Monday, March 20, 2017

Phool Makhana Curry / Lotus seed curry

Phool Makhana or puffed lotus seeds is a highly nutritious protein rich food. The nutrients contained are the super source for vitamin, mineral and fiber while the medical properties have been proven to be beneficial for diabetic patient and those who have hypertension history.
Phool Makhana is not so familiar for Malayalees. But it is truly worth a try to make it and I am sure you will love it.
  1. Phool Makhana/ puffed lotus seeds - 2.5 cups
  2. Onion, sliced - 3 cups
  3. Tomato, cut - 2 medium size
  4. Ginger, chopped - 1 tbs
  5. Garlic, chopped - 1 tbs
  6. Badam/Almonds, peeled, soaked - 1/2 cup
  7. Oil - 2 tbs + 2tbs
  8. Cumin seeds - 1/2 tsp
  9. Chilli powder -  1 tsp
  10. Coriander powder - 2 tsp
  11. Garam masala - 1 tsp
  12. Tomato ketchup - 1 tbs
  13. Ghee/butter - 1 tbs
  14. Milk cream - 1 tbs, optional
  15. Salt to taste
  1. Dry roast phool makhana for 3-4 minutes
  2. Heat 2 tbs oil in a pan and sauté onion, ginger  and garlic till soft
  3. Add tomato and sauté till tomato is mushy
  4. switch off the heat and keep it aside to reach room temperature
  5. Blend the above with almonds to fine paste
  6. Heat 2 tbs oil in a pan and splutter cumin seeds in it.
  7. Add the above paste and saute till the mixture is thickened and oil can be seen in the paste
  8. Add salt and all the spice powder and sauté for a minute or two
  9. Add 2 cups of water, tomato ketchup and phool makhana to the above
  10. Cook phool makhana for about 15 minutes with closed lid till it is soft
  11. Switch off the stove and top with butter
Phool Makhana curry is ready to be served with Roti or Pulav

Sunday, March 19, 2017

Victoria Sponge Cake

Me : What kind of cake do you like most?
My Friend : I like chocolate cake the most
Me : Tell me some other cake
My Friend : Red Velvet Cake
Me : Hmm, something else, Red Velvet cake is so common these days..
My Friend : I have told you the cakes which I like the most
Me : Hehe,  I am looking for any new cake for me to try baking, Suggest something different or unique
My Friend : How about Victoria Sponge Cake?
Me : That sounds new to me, by the way what is it?
My Friend :  It is a kind of sponge cake..
Me : Hmm... Sponge Cake.. Sponge Cakes usually have emulsifier in it, which is not good for health..
My Friend : Is it?
Me : Yes...

A few months later...

I was planning to visit my dear friend Diya to see her new born baby boy and, I wanted to bake a cake for them. And this time I didn't want to make something which I have baked before...
After all the recipe search through internet and books, I finally landed on a page which read "Victoria Sponge Cake". The name definitely sounded interesting and familiar this time. And yes, it is not the conventional egg white sponge cake or emulsifier sponge cake. The method was different and new to me. Here goes the recipe for the yummy Victoria Sponge Cake.

  1. Superfine castor sugar - 175gm
  2. Self-raising flour - 175gm
  3. Butter - 175gm
  4. Egg - 180gm (large 3 eggs)
  5. Vanilla paste - 1tbs


  • Use all the ingredients at room temperature
  • Preheat the oven for a minimum of 20 minutes before baking the cake


  1. Preheat the oven to 175 degree C.
  2. Butter and line 2 X 6inch pan with parchment paper
  3. In a standing mixer bowl or any big bowl. beat butter and egg till light and creamy. This takes about 2 minutes, medium speed in stand mixer
  4. In another bowl, lightly mix egg and vanilla.
  5. Sift the flour several times and keep aside.
  6. Add a little egg in the butter mixture and beat for about 30 sec.
  7. Add a little flour to the above and beat for about 30 sec.
  8. Continue adding egg and flour in 4-5 steps and beat well after each addition until the batter is smooth
  9. Divide the batter among the prepared pan, level the batter and make a small dip in the center using a spoon.
  10. Bake for 30-35 minutes or until a skewer dipped in the cake center comes out clean
  11. Turn out the cake on to a wire rack and keep it till it cools to room temperature.

