Sunday, April 16, 2017

Mango lassi

Mangoes are in season now and being a diehard mango fan I end up buying  box of mangoes whenever I see them. Usually mangoes goes straight into my  tummy and doesn’t get a chance to be experimented , but this time mangoes I picked up were  a bit fibrous and the vein like part was getting stuck in teeth, so it  wasn’t that good for eating so I decided to make lassi with it. I love mango lassi’s, the only drink I order from Indian restaurants. I know that the restaurant ones are not made from fresh  mangoes. It's made with mango pulp that comes out from  a tin and has tons of sugar in it, but still I order it as it's hard to resist the tempation of a mango drink ! But if you would like to make a healthy version I would suggest making your own lassi when mangoes are in season and enjoy this drink without the guilt.

Ingredients (Serves 4-5 )
Mangoes – 4 ( peeled and chopped)
Yogurt – 1 ¼ cup
Milk – 3/4 cup
Sugar -  4-5 tbs or according to your taste or sweetness of the mango
Cardamom powder – ¼ tsp

Blend everything together together in a blender and chill

Notes – I made mango puree first and sieved it to get rid of the insoluble fiber in the pulp and then blended the puree with rest of the ingredients.

Thursday, April 13, 2017

Kerala parippu curry/ Kerala sadya parippu / Kerala dal curry

Wishing everyone a happy Vishu! I am glad that this year Vishu is falling on  a bank holiday weekend, so after ages we will get to celebrate Vishu the same day. We have a kerala sadya potluck  planned and I am looking forward to eat a scrumptious sadya tomorrow. 
 Today I am sharing a simple Kerala parippu curry/dal curry which is served as a part of Kerala sadya. It’s so easy to make and you can whip it up in less than 30 minutes.

Moong dal/cherupayar parippu – ¾ cup
To grind
Grated coconut – ¾ cup
Shallots /cheriya ulli – 3
Cumin seeds/ Jeerakam – ½ tsp
Green chillies – 4
For tadka/ thalikkal
Coconut oil /ghee
Mustard seeds – 1 ½ tsp
Shallots/ cheriya ulli – 2
Curry leaves – 1 sprig
Whole red chilli – 3

  • Soak the dal for ½ an hour
  • Pressure cook the dal for 2 -3 whistles
  •  Grind the grated coconut with ingredients mentioned above adding little water.
  •  Add the paste to the dal and bring to boil
  •   Finally in a small pan add oil/ghee sputter mustard seeds, add the finely chopped shallots.
  •   Fry it for some time until slightly brown.
  •   Finally add split whole red chilli and curry leaves and fry until red chillies get little dark    
  • Add the tadka to the parippu/dal 

Sunday, March 26, 2017

Kerala style varutharacha chicken curry

Can’t believe how time is flying. It’s already spring and the clock has changed here which means we get one hour extra sunlight in the evening! 

Last few weeks has been very hectic for me. We moved house last month and with 40 plus boxes to unpack, settling in took a while. This move has been eye opener for me to realise how much junk I have accumulated in the name of blogging. S was shocked to see all the things that came out of boxes and was getting into fight with me for that. So I am trying to prove to him that I will be using all of that and will be getting back to blogging soon. I get plenty of daylight in this house so I am hoping that inspires me to blog and take pictures for my blog.

Today’s recipe is a Kerala special varutharacha chicken curry which I made long time back. I am not a big fan of varutharacha curry/ roasted coconut based gravy but once in a while I enjoy  this and love to pair it with ghee rice.


To marinate
Chicken – 1 kilo
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Ginger garlic paste – 2 tsp

To roast and grind
Grated coconut – ¾ cup
Cinnamon – 1 stick
Cloves – 5
Cardamom – 4 number
Fennel seeds – 1 tbs
Star anise – 1
Peppercorns – 1 tbs
Coriander seeds – 2  tbs
Poppy seeds – 1 tbs
Whole red chilli – 4 number
Curry leaves – 2 sprigs

Other ingredients

Onion – 4 number
Tomato small – 2
Green chilli – 3 number
Coriander leaves
Mint leaves
Water – ¼ cup or as required

  •   Marinate the chicken with ingredients mentioned for 30 minutes.
  •  In a non- stick pan add a tbs oil and roast grated coconut for  few  minutes, when it starts to change colour add the rest of ingredients  mentioned and roast until the coconut is brown in colour and nice  aroma come out.
  •    Let it cool down and then grind it to a smooth paste adding little water.
  •   In a saucepan add coconut oil and saute the chopped onions until soft  and light brown in colour.
  •   Add tomato and let it cook for 2-3 minutes.
  •    Add marinated chicken and stir for a few minutes.
  •    Add the ground  paste and water let eh chicken cook in the gravy until  its done.
  •   Finally add chopped coriander leaves and mint leaves and remove from fire.

