Thursday, July 18, 2013

Red Velvet Pancake


A wonderful treat for the kids... Many of us would have tasted red velvet cake which is one of the finest and yummiest dessert. Here is the recipe for the Red Velvet Pancakes which is much easier than the cake. It will surely brighten up the morning breakfast...


1st SET

2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
2 tbsp. wheat germ (optional)                           
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2nd SET

1 1/2 cups buttermilk                               
2 large eggs
1/2 cup granulated sugar
2 tbsp. liquid red food color
Garnish (optional)
icing sugar to sprinkle
whipped cream
Mix the 1 set ingredients in a large mixing bowl.

Mix the 2nd set ingredients together and whisk well till everything is blended nicely.

Now mix the 1st set ingredients and 2nd set ingredients together and combine both.
Heat an skillet and pour a ladle of batter on to the hot skillet.
Wait for the bubbles to appear.

Now its time to flip it to the other side.
Once done remove from heat and serve with whipped cream and icing sugar sprinkled.
* Never beat the pancake mixture till smooth. it has to have small lumps which help to bubble up while cooking.
* Always try to add the wheat germ to all possible dishes, it not only gives taste but also contains lots of fiber, folic acid and vitamin E.

Thursday, July 11, 2013

Pickled Chilli


Hi all,
       Am back here to share one of my favorite recipe... I love spicy food a lot and especially the pickled chili which the best best pair for a curd rice, even this goes well with any salad or sandwich for a person who likes anything spicy. Here comes the recipe for pickled chili...


chili as requires
1 3/4 cups white vinegar
1 large clove garlic
1 teaspoon kosher salt
1/8 teaspoon turmeric


Wash the chili's and cut them into thick pieces.

Mix vinegar, salt and turmeric in a small saucepan and slowly heat to near boiling, this is the brine.

Place the chili rings and garlic into a glass jar with lid.
Pour the brine over the chili rings in the bottle.

Let this cool for sometime then close the lid tight and place it in the refrigerator.
Use anytime after 2 days from preparation.

Wednesday, July 10, 2013

Greek Salad With Feta Cheese


As Salads have become a very important part of our daily meal nowadays, I jus keep trying different salads everyday. A few days back I ordered for the Greek salad in Yellow Cab Pizza and loved the salad a lot and have been trying to make something similar to it but the outcome has been good but not even near to the taste of that salad. Bravo at last I found it and here's the recipe for you all...


olives 50 gms
tomatoes 2 diced into cubes
cucumber 1 diced into cubes
bell pepper 1 deseeded n cubed
red onion 1 sliced into rings
lettuce few torn roughly
olive oil 3 tbsp.
vinegar 3 tbsp.
feta cheese adjust to ur taste
salt n pepper to taste


Mix all ingredients (except feta cheese) in a large bowl and serve with the feta cheese on the top.
Serve chilled.

Friday, July 5, 2013

Amirtha Palagaram (God's Food)


Hi all,
       Today's recipe is known as Amirtha Palagaram otherwise known as God's Food. Actually this recipe is a very old one as its received from my granny... Its a healthy n tasty dish as always. This dish has the goodness from jagery , dal and rice... enjoy the recipe.


Rice 1 cup
1/2 cup channa dal
jaggery 1 cup grated
cardamom 4
coconut grated 3/4 cup
water 4 cups
salt a pinch


Soak the rice and dal for minimum 2 hours or over night.

Grind the soaked rice, shredded coconut and cardamom together with water.

Make sure the ground paste is runny and not thick.

Meanwhile pressure cook the soaked dal for 2 whistles.

Bring the 4 cups water to boil with salt.

Once the water is boiling slowly add the ground rice to it, make sure to keep stirring  so the rice doesn't form lumps.

Keep stirring till the rice grains are completely cooked.

Now add the grated jaggery to it ( I used blocks jus like that which was a mistake) and mix well till the mixture is blended well and is somewhat thick.

Now its time to add the cooked channa dal to the mixture and mix well.

Once done transfer to an airtight container and let it col before keeping in the fridge.

Thursday, July 4, 2013

Eggless Milkless Butterless Raisin Cake


Hello everyone,
                      Has anyone of you dreamed of making a cake that is totally eggless, butterless n milkless, at the same time being so soft, moist n tasty. I have always thought of making such cake which is easy to consume without guilt... :D. While I was in a search of recipes I came across this wonderful recipe which was a guilt free cake recipe. At beginning I had a doubt whether this will come out good or am I going to find the recipe of a brick :), but once it came out of the oven I was really surprised to see the texture and the way it was fluffy n lite... enjoy


½ cup sugar or Brown sugar (Can be reduced little bit if the raisins are sweeter variety)

½ + ¼  cup water

2 Tbsp + 2 tsp oil

1 cup dark raisins ( I insist on using the dark variety)

1 tsp cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

½ tsp baking soda

½ tsp salt

1 cup flour (whole wheat or all purpose flour will do)

1 tsp baking powder
2 Tbsp chopped nuts of ur choice


Preheat oven to 325°F 165 C.
Combine sugar, water, oil, raisins and spices in a saucepan, and boil for 3 minutes, stirring frequently.
Take pan off heat and let cool for 10 minutes.
Dissolve baking soda and salt in to the raisin mixture (it will foam).
Mix the flour n baking powder in a large mixing bowl and add the raisin mixture to it .

Mix well till everything is blended into a sticky n mushy dough.

Grease or line a cake tin or a loaf pan.
Shift the batter into the pan.
Sprinkle with the chopped nuts on the top and give a gentle press.

Bake it in a pre heated oven for 30 to 35 mins or till a tooth pick inserted in the middle comes out clean.

Let it cool on a rack till completely cool.
Slice into desired size slices and serve.
Stays fresh in refrigerator for 3-4 days.