Thursday, June 30, 2011

BANANA STEM CUTLET / Vazhappindi Cutlet / Vazhathandu Cutlet

 A very easy and delicious Vegetarian starter.
Banana stem is rich in fibre and helps in weight loss.

Ingredients :

Banana Stem : 2Cups, finely Chopped
Onion : 1, finely chopped
Potatoes : 2
Green Chilly : 1
Ginger : 1 inch piece
Garlic : 5
Coriander leaves : 1/4Cup
Chilly Powder : 1 1/2tsp
Coriander Powder : 1 1/2tsp
Fennel Powder : 1/2tsp
Garam Masala : 1/2tsp
Eastern chicken Masala: 1/2tsp(optional)
Bread : 6-7slices, make breadcrumbs
Maida : 2tbsp mixed with water to make a loose batter / you can use 1 beaten egg
Coconut Oil

Method :

1. Make a paste of ginger, green chilly, garlic and coriander leaves and Keep aside.Boil potatoes in their jackets. peel and mash them before it cools completely. Keep aside.

2. Heat 1tbsp oil in a non stick pan and add ginger+garlic+ green chilly+ coriander paste. fry for few minutes. Now add onion and saute till it turns to translucent. 

3. Now add all masalas in the same order and saute well. Add chopped banana stem and salt. Combine well and cover the pan with a tight lid. When it is cooked turn the gas into high flame and cook till water evaporates.

4. Add mashed potatoes and combine well. Turn of the flame and keep aside for 5 minutes.Shape them into 20 cutlets. Dip in maida batter and cover with breadcrumbs. 

5. Deep fry and serve hot with Mayonnaise / Ketchup. 

Tuesday, June 28, 2011

BLACK FOREST CAKE / Black Forest Gateau

Layers of moist cake with two strong flavors, chocolate and cherry filled with whipped cream.

Ingredients :

All purpose flour : 1Cup
Powdered Sugar : 1Cup
Unsweetened cocoa powder : 1/3 cup
Baking powder : 1/2tsp
Baking soda : 1tsp
Salt : 1/4tsp
Egg  : 1, at room temperature
Vegetable oil : 1/2Cup
Strong instant coffee : 1/2Cup
Vanilla extract : 1/2tsp
Milk : 1/2Cup
Vinegar : 1/2tbsp

Method :

1. Preheat oven to 350 degrees F. Grease and line a 9inch round cake tin and keep aside.

2. Mix milk and vinegar and keep aside. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt.

3.In a large bowl, whisk together the egg,oil, coffee and vanilla. Stir in the sour milk. Beat in the flour mixture until incorporated. Pour batter into prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

4. Let it cool. Make 3layers from the cake and keep them in 3 plates  / parchment paper. Poke holes with tooth pick on each layers and pour sugar syrup. After 5minutes spread the whipped cream and cherries on top of bottom and middle layer.

5. Assemble the cake neatly and frost the sides and top of the cake with whipped cream. Now garnish the sides of the cake with chocolate strands and top with chocolate curls and cherries.

For the Syrup
Granulated sugar : 1/2Cup
Water  :1/2cup
Kirsh: 1/4Cup(or 2tbsp brandy)
Method To Make The Syrup :
In a sauce pan combine sugar and water, and simmer until sugar is dissolved. Remove from heat and stir in kirsch/ brandy, let it cool.(i used brandy)

For whipped Cream topping :
1 cup heavy whipping cream
1/2 tsp pure vanilla extract
1 tbs powdered sugar
Method to make the Whipped Cream Topping :
In a large mixing bowl beat the cream,vanilla and sugar until stiff peaks form. (Before u start, keep the bowl and beaters in refrigerator for 30 minutes)
[Recipe Courtesy: Sankeeerthanam] thanks Vrinda for such an excellent recipe.

Saturday, June 25, 2011


Ingredients :

Mushrooms : 1Cup
Shallots  :5, finely chopped
Milk : 1Cup
Butter : 2tbsp
Maida : 2tbsp
Bay leaf : 1
Parsley : 1/2tsp
Water : 2Cups

Method :

1. Clean and chop mushrooms into small piece.

2. Melt butter in sauce pan over Medium heat. Add bay leaf,shallots, Parsely and mushrooms and Saute till the water absorbs from mushrooms completely.

