Wednesday 31 March 2010

Pumpkin Curry

Pumpkin Curry- Pumpkin a simple vegetable sweet in taste diced and steamed and cooked in an aromatic and fragrant spice mixture . This dish is delicious served with rotis or Naan bread.


400 g diced pumpkin
3 ripe tomatoes deseeded and pureed.
2 green chillies finely chopped
1 red dried chilli
½ teaspoon mustard seeds
1 teaspoon turmeric powder
½ teaspoon cumin powder
½ teaspoon coriander powder
¾ teaspoon salt
1 tablespoon lemon juice
½ teaspoon clove powder
½ teaspoon cinnamon powder
1 teaspoon chilli powder
2 tablespoons olive oil
1 tablespoon chopped fresh coriander.


1.Place the pumpkin in a microwaveable dish and add 2 tablespoons of water .Cook for 6-8 minutes till pumpkin is tender but not mushy(alternatively steam pumpkin instead till tender)
2. In a pan heat the oil when hot add the mustard seeds and red dried chilli. When they begin to splutter add the pureed tomatoes.
3. Add the turmeric, chilli powder, salt, cumin and coriander powders and sauté the tomatoes till well blended and oil starts to separate from tomatoes.
4. Add the Green chillies and cinnamon and clove powder and the lemon juice. Sauté for 1-2 more minutes.
5. Remove pumpkin from microwave and add to the spicy gravy. Add half the chopped fresh coriander
6. Toss pumpkin in the gravy and cover and cook for a further 5 minutes on low heat till the spice mixture infuses into the pumpkin.
7. Transfer the cooked pumpkin to serving dish and garnish with remainder of fresh chopped coriander.

Serve with hot rotis.
You may like:
Pumpkin crisps.

Tuesday 30 March 2010

Pumpkin Crisps

Pumpkin Crisps- Crispy crunchy pumpkin crisps an alternate to the everyday potato crisps. Thinly sliced pumpkin deep fried to golden brown giving a delicate sweetness that is savoured in every bite.


I pumpkin
Sunflower Oil for frying
Pinch of salt and pinch of pepper for seasoning.


1. Wash and peel the pumpkin and slice it thinly using a mandolin.
2. Dry the pumpkin slices and spread out on a dish.
3. Heat the oil and fry the pumpkin crisps in small batches on a medium heat till golden brown.(If you fry them at a high heat they will be soft and not crispy.)
4. Drain on kitchen paper.
5. Sprinkle with salt and pepper.
6.Transfer to serving dish and serve with mint chutney or dip of your choice.

Saturday 27 March 2010

Daring Bakers Challenge March 2010-Orange Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Orange Tian-A refreshing citrus dessert similar to a cheese cake. A crunchy biscuit layer topped with orange marmalade, followed by generous orange marmalade whipped cream and finally topped with orange segments in caramel sauce and finished with a drizzle of orange caramel sauce. A simply devine dessert that melts in the mouth with every spoonful. Sinful but gorgeous.

For the Pate Sablee:


2 medium-sized egg yolks at room temperature
Granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
Vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
Baking powder 1 teaspoon ; 4 grams


Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale.
Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough.
Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet.
Bake for 20 minutes or until the circles of dough are just golden.
For the Marmalade:

Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
1 large orange used to make orange slices
Cold water to cook the orange slices
Pectin 5 grams
Granulated sugar: use the same weight as the weight of orange slices once they are cooked

Finely slice the orange.
Place the orange slices in a medium-sized pot filled with cold water.
Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.
Blanch the orange slices 3 times.
This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them (using a knife or a food processor).
Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.

For the Orange Segments:

For this step you will need 8 oranges.
Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.
For the Caramel:


Granulated sugar 1 cup; 7 oz; 200 grams
Orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

Place the sugar in a pan on medium heat and begin heating it.
Once the sugar starts to bubble and foam, slowly add the orange juice.
As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.
Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert.
When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.
[Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]
For the Whipped Cream:


Heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water1 tsp Gelatine
1 tablespoon of confectioner's sugar
Orange marmalade (see recipe above) 1 tablespoon


In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves.
Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl.
Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute.
Add the confectioner sugar. Increase the speed to medium-high.
Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously.
Continue whipping until the cream is light and fluffy and forms soft peaks.
Transfer the whipped cream to a bowl and fold in the orange marmalade.

