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Tuesday, 12 April 2016


Wholewheat garlic ciabatta bread

The soft and chewy bread version without any improvers or gluten. Yes we buy store bought breads and it is soo soft and yummy than homemade and we'll wonder how it is made why homemade are not like that..... In bakeries they use gluten, bread improver, cp and lot more to make the bread pillowy soft. This version of ciabatta is free from all these chemicals and it can be made with sourdough to get free from yeast also. 

I made this bread so speacial with wheat and garlic dressing and  especially I had photo session with my bread in our mango farm. Really a very good experience I had when I made this bread and in photo session too...........

This post is for #breadbakers hosted by  Karen's Kitchen Stories http://www.karenskitchenstories.com/


Recipe source - silviascucina


Flour - 3/4 cup

  Wholewheat flour - 3 cups 

 Water- 1/4 cup 

 Milk- 1 cup 

olive oil / butter - 2 tbsp

 Active dry yeast - 1 tbsp

  Salt - 11/2 tsp

  Garlic dressing:  

 Garlic- 3 pods (crushed) 

 Butter- 1 tbsp 

 pepper crushed - 1/2 tsp  

Salt a pinch 

 Coriender leaves - 1 tsp( finely chopped) 

 Herb seasoning - a pinch  


Heat water in lukewarm add sugar a pinch and sprinkle yeast on top leave aside for 10 mins till it blooms. In a mixer stand add flour, salt  and yeast mixture add in milk and olive oil or butter beat well for 5-10 mins till it rolls non-sticky and pliable. keep aside in an oil greased bowl for 1 hr then knead again slightly and place in a baking tray and keep covered aside for 2 hrs. 

Mix soft butter, pepper powder, salt, coriender leaves, herb seasoning, crushed garlic well and brush them on top and

Preheat oven in 200°c and place the tray in and bake for 35 mins till it gets brown on top.

BreadBakers #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Thursday, 10 March 2016



This is a yummy and delicious street foods around the streets of Kolkata in India. We delibrately love rasagullas by standing in roadsides of kolkata and enjoy this mouthwatering dish.......We can make this at home with same taste. I made this post for #BM 62 under street foods theme............


Milk - 1 ltr 

 flour - 1 tbsp

  whey water- 1/4- 1/2 cup*

For syrup:  

  sugar - 2 cups 

water- 4 cups  


In a deep bottomed pan add milk and bring to boil. When it boils add whey water slowly till it curdles well. Strain the paneer in a clean muslin cloth and drain completely. Now mash them  well and add flour knead them. Now make small balls and set aside.

In a big pan add sugar and water to make the syrup when the syrup begins to boil and the sugar dissolves well add the balls on by one and boil them with closed lid for 20 mins then open the lid and boil for further 10 mins till the ball rises up and becomes a spongy texture. Cool completely and serve. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62


Saturday, 27 February 2016


Chicken Quiche

An awesome open pie with yummy filling is on its way to your kitchens through this to grab you to try a new and diff dish apart from regular curries and rotis.......Me and my kids really love to make it and also love to eat aswell. I assure you and your kids will also love it............................


pie crust:

2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water


  • Combine flour, salt, and sugar. Add butter mix  until mixture resembles bread crumbs and Sprinkle with  ice water and mix the dough into a rough dough.
  • Divide dough in half, and turn out onto two large pieces of plastic wrap. Fold plastic over each portion of dough; press to shape into two 3/4-inch-thick disks. Refrigerate until firm, at least 1 hour.
  • On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough).  trim dough to a 1-inch overhang all around; refrigerate until ready to use.
  • Preheat oven to 180 degrees and bake the pie with lentils on top for 10 mins and then bake again without lentils on top for 10 more mins.



mushroom/ chicken- ½ cup,chopped
onion- 1, chopped
tomato- 1, chopped
red chilly powder- 1 tsp
garam masala- 1 tsp
salt to taste
milk- 1 cup
eggs- 2 beaten
cheese-½ cup,grated


In a pan add oil saute onion fry well add tomatoes and mushroom/chicken saute well. Add red chilly powder, garam masala and salt saute well till it cooks well and cool.

