Wednesday, November 26, 2014

Corn Capsicum Fried Rice

I had some leftover zeera pulao . Also some lonely corn that I boiled for lunch but did not eat and a half cut capsicum  stored after using other half for pav bhaji a day earlier. So I decided put three together to tango.

Take around 1.5 tbsp sesame oil. Add 1 tsp each of ginger and garlic paste. I make paste for couple of days together and store in refrigerator. Fresh paste makes a huge difference in flavor. Next add dice capsicum, onion and boiled corn sliced off from the cob. I boil corn by splitting in half , put in pressure cooker with 1/4 cup water and take 2 whistles.

Saute the vegetables on med high flame for couple of minutes next add some salt and some kind of chilli saue. Today I added schezwan sauce. Add about 2 cups of boiled/leftover rice. Mix well serve hot. Tasted pretty good.

Tuesday, November 25, 2014

Tomato Rasam

This is the first time I made Rasam at home. Unlike the spicy, tangy water served at Udipi this turned out very flavorful. I followed this recipe as such. And yes I used MTR Rasam masala.

Sunday, November 23, 2014

Weekend Cooking

French Loaf made with part Atta and part plain flour

Sooji Dhokla

 Chana Chaat

 Chana Chaat served with some sev and Pomegranate seeds

My 5 year old made these cookies in her play kitchen with play doh. How lovely!

Friday, November 14, 2014

Eggless Mini Chocolate/Vanilla Cupcakes


1 1/4 cups All purpose flour (plain flour/Maida) 
1/4 cup + 2 tbsp Cornstarch
1 Tsp Baking Powder
1/2 Tsp Baking soda
1 Cup Buttermilk (Substitute 1 Cup milk + 1 tbsp Vinegar)
1 1/4  Cup Powdered sugar
1/2 cup Vegetable Oil 
1 Tsp Vanilla extract
2 Tbsp water


Prepare your cupcake/muffin pan. I have used mini cupcake pan (24) this time but you can very well use regular size (12)cupcake pan.

In a bowl assemble all the dry ingredients the plain flour, cocoa powder, baking powder and soda together and sieve together once.

Pre heat the oven to 180 C/350 F.

In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the sugar and oil and blend If using buttermilk just add sugar and oil to it and mix and blend. Stir in the vanilla extract.

Now put in the sieved dry ingredients into the liquid ingredients, add the additional 2 tbsp water and blend with a hand blender or stand mixer or even just hands until well mixed about 3 to 4 minutes.

With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes for regular cupcakes and 10 mins for mini cupcakes. Make sure you don't fill them more than half.

Now, to bake chocolate cupcakes replace cornstarch   with equal amount of cocoa powder and rest of the method will be same.