Monday, October 31, 2011

Basundi - A dedication to my blogger buddies


Wedding is a beginning of a new life. My big day is just a couple of weeks ahead and there is a lot of pomp and joy at home already. Parents are on their toes to get things all set perfect to make the day a very special one for us.

Me being the last one at home and for my generation in my family, is consider the apple of their eye and each of my cousins are treating my occasion as a festival and have been hosting bridal shower parties for me :) Oh that is pretty common and have seen such before.

Has anyone out here seen or experienced any virtual bridal shower party???!!!!!! No way.. Guess I am the most privileged one to have one such celebration for myself :)

My sweetest fellow bloggers got together to celebrate my big occasion and decided to host a virtual bridal shower party for me in their blogs. They picked up recipes from my blog, recreated them and posted them on their blogs with loads of wishes for me :) Thank you Anamika for such a cute idea and effort :) Nothing could be as pleasing as this :)

Guess what?!! it was absolutely a surprise for me to wake up one fine day last week to see 13 blogger buddies post something for me :) I exclaimed in joy!! I would say it could easily be the best bridal shower party ever.

I thank each and every blogger friend who took efforts to celebrate it for me.

Thank you -
Anamika of Taste Junction
Krithi of Krith's kitchen
Archana of Mad Scientist's Kitchen
Priya Mitharwal of Mharo Rajasthan Recipes
Priya Mahadevan of Priyas Now Serving
Priya Suresh of Priya Easy n Tasty Recipes
Priya Sreeram of Bon Appetit
Radhika of Tickling Palates
Radhika Vasanth of Food for 7 stages of life
Reva of Kaarasaaram
Rupali of Recipe Grab Bag
Sanjeeta of Different Strokes
Vardhini of Zesty Palette

You can check their posts in the links above :)

I request all of you to keep me in your prayers always and pass me your lovable blessings :)

I delicate this Basundi to you all for the sweetest gesture you all made for me :) Hugs to you all :)



Milk - 1 ltr
Sugar - 10 tsps
Saffron strands - few
Cashew nuts - few
Cardamom powder - a pinch



Take the milk in a shallow non-stick pan and allow it to boil in medium flame. Leave it untouched until it starts forming malai(cream or paal aadai). Stir a couple of times in between until it becomes thick and creamy.

Meanwhile take a few tsps of warm milk and soak the saffron strands in it for ten mins.

Chop the cashews finely and roast it in ghee until light brown.

Once the entire milk comes down to 1/3 of its quantity and is creamy enough stir in the sugar, saffron milk and cardamom powder cook for just few mins. Garnish with roasted cashews and refrigerate.

Serve chill and enjoy eating :)


Written by: Nithya
Send in your queries by clicking here.

Wednesday, October 26, 2011

Milk Halwa - Diwali Wishes

Milk halwa3

Wishing all my readers & friends a very happy Diwali :)

The festival of lights is here and its celebration time :) This festival is something that every kid would look forward for.

Sweets, New clothes, Wishes, TV programs and Crackers!! Can any other celebration get better than this?!!! ;)

Gods have been celebrating Diwali on the sky as well with idi vedi and lightning sparklers this year. Chennai is chill and I'm enjoying it thoroughly, watching my favorite movie with a hot cup of halwa in hand ;) Hope you all are having a great time too!!

Milk halwa1


Milk - 4 cups
Sugar - 2 cups
Ghee - 1 cup
Sooji(Rava) - 1/2 cup
Cashews - 10

Milk halwa


Take milk, sugar, ghee and rava in a thick bottom pan and cook until it becomes thick. Keep stirring in intervals until it thickens and the ghee separates. Once it forms rolls into a ball without sticking to the pan, switch off the flame. The entire process would take around 20 mins.

Roast cashews in a tsp of ghee and garnish.

Simple, Delicious and rich milk halwa is ready :)

Enjoy eating :)

Milk halwa2


You can add vanilla essence to it for extra flavoring.

Use thick milk for rich taste.

Milk halwa4

Written by: Nithya
Send in your queries by clicking here.

Monday, October 24, 2011

Triple Chocolate Mousse Cake

Triple Chocolate Mousse cake

Baking cakes has always been an exciting occasion to me. This cake was all the more exciting since it was for a special occasion. My fiance's birthday :) Adding love and affection to the cake made it more delicious and beautiful ;)

Triple chocolate mousse cake is sure a super treat to chocoholics :) Chocolate cake topped with soft & silky dark chocolate mousse and light chocolate mousse can never fail to impress anyone.

All he said after tasting was "Its blissful" ;) - Mission accomplished :P

Triple Chocolate Mousse cake2


For the chocolate cake -

All purpose flour (maida) - 2/3 cup
Powdered Sugar - 2/3 cup
Cocoa powder - 1/3 cup
Cooking soda - 1/2 tsp
Baking powder - 3/4 tsp
Salt - 1/2 tsp
Egg - 1
Milk - 2/3 cup
Water - 1/4 cup
Cooking oil - 3 tbl sp
Vanilla essence - 1/2 tsp

For Chocolate Mousse -

Dark Chocolate - 125 gms
Milk chocolate - 125 gms
Butter - 125 gms + 125 gms
Whipping cream - 100 ml + 100 ml
Gelatin/agar agar powder - 2 tsp + 2 tsp

Triple Chocolate Mousse cake1


For the cake base -

Sift all purpose flour, cocoa powder, powdered sugar, baking soda, baking powder and salt in a bowl. Beat egg, milk, oil, vanilla and water in a bowl and add it to the flour mixture. Beat until smooth and well combined.

Preheat the oven to 210 °C.

Grease 8" round springform pan with butter and dust with flour. Pour the batter into the pan and bake for 20-25 mins at 210 °C. Check if cooked by inserting a tooth pic in the center. Once done, allow it to cool on a wire rack for a while.

Triple Chocolate Mousse cake3

For the mousse -

Chop the dark chocolate and 125 gms of butter into small chunks. Melt it using a double boiler or on a bowl over a pan of hot water. Once it melts and becomes a smooth mixture, remove from flame and keep it aside for it to come to room temperature.

Take a bowl full of ice cubes. Place another bowl on top of the ice and drop in 100 ml of whipping cream in it. Add 1/4 cup of sugar to the cream if the cream is sugarless. I used tropolite cream which is sweet by itself. Beat well until stiff and fluffy.

Take 2 tsp of gelatin in a microwavable bowl and add 2 tsp of water to it. Microwave for 30 seconds or until it melts. Allow it to come to room temperature.

Pour in half of the melted butter chocolate mixture into the cream and fold in gently. Add the remaining chocolate mixture and fold too. Finally pour in the gelatin mixture and fold until it combines well.

Fill this mousse mixture into a large piping bag.

Pipe a 1-inch layer of mousse on top of the cake. Smoothen it with spatula and refrigerate until mousse is set, about 20 minutes.

Repeat the same process with milk chocolate to make light chocolate mousse. Pipe it on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight. Decorate on top with chocolate curls or shavings.

Remove from Springform pan, slice and serve chill.

Enjoy the most sinful dessert :P



I don't have a springform cake pan, so I simply cut 5 inch high 26 inch long strip of ohp sheet (butter paper or a parchment paper). Wrap a parchment collar around base of the cake, keeping bottom flush with baking sheet. Secure collar ends with cellophane tape. Strip it off slowly once the mousse sets.

Triple Chocolate Mousse cake4

Written by: Nithya
Send in your queries by clicking here.

Wednesday, October 19, 2011

Oregano Fritter / Karpooravalli Bajji


Isn't it interesting if healthy food comes in a flavorful and delicious form??!!!

This oregano fritter serves the purpose. A healthy and tasty snack for the evening :)

Oregano also know as Karpooravalli is a easily available herb in India. It can be grown in home garden and used for medical purposes. It cures cold and is a soothing herb for soar throat.