Mix in eggs and milk and mix well pour the mixture to fill the pie and sprinkle cheese on top and bake at 180 degrees for 30 mins

You can use any filling for this quiche.

Monday, 15 February 2016


Chef Raj Mohan - #cookingmarathoneventEmoticon

Cooking is a hobby for some people, It may be a passion for some, and a profession for few........but for chef Rajmohan is more passionate about his proffession which made him to take his cooking to the next level. He has attempted an historical event which made the world to turn around. The main motto of his attempt is to promote SouthIndian cusine all over the world. 

Chef has started his longest solo cooking marathon event on 19,dec 2015 at 7 am with his parent's blessings and continued his journey of solo cooking marathon until 21, dec 2015 at 7 am .Haa continuous  48 hours....he has never givenup his spirit at any cost. Chef has completed his 2/3 of recipes to beat the record in 28 hrs. The spectators, friends and family has given him a standing ovation to praise his spirit and enthusiasm. He has finished 100 dishes in 3 hrs...just imagine haaa..... and in 29 hours he has crossed over 800 dishes. Every 2 minutes he has came up with a new dish. The selection team are calculating the number of dishes, the weight of the dish and the name of the dish which are the criteria for the eligiblity of the Guiness book of records......... Chef has prepared  delicious dishes to the crowd gathered there including me but he had intake only liquid foods like Wheat porridge, Fresh fruits, juices, black coffee and sweet potato with the advise of Mr. LakshmiKumar, friend and body-builder. 

Chef has prepared only Indian cusine and his main motto is to promote our Indian especially South Indian cusine to the world. He was given a great support by his friends and family and also by his sponsors like #Thillaimasala, #Radiomirchi.....They gathered there with their whole team to support him. Celebrity Chef Dhamodharam, a previous guiness record holder visited the venue to encourage Chef Raj Mohan and gave his suggestions and ideas. Chef Damu is an enthusiastic man who has passed his energies and skills to chef rajmohan by his encouraging words........ Chef Palaniappan from Vigneshwara catering stayed with him through the whole event to encourage him on his fatigue moments...... Chef Srinath from GRT Regency, Madurai, Mr. Vivek from Indian book of records and GM Mr. Vinod Kumar from Jc Recidency, Madurai do the honours to present over their to support Chef Raj Mohan and Spectated his attempt with every 4 hrs interval.

The selection team has given him break of 10 mins for every hour but he took only 20 mins break in every 5-6 hours. At that time Chef has relaxed a while and made some excercises for his hands and legs.......His friends has made a small celebration when he has beaten the previous records.... 

The ingredients used for the event are: 

chicken-36 kgs 

  Meat- 45 kgs 

 vegetables- 280 kgs  

Oil- 20 ltrs  

Milk- 10 ltrs

Chef has given his exclusive interview for our cookingclub followers about his career and about his attempt on Guiness......Here are our questions and his humble replies.........

* What made you to attempt this solo cooking marathon, Do you have any inspiration behind?

  I wished to inspire people to give honour to cooks and be a good example for the future generation.

* Is there any noble cause behind the event?

I made this attempt on focusing the cuddalore flood  relief and we have contributed the finished dishes to the orphanges. The kids from the orphanage came in the morning and over 60 dishes has been parcelled and sent with them other dishes were tasted by the visitors and spectators gathered there ( i am the one :P)

* Which dish do you feel the most challenging during the event?

Actually I have made on the spot dishes, easy to create but made one at a time that part was challenging. I made the dishes with available vegetables and ingredients at that time. In Early morning I made 20 dishes with available vegetables. I have started with kesari and omlette and made pulao and califlower manchurian following them.

* What is your signature dish? On which region food is you are comfortable with?

My favourite dish is Briyani and sambar. I concentrated full of South Indian Dishes in maximum amount. My main motto is to promote South  Indian dishes to the world. I have covered maximum dishes with vegetables and meat and less on sweets.

* How did your love for food started?

I love making dishes during my childhood and I joined  subbulakshmi lakshmipathy college in Madurai to study catering science and then I joined as a proffesor in Mary Matha college, Periyakulam. Now I am the HOD in catering department in the same college. 

What are the pre-preparations taken for this grand event?

