Thursday, December 29, 2011

Homemade Breadcrumbs | How to make breadcrumbs at home

I can hardly believe its already the end of this year.It was a wonderful ride and hope to have the same or even more beautiful 2012. I am more excited as we have a new year party at our apartment with all families and kids.I am totally not used or even experienced any new year party so I am even more thrilled. Seeing the kids rehearse for the program itself is so cute and I cant wait for the real show :)

It was a hectic week so didnt even plan for any new year baking so here I'm with a simple recipe of making breadcrumbs.You can get readymade rusk and powder it too but this is the way I do my breadcrumbs. You can use breadcrumbs for cutlets, tikkis etc. See you all soon next year :) with a news!
Homemade Breadcrumbs Recipe

Homemade Breadcrumbs Recipe


  • Left over stale bread - 3 to 4 slices
NOTE : I used wheat bread you can use white bread too.

Homemade Breadcrumbs Recipe
1. Trim out the edges the bread slices(optional, you can use the corners too). For instant use : Toast the bread in tawa until crisp and then pulse it in mixie. Another way is to collect the bread slices in a plastic wrapper and keep it in the freezer for about an hour the bread will become dry then you can pulse it.
The way I chose was to toast it in oven - Preheat oven at 180 deg C for 10mins, place the bread slices in the try and bake it 5-7 mins until the bread slices turn golden brown.
Homemade Breadcrumbs Recipe - Step2
2. Break the toasted bread slices roughly into pieces and pulse it in mixie as fine as possible. The coarse breadcrumbs will be like fine rava. Store in airtight container on the shelf for few weeks or in the freezer for more shelf life.Homemade breadcrumbs is easy to make and works best for cutlets. You can make it and store so that you can have it handy anytime.
Homemade Breadcrumbs Recipe
My Notes:
  • To make flavoured or seasoned bread crumbs, toast the bread cubes on a tawa in low heat until golden brown. Cool down and pulse it along with the seasoning of your choice - garlic powder / pepper powder / italian seasoning / oregano etc.
  • You can even add a tsp of butter while toasting
Homemade Breadcrumbs Recipe
Written by: SHARMILEE J
Read more ...

Wednesday, December 28, 2011

Eggless Dates Cake (No eggs no butter cake)

When few of blogger friends asked to post any sweet for the good news of mittu clearing the interview(these days even prekg admissions are like getting a seat in college), I readily agreed to give a cake treat as I had that already in my drafts :) Here is a visual treat to share my happiness with all of you !! And thanks to all who had wished her good luck!
Eggless Dates Cake Recipe
When I entered the blogging world and saw so many baking recipes, dates cake was the first that I baked even before I owned an oven. Yes I baked it in ammas stove top oven. After I got my oven, dates cake was one of the first few cakes that I baked. So dates cake has always a special place in my baking experience.I baked this cake few months ago to share it with my office collegues and with no doubt I was back with appreciations and a request to bring it again :)

Eggless Dates Cake Recipe
Eggless Dates Cake Recipe - Ingredients
Recipe Source : Aayis Recipes
  • Maida - 1 cup (135 gms)
  • Dates - 18 (I used brown dates, black dates can also be used)
  • Milk - 3/4 cup (185 ml)
  • Granulated Sugar - 3/4 cup (165 gms)
  • Oil - 1/2 cup (125 ml)
  • Baking Soda - 1 tsp
  • Nuts - 1 tbsp chopped (I used walnuts)
NOTE : I halved the recipe and baked it in a 4X4 inch cake pan

Eggless Dates Cake RecipeMethod:
1. Soak dates with little milk and set aside to make it soft(If its black dates no need to soak).In a mixing bowl, add sugar, milk and oil, stir until sugar completey dissolves. Keep aside. .Sieve maida with baking soda twice so that baking soda is evenly distributed and keep aside.
Eggless Dates Cake Recipe - Step1
2. Grind the dates to a fine paste. Add the dates paste to milk sugar mixture and mix well. Now add maida and mix well so the flour blends well with the dates mixture.
Eggless Dates Cake Recipe - Step2
3. Add the chopped walnuts and give a quick stir. Preheat oven at 350 F(176 deg C) for 10mins. Meanwhile grease the pan with oil and little flour then add the prepared batter.
Eggless Dates Cake Recipe - Step3
4. Bake the cake at 176 deg C for 35-40mins(Check after 30mins then proceed accordingly). Check by inserting a knife or fork at the center of the cake, if it comes out clean then your cake is done. Cool down the cake completely on a wirerack and then cut into slices. Enjoy the cake!!
Eggless Dates Cake Recipe - Step4
The cake is slightly moist , very soft and yummy. The dates flavour in cakes is the best I would say. Hubby who doesnt like dates love this cake too. Have I tempted you enough to try this cake? ;)

