Archive | June 2012

Bread Pudding

Bread pudding is my childhood favourite. I used to get this during X’mas from a dear friend of mine from school. He used to make it by himself and that too an amazingly perfect pudding. After schooling neither of us had time for it. I’d wrote him couple of months ago and asked for the recipe. I got the reply with his recipe card yay!! ūüôā Tnx dude!

So now not wasting a single day I started making my bread pudding. Instead of steaming the pudding I have baked it.  It turned out very well.. As good as original recipe..
Every spoon full is a bliss & satisfying memory. This scrumptious dessert is all what we need at the end of a busy day. Stretch, relax & start diggin in the pudding.

Servings: 2-3Preparation time: 10 mins
Cooking time: 45 minutes
Level : Easy


Wheat bread/White bread 2 slices
Milk 1 Cup
Egg 2 nos
Sugar 1/2 Cup
Butter 1 Tbsp
Cinnamon Powder 1/4 Tsp
Raisins 2 Tbsp
  1. Preheat oven to 175¬į C. Grease the baking dish with butter or oil. I have used 630 ml rectangular glassware.
  2. Tear the bread into small cubes and place it in the baking dish.
  3. In a separate bowl whisk together the egg, milk, sugar, cinnamon powder and butter (Room temperature) for 5-7 mins.
  4. Sprinkle the raisins on the bread and pour the egg mixture to it evenly.
  5. Press down the bread to soak well.
  6. Place the dish in the center of middle rack and bake for 45 mins or bake till when a toothpick inserted in the center of the pudding comes out clean. 
  7. Serve warm or chill.

  1. Cut to desire shapes and pieces. Serve warm with ice cream on the top.
  2. Serve chill with condensed milk (or) whipped cream (or) honey (or) chocolate syrup (or) any other toppings of your kind. 


  1. If you want to make simple pudding avoid bread pieces. Use all other ingredients.
  2. Not only raisins you can also use any dried fruits to the pudding.

Poori Masala / Deep fried Indian Bread with Mashed Potato

Poori Masal or Poori Kizhangu as referred by my dear hubby is a classic south Indian breakfast combo. Pooris are deep fried indian bread made with wheat flour. And masala is nothing but mashed potato with Indian tadka.
Alas, I have a slight food aversion towards this dish since many years ūüė¶ , but on the other hand my sweetheart crave for poori kizhangu ;).. I rarely prepare this at my kitchen due to my aversion. I cooked poori masala last week since he was starving for it for long time. I am glad to dedicate this wonderful recipe to my sweet hubby.


Servings:  2 
Preparation time: 10 mins
Cooking time : 10 mins
Level: Moderate
Wheat Flour 200 gm
Sooji / Rava/ Semolina 1 Tbsp
Salt 1/4 Tsp
Vegetable Oil For deep frying + 1 Tbsp
Warm water For kneading

  1. Sieve the flour and salt together.
  2. Add the sooji and oil to the flour. Add warm water little by little and knead well.
  3. Dough should be little harder than roti dough.
  4. Keep covered with damp cloth.
  5. After 10-15 mins, knead the dough again by adding little oil.
  6. Divide the dough into gooseberry sized balls.
  7. Roll them round using rolling pin and rubbing oil on both sides.
  8. In a shallow pan heat oil for deep frying.
  9. Fry the poori till it puffs up by turning both sides.
Potato Masala:

Servings:  2 
Preparation time: 10 mins
Cooking time : 20 mins
Level: Moderate

Potato 250 gm /1 no. Big
Onion                                                     150 gm /1 no. Medium
Tomato                                                   100 gm /1 no. Medium
Green chilli                                            2 nos
Ginger                                                    15 gm
Garlic                                                    5 cloves or 20 gm
Mustard seeds ¬Ĺ¬†Tsp
Cumin seeds                                       1 Tsp
Curry leaves 8 nos
Asafoetida  a pinch
Turmeric powder¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬ľ¬†Tsp
Salt                                                        as required
Vegetable oil                                     1 Tbsp
Water 1¬Ĺ¬† Cups
Coriander leaves For garnishing

  1. Boil the potatoes in a cooker or pan with skins on.
  2. Once cooked remove from heat and drain the water. Run cold water over the potatoes & peel off the skin. Mash it using potato masher or spatula.
  3. Chop the onion, tomato, ginger, garlic and green chillies finely.
  4. Heat oil in a pan. Add mustard seeds, asafoetida and cumin seeds. Allow to splutter.
  5. Add curry leaves and onion. Saute for 3 mins till onion turns golden brown.
  6. Add ginger, garlic and green chillies. Saute well.
  7. Add turmeric powder and tomatoes. Mix well and cook till tomatoes become soft.
  8. Add the mashed potatoes and 11/2 cups water. Mix well till it blends with the masalas.
  9. Let it boil for 5 mins. Check for salt.
  10. Garnish with chopped coriander leaves and transfer to serving bowl.


  1. Adding sooji to the dough makes crispy pooris and retain the crispyness for long time.
  2. My husband’s aunt used to add ground pottukadalai / poricha kadalai/ fried channa dal to the¬†masala while adding water to increase the gravy quantity. I didn’t use due to unavailability. But that part is best when you make masala for many.¬†

Mixed Pepper Salad

This colorful salad holds so many nutrition. Red and yellow peppers are attractive in color & contains plenty of health benefits. Here’s the recipe for making easy & tasty Mixed pepper salad with vinaigrette dressing in my way.

