All recipes are on Petitchef

Sunday, 2 June 2013

Butter Naans on Stove top

I wanted to make Naans for a long time. I have stocked so much of instant yeast and I wanted to use them very badly. So searched the net and stumbled upon this site I bookmarked the page immediately and set a suitable date for making this. I am linking the page here. Only slight modification is that, I did it on stove top rather than baking it in a oven. Turned out soft and chewy and it was an instant hit at home. So without any further delay, here goes the recipe

Happy Cooking,

Stuffed Brinjal Roast/ Stuffed Eggplant Roast/ Yennai Kathirikkai


For Frying without oil :

Kadala Paruppu / Chana Dhal /Bengal gram dhal  - 50 gms

Coriander seeds / Dhania seeds                            - 50 gms
Red Chillies                                                          - 6-7 (deseeded, adjust this according to your palate)
Perungayam / Asafoetida powder                         - 1/4 tsp
Turmeric Powder                                                 -  1/2 tsp
Salt as per taste
Tamarind                                                             - 1 marble size ball
Brinjal (round purple ones)                                  - 8

Wash the brinjals well. Remove the head of the brinjal (top green part).
Slit the brinjals length wise. (atleast 5 slits depending on the size of the brinjal)
Slit them deep enough so that the grounded powder can be stuffed inside.(don't slice them off)
Soak the tamarind in hot water.
Grind all the ingredients under the section ::For Frying without oil ::
Stuff the grounded dry powder into the brinjals slit as much as possible.
Arrange all the stuffed brinjals on a plate.
Heat a non stick kadai with enough oil for frying.
Drop the brinjals one by one.
If they turn down, straight them up with tongs.
Drop in so much that each acts as a support to the other.
Squeeze the tamarind immersed in the water and take out the tamarind pulp after squeezing it out.
The tamarind juice should be watery and not thick.
Splash the tamarind juice now and then on the brinjals and to the sides.
Close with a lid.
Sprinkle the powder on the brinjals now and then and alternating it with the tamarind water splash.
The brinjals will become soft on the bottom,gently turn them upside down so that the powder on the top gets roasted in the oil.
Sprinkle the powder on the brinjals and alternating it with the tamarind water splash.
Serve with Lemon Rasam or plain rice or with curd rice.

Happy Roasting!

Tuesday, 2 April 2013

Eggless Brownie in Microwave

A quick and easy eggless brownie. You can involve your bored and cranky kids this vacation for preparing this utterly heavenly brownie. I did with mine and it was liked and licked by the little baker!!

Ingredients :

All Purpose Flour - 4 tbsp
Sugar - 6 tbsp
Unsalted Butter -Melted- 3 tbsp
Milk / Water - 4 tbsp
Vanilla Extract - 1/2 tsp
Unsweetened Cocoa Powder - 4 tbsp
Bittersweet Choco Chips - 4 tbsp
a pinch of salt
Hersheys Chocolate syrup

Method :

1. Mix all the liquid ingredients in a microwave proof dish. (cooled and melted butter, milk/water, vanilla extract).
2. Add flour, salt, sugar, cocoa, choco chips to the wet ingredients and fold in till combined.
3. Microwave on HIGH for 3 minutes.
4. Cool for 2 minutes and serve with chocolate sauce drizzled on top !

It's as quick as try it out and let me know how it turned out.

I used water instead of milk.
This recipe serves 4. Original recipe is half of this.

Linking the original recipe here with Cheryl Rajkumar of Kitchen Kemistry


Tuesday, 26 March 2013

Buttery Garlic Bread Sticks

This is my first post under Baking and I am delighted to present the most sought after Garlic bread sticks at my home. 

Statutory Warning : This recipe is strictly not for the Diet conscious people ! 


