Wednesday, June 20, 2012




  1. Pastry sheets-9 to 10 nos( Recipe given below)
  2. Beef ( cubed)-250 gms
  3. Chilli powder-1 tsp+1/2 tsp
  4. Turmeric powder-1/2 tsp+1/4 tsp
  5. Pepper powder-1 tsp( or according to taste)
  6. Onion ( chopped finely)- 1 no
  7. Ginger chopped- 1 tsp
  8. Garlic chopped- 1 tsp
  9. Green Chili chopped-1 or 2 nos
  10. Grated carrot-1/4 cup
  11. Grated cabbage-1/4 cup
  12. Garam masala- 1/2 tsp
  13. fennel powder-1/2 tsp
  14. Salt to taste
  15. Oil
  16. All purpose flour-2 tbsp
  17. Water- As required
  • Marinate beef with 1/2 tsp chili powder,1/4 tsp turmeric powder and salt ,cook this with sufficient quantity of water till beef is tender and all the water is absorbed.
  • Crush the cooked beef in a food processor and keep aside.
  • Heat oil in a pan and add onion,ginger , garlic and green chili.saute till onion turns pink.
  • Add grated carrot,cabbage and salt to taste and cook till it is almost done.
  • Reduce the flame to low and add ,1 tsp chili powder,1/2 turmeric powder,and pepper powder.Saute till raw smell leaves.
  • Add crushed beef,garam masala and fennel powder to this and saute till it is dry and colour turns to dark brown,stirring in between.
  • Allow this to cool  well before filling the pastry sheets.
  • Combine 2 tbsp all purpose flour with a small quantity of water to form a thick paste.This is used to seal the edges of the pastry sheets.
  • Take a pastry sheet and cut into two ( ie two semi-circles)
  • Fold this to form a cone shape and place 2 to 3 tsp of filling into it and seal the edges with the flour paste prepared.You can freeze the samosas at this point.
  • Heat oil  in a pan ( oil should not be too hot) and deep fry the samosas till it  turns golden brown.
  • Serve with tomato ketchup. 

For Pastry Sheets

Recipe source (with slight variations)-Yummy tummy

  1. All purpose Flour- 1 Cup
  2. Oil- 1 tbsp( more for brushing on the sheets)
  3. Cumin seeds- 1 tsp
  4. Water-as required
  5. Salt to taste


  • Combine all purpose flour,oil,cumin seeds and salt together.Mix well using your fingers.
  • Gradually add sufficient quantity of water  and knead well to form a soft dough.
  • Cover and keep aside for 5 minutes.
  • Divide this into small balls of equal size.Roll each ball into circles.
  • Take one sheet and brush oil on top and place another sheet over this one.
  • Lightly roll this into a thin sheet.
  • Heat a non stick tawa and cook this for less than 10 seconds on each side.( DO NOT OVER COOK)
  • Find an open edge and pull it carefully to separate the two sheets.
  • Repeat the same with the rest of the dough.

For step by step instructions check this out

Saturday, June 16, 2012


  1. Idli Batter- 1 & 1/2 cup
  2. Mustard seeds- 1/4 tsp
  3. Shallots chopped- 1//8 cup
  4. Curry leaves chopped- 1 tbsp
  5. Green chillies( chopped)-2 tsp
  6. Grated coconut- 2tbsp
  7. Sago pearls (soaked in water for 20 minutes)-1 tbsp
  8. Salt to taste
  9. Oil
  • Heat oil in a pan and add mustard seeds and let it splutter,add chopped shallots,curry leaves and green chilies ,saute until shallots turn golden brown.
  • Now Add the grated coconut and stir well and switch off the stove.Allow this to cool slightly.
  • Now add the sauted shallots ,soaked sago and salt to taste to the idli batter and mix well.
  • Heat oil in a paniyaram pan and pour 2 tbsp of batter into each hole and cook over medium low heat until the edges turn golden brown..
  • Turn over and cook for a minute or two.
  • Serve with coconut chutney.



To Grind
  1. Grated Coconut- 1 cup
  2. Chili powder- 1/2 tsp( or to taste)(i used 1 tsp kashmiri chili powder)
  3. Ginger-1/4 inch piece
  4. Shallots- 2 to 3 nos
  5. Tamarind pulp -1/4 tsp
  6. Water- as required
  7. Curry leaves- 2 nos
  8. Salt to taste
For tempering
  1. Mustard seeds- 1/4 tsp
  2. Red Chilies- 1 to 2 nos
  3. Curry leaves- few
  4. Oil

  • Combine all the ingredients  'to grind' in a blender and grind to form a smooth paste.
  • Heat oil in a pan and add mustard seeds ,let it splutter.Add red chilies and curry leaves and saute for few seconds and pour over the chutney.

Saturday, June 9, 2012


Recipe slightly adapted (you can find the original recipe here)

Makes -12 mini muffins

  1. Almond flour- 1/2 cup
  2. Whole wheat flour-1/2 cup
  3. Baking soda-1/2 tsp
  4. Salt- 1 pinch
  5. Egg- 1 no
  6. Oil-1/8 cup
  7. Honey-1/4 cup
  8. Vanilla essence-1/2 tsp
  9. Apricot sliced-as required


  • Preheat the oven to 180 deg C,Line the mini muffin trays with paper cases and keep aside.
  • In a mixing bowl combine almond flour,wheat flour,baking soda and salt.
  • In another bowl add,egg,oil,honey and vanilla essence , whisk until combined.
  • Pour this egg mixture into the dry ingredients and whisk until just combined.
  • Pour the batter equally into the prepared muffin cases and place 2 to 3 apricot slices over this batter and bake for 20 minutes or until a cake tester inserted into the center of a muffin comes out clean.
  • Drizzle honey over the muffins if desired.

Saturday, June 2, 2012


Recipe source  :Priyas Versatile Recipes

  1. Cashew Nut Powder-1 Cup
  2. Milk Powder-1/2 Cup
  3. Water-1 tbsp
  4. Sugar-3/4 Cup
  5. Pistachios (Chopped)-for garnishing

  • Combine all the ingredients except pistachios in a wide microwave safe bowl.Mix well until combined.
  • Microwave on high for 2 minutes, stirring once in between.Allow this to cool slightly.
  • Knead this well to form a soft dough.Roll this into desired shape and garnish with pistachios.