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Basundi is a delicious sweet dish made during festivals. It is popular in the states of Karnataka, Maharashtra, Gujarat. It is creamy, thick and makes a good dessert. (more…)
August 30, 2017
How to make tasty basundi
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July 26, 2017
Kadale kalu usli/ black chana sundal
Black chana is predominantly used during religious ceremonies. It is usually made as a spicy usal or sundal and served during poojas and ceremonies. Ganesh puja, Naga chauti and during Mangal Gowri puja it is prepared. Today is Naga Chauti and thought I will post the recipe of kadale kalu usli / black chana sundal. It is tasty and can be prepared more often as a snack or accompaniment. (more…)
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July 12, 2017
Roasted paneer slabs/bread roll in steps
Roasted paneer slabs/ bread roll in steps. Easy to make snack for evenings. Paneer stuffed bread rolls are roasted on a skillet.
Bread rolls are one of the favourite snacks that has been relished by all. The bread is stuffed with a filling that is prepared, rolled , sealed and deep fried. But here, it is shallow fried, thus a guilt free snack. (more…)
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June 21, 2017
Cornflakes Bhel, healthy twist
Chaats are always welcome at home. They are cherished and enjoyed by both the children. Here is a twist to the usual Bhel Puri. Cornflakes Bhel is a healthy twist to the usual one. It makes a good snack to binge in the evenings. (more…)
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April 20, 2017
Fab milkshake summer special
It’s been sometime I have put any milkshake recipe here. My recent creation is this Fab milkshake, a name which I have given to it. It has figs, banana and almonds in it, F is for fig, A for almond and B for banana, hence, the name. (more…)
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December 25, 2016
Zebra Cake How to make zebra cake
December is the month of holidays and celebrations. I love everything about this month, splendid weather, good food and many holidays. It’s been sometime I have put any cake recipe on the blog. On the occasion of Christmas, I present to you a splendid “Zebra Cake“. It is soft, supple and delicious.
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November 1, 2016
Pear smoothie aka Pear custard
Pear is a wonderful fruit to use in various dessert. It is juicy and has a divine taste. Pear smoothie is ideal for children who do not like fruits.
We are living in an era where an additional hour would always be welcome. Running between errands and deadlines, we just try to do our work in an easy way. I love easy and fuss free recipes. Elaborate method of cooking is usually for weekends or pre planned dinner.
Serve it along with breakfast or as an evening after school snack for kids.
pear smoothie
pear smoothie
Ingredients :
- 1 litre milk
- 150 grams sugar
- 1 tablespoon custard powder
- 2 pear
Method:
- Boil milk. Keep one-fourth cup of milk aside in a bowl.
- Add sugar. Give a stir.
- Mix custard powder in milk. Add it to the milk and stir well. Let boil for two minutes.
- Remove the skin of pear and cut into cubes.
- Blend to a purée.
- When the custard is cool mix the purée into it. Chill and serve.
- Pear Smoothie is ready to serve.
Pear Smoothie aka Pear Custard
A tasty, healthy and easy to make recipe which is ideal along with breakfast or as mid snacks.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 560 kcal
Ingredients
- 1 litre milk
- 100 grams sugar
- 1 tbsp custard powder vanilla flavour
- 2 pear
Instructions
-
Boil milk. Remove one- fourth cup milk and keep it aside.
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Add sugar and give a stir. Continue to boil for sometime.
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Mix custard powder in the milk kept aside.
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Put this mixture into the milk and stir. Let boil for sometime.
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Turn off the gas and allow to cool.
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Peel the skin of pear and cut into chunks.
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Make a puree of it.
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On cooling, mix with the prepared custard. Serve chilled.
Recipe Notes
- Peeling of skin is optional. If you are a health freak, use with the skin. It has many anti oxidants.
- Consistency of custard should neither be too thick or thin.
My other pear recipes can be viewed here
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September 12, 2016
Nan Katai biscuits
Since yesterday, I have been on a baking spree, trying my hand at few recipes. My house is smelling so good, baking is therapeutic, I think, I should do it more often. Yes, it’s again time for our blog hop with the theme as”Baking” . Here is my sincere attempt to make the traditional Indian biscuits, Nan Katai. Well, I am quiet happy, the taste is good and they will not last long.
I had read long time back, that the traditional recipe of Nan katai or Nan khatai as many write, makes use of gram flour and semolina also. I tried to incorporate the same here. Thus, along with self raising flour, I have used a little of semolina and gram flour. I threw in a few strands of saffron and the taste on biting, gave a nice fragrance. For reference, I checked it here. Over to the recipe of my version of Nan Katai biscuits.
My other cookie recipe can be found here.
nan katai
making of nan katai
Ingredients
- 1 cup self raising flour 1 cup =150ml
- 2 teaspoon semolina
- 1 teaspoon gram flour
- 1/2 cup unsalted butter 1 cup=150ml
- 1/2 teaspoon soda bi carbonate
- pinch salt
- 1 tablespoon cold milk
- oil for greasing
- 1/2 teaspoon cardamom powder
- 5 strands saffron
- 1/2 cup castor sugar a little more may be used
Servings: pieces
Instructions
-
Take a bowl and add the dry ingredients (except cardamom and saffron strands).
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Put butter and mix gently with the spoon.
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Mix well until you get perks and the dough is formed. Use a little milk if necessary. lastly add cardamom powder and saffron strands to it.
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Keep aside for ten minutes.
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Pre-heat the oven.
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Grease the tray with a little oil. You can also use parchment paper.
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Make small balls, slightly flatten them before keeping them.
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Keep in the oven. My oven needed five to seven minutes. The biscuits get a brownish colour on and the fragrance spreads around.
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Once done, keep them in the oven for five minutes.
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Later, put on the wire rack.
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Nan katai biscuit is ready to serve.
Recipe Notes
The temperature settings are different for each oven.
My oven is Bajaj Majesty 600QT. It has different knobs for time and temperature settings.
It is essential that the butter is soft. Hence,one hour prior, remove from refrigerator and keep it at room temperature.
If you use salted butter, do not add the extra pinch of salt.
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Here are the other recipes of Culinary Hoppers
Jalapeno Cheddar Corn Bread by Parvathy
Simple Cocoa Brownies by Swati
Chocolate Mud Cake with Ganache by Poornima
This is my new e-book which has hit the stands now !
South Indian Breakfast
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