Monday, May 21, 2012


Kosumalli/Kosambari: Kosumalli or Kosambari is a quick healthy salad that is made with split green gram. It is very easy to make .This salad  with low fat, low cholesterol, high protein and high fiber  packed with all the good nesses of carrot and moong ! Kosumalli is prepared as a spicy salad with moong dal (split green gram) and red chillies and seasoned with mustard seeds and curry leaves. We can even add grated carrots, beetroot , cucumber and cabbage to make it even more healthier!

Moong Daal-1 cup
Cucumber- 1 grated
Carrot- 1 grated
Raw Mango- ½ cup
Coconut-1 tbsp Grated
Mustard seeds-1 tsp
Green Chillies-2
Chopped coriander leaves - 1 tbsp
Oil – 1tsp for seasoning
Curry leaves- few

1. Soak Moong dhal in water for 1 hour. Drain the water and Squeeze out and take in a bowl.
2. Grate cucumber, carrot, mango Mix all with salt, coriander leaves and curry leaves and add to the dal.
3. Fry green chillies in oil along with mustard seeds and mix with salad. Then add lemon juice mix nicely.
4. Before serving add fresh coconut .

Wednesday, May 16, 2012

Chikku Milkshake

Chikku is one of the best delicious and healthy tropical fruit cultivated in huge quantities in India, Pakistan and Mexico. This Chikku fruit is commonly popular as sapodilla or sapota or sapote. This tropical fruit contains many healthy vitamins, minerals and antioxidants. Vitamin A contents in ripe delicious chikku fruits take care of vision, lung and oral health even at the old age also helping to enjoy younger happy life. Vitamin C natural medicinal property in Chikku is useful for maintaining healthy and shining skin texture. Eating this delicious and healthy seasonal fruits will develop body resistance to fight against many infectious diseases throughout the year and rich in iron helps improve HB. Chikku milk shake prepared with ripe and fresh chikkus after removing outer skin and inner seeds are very popular health diet and  popular for its unique taste and serves as a perfect n quick filling breakfast.

Chikku (Sapota)-2
Chilled milk-1 Glass

Remove the skin and seeds of the chikku, and cut to small pieces.  Blend Chikku pieces, sugar and milk in a blender. Blend until very smooth and Pour it into a glass and serve chilled.. Enjoy the flavor of this delicious Milkshake!

Monday, May 7, 2012

Eggless PineApple Pastry

Pineapple is my all time Favorite. In my home everyone loves Pineapple. And Eggless Pineapple Cake tastes yummy and delicious. It is an extremely moist cake and very easy to prepare. I have used fresh pineapple for the puree.This time I made Pineapple Pastry ,It tastes yummy and delicious on its own.. Pastry is a term used in India to refer to any cake made with a fresh cream filling or frosting. The most popular ones are the Black Forest and Pineapple pastries. This cream pastry recipe is prepared with pineapple flavor and is almost the same as the typical pineapple cream cake. It only differs in topping, with Fresh cream in used in the topping which sets nicely and quickly so its not necessary to chill the pastry before serving. This cake has subtle flavors and if you love pineapple you will adore this cake. 
All purpose flour- 200gms
Sweetened condensed milk- 200 gms
Unsalted Butter - 1/2 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Pineapple essence - 1 tsp
Fresh pineapple juice (NOT syrup)-1 cup

Ingredients for the sugar syrup:
Sugar -2 Tbsp
Water - 1/4cup
In a thick bottom pan,mix the sugar and water and boil till the sugar melts.Keep aside to cool.

Ingredients for Frosting:
Fresh cream - 300 ml
Powdered sugar - 4-5 tbsp
Pineapple essence - 1 tsp
Keep cream and the beater blades in the freezer for about half an hour.
Add sugar and essence to the chilled cream.
Beat well till the cream is thick and forms soft peak. Keep refrigerated till use.

