Tuesday, January 31, 2012

Brinjal Cashew Curry

A sour brinjal curry. It tastes best with hot rice. I have used cashew here, but one can also use peanut instead of cashew. When you will cook it , the aroma in itself is so irresistible!! A real competition for the non-veg curries. 

Ingredients :

1. Black brinjal (cut into cube)- 1 cup
2. Salt to taste
3. Cashew- 1/2 cup
4. Onion- 1 large
5. Tomato- 1
6. Coriander seed- 1 tsp
7. Curry leaf- 7 to 8
8. Green chilly- 1
9. Coriander powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Red chilly powder- 3/4 tsp
12. Tamarind paste- 1 tbs
13. Ginger paste- 1/2 tsp
14. Garlic paste- 1 tsp
15. Cumin powder- 1/2 tsp
16. Oil

Procedure :

Finely chop the onion. Heat 3 large tbs oil in a kadhayi. Let the oil be a little hot. Add the chopped onion and fry them on medium heat. Meanwhile, chop the tomato and keep aside. Dry roast the cashew until they turn brownish and a nice roasted smell comes off. Be careful as the cashews tend to get burnt easily. Now blend the cashew and tomato together. The paste must be a smooth one. Do not add much water as it will destroy the consistency of the gravy. When the onions turn brownish, add the chopped green chilly , coriander seed , ginger-garlic paste and curry leaves. Fry them until the curry leaves turn dark. When the onion is dark brown, add the cashew paste to it. Put some more oil if needed. Fry the paste with the onion over low flame. Add turmeric , cumin powder , chilly powder  and coriander powder. Mix well and fry the masala. Add water when the cashew paste starts sticking to the base. Add the tamarind paste and brinjal. Mix well. Add more water if needed. Adjust salt level. Cook the kadhayi over low flame and cover it. Cook until the brinjal is done and the gravy reaches a semi thick consistency.

Wednesday, January 25, 2012

Banana and Almond Muffin

I have always had a fascination towards baking. Recently I made my first baking attempt. And it was a banana- almond muffin recipe. The recipe was super hit and I was super excited!! I loved the combination of the two. Hope my baking success will continue after this.


1. All purpose flour (maida)- 1 cup
2. Salt- 1/4 tsp
3. Sugar- little less than 1/2 cup
4. Baking powder- 1 tsp
5. Baking soda- 1/2 tsp
6. Chopped almond- 2 tbs
7. Banana- 2
8. Curd- 1/2 cup
9. Oil- 1/2 cup
10. Egg- 1
11. Vanilla essence- 1 tsp


Pre heat your oven on 350 degree F (pre heating an oven helps the oven to reach to the desired temperature from all side, the timing of pre heating vary from oven to oven. In my oven it takes 6 minutes. Just select "Bake" option and select the desired temperature, press start, it will  automatically stop after pre heating and there will be a sound). 

In a large mixing bowl add maida , sugar , baking powder , salt and baking soda. Mix everything well. Now add the chopped almond and mix.

In another bowl whisk the egg properly. Add the curd , oil and vanilla. Whisk it well. Mash the bananas properly. For a great taste you should use ripe bananas, the one with brown spots on the skin. Those bananas are really sweet and they add a nice aroma and flavor to the muffins. Now add the maida mixture slowly to the egg mixture. Mix everything with the help of a spatula. Do not over mix. Just moisten the dry ingredients. Place muffin papers in your muffin pan and fill each cup up to two third of height. 

Now place the muffin pan inside the oven and bake it for 25 minutes (as it took in my case). After finishing insert a tooth pick to check whether it is properly done from inside or not. If the tooth pick comes out clean, its done. Keep it inside for a minute or two as it helps in attending the nice brown tinge. Take it out after that and cool the muffins. Your delicious Banana - almond muffins are ready.

Sending this to the event Banana recipe by Sameena and Sweet Luv by Vardhini.

Monday, January 23, 2012

Goan Fish Curry

This Goan fish curry is a lovely mix of sweetness of coconut and the sourness of tamarind. Here I never marinate the fish before to retain the original fish flavor in my dish. The rich thick gravy with the soft and juicy fish is an awesome combination with rice. 

Ingredients :

1. Fish fillet- 4
2. Salt to taste
3. Onion (chopped)- 1 cup
4. Tomato (chopped)- 1/2 cup
5. Coriander seed- 1/2 tsp
6. Clove- 2
7. Cinnamon-1
8. Bay leaf- 1
9. Red chilly powder- 1 tsp
10. Turmeric powder- 1/2 tsp
11. Coriander powder- 1 tsp
12. Cumin powder- 1 tsp
13. Oil
14. Tamarind paste- 1 large tbs
15. Garlic clove- 2
16. Ginger-garlic paste- 1 tsp
17. Scraped sweet coconut- 3/4 cup


Heat 2 large tbs oil in a pan and add finely chopped onion, ground coriander seed, cloves,cinnamon and bay leaf. Fry the onion over medium flame until the onion turns light brown. Add the chopped tomato and garlic. Fry for 3 to 4 minutes until the tomato is mashed. Turn off the heat and keep the mixture aside to cool down. Make a smooth paste of the mixture removing the bay leaf, clove and cinnamon. Heat 1 tbs oil in the pan and add the removed cinnamon,clove,bay leaf, ginger-garlic paste and the onion paste. Keep frying them and add cumin powder,chilly powder, turmeric, coriander powder and fry the paste until a nice aroma of fried masala comes out. Add the sweetened scraped coconut and some water. Adjust the salt level and keep cooking. Add the tamarind paste and mix well. When the gravy thickens a little, add the fish fillets and cover the pan. Cook over low flame until the fish is done. It takes hardly 4 to 5 minutes. Keep the fish soft and juicy, don't over do it. Your sweet and sour Goan fish curry is ready.