This is the first time I tried it in a bajji and fell for it instantly. Loved the flavor and the puffed up leaf shaped bajji was an attraction to all :)

Oregano Bajji5


Oregano (Karpooravalli leaves) - 15
Besan(Chickpea flour) - 1 cup
Rice flour - 1/4 cup
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Cooking soda - a pinch
Salt - for taste

Oregano Bajji


Pluck, clean and wash the oregano leaves thoroughly and spread them on a clean cloth.

Mix a batter of besan, rice flour, chilly powder, garam masala, coriander powder, cooking soda, ginger garlic paste and salt by adding some water to it. The consistency should be that of bajji batter.

Now heat some oil in a pan. Dip the oregano leaves in the above made batter and fry till done on both the sides.

Enjoy the natural flavor of oregano in the fritter :)

Oregano Bajji3


The same batter with the flavoring can be used for onion, potato and banana bajjis too.

Alternative method to make this is to simply chop the oregano leaves finely and add it to the batter. Drop small portions of the batter into the oil to make oregano bonda :)

Oregano Bajji2

Written by: Nithya
Send in your queries by clicking here.

Thursday, October 13, 2011

Vegetable Cheese Pizza - From Base


I feel really great when I make some unusual dish (other than south Indian) at home from the base. It gives a sense of achievement and an opportunity to put the collars up when people exclaim "you made it at home???" :P

One such celebrated dish is Pizza. Making it at home right from the base is really exciting and delicious too :)

For heaven sake, pizza came out really well at the first go itself and I've been baking it quite a lot of times since then. I have tried different toppings for my pizza but nothing can beat the simple vegetable cheese version :)



For the bread base -

All purpose flour(Maida) - 1/2 kg
Instant yeast - 15 gms
Butter - 10 gms
Sugar - 30 gms
Salt - 10 gms

For pizza -

Pizza Sauce
Tomato - 2
Baby corn - 10 cobs
Red bell pepper - 1
Green bell pepper - 1
Yellow bell pepper - 1
Onion - 1
Paneer - 200 gms
Italian seasoning (Herbs)
Mozzarella cheese
Chilly flakes



For the bread base -

Take the maida in a large mixing bowl or simply pour it over your work surface. Make a large well in the center. Put sugar, salt and instant yeast in the center of the well. Add luke warm water to the yeast, sugar and salt mixture and mix well with your hands until the yeast becomes frothy and dissolves completely.

Now gradually push the maida into the yeast mixture and start kneading. Add adequate water to make soft and smooth dough. Knead well for 20 mins incorporating air bubbles. Add melted butter to the dough and kneed well until well incorporated.

Rest the dough for 1 hour covering the bowl with cling film or wet towel. The dough would raise to double its volume.

After an hour, knock down the air in the dough and divide the dough into three parts.

Flour the work surface and roll a ball into a flat disk of desired thickness(depends on how thick you like your pizza crust to be) Prick holes with fork. Place on greased tray and let it raise for another 10 mins.

Preheat the oven to 210 °C and bake for 10 mins.

Allow it to cool on wire rack. Cover and store in the fridge until use.

This quantity would make 3 medium sized bread bases.



For vegetable cheese pizza -

Place the bread base on the baking tray.

Spread two tblsp of pizza sauce on the base evenly.

Arrange the baby corn, paneer cubes, diced onion, tomato and bell peppers according to your favorite pattern and sprinkle grated cheese generously over the pizza.

Microwave it at maximum temperature for 3 mins or until the cheese melts completely.

Serve topped with Italian herbs and chilly flakes.

Enjoy the sizzling hot home made pizza :)



Use yeast that is active for best results.

Kneading the dough for atleast 20 mins is a must.

Do not knead too much after the dough raises. Just punch the air out and roll them into balls and flatten them.



You can cover and preserve the bread base in the refrigerator for at least a week.

Use exotic toppings like mushrooms, olives, broccoli etc while you make it for guests :)


Written by: Nithya
Send in your queries by clicking here.

