Wednesday, April 30, 2014

Oats Dates Milkshake

Oats dates milkshake

Ingredients (serves for 2)

Oats (I used Quaker plain old fashioned oats) - 4 tablespoon
dates - 8 
milk - 2 cups (1 cup size = 150 ml)


  • Dry roast oats in a pan till nice aroma comes
  • remove the seeds from the dates and chop it roughly
  • grind oats and dates to a coarse powder (No sugar needed)
  • add milk to the mixer and grind until it reaches creamy consistency
  • refrigerate for 30 mins and serve chilled.

Please like to get regular updates of my posts in facebook:  

read more ...

Monday, April 28, 2014

Cheesy Potato Masala Bread

Cheesy potato masala bread


For the dough :

All-purpose flour - 1 1/2 cup (1 cup size = 240 ml) + some more flour for dusting
salt - 3/4 tsp
active dry yeast - 1/2 tablespoon
water - as needed
milk - 40 ml
unsalted butter (room temperature) - 30 ml (1/8 cup)

For the filling:

shredded cheese - 4 - 6 tsp (I used shredded Parmesan cheese)

oil - 2 tsp
onion - 1
cumin seeds - 1 tsp
coriander leaves (chopped) - 1 fist full + few for garnishing
potato - 1 (big size)
salt - as needed
red chili powder - 1/2 tsp
sambhar powder - 1 tsp
turmeric powder - 1/4 tsp


  • dissolve yeast in little bit water and rest it for at least 5 minutes until it gets foaming / bubbling up
  • mix 3/4 tsp of salt and flour in a bowl
  • add dissolved yeast water and milk to the flour. Mix well
  • slowly add water and form a dough. the dough has to be sticky
  • cover the dough with a wet cloth or paper cling and keep it aside at least for 2 hours
  • the dough quantity will be doubled after 2 hours
  • add softened butter to the dough and knead it well. keep it aside. 
  • pressure cook potato for 3 whistle and mash it well . Fine chop the onion.
  • heat oil in a vessel and add cumin seeds
  • once it splutters add chopped onion.
  • once the onion becomes transparent, add salt, turmeric powder, chili powder and sambhar powder. add less salt than usual as we will be adding cheese which itself will give a salty flavor.
  • mix well and then add the mashed potato
  • sprinkle some water and cook it for 5 mins. 
  • add chopped coriander leaves and mix well
  • Place parchment paper in a baking pan and apply some butter 
  • dust some flour on the rolling pan and dough
  • divide the dough to two equal sized balls
  • flatten one dough ball to a big circle and place it on the parchment paper
  • spread the potato masala in the center of the dough circle 
  • fold the sides and cover the masala so that the masala is completely sealed
  • sprinkle cheese on top of it
  • preheat the oven to 180 degree Celsius or 350 degree Fahrenheit
  • flatter another dough ball to a thick circle and then place it on top of the cheese layer
  • tuck all the extra sides under the first layer
  • sprinkle chopped coriander leaves on top
  • bake it for 30 - 35 mins . (if you insert a toothpick , it should come out clean)
  • enjoy it as a tea time snack

    Please like to get regular updates of my posts in facebook:  

read more ...

Wednesday, April 23, 2014

Shortbread cookies

shortbread cookies

Ingredients (makes around 24 cookies):

unsalted butter (room temperature) - 1 1/2 cup (1 cup size = 240 ml)
all-purpose flour - 3 1/2 cups
granulated sugar - 1 cup sugar plus extra for sprinkling
vanilla extract - 1 tsp
salt - 1/4 tsp


  • Mix together granulated sugar and butter until they are combined and becomes creamy
  • add vanilla extract and mix well
  • in another bowl, sift together all-purpose flour and salt
  • add the flour to the butter + sugar mixture
  • mix together to form a soft dough
  • You can roll this dough on a parchment paper and make it as a log and refrigerate it for an hour. After an hour, slice the log into thin pieces and bake it. Or you can flatten the soft dough and cover it in plastic wrap. refrigerate for an hour. After an hour, roll the dough 1/2 inch thick and cut into desired shapes using cookie cutter
  • preheat the oven to 350 degrees F .
  • Place the cookies in an ungreased baking sheet or parchment paper, sprinkle some sugar on top and bake it for 10 - 12 mins until the edges begin to brown.

  • Cool it down completely to get crispier cookies.

Please like to get regular updates of my posts in facebook:  

read more ...

Wednesday, April 16, 2014

Pavakkai pitlai / Bitter gourd gravy - Kerala recipe

Pavakkai pitlai

Ingredients (serves for 3)

Bitter gourd / Pavakkai - 1
toor dal - 1/2 cup (1 cup size = 150 ml)
curry leaves - few
tamarind - 1 gooseberry sized
salt - as needed
grated coconut - 1/2 cup
red chili - 4 -5 nos
coriander seeds - 1 1/2 tsp
urad dal - 2 tsp
channa dal / gram dal - 1 tsp
pepper - 1/4 tsp
oil - 2 tsp
mustard seeds - 1 tsp
asafoetida - a pinch


  • cut pavakkai to thin pieces
  • pressure cook toor dal for 3 whistles
  • heat a vessel with 1 tsp of oil and roast coriander seeds, pepper, red chili, 1 tsp of urad dal and channa dal. 
  • fry till golden brown and transfer it to a mixer
  • in the same kadai, add grated coconut and curry leaves and fry till golden brown
  • grind both roasted items to a fine paste by adding little water
  • heat 1 tsp of oil in kadai and add mustard seeds, few curry leaves and 1 tsp of urad dal
  • once it splutters, add the sliced pavakkai
  • saute till it gets cooked and becomes golden brown in color
  • extract tamarind juice by adding 1 cup of water and add it to the fried pavakkai
  • add salt and asafoetida and bring it to boil
  • add the grounded paste and mashed toor dal
  • mix well and let it cook for 5 - 8 mins till the raw smell goes off
  • serve with hot white rice 

Please like to get regular updates of my posts in facebook:  

read more ...