[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
Assembling the Dessert:

Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
Drain the orange segments on a kitchen towel.
Have the marmalade, whipped cream and baked circles of dough ready to use.
Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.
Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer.
Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.

Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.

You may like:

Thursday 25 March 2010

Birthday cup cakes.

Birthday cup cakes-Light and airy cakes, baked to perfection and decorated with fondant icing to make delectable little cup cakes.Beautiful birthday gift for that special occasion.


8 oz softened butter
8 oz caster sugar
4 eggs, lightly beaten
1 tsp vanilla extract
8 oz self-raising flour (maida)
2 tbsp milk

For Decoration:

Ready to roll white fondant icing.
Sprinkles or cake decorations of choice.
Food colours.
Confectioners sugar for dusting.


Preheat oven to 180 degrees.

1.Cream the butter and suger till soft and fluffy.
2.Add the beaten eggs, milk and vanilla and beat again.
3.With ametal spoon gently fold in the flour.
4. Divide the mixture into fairy cake cases .
5.Bake in preheated oven at 18o degrees centigrade for approx 12-15 minutes.
6.Cakes are ready when tooth pick inserted in it comes out clean.
7.Remove cakes from oven and cool on wire rack.

To Decorate:

1.Take some white fondant and add a few drops of food colour and knead the colour in.Repeat for other colours.Keep aside.
2. Roll out the coloured fondant icingto approx 3mm thick using confectioners sugar for dusting.
3.Using a cookie cutter cut round circles to fit top of cakes.
4.Brush the fondant icing circles with water and press into place on top of cakes.
5.Using cookie cutters of different shapes cut out flowers and hearts and decorate cakes as desired.(Stick fondant shapes onto cakes by brushing the fondant icing with a drop of water and pressing down to secure.)
6.Add sprinkles to cake tops to decorate further.

You may like:

Princess Cup cakes

NB-makes 24 cakes.

Submitting to;
Stories from my Indian kitchen -bakeoff event.

Tuesday 23 March 2010

Vaghareli Rotli- Chapatti in spicy yoghurt sauce

Vaghareli Rotli (chapatti in spicy yoghurt sauce) - A five minute recipe for that quick lunch. Left over chapattis cooked in a spicy yoghurt gravy.

4 left over rotis (chapattis)
1 cup natural yoghurt
2 cups water
1 tablespoon besan (chickpea flour)
1 teaspoon salt
2 green chillies finely chopped
1 red dried chilli
½ teaspoon mustard seeds
1 tablespoon sunflower oil
¼ teaspoon chilli powder
¼ teaspoon turmeric powder
1 tablespoon freshly chopped coriander


1. Cut the rotis (chapatti)into small pieces and keep aside.
2. In the blender add the water, yogurt, salt, chilli powder, turmeric powder and blend.
3. Add oil in a pan, when hot add the red chilli and mustard seeds and the yoghurt mixture.
4. Cook and stir for 3-4 minutes till raw besan taste is gone and yoghurt mixture is slightly thickened.
5. Add the roti (chapatti)pieces and simmer for 2 more minutes. Add half the chopped coriander and stir in.
6. Transfer to serving dish and garnish with remaining coriander.

Serve immediately.

You may like:
Toasted cheese and tomato sandwich.

Submitting to

Spicy lounge-COL-Left over delicacies-event .

Friday 19 March 2010

Red Cabbage and apple relish.

Red cabbage and apple relish- A delicious relish made with red cabbage and tart granny smith apples .A tangy spicy relish ideal as a sandwich filling, served on an open sandwich, rolled in a roti or stirred in some curd rice.