Monday, October 10, 2011

Cucumber Mint Cooler

Cucumber mint cooler1

Hot, hotter and hottest are the 3 seasons in Chennai :( We really don't seem to have much of winter experience. Hence a body coolant is never out of season.

I have been exhaustively shopping this season and I rejuvenate myself with such simple yet interesting drinks everyday.

Cucumber mint cooler3


Cucumber - 1
Mint leaves - 20
Tender coconut - 1
Salt - for taste
Jal-jeera powder - a pinch

Cucumber mint cooler


Clean and wash the mint leaves. Make a puree of it by adding some water. Filter it in a fine sieve and collect the extract.

Peel and de-seed the cucumber. Grind it in the mixie and filter to get clear cucumber juice.

Break open the tender coconut and collect the water. Scoop and chop the tender coconut and reserve it aside.

Mix half a cup of tender coconut water with half a cup of cucumber juice. Add two tsp of mint extract, salt and a pinch of jal-jeera powder and stir well.

Top it with ice cubes and chopped tender coconut and serve chill :)

Cucumber mint cooler2

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Wednesday, October 5, 2011

Grapes Poli (Boli / Obbattu)


Poli or Boli or Obbatu is a traditional flat bread made with all purpose flour and stuffed with a sweet filling. Dhall and coconut filling is the most common varieties made by everyone and it has been a custom at home to make them for Ayudha Pooja celebrations.

But then, this year me and mom were breaking our heads to make some interesting variation so that I can proudly blog about it :P yup! Intentions change and its okay until everybody enjoys the food isn't it??!! :)

After noticing a kg of grapes in the pantry, we decided to cook up something with it and Grapes poli was the result :)

Stunningly different and delicious dish I say!! A must try for those who love experimenting :)



For filling (Grapes Kesari):

Rava(Semolina) - 1 cup
Sugar - 1 cup
Grape juice - 2 cups
Water - 1 cup
Grape essence - 1 tsp

For the wrapper:

All purpose flour(Maida) - 1 cup
Salt - a pinch
Cooking soda - a pinch
Cooking oil - 1/2 cup

Grapes Poli1


For Filling(Grapes Kesari):

Dry roast the rava in a pan for a couple of mins and transfer it on a paper. Measure and mix sugar with it and keep is aside.

Choose well ripen black grapes. Remove stems and wash them thoroughly.

Take the grapes in a large vessel and add one cup of water to it and boil it until the fruits get cooked. While its boiling, keep crushing the grapes with a masher until it is thoroughly juicy. Strain the extract and collect the juice. Measure two cups of juice and keep it aside.

In a heavy bottomed pan, take the extracted grape juice, grape essence and water. When it starts to boil add the rava and sugar mixture stirring continuously. In a medium flame keep stirring it until the semolina gets cooked and the contents roll out without sticking to the sides(Kesari consistancy) . Add ghee and mix well. Once done, leave it to cool.

Roll balls of this grapes kesari filling and keep them ready.

Grapes poli

For Wrapper:

Mix all purpose flour, salt and cooking soda together. Add adequate water to roll it into a soft dough. Finally add oil and kneed well to make the dough smooth. Roll the dough into a ball and coat it heavily with oil and leave it alone for 3 hours.

To make poli:

Take a plastic sheet or kitchen foil and grease it with oil. Take a chunk of the wrapper dough, press it out to about 2-3 inches in diameter using your hands. Place a ball of grape kesari filling in the center and fold it from all sides, proceed to seal at the top. Now press it on all sides with your hand to make a boli of 5 inches wide. Carefully remove it from the sheet and toast it on a pan. Flip and toast on both the sides by applying some ghee over it.

Delicious and flavorful grape poli is ready to serve :)

This quantity would make around 20 polis. Refrigerate and use within 3 days.

Serve hot and enjoy eating :)



You can simply make the grape kesari and serve it as it is. The purple shade is beautiful and the aroma and flavor of grapes makes it impressive.


Written by: Nithya
Send in your queries by clicking here.

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