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Monday, 26 January 2015


Sweet corn vada -My first guest post in mahas lovely home

My first guest post on my friends blog and successfully my 100th post on my blog.Her blog is 
http://www.mahaslovelyhome.com/ her name is usha rani.
She has interesting recipes in her blog and I love to explore her recipes.Here is my link to my guest post 
http://www.mahaslovelyhome.com/2015/01/friday-with-friend-8th-guest-post-by.html#more and
the sample of my recipe in her blog. 

Lets come to my post....All of us like sweet corn and we usually have boiled corn with some spices or sugar. Why cant we try a vada made of corn. It came out very well and really so yummy and mouth-watering.Here is the recipe:


Serves-6-7 personsPreparation time:10 minsCooking time-10-12 mins


Sweet corn kernels-1 cupMilk-1 tbsp
Garlic paste- ½ tsp
Red chilly powder-1 tspOnion-1 big, finely choppedCumin seeds-1 tspTurmeric powder- ½ tsp
Corn flour- 2 tbspCoriander leaves-few choppedSalt to taste
Oil for frying


In a mixer add sweet corn kernels, Garlic and milk blend well and put them in a bowl add corn flour and set aside.In a kadai add little oil and cumin seeds to splutter add in onion sauté well and add red chilly powder, turmeric powder and salt to taste. Add in the corn mixture and stir them well in low flame till the water absorbs, transfer them into a bowl mix in coriander leaves and cool them.
Heat oil in a kadai when it heats up scoop out the mixture with a spoon  and shape lightly with another spoon and put in the hot oil. Fry till crispy and golden brown. Now enjoy crispy corn vada with sauce or chutney.........!!!!!!


If the batter is still watery add some more corn flour can add mashed bread.The oil should be in medium heat otherwise it will brown outside and stay raw inside.  

  mix corn batter and corn flour 
sauté onion and spices 
 sauté the batter and spices till water evaporates

shape with two spoons

  Fry in medium heat oil.
 Enjoy the crispy vada


Sending this to Remya's kitchen First blog anniversary celebration and giveaway                 





Friday, 23 January 2015


French Macaron

French macarons.......Ha.........this word was a nightmare for me.How many recipes I refered how many people I asked .Its numberless.........Really U don't believe when I happen to talk to a baker or a chef my next question will be......How do you make french macarons?Even to the bakery owner nearby..............

I tried it for about 3 times but every time I made it showed some error but I never lose hope.I said to myself that I will  get success in making the macarons.I saw my fellow baker sumod tom's recipe and got inspiration from him and tried this again.I took recipe from Martha stewart but made some changes and tried this macarons..............

Wow wow wow............This time I got it right....Super cool macarons with crunchy and smooth texture......Tasted so good that I melted with these macarons.You could see my face while eating it    Smiley I even couldn't sleep yesterday becoz of happiness ........ok ok......I hear your voices to stop exciting and share the recipe.This is my easy and yummy recipe of my french macarons...........

French macarons

Preperation time:10-15 mins

 resting time:1-1/2 hrs

 Cooking time:10-12 mins

  yields-about 25 macarons.


Egg white- 1   

Almond flour- 1/4 cup+2 tbsp  

 Icing sugar-1/2 cup 

food colour-few drops


Almond flour:

Take 1/2 cup of almonds and blance them  and remove the skin then toast them in a dry non-stick pan for a while. Note.....It should not change its colour.Just toast to remove the wetness and cool them completely.In a clean and dry mixer add the toasted almonds and 2 tbsps of icing sugar(powdered sugar didn't worked well.It made the flour wet).Pulse them for 2-3 secs and then again pulse for another 2-3 secs.The flour will be powdered if not repeat it again but remember  one or two almonds may remain.Just remove from mixer and sift them.The flour will be dense,so sift them by mixing them with your hands.Now measure the flour that needed for this recipe.Reserve excess flour and coarse mixture you get for next use.You can use the coarse mixture in brownies.

Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 

Break Egg carefully and remove yolk from it.Add whites in the clean bowl and beat well till it turn white and foamy,now gradually add in the icing sugar and beat till it combines.Donot add sugar before the egg white gets foamy texture otherwise the whites will ruin.It happened to me this time also and I redone the process then take off the beater and add few drops of food colour to the meringue.You can use any colour you wish in liquid form,powdered form or gel form but have to combine it well so that the meringue completely turn to its colour. Now fold in the Almond flour to the mixture in 3 parts.Fold it well and put the mixture into a pipping bag with big round tipped nozzle.