2 cups finely shredded red cabbage
1 granny smith apple cored and grated with skin on (This recipe works best with sharp apples)
4 green chillies finely sliced
1 teaspoon salt
Juice of half a lemon
¼ teaspoon mustard seeds
¼ teaspoon fenugreek seeds
1 tablespoon mild olive oil
½ teaspoon sugar


1. Heat oil in a pan and when hot add the mustard seeds and fenugreek seeds.
2. Add the cabbage and apples and stir fry for 3-4 minutes.
3. Add the green chillies, lemon juice sugar and salt.
4. Stir fry for 2-3 more minutes till cabbage just wilts but still retains crunch.
5. Transfer to serving dish.

To serve Spoon generously on freshly toasted French bread slices.

NB- Store in refrigerator for up to 3 days.

You may like:
Mango chutney

Submitted to:
Nithu's Kitchen Think beyond the usual-Fruits event.

Thursday 18 March 2010

Kheer (Rice pudding)

Kheer-A rich and creamy dessert made with milk and rice, smooth, creamy and delicious with a subtle hint of cardamon,nutmeg and saffron. Delicately garnished with chopped nuts it can be served hot or cold.

3/4 cup thick short grain rice(patna)
Milk -2 pints
12 Almonds cut into slivers
¾ cup sugar
1.5 teaspoon cardamom powder
1/2 teaspoon nutmeg powder
Few strands saffron

1.Wash rice and drain the water out, put rice and milk in a pressure cooker and allow to boil without putting whistle.

2. When milk starts to boil reduce flame to low add saffron to milk and rice and gently simmer, stirring occasionally and making sure milk and rice does not scorch .
3. After 45 minutes check that the rice is cooked and kheer has thickened add sugar, nutmeg and cardamom powder and mix well.
4. Simmer for 3-4 more minutes ,transfer the kheer in to a serving bowl , garnish with the almond slivers .

Can be served hot or chilled.

You may like :
Sooji Semolina halwa

Veggie puff pastry parcels.

Veggie puff pastry parcels-Delicious melt in the mouth puff pastry filled with spicy vegetable mixture, flakey and golden brown baked to perfection.


1 medium potato diced
1/2 cup frozen or tinned sweet corn kernels
1/2 cup pre cooked kidney beans
1/2 cup sprouted moong beans
1 red onion finely diced
1/2 green capsicum finely diced
2 green chillies finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon chilli powder (optional)
1/2 teaspoon cinnamon and clove powder mixed
2 ready rolled jus roll puff pastry sheets


1.Heat the oil in a pan when hot add the onions and saute till translucent.
2. Add all the vegetables and stir fry till almost cooked (a la dente).
3.Add the salt, chilli powder ,cinnamon and clove powder and green chillies.
4.Stir to incorporate all the spices.Transfer to dish and allow to cool.

5. Open out the puff pastry sheets on flat surface.
6.Cut each sheet into 6 squares approx 4inch x 4 inch

7.Place a generous tablespoon of mixture in the centre of the square and fold opposite corners overlapping the pastry corners leaving ends open. (Secure the overlapping pastry by wetting the pastry corner and pressing it down to stick.)Repeat for remaining pastry squares.
8.Place all pastry parcels on baking tray and bake at 180 degrees centigrade for approx 25-30 minutes till pastry is golden brown and puffy.
9. Transfer to serving dish.

You may like:

Submitting to:

Mirch Masala -My legume love affair MLLA 21 brain child of susan of the well seasoned cook

Tuesday 16 March 2010

Plum Pudding

Plum pudding-A delicious soft and spongy cake with a hint of vanilla and cinnamon.The sweetness beautifully complimented with the tartness of the red plums.

1.5 cups all purpose flour (maida)
Sugar 3/4 cup
Brown sugar 2 tablespoons
1 teaspoon cinnamon
Salt 1/4 teaspoon
1 teaspoon Bicarbonate of soda
1/4 teaspoon Baking powder
Apple sauce 1/2 cup (substitute for 1 egg)
1/3 cup vegetable oil
1 teaspoon vanilla essence
1/2 cup milk (approx)
12 plums
1 tablespoon confectioners sugar for dusting.