We had the helpers from Madurai Kamaraj University catering students and collegues. They cut the vegetables and other ingredients. The net weight of the dish should exclude 150 gms. We were promoting this event through various channels and social medias. Our sponsors made their humble effort to promote our event. Without proper planning and team work this event maynot be a successful one. 

Benjamin perry from USA was the guiness record holder before and he has made only 230 dishes in 40 hours.....Guiness calculates on the number of hours which the person stands and not the dishes Our chef has stood for continuous 48 hrs and came up with 1205 dishes....He has got his place in INDIA BOOK OF RECORDS and got applied to GUINESS BOOK OF RECORDS....We wish him a great success in his upcoming efforts and projects and win the title of Guiness book of records..........

All the very best sir...............Smiley

Some titbits on the event..........

Selfie with chef and his parents with #radiomirchiramana and my student Krithika priya

India book of records title winning moment with #ThillaimasalaJaisingh 

Tuesday, 12 January 2016


Millet Bagels #breadbakers

Bagels bagels bagels I made it yaay...........I know its not a big deal but It was on my wishlist for a very long time...........You know something, I thought bagels and doughnuts are the same when I was a beginner......Smiley

Its not just the same recipe but looks alike.......Bagel is a yeasted dough which has been cooked in a boiling water fot sometime and bake at high temp. It has a crispy and brown top sprinkled with poppyseeds, sesame seeds or onion powders with chewy and dense inside.........It actually made with flour or wheat flour but I combined millet flour and wheat flour   Smiley Smiley  I'm trying bagels for the first time and with millets, it may Smiley But luckily I made it Smiley  Ofcourse this post is for #breadbakers and the topic ancient grains was choosen by A Shaggy Dough Story http://www.ashaggydoughstory.com/

Robin.... Talking about ancient grains let me clear wat's ancient grains are Spelt, Khorasan wheat(Kammut), millet, barley, teff, oats, Freekay, bulgar, sorghum, farro, eicorn, emmer and the pseudocereals are quinoa, amarnath, buckwheat and chia.

Ancient grains are considered to havebeen a little changed of breed with recent millennia such as corn, rice and modern variety of wheat.....Wheat,a modern grain?? yes it is considered to be a hybrided grain and its ancient grain are spelt, eincorn and emmer..........Ancient grains were mentioned as healthier than modern grains and I think people are more aware now of ancient grains and started using in their day-to-day meals.....

And...............Here comes the recipe of my Millet bagels, I used foxtail millet flour ,In India people use this millet instead of rice for their maincourse  ......... Smiley


warm water - 1/2 cup 

   Active dry yeast- 21/2 tsp

  Wheat flour- 2 cups

  Foxtail millet flour - 21/4 cups 

water- 1 cup 

 salt- 2 tsp 

 sugar- 4 tbsp  

 Oil- 1 tsp

poppy seeds / sesame seeds to sprinkle on top     


In a bowl add warm water, It should be only in luke warm and sprinkle a pinch od sugar and salt and then active dry yeast to the water. Leave aside for 10 mins or till it blooms. if you are using active fresh yeast u can use directly without blooming. Now add in to a large bowl and add in water, salt and sugar mix well till it dissolves. Now mix both the flours together( grind foxtail millet into fine powder) and add gradually to the yeast mixture. Whisk them with a ballon whisk or a blender using hook attachment. The dough will be in loosen texture and oil and combine well. Rest them for 11/2 hrs in the same container or transfer to an another bowl covered. 

After it doubles its size rub your hands with flour and roll the dough into equal balls and keep aside for 10 mins. Meanwhile Preheat oven at 200°c and boil water in a container. Just take each ball and make a hole in centre and dip them for 1-2 mins in the boiling water and arrange seperately in a baking tray. 

Sprinkle poppy seeds/ sesame seeds on the top and bake at 200°c for 20- 25 mins.

Actually I baked it for 30-35mins it became hard a bit so bake only for upto 25mins or it gets brown on top..............

Serving options: It can be served as a sandwich by cutting in the middle and fill in with coleslaw and a chicken/mutton patty. I served with a boiled egg in a ring mould. Enjoy........... Smiley

foxtail millet

This month's BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


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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