Wednesday, January 18, 2012

Ukha soup ( A Light Fish Soup)

Ukha soup is a light fish soup. It is very healthy and refreshing. This soup can be prepared with any of your choice of vegetable. I have used my own ingredients in such a way that it gives a nice twist of flavor to my soup. And this is my desi Ukha soup.

Ingredients :

1. Fish fillet- 3
2. Onion- 1
3. Salt to taste
4. Black pepper powder- 3/4 tsp
5. Olive oil- 1 tsp
6. Bay leaf- 2
7. Spring onion- 2 large tbs
8. Carrot- 1
9. Garlic clove- 3
10. Clove- 2
11. Cinnamon- 1
12. Potato- 1
13. Sweet corn- 2 tbs
14. Vinegar- 1 tbs

Procedure :

First heat 1 tsp oil in a pan and add cloves, cinnamon and bay leaf. Let them fry until the bay leaf leaves a nice aroma. Add one fish fillet to the oil and fry for a few seconds. Add 2 cups of water and the chopped garlic, sweet corn, spring onion, carrot. Break the fish fillet that has already been added. Peel the onion and prick it with a fork and add it to the pan. Add salt and pepper. Cover the pan and cook it on high till the water starts boiling. Add the potatoes and cover again. Cook until the potatoes are done. Add 1 tbs vinegar and adjust salt level. Add the remaining fish fillets and cook the pan covered for 3 to 4 minutes.Do not over cook the fish.

When it is done, take the soup in a bowl. Throw away the bay leaf, cloves, cinnamon and onion. Place one slice of lemon on top of it. and sprinkle some more pepper powder.

Sending it to the event Soup it up hosted by Nupur and originally started by Kalyani.

Wednesday, January 11, 2012

Roundup: Bake with your heart

Enjoy the delicious 76 treats.

PJ of Seduce your tastebuds has sent Almond cookies.

Priya of Priya's feast has sent Nuts and raisin muffins.

Sujatha of Worlds of suja has sent Honey wheat almond bread.

Sangee of Spicy treats has sent Gobi masala stuffed bun.

Coconut stuffed sweet buns

Chocolate pistachio biscotti

Spicy garlic mozzarella muffin

Manju of Manju's eating delights has sent Cherry and blueberry pie.

Sugar cookies 

Pumpkin cupcakes 

Mango gateau

Coffee cake

Oatmeal cookies

Irish soda bread

Mocha sponge cake

Archana of Archana's kitchen- Indian vegetarian cooking  has sent Eggless rainbow zebra cake.

Nalini of Nalini's kitchen has sent Chana masala stuffed bun.

Chitra of Share my recipes has sent Zebra cake with vanilla butter cream icing

Karishma of Effortless cooking easy baking has sent Banana nutella mini muffins.

Jam drops

Baked chickpea cutlet

Neetu of Hobby chef has sent Sugar dotted choco chip cake.

Pradnya of Pumpkin Farm food has sent Red velvet cup cake.

Neethu of Kitchen express has sent Eggless vanilla sponge cake.

Nashira of Plateful has sent Chocolate caramel slice.

Kalyani of Sizzling tastebuds has sent Baked spinach and cheesy corn quesadilla.

Eggless choco chip pumpkin bread

Princy of Spicyfood has sent Ma'amoul cookies.

Pradnya of Pumpkin farm food has sent Banana and choco muffin.

Cake toast 

Butter cookies

Tandoori aloo

Devil's food cake

Cheese burst pizza

Vegetable lasgna

Ashwini of Indulge ashcorner has sent Pajama cake.

Disney cars cake

Anisha of Flavors has sent  Eggless pineapple upside down cake

Vanilla cake with royal icing

Dill and potato biscuits

Apple and cinnamon cake

Ambreen of Simply sweet n savory  has sent light fruit cake.

Tutti frutti cookies

Vidhya of A portion to share has sent Banana muffins.



Divya of Tease your tastebud has sent Carrot and pear cake.

Marbled choco banana cake

Dates and walnut cake

Amy of Food corner has sent Wrapped sausage bites.

Amina of Amina creations has sent chocolate chip biscuit.

Orange cake

Vardhini of Zesty palette has sent Molten lava cake.

Cranberry pistachio short bread

Prathibha of Cook ezee has sent Three tier cake

Chocolate chip cupcakes

Kerala plum cake

Julie of Erivum puliyum has sent Low fat banana bread.

Baked chicken rolls

Teena of Teenz yummy delights has sent Red velvet cupcake.

Coffee cake pops

Polka dot cinnamon sugar cookies

Suma of Veggie Platter has sent eggless almond moon cookies

eggless brownie cookies

Kavitha of Mummy's kitchen has sent Vanilla cake.

Chitra of Chitranna has sent Naan khatari.

Banana coconut muffin

Dates cake (eggless)

Rathai of Rathai's recipes has sent fruit cake

Cinnamon roll with almond filling

Kavi of Edible entertainment has sent Golden yellow cake.

Pizza pinwheels

Deeksha of Dees kitchen has sent Coconut cookies.

Sobha of Good Food has sent Vegetable pizza.

Eggless oats banana muffin

Puffs pizza pinwheels

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