Servings:  2        

Preparation Time: 15 mins
Level:  Easy
1)      Red pepper                                      75 gm ( Half of a medium size pepper)
2)      Yellow Pepper                                  75 gm ( Half of a medium size pepper)
3)      Pepperoncini                                    2 nos
4)      Lettuce                                             2 leaves
5)      Cucumber                                         1 small
For Dressing:

6)      Wine Vinegar/Rice vinegar             2 Tbsp
7)      Olive oil                                           1 Tbsp
8)      Dried Oregano                                 1 Tsp
For Seasoning:
9)¬†¬†¬†¬†¬†¬†Black pepper powder ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
10)   Salt                                                   as req

1)      Wash all the vegetables thoroughly and dry them using kitchen towel.
2)      Dice the peppers and cucumber. Roughly chop the lettuce and pepperoncini.
3)      Place them in the mixing bowl.
4)      For making vinaigrette, take wine vinegar and olive oil in a medium sized bowl.
5)¬†¬†¬†¬†¬†¬†Whisk them for 2 ‚Äď 3¬†mins¬†or till it blends well and become thick.
6)      Add the dried oregano, black pepper powder and salt.
7)      Pour the vinaigrette on to the vegetables and combine well.

Vegetable Biriyani

Biriyani!!! This dish stands for herbs and spices… Travelled long way from Iran to India..Biriyani is a dish made of rice with the combination of veg/non veg and spices. It is enormously popular in India and liked by many. While dining out I have seen many people consider this dish as mandatory to be in the table. Yogurt sauce called “Raita” is served along with biriyani to calm down the spiciness. Raita is a simple yogurt seasoned with selected vegetables.

Servings:  2        

Preparation Time: 15 mins

Cooking time: 10 mins
Level: Moderate
*        Rice                                                      1 Cup
*        Green peas                                           30 gm
*        Carrot                                                    50 gm (Half of big size carrot)
*        Cauli flower                                          100 gm
*        Green beans                                         5 nos
*        Onion                                                    150 gm (1 no. Medium)
*        Tomato                                                  100 gm  (1 no. Medium)
*        Green chilli                                            2 nos
*        Bay leaves                                             2 nos
*        Cloves                                                    2 nos
*        Green cardamom                                   2 nos
*        Mace                                                      a pinch
*        Cinnamon                                               1 no , 5cm stick
*¬†¬†¬†¬†¬†¬†¬†¬†Turmeric powder ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†¬ľ¬†Tsp
*        Salt                                                         as req
*        Curd/Yogurt/lemon jucie                       2 Tbsp
*        Ghee                                                      2 Tbsp
*        Vegetable Oil                                        1 Tbsp  
For grinding:
*        Ginger                                                   15 gm
*        Garlic                                                    5 cloves or 20 gm
*        Green chilli                                           1 no
*        Mint leaves                                          15 gm
*        Coriander leaves                                  15 gm
*        Cloves                                                  2 nos
*        Green cardamom                                 1 no
*¬†¬†¬†¬†¬†¬†¬†¬†Fennel seeds ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬Ĺ¬†Tsp
*        Cumin seeds                                        1 Tsp
·         Wash rice 2-3 times or till water runs clear. Fry them gently in a kadai by adding 2 Tbsp Ghee.
         Boil the rice till it is half done in a vessel with 2 cups of water and 1 no. of  clove, cardamom, 
         cinnamon and bay leaves. Drain the water completely and keep the rice separately.
·         Chop the onion, tomato & green chillies. Roughly chop the carrot and green beans. Wash green peas
         and cauliflower. Use medium size florets of cauliflower.
·        Roast few cashew nuts in ghee till brown.      
·         Make a paste of ginger, garlic, green chilli, mint leaves, coriander leaves, cloves, cardamom, mace
   fennel seeds and cumin seeds by adding little water. 
·         Heat 1 Tbsp Oil in a pressure cooker. I used 2 litres Hawkins’s cooker.
·         Add bay leaves, cinnamon, cardamom, cloves respectively.
·         Add the sliced onion. Fry till onion turns golden brown.
·         Add turmeric powder and sauté well.  
·         Add the ground paste and salt. Stir fry for a minute and add vegetables.
·         Mix to combine masala and the vegetables well.
·         Pour 1 cup of water drained from the rice. Check for salt and seasoning. Adjust if required.
·         Add 2 tbsp of curd or yogurt or lemon juice at this stage.
·         Now spread the rice on top. Sprinkle some coriander leaves and fried onions (Optional).
·         Close the lid. Bring it to full pressure. Reduce the flame to low and cook for another 2 mins.
·         Turn off the heat and allow to cool naturally. Mix the rice with the vegetables before serving.
·         Garnish with cashew nuts.
·         Serve warm with raita

For Onion Raita
·         Slice the onion and green chilli.
·         Beat 1 cup of curd/yogurt adding little salt.
·         Mix the onion, green chilli and coriander leaves with the curd/yogurt.
·         Raita can be made with many variations. You can add diced cucumber, shredded carrot, mint leaves
         cumin etc.. to the yogurt