3. Now add the maida and saute till it turns to brown in color, 4-5minutes. Cooking till this time will reduce the strong 'flour flavor'.

4.. Now turn into low flame and add milk slowly with constant stirring. Add water and Continue cooking in low flame till you get a creamy soup.

5. Add salt and black pepper powder to taste. Serve hot.

Tuesday, June 21, 2011


Quick, Aromatic and Easy Indian Veg main-course with Green peas as main ingredient.

Ingredients :

Cooked Basmati Rice  :  3Cups(add salt when rice is 90%cooked)
Onion : 1, thinly sliced
Green Peas  : 1/2Cup(Fresh/Frozen)
Butter : 2tbsp
Ginger : 1inch piece
Garlic : 5cloves
Green chillies : 2
Cumin seeds  :1tsp
Cinnamon Stick : 1 inch piece
Cloves : 3
Black pepper : 4
Cashew : 10
Raisins : 10
Coriander Leaves : 1/4 Cup
Mint leaves : 10

Method :

1. Make a paste of ginger, garlic, green chillies, mint leaves and coriander leaves. Keep aside.

2. Heat butter in a wide pan. Fry the cashews and raisins. Keep aside.

3. Now add cumin seeds, bay leaf, cinnamon stick, cloves and black pepper. Fry for few seconds.

4. Add ginger + garlic + mint leaves paste. Saute till it turns to light brown in color. Now add onion and saute till it turns to translucent. 

5. Add green peas, coriander leaves,mint leaves and 1/2 tsp of salt. Saute for 5minutes and Combine the cooked rice at this stage. Fry for 2minutes and cover and cook in low flame for 2minutes. Garnish with fried cashews and raisins.

6. Serve hot with raitha, pappad and pickle.

Sunday, June 5, 2011

NELLIKKA PACHADI / Gooseberry Yogurt Curry with coconut paste

Ingredients :

Gooseberry : 10
Water : 1/4Cup

Yogurt : 1 1/2Cup

Coconut grated : 1/2Cup
Green Chili : 1
Pepper : 4
Cumin Seeds : 1/2tsp
Mustard seeds : 1tsp + 1tsp
Fenugreek seeds : 1/2tsp
Dried Red Chili :3
Curry leaves : 2Spring
Coconut Oil : 2tsp 

Method :

1. Cut the gooseberries into 6 medium slices and cook with water and salt on a medium flame till all the water has completely evaporated. 

2. Grind grated coconut, pepper, Cumin seeds and green chili. to a fine paste. Add 1tsp of mustard seeds to this and grind for one minute.  

3. Add the coconut paste and yogurt to the cooked gooseberry. Add required salt to this.

5. Now for thadka, Heat oil in a pan and add mustard seeds. When it splutters add red chillies, fenugreek seeds and curry leaves. Pour over the pachadi. Serve hot.

Wednesday, June 1, 2011


This is a typical Persian dessert, using a mixture of sweet fresh fruits flavored with rose water and aromatic mint.

Ingredients :

Sweet Musk Melons : 2
Strawberries : 10,halved
Peaches : 3, peeled and cut into cubes
Green / red seedless grapes : 1bunch
Castor Sugar : 2tbsp
Rose Water : 1tbsp
Lemon Juice : 1tbsp
Mint : 4springs

Method :

1. Carefully cut the melon in half. Scoop out the flesh with a melon baller, making sure not to damage the skin. Reserve the melon shells in refrigerator till you serve the salad. Alternatively, if you dont have a melon baller, scoop out the flesh using a large spoon and cut into 1 inch cubes.

2. In a large bowl, combine the castor sugar, rose water, lemon juice and mint springs. Now add melon balls, strawberries, peaches and grapes. cover and Refrigerate for 2hours.

3. Pile the fruits in to melon shells and garnish with mint springs / strawberries or crushed ice.