Pressure cooker method given by Poonkuzhali(a reader of Shamis Passions):

  1. Take a 7.5 litre pressure cooker and fill about 1 1/2 inch with sand.
  2. Place the cooker plate above the sand. Remove the gasket and close the cooker and heat it in high flame for 10 mins
  3. Pour the prepared batter in the greased and floured cooker container and gently place it over the plate inside the cooker.
  4. Close the lid and dont put the whistle.First keep the flame in high for 5 mins.
  5. After that simmer the flame to lowest possible and check after 40 mins.It took exactly 45 mins for me.

Eggless Dates Cake Recipe
My Notes:
  • Brown dates are little harder so soaking them is a must, but black dates need no soaking. Grinding the dates paste coarse is also ok - it depends on how you like your dates in your cake).
  • If you want a low fat version then add only 1/4 cup oil and add 2 tbsp extra milk.
  • The color of the cake purely depends on the dates used. I have used brown dates here if you use balck dates the cake will be on a darker side.
  • If the recipe calls for baking soda or baking powder , sieve it atleast twice with the flour so that the distribution is even.
  • This time I didnt lay a butter paper just greased it with little oil and flour. The cake came out clean.
Eggless Dates Cake Recipe

Written by: SHARMILEE J
Read more ...

Sunday, December 25, 2011

Papdi Recipe | How to make papdi for chats

Papdi for Chaats

I am sure everyone is enjoying the holidays. We enjoyed christmas too with cakes and sweets from neighbours and having a elaborate meal today for lunch. I wanted to make papdis at home though have seen readymade ones at Nilgiris......I made these papdi having in mind few chats too so the chats are on its way, keep watching.

Papdi for Chaats

Papdi for Chaats Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 20 mins | Makes : 2 sandwiches
Recipe Category: Chaats | Recipe Cuisine: Indian

Maida/ All purpose flour - 1 cup
Ajwain Seeds (Omam) - 1.5 tsp
Ghee / Oil - 1 tbsp
Salt - to taste
Water - for kneading
Oil - for deep frying


  1. 1.Add flour, ghee, ajwain and salt in a mixing bowl. Mix well, then add water little by little and mak a stiff dough. Cover and keep aside for 30 minutes. Knead again to form a smooth dough.
    Papdi for Chaats - Step1
  2. Roll using chapathi roller to a thin sheet. Then cut small circles using a lid cover. Then prick holes with fork to avoid puffing up while frying.
    Papdi for Chaats - Step2
  3. Heat required oil and then add in batches of 5-6 and deep fry until light golden on both sides. Drain in a tissue , cool down and then store in airtight container.Papdi for Chaats - Step3
These papdis can be used for a variety of chats. I made them a day in advance and made 3 chats and enjoyed. Hubby liked the papdis as such so had to preserve it from him ;) These are quite addictive to have it as such too.

My Notes:

  • Dont forget to prick holes with a fork , else the papdis will puff up.
  • Adding ajwain gives a nice flavour to the papdis. Keeps well for 4-5 days when stored in airtight container.
Papdi for Chaats
Written by: SHARMILEE J
Read more ...

Thursday, December 22, 2011

Gobi Matar Curry Recipe - Gobi Mutter Sabzi

Gobi Matar Curry Recipe
Gobi Matar (Cauliflower Peas Sabzi) - I made this the same way amma makes mutton kheema and this turned out to be very flavourful , pairs well with jeera rice or any variety rice or even rotis.
Its a eventful day for us - Yes , mittu made her way through the admission and am soo happpy!!! Though kids are interactive and active...the 10mins testing session decides it all so I was a bit tensed and I saw that I was not alone :) Anyway all ended up well and thanks to all who wished her gud luck!
Gobi Matar Curry Recipe

Gobi Matar Curry Recipe - Ingredients

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

Cauliflower - 1 cup (cut into sized florets)
Fresh Green Peas - 1/3 cup
Onion - 1 finely chopped
Tomato - 1 big pureed (use 2 if its small sized)
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Dhaniya powder - 1.5 tsp
Garam masala powder - 1 tsp
Coriander leaves - 2 tsp chopped finely
Salt- to taste

To temper:

Oil / Ghee - 1.5 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2
Fennel seeds - 1 tsp


  1. Boil water add gobi first and when its half cooked add peas and cook till both are cooked until soft yet crunchy enough to bite.Drain water and set aside.Heat oil in a pan temper the items mentioned under 'to temper', let it splutter.Gobi Matar Curry Recipe - Step1
  2. Then add ginger garlic paste, onions, saute till it turns slighlty browned. Then add tomato puree and cook until the raw smell completely leaves. At this stage add red chilli, garam masala, dhania powder, required salt and mix well.Cook till raw smell of tomato leaves.Gobi Matar Curry Recipe - Step2
  3. Add cooked gobi and peas, give a quick stir.Sprinkle little water and allow it to boil - this will be in gravy consistency.Let the veggies absorb the masalas well.Gobi Matar Curry Recipe - Step3
  4. Keep closed for 2 mins and cook until the gravy thickens and becomes semi gravy and the masalas are well blended with the veggies.Switch off and garnish with chopped coriander leaves.Gobi Matar Curry Recipe - Step4
Serve with any variety rice or even plain rice.
Gobi Matar Curry Recipe

My Notes:

  • As an alternative you can even add a tbsp of coconut while sauting onions or even grind it together with tomatoes to get more gravy.
  • You can even pressure cook the veggies, take care not to mush the veggies.The veggies should be cooked soft yet crunchy enough to bite.
  • This is semi dry curry, but if you want more gravy ad 2-3 tomatoes to make the puree.
  • Chopped tomatoes can also be added instead of puree.
Written by: SHARMILEE J
Read more ...

Wednesday, December 21, 2011

Chocolate Truffles Recipe

Guest Post from Raks kitchen - I havent tasted chocolate truffles at all but somehow it has set in my mind that making truffle is tricky.On my usual chat session with Raks, I asked her to first try choco truffles so that I get confidence in trying it seeing her post. Then few days later I had the guest post in mind and asked her for it but demanded only choco truffles :) and she readily accepted it.

And yes as I expected she made the truffles and came up with awesome post last week. She has taken the extra strain of clicking the pics my way(vertical) and giving the post ready even before I asked. Thanks so much for all the pains you have taken for this post and the extra care just for my sake! I just loved the post and sure will remain in my personal favourites. Now over to Raji from Raks Kitchen
I am feeling so happy to do a guest post upon request from a dear friend :) When Sharmi asked me I dint had a second thought. I cannot tell no to a sweet friend like her…hehe . Thank you for asking me Sharmi,glad to do it for you. And coming to the recipe, I had never thought I would try chocolate truffles of my own, I had tasted only quite a few times. Though I am not a big fan of it, I do love it some times when craving for something chocolaty. Then, when I decided to try and saw the recipe, I was happy to see it easy… But then understood that it is bit tricky to do it just like how our sugar syrup consistency will sounds easy but its tricky. But I dared to try and wow it turned out great too! Its soft and creamy, just you can relish for a while if you take a bite :) I referred the recipe here.

Ingredients (for making 12-14 truffles)

Cooking chocolate(Semi sweet or Bitter sweet)113 gm
Heavy cream/whipping cream1/4 cup+ 2 tblsp
Coco powderAs needed for rolling
Icing sugar(optional)As needed for dusting


  1. Chop the chocolate roughly and place it in a food processor/blender and powder it coarsely. chocolate-truffle-step1
  2. Heat cream in a pan in medium flame with frequent stirring. Do not let it boil, just when it is about to boil, pour it to the powdered chocolate and keep closed for 4-5 minutes. Blend it again for 10 seconds and then again blend after wiping down the sides. Just blend for another 10 seconds. Make sure no chocolate bits are there. choco-truffle-step2
  3. Now this is called ganache and pour this to a flat and shallow container. Cover it closely with a cling wrap and refrigerate for 2 –3 hours. Scoop 1 tblsp of the set ganache and place it in butter paper. Roll each into balls with generous coco powder. choco-truffle-step3
  4. Arrange it neatly in paper liners and keep refrigerated.choco-truffle-step4

Enjoy the creamy soft homemade truffles! It just melts in your mouth!

