Tuesday, February 26, 2013

Carrot Phirni (Carrot Pudding)

Ingredients :

  • 4 cups Milk
  • 1 cup grated Carrot
  • 1 can Condensed Milk
  • 3 tbsp Instant Badam Milk Powder
  • 4 tbsp roasted Rava/Samolina
  • Saffron - few strands

Method :

  • Boil milk in a pan. Add grated carrots to it and cook for 2 to 5mins. Add badam milk powder and rava to it.
  • Stir it frequently to avoid lumps. Add condensed milk and cook till phirni becomes slightly thick.
  • Add saffron strands to it and remove from the heat. Allow to cool and keep it in refrigerator. Serve it chilled.

Friday, February 8, 2013

Egg Curry

  •     Eggs - 4 ( boiled, peeled and cut into 8 pieces each)
  •     Onion - 1 (medium) chopped finely
  •     Tomato - 1 large chopped finely
  •     Curry leaves - few leaves
  •     Mustard seeds - 1tsp
  •     ginger & garlic  paste - 1tsp each (optional)
  •     Turmeric Powder - 1 tsp
  •     Chili Powder - 1/2 tsp
  •     Coriander Powder - 1 tsp
  •     Garam Masala - 1/2 tsp
  •     Salt - to taste
  •     Oil - 2 tbsp

Method :

  1. Heat oil in a kadai.
  2. When heated, add mustard seed and curry leaves and allow it to sputter.
  3. Add chopped onion and a pinch of salt and fry till its completely cooked but do not over fry it.
  4. Add the ginger and garlic paste and fry for another minute or two.
  5. Add tomatoes and cook well for 5 to 10 mins or till the oil starts to oozes out.
  6. Now add all the spices and a little water and cook well till the water evaporates.
  7. Now add approximately 1 cup of water and bring to boil.
  8. Now add the egg and mix well, till the masala is coated well on the egg.
  9. Serve hot with rice or chappathi or bread

Thursday, February 7, 2013

Vaazhaipoo Vadai


  • Vaazhai Poo - 1 cup chopped
  • Channa Dhal - 1 cup
  • Onion - 1 (medium size) finely chopped
  • Sombu / Fennel Seed - 2 tbsp
  • Curry leaves - few leaves finely chopped
  • Salt - to taste
  • Red Chilli - 4 or 5 (to taste)
  • Coriander leaves -  few leaves finely chopped
  • Oil - For deep frying


1. Soak channa dhal for 3 hours.
2. Clean and chop vaazhai poo (cleaning tips can be found here).
3. Boil water, add the chopped flower. After its cooked, drain water and keep the flower aside.
4. Coarsely grind the channa dhal, salt, red chilli and vaazhai poo.
5. Transfer the mixture to a bowl, then add onion, fennel seeds, curry leaves, coriander leaves and mix well.
6. Heat oil in a kadai. Roll the mixture into vada shape and deep fry it.
7. Sizzling hot vadas ready.

Friday, July 6, 2012

Bean Enchilada With Re-fried Black Bean


For the Sauce: (for approx 10 enchiladas)

  • Flour – 1 Tbsp
  • Oil – 1 Tbsp
  • Mexican Tomato Sauce – 2 cups
  • Vegetable Broth/Stock – 14 oz can
  • Water – 1/4 cup
  • Garlic Powder – 1/2 tsp
  • Salt – to taste
  • Sugar – 1/2 tsp or to taste
  • Red Chili Powder or paprika – to taste

For the Enchiladas:

  • Flour Tortillas
  • Cooked Black Bean
  • Re-fried Beans
  • Shredded Cheese
  • Chopped Onions
  • Chopped Tomatoes
  • Cilantro


1. Heat Oil in a pan.
2. Add All-purpose Flour and whisk well.
3. Once the flour turns light pink, add Broth, Tomato Sauce, and Water.
4. Add Garlic Powder, Cumin Powder, Oregano, Salt, Sugar and Chili Powder. Mix well, cover and allow to come to a boil.
5. Uncover and allow the sauce to thicken (stir frequently). Remove from heat when thickened.
6. Spread each Tortilla with 1-2 tablespoons of Sauce.
7. Place 2-3 Tbsp of  the cooked beans along the center of the Tortilla.
8. Sprinkle Cheese and Onions on top of the beans, and roll the tortilla.
9. Place the rolls in a baking pan.
10. Spread remaining Sauce over the rolled Enchiladas.
11. Sprinkle Cheese, Onions, Tomatoes and cilantro over the top.
12. Bake the rolls at 350 F (this step is optional).
13. Serve immediately with re-fried beans.

Mexican Tomato Sauce

Serves : 2 cups


  • 4 large ripe tomatoes
  • 1 tablespoon oil
  • 1/2 cup onion, finely chopped
  • 1/2 small jalapeno pepper, minced (optional)
  •  4 r 5 garlic cloves, minced
  • 1 tablespoon red wine (optional)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried ancho chile powder (optional)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried basil (optional)


  1. Chop the tomatoes, and set aside.
  2. In a medium saucepan, heat the oil over medium heat.
  3. Add the cumin, onion, jalapeno and garlic.
  4. Cook until onion is translucent, but not browned, about 5 minutes.
  5. Add the tomatoes and their juices, and all remaining ingedients, and simmer uncovered, stirring occasionally for 20 - 30 minutes, or until the sauce thickens slightly. Let it cool for a while.
  6. Using a food processor or hand blender, puree the sauce.

Flour Tortilla

Servings : 6 - 10


  • 2 cups flour 
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening or 1/4 cup vegetable oil
  • 1 teaspoon baking powder
  • 1/2 cup warm water (may possibly need to add more, up to 3/4 cup) or 1/2 cup milk (may possibly need to add more, up to 3/4 cup)  



  1. Sift the flour, salt & baking powder into a large mixing bowl.
  2. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine.
  3. Add the milk or water, working the liquid into the dough until a sticky ball forms.
  4. Wrap in plastic and let rest for at least 30 minutes.
  5. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
  6. Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough.
  7. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.

Wednesday, April 18, 2012

Mirchi Fried Eggs


  • Hard boiled eggs cut into halves
  • Pepper powder
  • Red Chilli Powder
  • Salt
  • Coriander leaves
  • Curd
  • Oil
  • Chat masala


  1. In a bowl blend together curd, pepper powder, red chilli powder, salt and coriander leaves.
  2. Heat oil in a pan.
  3. Dip the egg in the mixture and shallow fry it .
  4. Serve it topped with chat masala and little pepper powder.