Victoria sponge cake is cake ready to be served as it is or layer it with cream cheese frosting and fruit filling and decorate as you like. In the above picture I have used cream cheese frosting with blueberry filling.

Tuesday, February 21, 2017

Rice Pudding


  1. Small grain rice - 1/2 cup
  2. Milk - 1 cup
  3. Butter - 2 tbs
  4. Vanilla extract - 1 tbs
  5. Cinnamon powder - 1/2 tsp
  6. Sweetened condensed milk - 3/4 can
  7. Milk cream - 1/4 cup
  8. Caramel sauce - 1/2 cup
  9. Walnuts/cashewnuts, roasted - 1/2 cup


  • Replace a tbs of  butter with ghee if you like the ghee taste
  • Add additional flavorings like lemon flavor or Rum flavor if interested
  • Make it more fancy with whipped cream topping or fruit toppings


  1. In a pressure cooker, cook rice with butter, 1 cup water and 1 cup milk for about 4 whistles., 5-8 minutes
  2. Once the pressure is gone, 
  3. Heat the stove again and add vanilla extract , cinnamon powder and condensed milk to it and mix well
  4. Cook for about 2-3 minutes and switch off the stove
  5. Add milk cream and stir it
  6. Serve the rice pudding warm or cold with caramel sauce and roasted nuts

Sunday, February 19, 2017

Brigadeiro, a brazilian chocolate truffle

Brigadeiro, a yummy delicious chocolate truffle introduced to me by my co sister.
  1. Cocoa powder - 2 tbs
  2. Melted Butter/Ghee - 1 tbs
  3. Sweetened condensed milk(milkmaid) - 1/2 can
  4. Vanilla /Rum extract - 1/2tsp
  5. Sprinkles as required for rolling
  • Mix ghee/Butter with cocoa powder first using a small wire whisk so that no lumps are formed
  • Spread the hot mixture on plate with cling wrap so that it doesn't stick to plate
  • Use chopped nuts or sweet coconut shavings instead of sprinkles for variety


  1. Heat all the ingredients in a heavy bottomed sauce pan, mixing well
  2. Stir it in medium heat till it starts thickening and pull from the pan, about 20 min
  3. Switch off the heat and spread it on a buttered plate
  4. Keep it refrigerated for about 1 hr
  5. Butter the palm and make small balls about size of small lime
  6. Roll it in sprinkles and keep it refrigerated till serving

Friday, February 17, 2017

Chicken Fajitas


  1. Chicken breast, cut into thin strips - 250gm
  2. Chilli powder - 1 tsp
  3. Paprika - 1 tsp
  4. Cumin powder - 1 tsp
  5. Lemon juice - 2 tbs
  6. Salt to taste
  7. Bell pepper (red and yellow), cut into thin strips - 1 cup
  8. Onion, cut into strips - 1/2 cup
  9. Sour cream - 1/2 cup
  10. Salsa -  1 cup
  11. Corn/Flour tortillas - 4
  12. Ghee/Butter/Oil - 1/4 cup
  13. Avocado slices - 1/2 cup
  14. Coriander leaves, chopped - 1/4 cup
  • Use thin chicken strips so that it is cooked well and browned enough
  • Roll lemon on kitchen slab before squeezing it to get more juice from it
  • Substitute sour cream with greek yogurt to make it more healthy
  • Use cast iron grill to get that crispy brown finish for chicken
  • Substitute tortillas with big lettuce leaves for a healthier version of fajitas


  1. Marinate chicken with chilli powder, paprika,cumin powder, salt and lemon juice and rest it for 15 minutes
  2. Heat ghee in a cast iron grill pan
  3. Roast chicken in it for about 10 minutes on each side
  4. Once chicken is cooked and browned, add bell peppers and onion to the same pan and grill them for 2-3 min 
  5. Once all are cooked, switch off the stove
  6. Warm the tortillas on a tawa
  7. Spoon chicken pepper mix on it
  8. Top it with 1-2 tbs of salsa,sour cream, coriander leaves and avocado

Serve Fajitas with lemon wedges and more salsa!

I am linking this post FiestaFriday#159 which is hosted this week by  Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook