Thursday, December 18, 2014

Baingan Bharta Recipe - How to make Punjabi Baingan Bharta

Baingan Bharta Recipe
Baingan Bharta is a North Indian recipe made by roasting aubergine.It is a simple but exotic curry with the distinct smoky flavour.Traditionally baingan bharta is made by roasting eggplant in a charcoal based tandoor but at home we can use this simple method of roasting it directly on stovetop. This is Punjabi cuisine and is a very famous sidedish for rotis.
Baingan Bharta Recipe

Baingan Bharta Recipe

Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Aubergine(Eggplant) - 1
Onion - 1 finely chopped
Tomato - 2 finely chopped
Garlic - 1 tsp finely chopped
Red chilli powder - 1.5 tsp
Garam masala powder - 1 tsp
Coriander Leaves - 2 tsp finely chopped
Salt - to taste

To temper:

Oil - 2 tsp
Jeera - 1 tsp


  1. Wash the aubergine and remove the stalk part of aubergine.Grease the outer skin with oil and roast it directly on stove top.I used a metal skewer to hold it.Turn over and cook on all sides evenly.Make sure you cook in low medium flame so that it gets cooked inside also.It took me just 5-8mins to roast completely.
    How to make baingan bharta - Step1
  2. When its cooked fully the inside, it will turn mushy and you can feel it easily.Now switch off and cool down.Remove the outer skin carefully, you can just peel it of easily.Now mash it well with a fork until nicely mashed up.Set aside.
    How to make baingan bharta - Step2
  3. Heat oil in a pan - add jeera and let it crackle.Add garlic and green chillies saute for a minute then add onions and saute till slightly golden then add tomato.
    How to make baingan bharta - Step3
  4. Add red chilli powder,garam masala powder and required salt.Saute till tomatoes turn mushy and raw smell leaves.
    How to make baingan bharta - Step4
  5. Add mashed aubergine.Mix well and cook for 3-5mins in low medium flame.Garnish with coriander leaves.
    How to make baingan bharta - Step5
Serve hot with roti / rice or any pulao of your choice.
Baingan Bharta Recipe

My Notes:

  • Make sure to cook aubergine in low medium flame else it will be charred outside with the inside left uncooked.
  • Add mashed aubergine only after raw smell of tomato leaves and leave the curry to boil in low flame for atleast 5-7mins.
  • You can also add coriander powder.
Baingan Bharta Recipe
Written by: SHARMILEE J
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Wednesday, December 17, 2014

Spicy Garlic Chutney Recipe | Kara Poondu Chutney

Garlic Chutney Recipe
This garlic chutney is super quick to make and has become one of my favourites.When we were at Chennai in my Sil's place she made this chutney along with other chutneys for breakfast, this chutney was so good that I had it for dinner too....Hubby too loved it and insisted me to ask for the recipe by then I already got the recipe :) After that I have made this chutney many times, its easy and quick to make and one main thing is that it keeps well even for a week so its always handy for me.Sometimes I add this chutney even in gravies to get that garlic flavour :) Check out another version of garlic chutney that I posted.

I think clicking and making this post took me longer than the making process of this chutney.As you can see it is a chatpata chutney you need just 10mins to make this chutney.It is super spicy so adding gingelly oil is a must and gingelly oil gives a great flavour to this chutney.Garlic lovers should definitely try this chutney!
Garlic Chutney Recipe

Garlic Chutney Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 5 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

Garlic - 5 small pearls
Dry Red Chillies - 5
Tamarind - 1/2 tsp
Gingelly Oil - 1/2 tbsp
Salt - to taste


  1. Get all your ingredients ready.Soak red chillies in little hot water and set aside for 15mins.Then take garlic,red chillies, tamarind and required salt in a mixer and grind it.First it will look coarse, add water little by little and proceed grinding.
    How to make garlic chutney - Step1
  2. Grind it to a fine paste.Heat oil and pour it to the chutney.
    How to make garlic chutney - Step2
Serve with hot idlis / crispy dosas.Garlic Chutney Recipe

My Notes:

  • You can even add a pinch of sugar / jaggery while grinding if you prefer it that way.
  • This chutney keeps well for a week when refrigerated.
  • Do not reduce gingelly oil.
  • If you want you can even temper with mustard seeds and curry leaves.
  • You can even add the chutney to hot oil and saute for few mins and then switch off, this extends the shelf life more.
Garlic Chutney Recipe
Written by: SHARMILEE J
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Mushroom Fry Recipe (Easy Mushroom Roast)

Mushroom Fry Recipe
This mushroom fry is my recent try.I experimented this recipe with prawns and it came out super good so slightly tweaked the recipe and tried it with mushrooms and we all loved it, this goes well with rice / rotis.This is a dry mushroom fry, it is sure better than deep fry don't underestimate the flavour is so good which blends well with mushrooms.

