Sunday, December 19, 2010

Cranberry Pickle

Fresh Cranberries - 5 cups
chilli powder - 1/4 cup
salt - 1/4 cup
oil - 1/4 cup
mustard powder - 1 spoon
methi powder - 1/2 spoon
oil - 4to5 spoons
crushed garlic - 4to5 cloves
mustard seeds - 1/2 spoon
cumin seeds - 1/2 spoon
red gram dal - 1 spoon
black gram dal - 1 spoon
turmeric- 1/2 spoon
asafetodia - 1/4 spoon
curry leaves
Heat 1/4 cup oil in a pan, Add cranberries, cover and fry for 5 minutes stirring occassionally.
When the berries get soft, add salt, chilli powder, mustard and methi powders. fry until the berries get to thick consistancy, upto 15 to 20 minutes. Turn off the heat.
Heat oil in another pan for seasoning, fry all the ingrediants, add to the cranberry pickle.

Tuesday, August 17, 2010

Banana Nut bread with chocolate chips


  • 1 cup sugar
  • 1 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 4 bananas, mashed
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1/2 cup almonds and cashews

  • Direction
  • In a mixing bowl, cream sugar and oil. Beat in eggs, salt, baking soda, vanilla and bananas until thoroughly blended. Combine flour,  to creamed mixture and stir just until combined. Fold in Nuts and chocolate chips. Spoon into a greased  loaf or cake pan. Bake at 350 degrees F for 45 minutes or until the knife inserted inserted in center comes out clean.
  •  Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Thursday, April 22, 2010

No Dough pizza

1/2 cup steamed Cauliflower, chopped
1/2 cup Broccoli steamed
1/2 cup diced Tomato
3-4slices red onions
1/2 cup Egg beaters
3oz Mozzarella or Cheddar cheese
1/4tsp Italian Spices (optional)
Mix cauliflower, egg,spices and cheese. Keep 2 tsp cheese aside.
Spray oil in a pie plate, spread the cauliflower mix to make crust.
Heat oven to 400.
Bake the crust for 20minutes. flip and bake for 10 more minutes.
Top with broccoli, tomato, onion and remaining chesse, bake for 10 more minutes.

Monday, March 22, 2010

Gavvalu, Kaarappoosa

All purpose flour –2 Cups
Sooji - 2 tbsp
Ghee – 2tbsp
Pinch salt
Sugar – 1 1/2 Cup
Cardamom Powder –1tsp
Oil  to deep fry
 Add salt, sooji, ghee to the flour, mix with water to make poori dough. cover and keep aside for 30minutes.
Make small balls and roll them on the back of the fork to make  shell shape.

Add 1/4 cup of water to sugar and make a thick syrup. Add cardomom powder.

Heat oil  and deep fry the gavvalu to a golden color. Add to the sugar syrup. Mix well in the syrup and cool.

Besan/Gram Flour-2cups
Rice Flour-2cups
chilli powder - 2tsp
salt  to taste
ajwain powder - 2tsp
oil to deep fry
Mix all the dry ingrediants, butter and little water. Heat oil. Using a karappoosa press, put directly in oil and fry for 2mnts on each side.

Wednesday, March 10, 2010

ButterCream Icing - to frost the cake

I decoreated the cake in basket weave pattern and roses.

2 cups solid shortening
2 pounds confectioners/powsered sugar
1/2 cup plus 2tbsp whipping cream
1 teaspoon salt
1 teaspoons vanilla or other flavoring

Combine all the ingredients in large mixing bowl and mix at slow speed until smooth.

This icing is good for a month if refrigirated.

ButterCream Icing - To make flowers and boarders on the cake.


1 cup solid shortening
2 pounds confectioners/powdered sugar
1/2 teaspoon salt
1 teaspoons clear vanilla or other flavoring (use clear flavoring to get white icing)
1/2 cup hot water.


Dissolve salt completly in hot water.
Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra powdered sugar.
This icing is good for several months if stored in airtight container and kept at room temperature.
To color, use gel food colors.

I made the below baby boot using 3 large  marshmallows and icing.

Wednesday, January 20, 2010

Lemon Pickle

10 KeyLime lemons, cut into quarters
1/4cup lemon juice
1/4 cup salt
1/4 cup Chilli powder
1tsp mustard powder
1/4 tsp methi powder
1/2 tsp turmeric
3 cloves garlic, crushed
1 cup sesame oil or any kind of oil
10 green chillies(optional), make small slits
Mix all the ingrediants in a glass or ceramic bowl, cover and leave the pickle for 4 days.
After 4 days mix the pickle. Taste, add salt  and lemon juice if needed.
Pickle can be eaten after 1 week from the starting day.

Tuesday, January 5, 2010

Cauliflower Pickle

1 medium sized Cauliflower
Chilly powder 1 cup
Methi powder 1 tsp
Mustard powder 2 tsp
Lime juice 1 cup
Salt 1/2 cup 
Oil 1/2 cup
Turmeric 2 tsp
Garlic 1 big
Oil 2 tablespoons
Curry leaves - few
Hing 1/4 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp


  • Cut cauliflower into small pieces, dry them over night.
  • Peal garlic, crush half of the garlic into fine pieces.
  • Add all the ingredients to the cauliflower, except seasonings.
  • Store in a dry glass or ceramic container, covered for 3 days. stirring once a day.
  • On 3rd day add seasoning. Heat oil, fry mustard, cumin, hing and curry leaves, add to the pickle.
  • Taste, add lemon juice and salt if needed.

Crème Caramel

1 1/2 cups sugar
1  can sweetened condensed milk
1  can evaporated milk
3/4 cup milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
5 eggs
1 80z package cream cheese


  • Preheat the oven to 350 degrees F.
  • Cook 1 cup sugar in a medium-size saucepan over medium heat, stirring constantly, until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart glass baking dish. coat bottom and sides with caramel.
  • In a blender, mix all remaining ingrediants. pour over caramelized sugar.
  • Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
  • Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
  • Run a knife around edge of custard to loosen; invert onto a serving plate.