Ingredients for Garnishing:
Pineapple pieces - 1 cup
Cherries - few 

1.In a mixing bowl combine flour, baking soda and baking powder sieve and Keep aside.
2.Add condensed milk, butter, Pineapple essence and Finally add 3/4 of pineapple puree. Mix and stir and fold everything together.
3.Scrape batter into a greased 6" round cake pan. Preheat oven Bake at 180C.
4.Bake for 20 to 25minutes or until a toothpick inserted at the centre comes out clean.
5.Allow the cake to cool properly before frosting.
6.Whip 400ml whipping cream with 4tbs powdered  sugar +1 tsp pineapple essence until thick and holds peaks.
7.Now divide the cooled cake horizontally into half using  a serrated knife.
8.Carefully slide the top layer using a cake lifter or cake board or a flat plate and keep it aside.
9.Keep one layer of the cake on the serving plate.Sprinkle 5-6 tablespoons of sugar syrup on it.
10.Now spread prepared cream frosting on it.
11.Put other layer back on the first layer making it a full cake.Again spread sugar syrup on it.
12.Cover the cake completely with cream frosting on all sides and the top.
13.Level the top and sides with a broad spatula dipped in chilled water.
14.Decorate the top with pineapple pieces and halved cherries on top.
15.Keep chilled in the fridge till use.

Saturday, May 5, 2012

Dates MysorePak

Mysore Pak is a popular South Indian sweet dish.I tried Coconut Mysore Pak and now I tried it with Dates! Date Mysorepak is something unique and I tasted this sweet in my friends Housewarming ceremony few months back. I learned this recipe from the cook who prepared this sweet. It is absolutely delicious and I loved it! So I wanted to try it as his stepwise was so clear and I felt confident about making it. The first time I tried, everything came out perfect but the texture is not perfect. Because just I added dates I didn’t grind it. So when I tried it again I roasted besan till aroma comes and I grind dates with milk and added in sugar syrup and makes to boil. ... Date Mysore Pak was incidentally the best sweet to come out of good efforts .Now It was apt both texture and taste wise- so damn worth exceedingly soft with a melt-in-the-mouth and extremely delicious.
  Besan Flour - 1cups
 Ghee - 2 cups
 Sugar - 2 cups
 Water - 1/2 cup
Dates- 1cup
Milk – 1 cup
 1. Heat 2tsps of ghee in a heavy bottom wok and roast the besan flour in it, till you get a nice aroma of besan.
 2. Add the 3/4th of the ghee to the roasted besan flour and make a thick paste of it. Keep aside in a different vessel
  3.Cut the dates into small pieces after removing the seeds and soak it in milk for halfan hour. Then Grind to fine paste.
4. Take the sugar and water in the same wok and heat it till one string consistency.
5.Add the besan flour and date paste and slowly stir in the mixture into the sugar syrup and keep stirring
6.  Add the rest of the ghee and keep stirring without forming lumps
7. Look out till the mixture leaves the sides of the wok Add more hot ghee and keep stirring until the ghee separates from the mixture.
8.Grease a tray with ghee and pour in the hot mixture and allow it to cool a little
9. Using a knife cut into pieces and serve.. You will get very soft Dates Mysore-Pak and certainly delicious.
 From one cup of besan flour you will get at least 20 pieces . During festival time, this sweet will be very easy for you to make and am sure friends will ask for the recipe:).

Tuesday, May 1, 2012

Whole Wheat & Oats, Raisin, Chocolate Chip Cookies

Whole Wheat & Oats, Raisin, Chocolate Chip Cookies
A very tasty biscuits made of oats and whole wheat are all time my favorite. This slight crunchy biscuits is perfect pair with cup of Coffee/Tea.

Wheat Flour- 1 cup
Oats (powdered) -1 cup
Milk – 1 cup
Baking powder-1/2 teaspoon
Baking soda-1/4 tsp
Sugar-100 g
Butter -50 g
Dark chocolate chips- 50 gm
Almonds few – chopped
Raisins- 50 gm
Honey or golden syrup-1tsp
1.Grind the oats separately into a fine powder.
2.In a bowl, stir together the dry ingredients – Wheatflour, oats flour , baking soda, baking powder, chocolate chips& chopped Almonds.
3.Melt butter, golden syrup and milk in a saucepan or in the microwave and stir until heated through.
4.Add milk butter & syrup to dry ingredients and Knead it well  until smooth dough.then add
chocolate chips and chopped raisins to the dough .
5.Preheat the oven to 180°C.
6.Take out the dough and pinch off equal little bits of dough and roll them into smooth balls. Press them a little flat with your palm or with cookie cutter.
7. Now dip a fork in flour and press it slightly on the biscuits to get the tine marks on top giving it a decorative look.
8.Place them on baking trays and leave enough space between each other when you place them on the tray with cookies and bake for  13 to 15minutes.
 9.. The biscuits will become fluffy and its color change watch carefully  that they don’t get too brown. 
10.Once Baked Switch off the oven and remove the baking tray .Cool them on the wire rack allow to cool completely. Store in an airtight box.
This quantity would make 15 medium sized cookies