Mittu runs miles away when I say mushrooms, So I make mushrooms mostly in weekdays.The first time I tasted mushroom was at my friends house during christmas, we 3 of us were invited for christmas lunch, it was wide spread with so many varieties of food and mushroom masala was one of the items served. I instantly loved it and from there my relationship with mushroom started and it is still going strong though it slipped many times in between ;)
Mushroom Fry Recipe

Mushroom Fry Recipe

Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: Indian

Cleaned Mushroom - 3/4 cup chopped
Fennel Seeds - 1 tsp
Grated Coconut - 1 tbsp
Curry Leaves - a small sprig
Big Onion - 1 chopped finely
Oil - 1 tbsp
Salt - to taste

For the marination:

Thick Curd - 1/4 cup
Ginger Garlic Paste - 1 heaped tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1 tsp
Roasted Jeera Powder - 1 tsp


  1. Clean mushroom and chop them as shown below, you can cut each mushroom into 2-3 slices depends on how big it is.In a mixing bowl add all the ingredients listed under 'for the marinade' and give a nice toss so that the masalas are evenly coated.Don't add water.
    How to make mushroom fry - Step1
  2. Leave it to marinade for 30mins, mushroom will leave out water just set it aside.Now in a pan dry roast fennel seeds till slightly browned then grind it to a coarse powder.
    How to make mushroom fry - Step2
  3. In a pan heat oil - add fennel seeds powder and curry leaves saute for a minute.Then add onion and saute till translucent.Then add the marinated mushrooms.Cook in medium flame for few mins.Add required salt.
    How to make mushroom fry - Step3
  4. Cook till it becomes more thicl by now mushrooms will be cooked.Now add coconut and saute for few mins until it is a thick thokku.
    How to make mushroom fry - Step4
Switch off and serve with rice / phulka.
Mushroom Roast Recipe

My Notes:

  • Check the detailed cleaning and cutting procedure of mushrooms here.
  • This is spicy fry so adjust spice powders if you want to reduce hotness.
  • This pairs well with phulka / white pulaos / or even with plain rice.
  • Mushrooms cook faster so dont overcook.No need to add water...Mushrooms will leave out water and that's enough for it to get cooked.
  • Don't add salt while marinating else it will leave out more water.
  • Don't add water while marinating just toss it thats enough.
Mushroom Roast Recipe
Written by: SHARMILEE J
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Monday, December 15, 2014

Thumbprint Cookies Recipe - Eggless Jam Cookies

Thumbprint Cookies Recipe

I have already tried Jam Biscuits and its mittus favorite.I was quite happy to see this recipe with whole wheat flour and no rising agents so bookmarked the recipe and reserved it for the list of my christmas bakes.Yes it is this time of the year when my oven gets really busy :) And the lil one kept asking for some cookies so that motivated me to more to try cookies for this Christmas.As I had already tried baking the cookies with jam, I chose this method of baking the cookies first then topping it with jam, it tastes delicious either ways.

Thumbprint Cookies Recipe

Thumbprint Cookies Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Makes : around 15 cookies
Recipe Category: Main | Recipe Cuisine: South Indian | Recipe Reference:Cook like Priya

Whole Wheat Flour - 1/2 cup leveled
Maida - 1/4 cup leveled
Icing Sugar - 1/4 cup sugar + 2 tbsp
Vanilla Essence - 1/2 tsp
Unsalted butter(at room temperature) - 1/4 cup + 2 tbsp
Salt - 1/8 tsp


  1. Take wheat flour, maida and salt in a bowl, whisk it well,Set aside.Beat butter first then add sugar.
    How to make thumbprint cookies - Step1
  2. Beat it well till sugar gets dissolved.Then add vanilla essence and beat once.Now add flour little by little and start beating.
    How to make thumbprint cookies - Step2
  3. Once it resembles a crumbly mixture, stop beating and gather it with your hands to form a smooth dough.Now scoop out using the measuring spoon(I used 1/2 tbsp)
    How to  make thumbprint cookies - Step3
  4. Line a butter paper on the baking tray.Make balls,place it on the tray and slightly flatten it then using your thumb make impressions in the center as shown below.Alternatively you can use a 1/4 tsp measuring spoon or any curved base spoon.Preheat oven at 170 deg C for 10mins.
    How to make thumbprint cookies - Step4
  5. Make impression like this.Repeat this for the remaining dough also.Bake it as 170 deg C for 15 mins or until the base turns slightly browned.Cool down completely atleast for 30mins.
    How to make thumbprint cookies - Step5
  6. While the cookies are baking you can make your jam ready.I used pineapple and mixed fruit jams.Double boil a vessel and to this add the jam and melt it, keep stirring for 3-4 minutes for the jam to melt slightly, this helps to easily spoon the jam.
    How to make thumbprint cookies - Step6
  7. When the cookies are still warm, add the jam in the impression we made.
    How to make thumbprint cookies - Step7
Cool down and store in airtight container.
Thumbprint Cookies Recipe