1. Preheat the oven to 180 degrees centigrade.
2. Grease and flour 12 individual mini loose bottom shallow flan tins
3. Cut the plums in half and remove stone.
4. Cut plums into quarters keep aside.
5. Add the salt,bicarbonate of soda and baking powder to the flour and sieve twice to incorporate it. Keep aside.
6. In a bowl add the apple sauce, 3/4 cup sugar, vanilla essence and oil and mix together thoroughly.
7. Fold in the sieved flour with a metal spoon gently, making sure not to over mix.
8. Add the milk to make dropping consistency batter. (Adjust milk as needed)
9. Divide the mixture equally into the 12 individual pre prepared mini loose bottom flan dishes and place plum quarters on the top .Mix the brown sugar and cinnamon and sprinkle on top of each pudding.

10. Bake in a preheated oven 180 centigrade for approx 25 minutes.
11. Plum pudding is ready when a skewer inserted in cake comes out clean
12. Cool on a wire rack, when completely cool remove from tins and dust with confectioner’s sugar.
Serve with cream, custard or vanilla ice-cream.

You may like:
Apple cake
Submitting to:

Monday 15 March 2010

Ariselu- ICC cooking challenge February 2010

Ariselu -ICC cooking challenge February 2010- A famous Andhra traditional sweet dish made from freshly pounded rice flour, jaggery (Gor) and delicately flavoured with sesame seeds and cardamon powder. It is deep fried to a golden brown colour and served crisp.

I tried the second recipe which was provided by -Srivali and her mum of Cooking 4 all seasons.

Recipe 2 -This method yeilds about 8.

Ingredients :

Raw Rice -200 grams (Once pounded you will need I glass for recipe)
Jaggary - 1/2 glass
Coconut grated - 2 tsps
Cardamom powder - 1/4 tsp
Water - 1/2 glass
Sesame seeds - 1 tbsp
Oil for deep frying.

Method for pounding the rice flour:

1.Soak rice for 6 hrs and then shade dry it. (Meaning it should not become dry but should still have some wetness in the rice. )You can either grind this to fine powder using your mixie or give to mill. The rice flour should have that texture of soft and wet feeling when you take a handful and also it should kind of retain your fist shape. This is very important because if the flour is very dry it wouldn't turn out well.

Method to prepare Ariselu:

1.Grate the achu vellum(jaggery)and add to water just enough to cover them.
2.Cook on high and remove the scum.
3.Add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.At this stage, add the freshly pounded rice flour slowly and stir it together well. You will know when the consistency is correct, so till then you got to keep adding the flour to make asoft dough.

(The beauty of this dough is, you can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough.)

4.Divide it to equal balls. Heat a kadai with oil to deep fry these.
5.In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top.
6.Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. (If you want to avoid this, try adding to the dough.)
7.Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.

You may like:
ICC cooking challenge January 2010

Saturday 13 March 2010

Chinese style fried rice.

Chinese style fried rice- Fragrant aromatic rice stir fried in Chinese style with a selection of crisp vegetable and flavoured with Soya sauce it makes a lovely lunch dish.


1 large bowl cold cooked rice
6 Baby corn cut into small rounds
½ carrot cut into thin rounds
1 tablespoon frozen peas,
1 water chestnut cut into thin slices
1/2 small red onion cut into thin slices
2 green chillies finely chopped
1 mushroom sliced
¼ teaspoon salt
1 tablespoon dark Soya sauce
1/2 tablespoon hot chilli sauce
1 tablespoon sunflower oil
1 tablespoon cashew nuts for garnishing
2 spring onions finely chopped for garnishing


1. In a wok heat the oil and fry the cashew nuts.
2. Remove cashew nuts and drain on kitchen paper.
3. In the remainder oil add the pre prepared vegetables except spring onions and stir fry on high heat about 3-4 mins.(Veg should still be crisp and retain shape)
4. Add the rice, salt and chilli sauce and Soya sauce. Toss (not stir as this will break the rice grains) till rice and vegetables are mixed and rice is heated through.
5. Transfer rice to serving dish and garnish with spring onions and fried cashew nuts.