In a baking sheet or tray pipe them in a round shape,just pipe for about a tbsp or two of meringue.Pipe them with gap between the macarons in the tray/sheet.Tap them in a flat surface so that it spread and form a round shape.Don't worry if the shape differs it'll happen for the first time and  You can use macaron baking sheets to get the perfect rounds or draw shapes in a butter paper and use.I just piped in my desired rounds or you can use spoons to pour the mixture in tray/sheet.

Now rest the piped macarons for about 1-11/2 hrs till it gets dry.

Preheat the oven to 170°c 

Place the macarons into the oven and bake @ 170°c for about 10-12 mins.You will see the macarons risen up and when you tap on the top it will make a sound.Dnt tap too hard the macaron will break guys.Now its prfectly baked,remove from oven and place undisturbed to get cooled.

Now time to sandwich them.Don't show the baked macarons to your kids or they will eat them before you sandwich them.My kids do...........Smiley

You can use any kind of filling you love I used chocolate filling becoz ofcourse my kids love chocolates.

Chocolate filling(ganache):

fresh cream-30 gms 

 Dark chocolate/regular chocolate-90 gms

Heat cream and add chocolates,stir till it combines and make thick filling.Take one macaron and fill chocoate ganache and close with another macaron.............Now its time to enjoy your macarons.keep one into your mouth just close your eyes and enjoy its melting in your mouth mmm mmmm mmmm.............Smiley

Beat whites and gradually add in sugar
pipe into the baking sheet/tray
Fill the ganache

Enjoy your melting moments.............

 Notes to remember:

  • Toast the almonds just to remove wetness donot toast till it turns colour.
  • Just pulse the mixer while beating almonds and icing sugar.Use only icing sugar,there will be some almonds left coarse just omit it and sift the flour well.
  • Must sift the flour before mixing to the meringue to get the smooth texture.
  • Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 
  • Do not add sugar before the whites get foamy texture or it will ruin the mixture.
  • Tap the sheet after piping it to spread.
  • Rest them for atleast 1-11/2 hrs to get dry on top or it will become chewy when baked.
  • Donot remove macarons from tray before cooling completely or the bottom will remain in the tray.
  • I used baking sheet and non stick tray both.The surface was smooth in the macarons baked in nonstick tray than sheet.
  • sandwich them with any kind of filling you like.
I think I remembered everything to you If I've left any points just comment me dears and your reviews too.................

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

Thursday, 22 January 2015


Semolina cake(Basbousa)

Semolina is a coarse form of wheat and used in pastas,puddings,couscous,south Indian Rava dosa and in many desserts too.....This semolina cake is made in middle-east countries.It tastes like our kesari but in a baked version.A yummy and sugary treat to all my viewers...........Smiley 


Ingredients:For Syrup:

  sugar-625 gms

       water-200 m

lemon few drops

  orange blossom water-1 tsp I used orange essence      

   rosewater-1 tsp I used orange juice

For the cake:

semolina-400 gms
sugar-200 gms
desiccated coconut- 40 gms(optional)

 baking powder-1/2 tsp

 milk -200 ml(this is the minimum you will need, but you may need more, according to your semolina)

vanilla essence-1 tsp

melted butter-30 gms 

 tahini (sesame paste)(I haven't used) 

 blanched almonds to decorate


To make the syrup:

In a small saucepan, combine sugar and water. Bring to heat and cook, stirring until it boils. Add drops of lemon and boil for 3 minutes. Let cool and mix the  orange essence and juice.

To make the batter:

Grease a baking dish with butter and set aside.In a large bowl, mix semolina, sugar, coconut and baking powder. Make a hole in the middle of the dry ingredients and add the butter, vanilla, syrup and milk gradually. Mix with your hands. The semolina will absorb the milk ,so add milk little by little, until the batter looks like a porridge. Pour the mixture into the greased baking dish then cover and  rest aside  for about 12 hours or over night.

Preheat oven to  200°C 

 Mark the cake into  squares with a knife and place a blanced almond in each square.Bake for  about 15-20 minutes. Remove from oven and cut the squares into pieces.Bake somemore time till browned on top.Heat the syrup. Soak the hot cake with the syrup,cool them and remove from tin.Serve the glazing cake with some more syrup on top and enjoy............!!!!!!!!!!!!