My Notes:

  • You can even spoon the jam and bake it as I have already tried in my jam cookies.But if you are planning to bake the cookies along with jam then make sure you add very little jam else it will ooze out while getting baked.
  • I used jam as topping, you can use nutella or chocolate or choco chip or anything of that sort a per your liking.
  • Do not knead the dough just bring it together to form a dough
  • Don't wait till the color of the cookies to change, just stop when it starts to brown on the edges.Do not overbake else the cookies will become hard.
  • The orginal recipe used 1/4 almond meal , I used maida instead.
  • You can replace whole wheat flour with maida.I am really not sure of the outcome if we use fully wheat flour.
  • If you are using salted butter then skip salt.
  • While making impression make it a little deep as while baking it rises up.
  • If the dough doesn't come together then add little milk say 1-2 tsp not more than that.
  • These cookies keeps well for 3-4 days in room temperature.
  • Make sure to add jam when the cookies are still warm, so that jam sticks well to the cookies.
Thumbprint Cookies Recipe
Written by: SHARMILEE J
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Sunday, December 14, 2014

Homemade Basic Pizza Dough Recipe - How to make pizza dough from scratch

Homemade Pizza Dough Recipe
I wanted to post basic homemade pizza dough recipe with correct measures as I have been experimenting a lot making adjustments to the pizza dough recipe that I tried first.And nowadays I make the pizza dough / pizza base the previous night and refrigerate it...that makes it easy to put things together when I want to make pizza.The pizza base recipe that I always trust uses milk but I prefer skipping milk when I plan to refrigerate the dough so this recipe comes handy.Actually this pizza base recipe can be used to make buns,pizza,calzones,bread sticks etc.

Last month when I made Veg Pizza I clicked this pizza dough to post here but couldn't click the final pizza pictures as it got dark already but sure will post a grilled pizza soon.Here is a easy and no fail recipe for homemade pizza dough...I will be posting a grilled version of pizza soon.

Check out for more pizza recipes in this page.

Homemade Pizza Dough Recipe

Homemade Pizza Dough Recipe

Preparation Time:1 hr | Cooking Time : 5mins | Makes:1 pizza
Recipe Category: Snack | Recipe Cuisine: World

All purpose flour/Maida - 1 and 1/2 cups
Instant yeast - 1 tsp
Warm Water - 1/2 cup
Sugar - 1/2 tbsp
Salt - 3/4 tsp
Olive oil - 1/8 cup

* Note : I halved this recipe which is posted here
If you are using active dry yeast then use 1 tbsp, see my notes


  1. Take warm water in a bowl, add sugar and salt.
    How to make pizza dough - Step1
  2. Then add the yeast and whisk it well.Then add maida.
    How to make pizza dough - Step2
  3. Knead it to soft pliable dough.Set aside to rest undisturbed for atleast an hr in a warm placeWhen you open and see after an hour the dough must have doubled in size.Knock back the dough to release the air trapped and then use it.
    How to make pizza dough - Step3

My Notes:

  • The dough shouldn't be sticky...if so then ur dough is watery so add in a little more flour. The dough shouldn't be very tight, if it is then the pizza will be hard.
  • If you are using it at once then proceed else you can wrap it a cling film and refrigerate it.Else you can store in a big box(having enough space for the dough to grow in size) and refrigerate it.Take and keep the dough outside atleast 30mins before making pizza.
  • The resting time totally depends on the type of yeast and the climatic conditions.I usually place the bowl near my stove.
  • The name of the instant yeast I used here is Falcon, my friend got this from a  whole sale shop.
  • If you are using instant yeast no need to proof it, add it along with water and just mix it.But if you are using active dry yeast then you need to proof it then add.Check here for more details.
  • It is again a no fail recipe.The only thing to keep in mind is the measurements and the yeast activeness.
Homemade Pizza Dough Recipe
Written by: SHARMILEE J
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Kids Breakfast Idea 6 - Phulka,Tomato Chutney & Hot Chocolate

