Friday, 27 December 2013

Marble cake

It is Christmas and New year time and there are cakes every where. So thought of making a cake at home. My mom always makes cakes in cake oven and I love them. During Christmas in my college days my friend used to bring this cake. Since I was not much into cooking those days I used to wonder how did she manage to make such cake. Today I have tried this again on Christmas and believe me, my family loved it. You will be surprised to know my little daughter does not like cakes. But when I made this, she loved it and keeps asking to make it again and again. So guys, do try and enjoy it.  


Refined flour(maida): 2 cups
Sugar: 1 3/4 cups
Baking powder: 1 tsp
Butter: 100 gms
Eggs: 3
Vanilla essence: 1 tsp
Milk: 1/2 cup
Cocoa powder: 2 tbsp


1. Take flour, sugar, butter, vanilla essence, baking powder, eggs and milk in a bowl.
2. Mix them with a wooden spoon till the mixture becomes smooth.
3. Divide the mixture into two bowls. 
4. Add cocoa powder into one bowl and mix well.
5. Grease the cake oven with some butter.
6. Add the white batter to the cake oven and drop by spoonfuls the cocoa batter into it .

7. Using a knife swirl the cocoa batter into white batter to get the marble effect. 
8. Put the sand plate on the stove and place the cake oven on it.

9. Cook on low flame for 30 mins. 
10. Remove the cake oven from heat and keep aside. 
11. Allow it to cool for 10 mins and remove it from cake oven without breaking the shape. 

Sent this recipe to Gayatri's cookspotSrivalli

Wednesday, 18 December 2013

Spinach fritters/Palak pakora

Palak pakor(d)a with tea is one of the best tea time snacks. Also for kids who hate greens you can offer them as finger foods.

Prep time: 15 mins
Cook time: 15 mins


  • Spinach: 2 bunches/ 20 leaves
  • Chick pea flour/ Besan: 1 cup
  • Rice flour: 4 tbsp
  • Ginger garlic paste: 1/2 tsp
  • Green chili paste: 1 tbsp
  • Onions: 1(medium size)
  • Turmeric powder: 1/2 tsp
  • Salt to taste
  • Coriander seeds: 2 tsp
  • Curry leaves: 2 sprigs
  • Coriander leaves: 1 bunch(small)
  • Oil for deep frying
  1. Wash and cut the spinach leaves.
  2. Take a mixing bowl and add all the ingredients except oil. Add little water so that the mix coats the leaves.
  3. Heat oil in a pan and check by dropping a little batter into the oil. It should rise immediately. 
  4. Drop the rest of the spinach mix without overcrowding the pan. 
  5. Turn them by using a frying spoon so that they cook all over.
  6. Once they turn golden brown, remove them from the pan into a serving bowl. 
  7. Serve them with tomato sauce and hot tea.
Linking this recipe to Priya

Monday, 16 December 2013

Chicken curry

'Chicken' for me is the most irresistible dish and a perfect recipe for winter. I wanted it to be super spicy and made it that way. It goes well with rice, naan, roti, pulao.
Chicken curry

Prep time: 10 mins
Cooking time:45 mins
Total time: 55 mins

  • Chicken- 1 Kg
  • Ginger garlic paste- 2 tbsp
  • Onions- 4(medium size)
  • Green chilies- 4
  • Turmeric powder- 1 tsp
  • Salt to taste
  • Red chili powder- 4 tbsp(adjust to suit your spice level)
  • Coriander powder- 1/2 tbsp
  • Desiccated coconut powder- 1 tbsp
  • Caraway seeds(Shah jeera)- 1 tsp
  • Garam masala powder- 1 tsp
  • Coriander- 1 bunch(small)
  • Oil- 3 tbsp
  1. Wash the chicken and drain it.
  2. Heat oil in a heavy bottomed vessel and add finely sliced onions, green chilies and caraway seeds.
  3. Add ginger garlic paste when the onions turn golden brown. Saute for 2 mins.
  4. Add chicken, turmeric powder, salt, red chili powder, coriander powder, coconut powder, garam masala, yogurt and mix. 
  5. Add 2 cups of water and place the lid.
  6. Cook on a low flame till the chicken is cooked and you get the desired consistency.
  7. Garnish with chopped coriander and serve.