Tuesday, January 31, 2017

Sticky Toffee pudding

I can’t let this month go without a post. My first post for this year. This post has been in my drafts since Christmas, I was going to post it as a holiday indulgence but it took me 6 weeks to finally sit down and publish it. Anyway better late than never ! I know this is the month of  New Year’s resolution and maybe some of you maybe trying  to eat healthy and stay away from Indulging, but once in a while cheating is okay. To ward off the winter blues we need some indulgence and this is a perfect recipe for it. 

         I made this dessert for a dinner party and this was a big hit and usually crowd pleasing recipes like this, especially desserts makes it's way to the blog for my own reference.

           I have posted  a sticky toffee pudding recipe as a guest post for Manju’s blog long time back but this is a different recipe. It’s so easy to make and tastes divine !

Recipe source –here


  •          Unsalted butter – 55 gm
  •         Eggs – 2 large
  •          Demara sugar – 200 gm
  •          Self -raising flour – 200 gm
  •          Black Treacle – 2 tbs
  •          Dates(  pitted) – 200gm Black treacle – 2 tbs
  •          Golden syrup – 1 tbs
  •          Vanilla extract – ½ tsp
  •          Baking soda – ½ tsp
  •          Boiling water – 1 ½ cup /300 ml          
·         For the sauce

  •          Light muscuvado sugar – 125 gm
  •          Unsalted butter – 125 gm
  •          Double cream – 190 ml
·          Method

  •          In a bowl place the dates and add boiling water and baking soda to it. Keep it aside for few minutes and then blend it to a smooth puree.
  •       Meanwhile cream butter and sugar in a mixing bowl. Add in eggs and beat in slowly.
  •         Add treacle, golden syrup, vanilla and beat until mixed.
  •        Add the flour and  fold in.
  •          Add the dates puree to the batter and fold in.
  •         Pour the batter into a greased 8 inch cake tin or 6 individual pudding bowls.
  •          Bake it in a preheated oven at 200 degree C for 20- 25 minutes or until a tooth pick inserted comes out clean. Let it cool down for sometime.
·         Toffee Sauce
  •         Place  light muscuvado sugar, butter and cream in a saucepan on a low heat until the sugar dissolves and the sauce gets a toffee flavour.
  •          Serve the warm  pudding with sauce and a scoop of vanilla  ice -cream !

Tuesday, December 13, 2016

Warm chocolate pudding

Hello …
It has been more than three months since my last post, so I thought I should come back and say a quick hello to you all and wish you all a great festive season ahead!  Hope you all gearing up for Christmas and New Year. I am also looking forward to the school holidays and time off work.  

Today’s recipe is a hot chocolate pudding, perfect dessert to indulge during the festive time. It’s quick ad unbelievably easy. Two weeks back we went to a restaurant to eat some Chinese with friends and the kids ordered this chocolate pudding for dessert. I was trying hard to be good and made up my mind not to order any dessert for myself  but after tasting a spoonful from my boy’s plate I couldn’t resist it, so me and my friend had to order one for us ! It was a lovely dessert with gooey chocolate heaven in the middle…perfect dessert for chocoholics like me. The taste was still lingering in my taste buds so I had to recreate it as soon as possible. I checked few recipes online and all seemed easy, otherwise I wouldn’t have dared to make this on a Thursday night when I felt like eating a pudding after dinner! I whipped up everything before serving dinner and popped it in the oven and by the time we finished dinner pudding was ready. 

Caster sugar – 90 gm
Butter – 150 gm
Egg yolks – 3
Large Eggs -3
Dark chocolate – 150 ( I used 120 gm of dark chocolate  ( 70 % cocoa ) and 30 gm milk chocolate )
Plain flour – 1 tbs


  • In a heat proof bowl, melt chocolate, butter and caster sugar on top of a simmering pan of water.
  • Add egg yolks, eggs and beat well. 
  • Finally add plain flour and fold in. 
  • Pour the batter into greased ramekin bowls and refrigerate for 25 minutes. 
  • Put the bowls in a pre- heated oven at 180 degree C for about 12- 14 minutes. Let it stand in the bowl for 2 minutes. 
  • Run a knife around the bowl, the pudding should easily come off the bowl. Serve it with some vanilla ice cream!