For the Bread Dough:

Water - 1/2 cup
Instant Dry Yeast - 1/2 tsp + 1/8 tsp
Sugar - 1/2 tsp + 1/4 tsp
Flour - 1 1/2 cups
Olive oil - 2 tbsp
Salt to taste
Milk - 2 Tsp
Water - 1 tsp

For the seasoning

4 tablespoon - unsalted butter - softened
4 tablespoon - cheddar cheese grated
1/2 tablespoon - combine mixed herbs and italian oregano (i used the collected oregano from pizza delivery's)
2 garlic cloves - grated finely
2 tablespoon - mozzarella cheese grated

Buttery Garlic Bread sticks

Method : 

Take a large mixing bowl, add flour, yeast, sugar,salt and stir well completely. 
Add water little by little kneading the dough. I don't have a dough kneading machine, did the kneading by age old traditional method - with hand.
The water is sufficient for the flour mentioned.
After adding all the water to the flour you will end up with a sticky dough. Don't worry and don't add any extra flour, just keep kneading the dough longer till you get a elastic consistency of the dough. It took 10 minutes for me to get this. And i did not stop after that, i kept kneading and punching for another 10 -15 minutes. 
Add 1 tablespoon of olive oil to the same bowl and smear it nicely around the bowl and also on the dough and rest it in a warm place for 2 hours. I covered the bowl with a cling wrap, you can also cover with a wet kitchen towel. I heated up my microwave for 30 seconds and kept the bowl with the dough covered by a cling wrap. Don't place the bowl immediately after heating the microwave, give it another 30 - 45 seconds after opening the microwave door.
After an hour, I took the dough out, punched and kneaded it again for 10 minutes.
Covered it again and kept it inside the microwave.

Meanwhile while the dough is rising, take another bowl add the butter,cheddar cheese, herbs mixture,cloves and combine well. Keep the mozzarella cheese for topping it later.

After about 45 minutes - preheat the oven to 200 C

Roll out the dough on a neat and clean floured surface. You can roll out in a rectangle shape or a round one. I did mine round. The rolled out dough should be 1/4 to 1/2 inch thickness. Now spread the butter mixture generously on the dough.Fold the dough to form a semi circle. Cut this into strips using a pizza cutter or plain old knife, which ever you have and prefer. Place the strips on a baking sheet lined with the remaining olive oil greased parchment paper. Again spread the butter mixture generously on top too. Sprinkle the mozzarella cheese later. Your bread dough is ready to be baked. Bake the bread in the center rack for 12-15 minutes. Mine took 15 minutes.

After this take out the baking sheet carefully from the oven, apply little butter and do the milk wash and place the baking sheet on the top rack and grill/broil for 5-7 minutes. 

Cool the bread for 10 minutes before taking it out from the baking sheet. Ready to indulge in the soft and buttery garlic bread sticks along with your favorite accomplaint!

My Finding : 

* 1/2 cup water is enough for the flour quantity mentioned.
* Kneading and punch the dough several times makes the dough airy and when baked puffs up nicely.

Happy Baking !

Wednesday, 20 February 2013

Latest Addiction

My Latest addiction is Baking !!! Will be sharing few recipes which I have tried and tested....

Wait for them.. 

Sunday, 3 February 2013

Toum - Lebanese Garlic paste

A nearby hotel Zaitoon is our one stop place, if we have to order home, as we all love their grilled chicken and the white sauce it accompanies along with the pita bread!! It was all along called as white sauce but from now on it shall be called as "Toum". I just happened to go through their home delivery menu card and came across this word Toum and hummus. I knew what was hummus but to confirm Toum got on the net to search the  image and the recipe. The first recipe i read was from the blogger Fouad who happened to use a food processor to prepare toum. I don't have one but had an electric hand mixer/blender so started to refine my search and came again on Fouad's blog. Over there i was reading the comment section and stumbled upon Vibey from She had given a more easier version which i wanted to try first. I got up at 00:05 (yes you read it right when India sleeps i was up like a vampire !! )and tried it out, surprisingly with my hubby (didn't wake him up, as he has always been a vampire!! ) also giving a helping hand (sometimes unexpected things happen and one must enjoy the moment cos you never know when that moment will occur again, i mean hubby helping :-)). 