Serve hot

You may like :
Sweet and sour sesame vegetables.

Friday 12 March 2010

Spicy sprouted Moong beans.

Spicy sprouted Moong beans - Healthy protein packed sprouted moong beans cooked in aromatic spices with a hint of garlic and tomato.


1 cup dried whole moong beans
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon chilli powder
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon mustard seeds
1 red dried chilli
2 tomatoes finely chopped and pureed
1 clove garlic
2 tablespoons sunflower oil
Lemon wedges for garnish.


1. Wash and soak the moong beans over night.
2. Next day drain the moong beans and place in colander.
3. Sprinkle with a tablespoon of water, cover and leave in a warm dark place to sprout. Check the beans after 24 hours, you should see small sprouts, sprinkle 1 tablespoon more water if beans have dried out. After second day beans will have sprouted fully and are ready for use.
4. Heat oil in a pan when hot add the mustard seeds and red dried chilli.
5. Add the garlic and sauté taking care not to burn it.
6. Add the sprouted moong beans, salt, turmeric, coriander powder, cumin powder and chilli powder
7. Add 2-3 table spoon water and cook covered on low heat for 15 mins stirring occasionally till moong beans are tender.
8. Add the pureed tomatoes and cook for further 5 minutes.

Transfer to serving dish and garnish with lemon wedges.

Serve with hot rotis, kadhi and boiled rice.

NB .Sprouted moong beans can be frozen for later use.

Monday 8 March 2010

Drum sticks (Saragwa) in yoghurt gravy.

Drum sticks (Saragwa) in yoghurt gravy-The fruit is a long, thin pod, resembling a drumstick.
(Interesting fact: wikepedia says Saragwa is a fruit not a vegetable)

In this dish, Saragwa sticks are cooked in a rich yoghurt gravy. The taste is tangy with a spicy kick.The best way to enjoy the dish is to split the drum sticks in half, dip in the gravy and eat the inner flesh and seeds with the gravy and discard the outer tougher skin.


4 drumsticks cut into 3 inch pieces (approx 12 pieces)

1 cup natural sour yoghurt
2 cups water
3 tablespoons besan (chick pea flour)
1 teaspoon garlic paste
4 curry leaves
1/2 teaspoon mustard seeds
2 teaspoons salt
3/4 teaspoon turmeric
4 green chillies finely chopped
½ teaspoon chilli powder
1 red dried chilli
1 tablespoon fresh chopped coriander for garnish.
1 tablespoon sunflower oil


1. Wash and cut the drum sticks into 3 inch pieces.
2. Place in a steamer and steam till tender, alternately place in bowl with a little water and cook in microwave on high for 8-10 mins till tender. Keep aside

3. In the blender add the yoghurt, water, salt, turmeric, besan and blend together. Keep aside.
4. Heat the oil in a pan and when hot add the mustard seeds, and red dried chilli and curry leaves. Add the garlic and sauté taking care not to burn the garlic.
5. Add the yoghurt mixture and keep stirring for about 5-10 mins till the mixture thickens and the raw taste of besan is gone. (Consistency should be so that it coats the back of a spoon)You may need to add a little more water if gravy appears too thick.
6. Add the precooked drum sticks and the green chillies and chilli powder.
7. Cook for a further 5 mins stirring regularly to avoid gravy sticking to pan bottom.
8. Transfer to serving dish and garnish with chopped coriander.

Serve with hot rotis.

You may like:

Sunday 7 March 2010

Chocolate cake

Chocolate cake-A scrumptious chocolate cake,moist, velvety,simple chocolicious and melts in the mouth and chocolate lovers heaven.