Sathu Maavu Koozh

This is one of my favorite combo for anytime of the day with Phulka and Onion Tomato Chutney. I recently tried a very easy onion tomato thokku which I will try to post soon, which keeps well even for 2-3 days under refrigeration, best for travel too.But here in this menu I added my usual onion tomato chutney which is ammas recipe. As I always start the photoshoot only after sending mittu to school so everytime I click kids breakfast / lunch its me who is enjoying the platter attimes hubby joins me too :) I didn't buy any props for this breakfast series but couldn't resist myself when I saw this cute colorful plate, mittu loved it too so I happily bought it :)

Now here is what you see in the breakfast menu pic today : Mini Phulka,Onion Tomato Chutney,Hot Chocolate and Pomegranate.

Sathu Maavu Koozh

Kids Breakfast Recipes Idea6- Phulka,Tomato Chutney

Preparation Time : 20 mins | Cooking Time : 15 mins
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Click the links below to get the full recipe with stepwise pictures

Here is the kids breakfast menu 6:

Tomato Chutney1
Hot Chocolate

Other chutney variations

Onion Tomato Chutney
Potato Tomato Chutney

My Notes:

  • The dough can be prepared overnight and refrigerated.
  • Even the chutney can be prepared in advance.
Sathu Maavu Koozh
Written by: SHARMILEE J
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Saturday, December 13, 2014

Chilli Idli Fry Recipe - Easy Idli Recipes

Chilli Idli Fry Recipe
Chilli Idli Fry is on my todo since long but I was holding myself thinking of the deep frying part.As regular readers might know as I always think of alternates for deep frying.I even thought of baking the idlis but then my new little iron kadai motivated me to deep fry...Yes I need these kind of silly motivations for deep frying...So I decided to make a small batch so that the consumption is less....;) I just tasted a spoon and served it for hubby, he loved it sooo very much :))

My friend Sathya used to bring Chilli Idli her dad makes, I can say its a indianised version of chilli idli, I will sure share that recipe soon.
Chilli Idli Fry Recipe

Chilli Idli Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Side dish / Starter | Recipe Cuisine: Indo Chinese

Idli - 3
Red chilli powder - 3/4 tsp
Capsicum - 1/2 cut into squares
Garlic - 1 tsp chopped finely
Ginger - 1/2 tsp chopped finely
Green Chilli - 2 small sliced
Big Onion - 3 tbsp finely chopped
Sugar - 1/2 tsp(optional)
Soya sauce - 1/4 tsp
Red Chilli Sauce - 1/4 tsp
Tomato sauce - 1/4 tsp
Pepper powder - 1/4 tsp
Salt - to taste
Oil - to deep fry


  1. Cut the idlis into small cubes.If you are making your batch of idlis fresh then refrigerate it atleast for 30mins.I used leftover idli so cut it instantly.Refrigerate the idli cubes for 10-15mins.Heat oil in a kadai just enough for the idlis to immerse fully.When oil is hot, deep fry the idlis.How to make chilli idli fry - Step1
  2. Turn over and fry till golden brown.How to make chilli idli fry  - Step2
  3. Drain in tissue paper and set aside.Get all the ingredients ready .Heat oil in a pan and add garlic,ginger and green chillies.Saute for a minute.How to make chilli idli fry  - Step3
  4. Add onion saute until slightly browned.Then add capsicum, saute for 2mins. Let the onions and capsicum retain its crispiness and do not let them turn brown.Now add red chilli powder.How to make chilli idli fry  - Step4
  5. Saute for a minute.Then add the sauces.Bring the sauce to a quick boil. How to make chilli idli fry  - Step5
  6. Bring the sauce to a quick boil. Add fried idlis and give a toss for the sauce to coat well.Switch off.How to make chilli idli fry  - Step6
Garnish with spring onions.Chilli Idli Fry Recipe

My Notes:

  • I didn't have spring onions so skipped it.You can add spring onions white part while adding garlic and the green part for the ginal garnish.
  • Refrigerating idlis helps in giving firm idli cubes with no crumbles while deep frying.
  • While deep frying if the idlis stick, then refrigerate for few more mins and then start deep frying.
  • The idlis should be crisp while eating so just toss the idlis and switch off.
  • Always serve hot as it may turn soggy when rested for a while.
  • Dont add more soya sauce than the mentioned amount else it will change the taste and color.
Chilli Idli Fry Recipe
Written by: SHARMILEE J
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