November 29, 2013

Green moong dal curry


Ingredients :

  1. Green moong dal - 1 cup (soaked overnight)
  2. Oil - 1 tbsp
  3. Cinnamon -  1 stick
  4. Cloves - 2 nos
  5. Cardamom - 1 no
  6. Bay leaf - 1 
  7. Onion - 2 medium sized
  8. Tomato - 1 no
  9. Turmeric powder - 1/4 tsp
  10. Chilly powder - 1 tsp (to spice level)
  11. Salt to taste
  12. Coriander powder - 1 tsp
  13. Cumin powder - 1/2 tsp
  14. Coriander leaves for garnishing
  15. Boiled potatoes (optional) - 1 no

Method :

1.   Soak the moong dal overnight & drain.  Pressure cook the soaked dal & keep aside.

2.   Heat oil in the pan, add cinnamon, cloves, cardamom,  bay leaves and onion.  Sauté till tender.

3.   Add finely chopped tomato, boiled potatoes (optional) & saute.

4.   Add turmeric powder, chilly powder, coriander powder, cumin powder & salt to taste. 

5.   Finally, add the cooked beans & stir well.  Garnish it with coriander leaves.


Serve hot with rotis.

November 21, 2013

Warm Chocolate Mousse

This deeply sensual dessert is certain to have your guests groan with pleasure at the warm, smooth and creamy mousse, enlivened further with an aromatic ice cream.


Ingredients :

  1. Good quality dark chocolate - 125 gms
  2. Unsalted butter, softened - 35 gms / 2 tbsp
  3. 1 tbsp strong espresso coffee (optional)
  4. 3 eggs, separated
  5. 40g caster sugar

Method :

1.   Break the chocolate into small pieces and put it in a  deep pan with the butter and the espresso, if using.  Melt over a very low heat, stirring frequently.  Remove from the heat, add the egg yolks and stir well.

2.   Whisk the egg whites until they form stiff peaks, then gradually whisk in the sugar until you have a glossy, stiff meringue  Fold the meringue gently into the chocolate mixture.

3.   Pour into 4 tea cups and chill thoroughly.  Bake in an oven preheated to 180 C for 10 mins.


Serve immediately.

November 2, 2013

Achappam / Rosette Cookies

Wish all my readers a Happy & safe Diwali 


Ingredients :

  1. Rice flour - 1 cup
  2. All purpose flour (maida) - 1 tbsp
  3. Baking powder - 1/4 tsp
  4. Salt - 1/4 tsp
  5. Sugar - Little more than 1/4 cup
  6. Egg - 1 no
  7. Carom seeds (Cake seed) - 1 tsp
  8. Coconut milk - 1 cup
  9. Water, as desired
  10. Oil for frying

Method :

1.   Mix together the rice flour, maida, baking powder,salt, sugar, egg, coconut milk & carom seeds.  Batter should resemble to dosa or pancake batter.  Add water if required, depending upon the batter consistency.

2.   Heat oil in the heavy bottomed pan & put the mould in the oil while heating.  Now dip the hot mould in the batter & fry it in the oil.

3.   Achappam begins to leave from the mould once it starts cooking (use skewer to detach the achappam, if required).  Cook until its crisp & slightly brown in color.



Store it in the air tight container.
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