10 oz sugar
6oz softened butter
3 eggs
1 teaspoon vanilla essence
6 oz natural low fat yoghurt
8 oz self raising flour
2 oz cocoa
1 teaspoon bicarbonate of soda

For the icing:

2 oz softened butter
2 oz cocoa
3 tablespoons milk
12 oz icing sugar


1. Preheat oven to 325 F
2. Grease abaking tin and dust it with flour ,keep aside.
3. Mix together the sugar and butter and mix till smooth.
4. Mix together the eggs, yoghurt and vanilla essence and add to the butter sugar mixture.
5. Sieve the cocoa, flour and bicarbonate of soda,
6. Gently fold the dry ingredients with the wet, do not over mix.
7. Pour into greased cake tn and cook for approx 40 minutes.
8. Leave to cool .

For Icing:

1.Melt the butter in a pan
2.Add the icing sugar and cocoa and milk
3. Mix throughly and spread over the cake.

(For devils chocolatety cake reduce the icing sugar to 4 oz and add 8 oz milk chocolate instead. To make this icing you will need to folow steps 1 and 2 then melt that chocolate and add to icing.)

You may like:

Carrot Cake

Chocolate crunch Barfi

Saturday 6 March 2010

Couscous Salad

Couscous Salad-Couscous a grain made from rolled semolina wheat and very popular in Middle Eastern dishes. It’s very versatile; although on its own it’s bland in taste it can be flavoured in variety of different ways to suit the dish. It makes a beautiful and delicious salad or it can be served as a substitute for rice with any vegetable dish.
I first tried this salad whilst on holiday in Greece at a quaint Turkish Cypriot restaurant and since then it’s become a firm family favourite.


1 cup dry instant couscous (will yield 2.5 cups when cooked)
2 inch piece cucumber diced
1 tomato deseeded and diced
2 spring onions finely sliced
1 small carrot grated
1/4 red pepper finely diced
1/4 green pepper finely diced
8 seedless grapes cut in halves
1 tablespoon jalapeno peppers in brine (bottled)
1 tablespoon fresh chopped coriander
4 lemon wedges for garnishing


Juice of 1/2 a lime
1/2 teaspoon lime zest
1/2 teaspoon salt
½ teaspoon white pepper powder
1 tablespoon olive oil
2 teaspoons Tabasco sauce (hot red pepper sauce)


1. Make up the instant couscous as per packet instructions. Once couscous is ready, fluff it up with a fork and leave to cool.
2. In a jar with a lid add all the dressing ingredients plus 1 tablespoon brine from the jalapeno peppers. Shake and keep a side.
3. Add the dressing to the cooled couscous and stir in.
4. Mix together the diced cucumber, tomato, carrots and spring onions and peppers and the grapes. Stir in the flavoured couscous and toss together.
5. Transfer the couscous salad to a serving platter and sprinkle on top the jalapeno peppers and coriander.
Serve immediately with hot crusty bread or pitta bread and lemon wedges.

You may like:

Thursday 4 March 2010

Khichdi (rice with lentils)

Khichdi-A glutonous porridge type of rice dish made with short grain rice and lentils.It is a hearty gujarati comfort food which is served with spinach or aubergine curry, kadhi (yoghurt soup)and rotla(millet rotis).


1 cup patna shortgrain rice or thai jasmine basmati rice
3/4 cup split moong dhal with husk
1 teaspoon turmeric
2 teaspoons salt.
1 dollop of butter or ghee for serving
6 cups water


1.Wash the rice and dhal and place in a deep saucepan .
2.Add the water and the salt and turmeric.
3.Leave to soak for 1 hour
4.After 1 hour bring the rice and dhal mixture to boil, once boiling,turn the heat to the lowest setting cover the pan and leave to simmer for about 25 minutes
5.The khichdi is ready when all the water is absorbed ,it should be glutonous and soft and sticky.
6.While khichdi is still hot mix throughly and add a dollop of butter or ghee before serving.

Serve with aubergine or spinach sabji, kadhi and rotla.

You may like:
Gujarati Kadhi
Masala stuffed baby aubergines in gravy.
Related Posts with Thumbnails