Friday, 13 December 2013

Tomato rasam

Preparation time-20 mins        Cooking time-15 mins            Total time-35 mins

  • 5 medium size ripe tomatoes
  • 1 small lemon size tamarind
  • 4 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 2 green chilies
  • 1/2 cup coriander leaves
  • 1 tsp black pepper powder
  • Salt to taste
For tempering:
  • 1 tsp cumin seeds 
  • 3 sprigs curry leaves
  • 2 tbsp oil  
  • 1 tsp mustard seeds
  • 1 broken dry red chilies 

  1. Steam the tomatoes and tamarind.
  2. Once they cool down blend them in a mixer to make a fine paste.
  3. Heat oil in a pan, add cumin seeds, mustard seeds, curry leaves and dry red chilies. 
  4. When they start to crackle, pour the tomato paste to it.
  5. Add turmeric powder, salt, red chili powder, green chilies, chopped coriander, black pepper powder and water.
  6. Bring it to a boil and simmer it for 15 minutes.
  7. Serve with hot steamed rice. 
Sending this recipe to Rafeeda

Wednesday, 11 December 2013

Carrot chutney

Carrot chutney(instant)

Carrots-4(medium size)
Ginger garlic paste- 1/2 tsp
Turmeric powder-1 tsp
Red chili powder- 5 tbsp(adjust to suit your spice level)
Salt to taste
Lemon juice-1

For tempering:
Oil-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Split gram dal- 1 tsp
Curry leaves-6 to 8
Dry red chili-1


  1. Grate the carrots and add  ginger garlic paste, salt, turmeric powder, red chili powder and lemon juice.
  2. Mix the above ingredients with your hand.
  3. Heat oil in a pan for tempering and add cumin seeds, mustard seeds, curry leaves, dry red chili and split gram dal.
  4. Once the dal turns red, add the seasoning to the carrot mixture with the oil.
  5. Serve with hot steamed rice.

Thursday, 5 December 2013

Capsicum fry


Capsicum(large)- 3
Green chillies-2
Turmeric powder- 1 tsp
Red chili powder -1 tsp
Salt to taste

For masala:

Roasted dal- 2 tbsp
Cumin seeds-1 tsp
Garlic cloves-5
Grind these 3 ingredients in mixer without adding water.

  1. Cut the onions into fine slices.
  2. Remove the cap and seeds of capsicum and cut it into fine slices.
  3. Put a kadai on stove and add 3 to 4 tbsp of oil.
  4. Now add onions and green chilies.
  5. When the onions turn brown add capsicum and cook in low flame.
  6. Add turmeric powder, salt and saute it.
  7. Keep stirring it till the capsicum is fully cooked. 
  8. Add red chili powder.
  9. Now add the masala to the capsicum and mix well.
  10. Once you add the masala the mixture becomes dry, remove it from fire.
Tastes good with sambar.

This recipe is my entry to Priya's event for 'Only dairy free recipes'Rafeeda
Ongoing Event

Thursday, 28 November 2013



  1. Idly batter 2 cups 
  2. Rice flour 4 tablespoons 
  3. 1 small sized chopped Onion
  4. Chopped Coriander leaves
  5. Green chillies 3 
  6. Salt to taste
  7. Jeera 1 tsp 
  1. Add onions, coriander leaves, green chillies, salt and jeera to the idly batter.
  2. Add rice flour and see that there are no lumps in it.
  3. Heat oil in a deep bottomed pan and pour batter in oil using your hand to make small balls.
  4. Once they turn to golden brown color remove them onto a plate.
  5. Serve with chutney of your choice.
  1. Batter should be little thick, so add rice flour accordingly.