingredients :
  1. Dried cherries - 1/8 cup
  2. Dried berries - 1/2 cup
  3. Raisins - 1/4 cup
  4. Sultanas - 1/4 cup
  5. Currants - 1/4 cup
  6. Chopped candied citron - 1 tbsp
  7. Dark rum - 1/4 cup
  8. Butter - 1/2 cup
  9. Brown sugar - 1/4 cup
  10. Egg - 1 no
  11. All purpose flour - 1/2 cup
  12. Baking soda - 1/8 tsp
  13. Salt - 1/4 tsp
  14. Ground mixed spice  - 1/2 tsp
  15. Milk - 2 tbsp
  16. Dark rum - 1/4 cup 



Direction to bake :

1.   Soak cherries, Sultanas, raisins, berries, currants & citron in 1/4 cup rum for one day.  Cover tightly & store at room temperature.

2.   Cream the butter & brown sugar until fluffy.  Beat in egg.

3.   Sieve together flour, baking soda, salt & spice powder.  Mix into butter & sugar, alternating with milk.  Stir in the soaked fruits.

4.   Bake in preheated oven at 325 F for 45 mins or until done.  Cool in the pan for 15 min & sprinkle the 2 tbsp of rum on the top & sides of cake.  




Store it in the airtight container.

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Aval Upma

>> Tuesday, April 13, 2010




Aval upma is my hubby's favourite breakfast menu.  Very simple to make & taste great.  I like to serve this dish with coconut chutney.   Only during weekends, I like to cook exclusive south indian dishes from day beginning to end.   Every time, I plan to wake little early to make really perfect breakfast varieties.  But I finally end up in the simple & easy dishes... !!! it will be almost the lunch time :)

Ingredients :

  1. Aval - 1 cup
  2. Onion - 1 no
  3. Green chillies - 4 nos
  4. Curry leaves - 1 tbsp
  5. Mustard seeds - 1 tsp
  6. Urad dal - 1 tsp
  7. Dessicated coconut  / freshly grated coconut - 1 tbsp
  8. Salt to taste
  9. Oil - 1 tbsp 

Direction to cook :

1.   Soak aval in the water for 3 mins.  Drain & keep aside.

2.   Heat oil in the pan, add mustard seeds, urad dal.  Once crackle, add finely chopped onions, green chillies & curry leaves.  Saute till tender.

3.   Add the drained aval & salt to taste.  Cover & cook on low flame till done.

4.   Add the grated / dessicated coconut & stir for 2 more mins.



Serve warm.

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Mutton kheema vadai & an award

>> Tuesday, April 6, 2010


Amma cooks chicken & sea food varieties.  Very rarely, I had mutton dishes before marriage.  My husband likes to taste all kinds of non-veg dishes & I gradually started cooking these dishes.  This is one among his favourite dishes.  It will taste great with sambar rice & perfect for heavy snacks.  Very crispy & soft inside.  I make it often nowdays, bcoz its now my favourite too :)

Ingredients :

  1. Mutton kheema (Minced meat) - 250 gms
  2. Green chillies - 4 nos
  3. Ginger piece - 1 inch
  4. Garlic pods - 3 nos
  5. Turmeric powder - 1/4 tsp
  6. Fennel seeds - 1/4 tsp
  7. Pottukadalai (split roasted gram dal) - 1/4 cup
  8. Onion - 1 no
  9. Egg - 1 no
  10. Corriander leaves - 1 tbsp
  11. Salt to taste
  12. Oil for deep frying

Direction to cook :

1.   Pressure cook the mutton kheema, green chillies, ginger piece, garlic & turmeric. 

2.   Once cooled, coarsely grind them along with the pottukadalai & fennel seeds.

3.   Now mix the chopped onions, salt, egg & chopped corriander leaves to the mixture.

4.   Heat oil in the deep frying pan, take a dollop of batter & shape them like a disc.  Deep fry them on medium flame till golden brown & crispy on either sides.


Serve immediately with ketchup.

AWARD TIME

Thanks yummy team for passing me the bunches of awards.  I am honoured to receive this from you.


I would like to pass these awards to Raje,  Priya prashanth,   Aysha Dileen,     Vineela siva and   Aruna.

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