I've avoided coconut you can use it if you want.


Egg and mushroom bake

We usually prepare omelette with eggs and can be accompanied with any kind of toppings.It will be good combo for meals or variety rices as a side dish.Can we make it as a main course meal with garlic bread.I got inspired by a friend and made this Egg and mushroom bake for Rafeeda AR from http://www.thebigsweettooth.com/ for Shhh secretly challenge.......She gave me Egg and cinnamon.I got confused what to prepare with these ing.an eggnog?a cake?.No I have to prepare a different recipe.I made this recipe and it was a big hit.My kids loved it a lot for their breakfast.Try this recipe and have fun with kids........!!!!!!!!!!!Smiley

Egg and mushroom bake:

Preperation time:10 mins

Baking time:25 mins




 mushroom-1/2 cup,chopped  

fresh peas- 1/4 cup if using dry soak them for 4-5 hrs and boil well  


tomatoes-1 small size,chopped  

redchilly powder-1/2 tsp

  cinnamon powder-1/4 tsp cardamom powder-a pinch 

salt to taste

 pepper powder-1/4 tsp  

any cheese- 1/2 cup grated   

oil-1 tsp  

coriender leaves-few,chopped


In a pan add oil and onion saute well till it becomes soft.Add in mushrooms and peas saute till done,add tomatoes fry till soft add in redchilly powder,cinnamon powder,cardamom powder and salt saute till combine well and set aside.

Preheat oven to 190°c or heat the steamer/Idly pot.

Grease the baking dish/ramekins and place a spoon of mushroom mixture into it just to fill 1/4 of the dish.Break egg into it and sprinkle salt and pepper powder.Cover the top with cheeseand sprinkle coriender leaves.

Place into the oven and bake for about 25 mins.If you want the eggs bake completely keep for some more mins,I baked it till cook well or In a hot steamer/Idly pot  place a plate and arrange these ramekins and steam for about 20 mins and enjoy with garlic bread......!!!!!!

To make Garlic bread:

Bread cut into shapes-5-6 pieces

  butter-1 tbsp,softened

crushed garlic-1 tsp 

coriender leaves-1 tsp,finely chopped 

 salt and pepper to taste

In a bowl mix butter,crushed garlic,coriender leaves,salt and pepper powder.Heat griddle and coat butter mixture over the bread and toast them.

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

Tuesday, 6 January 2015


Meat loaf/Mutton cake

This meat loaf  was in my wishlist for over years.But had some fear to try it whether I can make it or not.I tried it today and got awesome meat loaf.It is nothing but a baked/steamed version of meat with less ingredients.It has a yummy taste and healthy...........Just try this without any fear and give your feedbacks to me in comments............

Prep.time: 10 mins  Baking time-45 mins/Steaming time-15 mins  serves-10-15 loaves 


Ground meat-1 cup

   carrot-1/4 cup,peeled and finely chopped  

button mushrooms-2 tbsp,finely chopped  

Onion-1,finely chopped  

Garlic-1 tsp,peeled and finely chopped  

salt to taste

 pepper powder-1/2 tsp  

oil-1 tsp


Tomato ketchup-2 tbsp

  Oats-1 tbsp


  • Heat oil in a pan add garlic fry a while add onion,carrot,mushrooms saute till done with some salt and pepper powder.When it is done transfer them into a plate and cool them.

  • In a bowl add ground meat any kind of meat you can use whether mutton,beef or chicken,cooled vegetables mix well,now you can add salt for meat.When mixed break eggs, into it and oats then combine them.

  • Heat water in a boiler/pan place a seive over it or Preheat oven to 180°c

  • Fill the mixture in aluminium foil cups and spread tomato ketchup over it.Place over seive for steaming and steam them for 15-20 mins or till done.

  • For Baking place the cups over baking tray and bake them @ 180°c for 40 mins.

  • When cooked Remove them from foil cups and cut into slices.Serve hot with sauce over them.........!!!!!!!!!!!!

sending this to Remya's kitchen First blog anniversary celebration and giveaway


I'm a housewife.I have great passion over cooking and try new recipes.I love to share with viewers

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I am a full-time food blogger and I have great passion over baking and exploring the world cusine. I am taking baking and cooking classes for the beginners in Madurai.

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