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Thursday, 22 March 2018

Carpet Pudding


1 packet arrowroot biscuit /marie biscuit or any tea biscuit
1 tbsp instant coffee powder
1/2 cup hot water
1 tbsp sugar
2 tsp gelatin
1/2 cup boiling water
300 ml whipping cream
50 gm caramel pudding powder/ creme caramel
7-8 oreo biscuits, crushed
10 tea biscuits, finely crushed
2 tbsp desiccated coconut

  1. In a bowl, add the gelatin and 1/2 cup of boiling water and stir well until the gelatin has completely dissolved or melted. Keep it aside to cool.
  2. Prepare the coffee syrup by adding coffee powder and sugar in 1/2 cup of hot water.
  3. Dip each biscuit in the coffee and arrange them in 2 layers in the pudding dish.
  4. In a mixing bowl, add the whipping cream, creme caramel and cooled gelatin and beat together using mixer until fluffy.
  5. Pour this mixture over the biscuit layer and spread it evenly.
  6. Then decorate the pudding with crushed oreo biscuits, crushed tea biscuits and desiccated coconut in carpet design.
  7. Keep it in the refrigerator to set and then serve chilled...

Saturday, 10 March 2018

Carrot Idiyappam

                 For Muslim Food Bloggers Challenge, this month's theme is " Breakfast".  I am choosing the carrot idiyappam as this month's challenge, which can be served with any curry of your choice. There is not much difference in the taste compared to traditional idiyappam. I enjoy trying different varieties of idiyappams as it is my kids favourite breakfast item...


2 big carrots
2 cups rice flour / idiyappam podi
salt to taste
boiling water as required

  1. Peel and chop carrots into small pieces and cook it until soft adding enough water. Then grind / puree the cooked carrots to a smooth paste adding little water.
  2. In a mixing bowl, combine rice flour, carrot puree and enough salt. Then add required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  3. Then knead well with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.

     6. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve hot with side dish of your choice....

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Tuesday, 6 March 2018

Green Grapes Pickle / Pacha Munthiri Achar


1/2 kg green grapes / pacha munthiri
1" piece ginger, crushed
5 garlic cloves, crushed
3 green chillies, chopped
2 1/2-3 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
1/4 cup vinegar
1/2 tsp roasted and crushed mustard seeds
1/4 tsp fenugreek powder
1/2 tsp asafoetida
1/2 tsp mustard seeds
1 tsp salt or as required
2 tbsp sesame oil

  1. In a bowl, add the cleaned grapes and mix it well with salt, green chillies, crushed ginger and garlic and keep it covered overnight.
  2. Then next day, mix it with chilli powder, turmeric powder, asafoetida, fenugreek powder and vinegar and keep it aside.
  3. Heat sesame oil in a pan and splutter mustard seeds and add curry leaves. Switch off the flame and allow to cool.
  4. Then add this cooled seasoning and crushed mustard seeds to the grapes mixture and stir it well. Adjust the salt and spice level.
  5. Transfer it to a clean and dry airtight glass jar/ bottle.....

Sunday, 4 March 2018

Hot Milk Sponge Cake With Custard Cream / Number Cream Cake

                 Last week was my son Shayaan's 4th birthday..Since he likes fresh fruits, I made this trending cake decorated with fruits to make him happy. This is an easy to make hot milk sponge cake layered with custard cream.


For the cake:

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 cup milk
4 tbsp unsalted butter

For Custard Cream:

1 cup milk
4 tbsp custard powder
4 tbsp sugar
1 1/2 cup whipping cream


For the cake:
  1. Preheat oven to 180 degree celcius. Grease and butter 2 rectangular trays / tins and line them with a parchment paper.
  2. In a bowl, whisk together the flour, baking powder and salt and keep it aside.
  3. Heat milk and butter in a pan until the butter melts. Keep aside but keep it hot.
  4. In a large bowl, beat the sugar, eggs and vanilla extract with an electric mixer or whisk until light and fluffy.
  5. Whisk in the flour mixture and hot milk-butter mixture.
  6. Divide the batter into two prepared tins, spread it evenly and tap the tin on the counter to remove air bubbles. 
  7. Bake in the preheated oven for 25-30 minutes until cake springs back when touched on top. The top will be browned and edges will come away from the tin.
  8. Cool in tin for 5 minutes and then carefully invert out, remove parchment paper and cool completely on a wire rack.
For Custard Cream:
  1. Add custard powder in a small bowl and mix it with 1/4 cup of milk and keep it aside.
  2. In a pan, boil remaining milk adding sugar. Add custard mixture to this and cook for a minute until the mixture boils and thickens.
  3. Transfer into a bowl, cover with cling film such that it touches the custard and refrigerate until cooled.
  4. In a bowl, add whipping cream and whip till stiff peaks form.
  5. Once the custard cools completely, beat the custard until creamy and smooth.
  6. Add custard to the whipped cream in two portions and whip again until the stiff peaks form. (Add coloring of your choice if you wish and mix).
  7. Transfer the cream to the piping bag fitted with a round nozzle.
 Assembling the Cake:
  1.  Make a stencil of the number (or letter) you want the size of the cake.

    2. Place the stencil on top of the cake and cut with a sharp knife. Do the same with the other layer of cake.

    3. Then place a cake layer on cake board. Start piping dots with cream all over the cake in even lines.

  4. Carefully lay the other cake layer on top aligning it properly. Then again pipe the cream on top.

      5. Decorate it with berries, kiwi fruits, edible wafer flowers etc (you can use macarons, any aother fruits, chocolate etc..).

Recipe Source: Cake from here..
                          Custard cream from here...

Thursday, 22 February 2018

Black Eyed Beans Pulao / Vellapayar Pulav


1/2 cup black eyed beans / vellapayar
1 cup basmati rice
2 cups of water
1 onion, thinly sliced
2 green chillies, chopped
1 tsp ginger-garlic, crushed
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp garam masala
1/2 tsp cumin seeds
2 cardamoms
2 cloves
1 cinnamon piece
salt to taste
1 1/2-2 tbsp oil

  1. Soak the black eyed beans in water for 5-6 hours or overnight.
  2. Soak the rice in water for 30 minutes. Mean while boil the black eyed beans with turmeric powder and salt adding enough water and keep it aside.
  3. Heat oil in a pan and add cardamoms, cinnamon , cloves and cumin seeds. Add sliced onion, green chillies and crushed ginger-garlic and saute till soft.
  4. Add red chilli powder, coriander powder, garam masala and salt and saute till the raw smell disappear.
  5. Then add the drained boiled black eyed beans, mix well and cook for about 5 minutes at medium flame.
  6. Add the drained rice to this and mix well for a minute. Then add 2 cups of water and mix well. Adjust the salt..
  7. When it starts to boil, reduce the flame and cook covered till done. Remove from flame, garnish with chopped coriander leaves and serve hot ............

Friday, 16 February 2018

Ring Batura


2 cups plain flour/ maida
1 cup wheat flour/ atta
1 egg
1 tsp yeast
2 tbsp yoghurt
1 tbsp sugar
salt to taste
milk as required for kneading
oil for frying

  1. In a bowl, add plain flour and wheat flour and mix well.
  2. Add yoghurt, yeast, sugar, egg and salt into this and knead it well to make a soft dough adding milk and keep it covered for 4-5 hours.
  3. Then knead it again and roll the dough using a rolling pin and cut out into ring shapes using a large and small round cookie cutters. (Cut out smaller circles in the centre of larger circles to make rings).

     4. Heat oil in a pan on medium flame and deep fry the ring batura's on both sides. Drain on paper towels and serve...

Saturday, 10 February 2018

Mint Lemon Soda / Mint Soda Sarbath


1/2 cup fresh mint leaves
lemon juice of 1 lemon
4 tbsp sugar ( add to your taste)
a pinch of salt
1 1/2 cup chilled soda, or as required

  1. In a blender, add the mint leaves, lemon juice, salt and sugar and blend well adding 1/2 cup of water.
  2. Add 2-3 tbsp of prepared mint-lemon mix in two serving glasses and pour chilled soda on top of this....Serve immediately...
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