Friday, February 17, 2017

Wheat Oatmeal Walnut Chocochip Banana Bread


Wheat flour: 2 cup 

Old Fashion Oatmeal: 1 cup
Baking powder: 1tsp
baking soda:1/4tsp

Salt: 1/4tsp
Cinnamon powder: 1/4 tsp
Nutmeg powder:1/8 tsp 

2. Ingredients:
3 beaten eggs (5 for double)
Mashed ripe bananas: 2 cup(~4 medium)
Sugar: 1 cup / 3/4 cup for less sweetness
Melted butter: 1/2 cup
Milk : 11/4 cup

Chocolate chips: 3/4 cup
Walnut chopped: 3/4 cup

Combine 1.ingredients in large bowl. Set aside.
Mix 2.ingredients (except chocochips & nuts) in medium bowl.

Mix well all dry ingredients and mix in egg mixture all at once. 
Add chips & nuts to lumpy mixture.
Spoon into two 7.5x3.5x2" loaf pans (or 4 of the small ones) that have
been greased or sprayed with Pam. (Fill pans ½ way.).
Bake at 350 for 50 minutes. (1 hour for 9x5x3")

Friday, October 14, 2016

Shavige and Sabbaki Payasa


Sabbakki/Sabudhana/Tapioca - 1/2cup
Shavige / Semiya - 1/2 cup
Cashew nut - 2tbs
Raisin - 1tbs
Almond slice - 1tbs (optional)
Milk - 2 cup
Condense Milk - 5tbs
Sugar - 1/4 cup / Artificial sweetener - 2tbs
Saffron - few string(optional)
Ghee - 1tbs


Wash and soak Sabbakki/Sabudhana /Tapioca with 1/2 cup of water for 3 to 4 hours.
Shallow fry Cashew nuts, Raisin, Almond with ghee separately and keep it aside.

Fry Sabbakki/Sabudhana with little ghee for few min in a nonstick pan and close lid for 2 to 3 min,  when Sabbakki/Sabudhana get little transparent add 1/2 cup of water and cook for 5 to 10 min, Once Sabbakki/Sabudhana becomes soft add milk, When milk starts boiling and sugar  and condense milk, when it starts boiling turn off flame and add Shavige / Semiya.

Shavige and Sabbaki Payasa can be served hot of cold.

Garnish with nuts and saffron.

Sunday, March 6, 2016

Open Dosa Powder


Toor Dal - 1/2 cup
Urad Dal - 1/2 cup
Chana Dal - 1/2 cup
Jeera - 2tsp
Daniya - 3 tsp
Red Chili - 10
Salt - 1/2 tsp

  Dry roast all ingredients without oil separately and let it cool for an hour.  Make powder using a blender.

Sprinkle powder on roasted Dosa and serve hot with Chutney.

Peanut/ Groundnut Dry Pakoda


Peanut - 2 cups
Besan - 1/2 cup
Rice Flour - 1/4 cup
Jeera - 1 tsp
Chopped Green chilies - 2tsp(optional)
Red chili powder - 1/2 tsp
Ginger garlic paste - 1tsp
Chopped coriander - 4tbs
Chopped Curry leaves - 1tsp
Garam Masala - 1tsp
Water - 1cup
Baking Soda - 1 pinch(optional)
Chat Masala - 1tsp
Salt to taste

For Frying:
Oil - 2cup


Mix all ingredients with 1/2 cup water,  if you see dry powder then keep adding little water and mix well.

Heat oil in a frying pan and deep fry masala coated peanuts until its golden brown.

Wednesday, February 17, 2016

Eclair Cake (No Bake)


Cake layer:
1 box (16 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 1/2 cups whole milk
8 oz Cool Whip

Chocolate Frosting:
3 Tbsp unsweetened cocoa powder
1 1/2 cups powdered sugar
3 Tbsp of salted butter, melted
3 Tbsp whole milk

1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes.
Fold in the Cool Whip.

2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of
graham crackers, breaking them in smaller pieces to fit the edges of the pan.

3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.

4. Top with a second layer of graham crackers, followed by the second half of the pudding.

5. Top with the third and final layer of graham crackers.

6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to
make the chocolate frosting.

7. Spread evenly over top the third layer of graham crackers.

8. Refrigerate overnight so the pudding has time to set up and the graham crackers soften
before serving.

Wednesday, August 12, 2015

Mexican Flan with Maple Pecan

Milk - 1 cup / 240ml / 8 oz
Condense Milk - 1 can / 14 oz
Evaporated Milk - 1 can / 12 oz
Egg - 5
Sugar - 1 cup
Vanilla Essene - 1 tsp

Roasted Maple Pecan nuts:
Pecan - 1 cup
Sugar - 2 tbs
Maple Syrup - 2 tbs

  1. Preheat oven to 350 degrees F(175 degrees C)
  2. In a medium saucepan over medium - low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round baking dish or any shape dish, turning the dish to evenly coat the bottom and sides.  Set aside.
  3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth.  Pour egg mixture into baking dish. 
  4. Place the baking dish in a large baking pan. Pour boiling water into large pan to a depth of 1 inch. 
  5. Bake in preheated oven 60 minutes or until the center is set.
  6. While its baking Mix all Roasted Maple Pecan ingredients and spread pecans on a parchment lined tray and place in oven for 10 -15 min
  7. Let flan cool completely and refrigerate for 1 hour.
To serve, run a knife around edges and carefully invert on serving stand.  Sprinkle Roasted Maple Pecan nuts on flan

Wednesday, April 8, 2015

Egg Biriyani

  • 3 tbsp Oil
  • 1.5 cups of basmathi rice or any aged rice
  • 1.5 tsp. Ginger garlic paste
  • ½ cubed capsicums or 1 large potato cubed (optional)
  • 1 large onion thinly sliced
  • 2 green chilies slit or minced
  • 4 to 5 boiled eggs (prick with a knife randomly)
  • 1 medium tomato chopped
  • ⅛ tsp. ground turmeric
  • ½ tsp. red chili powder
  • 1 to . Biryani masala powder (adjust)
  • 1/2 tsp Garam Masala
  • Fistful of mint and coriander leaves chopped
  • Salt to taste
  • 45 ml or 3 tbsp. fresh yogurt / curd (do not use sour one)
  • 2 ½ cups water

Dry spices for egg biryani recipe
  • 1 star anise
  • 1 bay leaf
  • ½ tsp. shahi jeera / black cumin
  • 4 green cardamoms
  • 4 to 5 cloves
  • 1 inch cinnamon stick
  • 1 strand of mace

  1. Soak rice for at least 20 to 30 mins. Drain water and set the rice aside.
  2. Boil eggs and remove the shells and wash them. Prick randomly with a fork a couple of times and Set aside.
  3. Heat a nonstick pan with oil, add Onion and fry on high for 10 min until it get light brown. Take out Onion and Set these aside.
  4. Shallow fry Eggs with little oil until its slightly brown and keep it aside.
  5. In the nonstick pan add the dry spices and allow them to sizzle. Add onions and fry for few min.
  6. Add ginger garlic paste and fry till the raw smell goes off.
  7. Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
  8. Add biryani masala powder and fry till the mixture thickens.
  9. Pour water and add salt and Garam masala as needed. Bring it to a boil
  10. Add rice and cook rice in half open pan till very little water is left. 
  11. Now try to hide eggs inside the rice.
  12. Lower the flame, cover and cook till the rice is done. around 10- 15 min. After turning off the flame let it settle down for 10 min. 
  13. Fluff up the egg biryani and garnish with Coriander Leaves and fried onion from step 3
  14. Serve hot with raita.