Before I sign of let me wish you all Merry Christmas and a Happy New year !

Thursday, September 1, 2016

Fruit scones

I cannot believe the summer holidays are nearly coming to an end. 6 weeks has flown by and we had a great summer despite not going home this time.  The highlight of the summer holiday was our trip to Lake District, a trip to remember and cherish. A place surrounded by mountains, valleys and lakes, where beauty meets serenity. We could spend hours just sitting by lakes and doing nothing. It was one of the most relaxing holidays ever. I really didn’t want the holiday to end!  Sharing few picture of the holiday below.

Weather has been great this summer, the sunshine really uplifts our mood and spirit and I have done lots of baking this summer. Scones are something that we always like to order with our afternoon tea when we are out and about  and we love it so much so I decided to bake scones one day with  my little boy. We don’t compromise when it comes to taste, so I bought clotted cream and strawberry jam to pair with the scones and we relished it with our tea for 2-3 days.  It tastes better the same day but if using it next day, warm the scones in an oven at a low temperature.

Recipe source -  Mary Berry

Ingredients ( makes 11- 12 scones )
Self -raising flour – 350 gm
Cold Unsalted butter - 75 gm
Baking powder – 1 ½ tsp
Caster sugar – 30 gm
Raisins – 75 gm
Milk – 100ml
2 eggs

  • Place  self -raising flour into a bowl.
  • Add butter cut in cubes and rub it until it resembles bread crumbs.
  • Add baking powder, caster sugar, raisins, 2 tbs of beaten egg, 100 ml of milk and knead everything together to make a soft but not sticky dough. Add more milk if needed.
  • Gently roll the dough into a 2 cm deep rectangle and cut out rounds with a 6cm cutter. Roll out the left over dough again and cut out rounds again.
  • Place it on a baking tray lined with baking paper, leaving spaces between the scones.
  • Brush the top of the scones with the reserved egg.
  • Bake in a preheated oven at 220 degree C for 10- 12 minutes or until golden brown on top.
  • Cool on a wire rack.
  • Serve with clotted cream and jam. Enjoy !                                                                                                

Tuesday, August 9, 2016

Swiss roll with strawberries and fresh cream

Baking is therapeutic to me, no matter however tired I am I can bake even from my sleep. Now that it’s summer holidays time is perfect, with lots of free time in hand and enthusiastic  boy  at home I look for any excuse to bake. He loves baking too, maybe more than baking he likes to eat what we bake :)

Whenever we go to friends place we take the opportunity to bake something to take with us. Since it’s summer and strawberries are in abundance in supermarkets I wanted to bake something summery yesterday to take to a friends and after brainstorming for a while we settled with this swiss roll.  It’s such an easy thing to whip up and tastes really awesome. Believe it or not, it was so good that I baked another swiss roll again today and that’s all gone too !

Self-raising flour – 100 gm
Caster sugar – 100 gm
Butter – 100 gm
Baking powder – 1 tsp
Salt – pinch
Eggs – 2 large
Vanilla extract- 1 tsp

 To spread
Strawberry jam – 2 tbs
Double cream 250 ml
Icing sugar – 2tbs or according to your sweetness
Strawberries – 150 gm

  • Beat butter and sugar until mixed.
  • Break eggs and beat for a minute or so.
  • Add vanilla extract and beat.
  • Finally add the dry ingredients and beat until mixed.
  • Spread the batter evenly in a Swiss roll tin/ bakeware and bake at 160 degrees for 15 minutes.                                                                                      
  • Invert the Swiss roll onto to baking paper and roll it tightly while it’s hot.                                                                                                                                      
  • Let it cool down
  • Once it’s cool, unroll the cake from baking paper.
  • Spread jam evenly on top.
  • Beat the cream with sugar and spread it on top of jam.
  • Finally chop strawberries and sprinkle it on top of cream layer and then roll it back again.                                                                                                                                                                                                         
  • Chill it in the fridge until it’s ready to be served !