(Recipe source : Vibey @

Garlic - 5-6 Cloves
Egg white - 1
Vegetable oil - 1 cup (saffola, canola, i used gold winner sunflower oil)
salt - 1 tsp 
water - 2 tbsp
lemon juice - 1 tbsp


Peel the garlic cloves. Smash it well using a mortar and pestle or cut it using electric hand mixer. Remove the white of the egg from the yolk using an egg yolk separator or the method i followed (given below). In a deep bowl place the garlic, egg white, oil, salt, water, and lemon juice. With the hand mixer (electric) resting at the bottom of the bowl, switch on at low speed. Mine does not have speed adjustments, so switched it on for a second (You will see the egg white becoming frothy). Then with mixer resting at the bottom, press the button for the mixture to emulsify. When it is nice and fluffy,raise the hand mixer and blend for 2 minutes for the mixture to emulsify well and your toum is ready. Transfer it to an air tight container, give it a good whisk and enjoy !

To separate the egg white and yolk:

Break the egg on to a flat plate or a flat bottomed bowl. When you break the egg, just ensure that the egg white is not runny. Mine was runny i mean it did not stick around the yolk and was not gelatinous (So used it for my hubby's dinner on dosa). Next I broke another egg and the white was sticking around the yolk,this confirms that the egg is fresh. Now take a plastic water bottle/ coke pet bottle, place it on top of the yolk, give a little squeeze to the bottle, this will act like a suction and the yolk will be sucked up, immediately turn the bottle and squeeze out the yolk out on another bowl or plate. So quick and easy. If you are finding it a problem to follow the steps, just follow this link

Do try it out and let me know how it came out !! 

Happy Blending!

Thursday, 13 December 2012

Microwave Mushroom Masala / Khumb Masala

After a long time, I got hold of Nita Mehta's Microwave cookbook and the sudden urge to cook in a microwave dawned upon me!! Trust me, my microwave was in use for all the other purposes (thawing, roasting papads, heating, as a stand for fruits and any other thing that for which I don't find a place in the kitchen!! )  except for cooking. I had all the ingredients except for green peas (matar). Actually this recipe is Khumb Matar Miloni in her Cookbook, since I didn't have peas I tried only with mushrooms and believe me this was an instant hit. I have tried in my aunt's place too and all liked it. First time I tried with country tomatoes, the gravy had that tickling tangy taste. Next I tried with indian hybrid tomatoes (bangalore tomatoes) and it turned out bland. So the next time i tried with the hybrid tomatoes and added amchoor powder to get that tangy taste. (Recipe Source : Nita Mehta's Microwave Cook Book)

Ingredients : 

Mushrooms (khumb) - 1 packet (200gm)
Olive oil / cooking oil  - 2 Tbsp
Ginger Garlic paste - 1 Tsp
Kasoori Methi (dried fenugreek leaves) - 1 Tbsp

Paste - 1
Onions - 2
Cloves (laung) - 2
Green Cardamoms - 2
Fennel seeds (saunf) - 1 Tsp
Turmeric Powder - 1/4 Tsp
Olive oil / Cooking oil - 3 Tbsp

Paste - 2
Tomatoes - 3 (cut into 4 pieces)
Yogurt (dahi) - 1/2 cup
Garam Masala - 1/2 tsp
Red Chilli Powder - 1/2 Tsp
Salt - 1 & 1/4 Tsp

Preparation :

Cut the mushrooms in 4 pieces

Put 2 Tbsp oil, ginger garlic paste and mushrooms in a microproof dish. Mix well and spread them in the dish. Microwave for 3 minutes. Remove the mushrooms from the dish and keep aside.

Grind all the ingredients of paste - 1 in a mixer to a smooth paste.

Grind all the ingredients of paste - 2 in a mixer to a smooth paste.

Put the paste 1 of onions in the same microproof dish and microwave for 7 minutes.

Add the paste 2 of tomatoes & Kasoori Methi, mix and microwave for 7 minutes.

Add 1 cup of water and microwave for 4 minutes.

Add the mushrooms and microwave for 2 minutes and serve hot with Puris / bathura's.

Note - Adding country tomatoes  (usual ones that are round and have a tangy taste) to the paste 2 gives the gravy tangy taste of tomatoes.     

In case you are adding the Indian hybrid or Bangalore tomatoes (the elongated ones)

add 1/2 Tsp of Amchoor powder (dry mango powder) to paste 2 while grinding. The tangy taste to the gravy adds the edge to the recipe!

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