  • Use icing sugar for rolling in place of coco powder,if you want it sweet.
  • You can use nuts, or any flavours in chocolate for variety of truffles.
  • If your cream is heated too much then if you add it to the chocolate, it will turn oily. If that happens, just add more cream and blend again. Just make sure the cream is not hot.
  • Before rolling the ganache in coco powder, it will be sticky. I used gloves while rolling.

Written by: SHARMILEE J
Read more ...

Sunday, December 18, 2011

Eggless Fruit Cookies (Tutti Frutti Cookies) | Christmas Cookies

Been brought up in a christian institution during my school days and having my best friend telling more about christmas, to me the festival was very special. We dont celebrate christmas but I loved seeing the crib, xmas tree decorated and the stars lit up in each house. Last year I even tied up a star and enjoying seeing it every time I entered the house. Whenever I see a crib or a xmas tree, I make sure to stand a minute to admire it.
Eggless Fruit Cookies
Eggless Fruit Cookies Recipe - Ingredients
Recipe Source: Spice Club
  • All Purpose Flour (Maida) - 1 cup (135 gms)
  • Unsalted Butter (at room temperature) - 6 tbsp
  • Powdered Sugar - 1/2 cup (80 gms)
  • Tutti Frutti - 1/3 cup
  • Milk - 1 to 2 tbsp
NOTE : IF you dont get tutti frutti substitute with any dried fruit variety
Eggless Fruit Cookies
The moment I saw these cookies posted , I tried it the very same weekend and glad to have tried it as I enjoyed baking and munching on these cookies. When cut into slices these cookies take no time except for the freezing time but worth the wait as these cookies are so delicious.

Eggless Fruit Cookies
1. In a mixing bowl add powdered sugar and butter. Cream butter and sugar until light and fluffy - I used my whisk for this. Add maida, tutti frutti and mix well.
Eggless Fruit Cookies
2. Add milk to form a soft sticky dough. Lay a butter paper and roll the dough and form a log(dust flour if needed).
Eggless Fruit Cookies Step1
3. Wrap it with butter paper and freeze it for 40mins(Put it up in the freezer to make the dough firm) for 40mins. I made 2 small logs. Take the log out, and slice the dough with a sharp knife. Slice into slightly thicker slices as shown in the pic.Preheat the oven at 350┬║deg /160 deg C for 10mins.
Eggless Fruit Cookies Step2
4. I cut one log into slices and for the other log cut it with a cookie cutter(which was a bit difficult actually) - I wanted star shaped cookies so did it but its sure time consuming.Place the cookies on the lined butter paper leaving space between each cookie. Bake it at 160 deg C for 10 to 12 minutes or until the edges are slightly golden brown.
Eggless Fruit Cookies Step3
5. Transfer carefully in a rack and cool it.Store in airtight container. I baked them in 2 batches - I baked the star cookies for 15mins and the log sliced cookies for exactly 12mins. Both the cookies were great but the star cookies were even more crispier.
Eggless Fruit Cookies Step4
My Notes:
  • My knife was not very sharp and had a wavy impression so the cookies were not looking smooth on the top as you can see, but tastewise no compromise at all. If you use a sharp and plain knife with no impressions, the cookies will look even more smoother.
  • Be very careful in checking the cookies after 10mins as the cookies tend to easily burn. Make sure to switch off when the edges start browning. It will be soft when taken out, will become crispier once cooled down.
  • If your cookies are ready sliced and is waiting for preheating time then keep the cookies in the fridge until the preheating time(No need to keep in freezer.)
  • Adjust adding milk to the consistency of the dough. The dough will be sticky so dust flour if needed while rolling them into logs.
  • It was time consuming using the cookie cutters , gathering the extras each time and then cutting it again. I would prefer the log and slice method, but then as it was for christmas special I took the extra strain of using star shaped cookie cutters.
  • I made the roll and sliced them slightly semi circle. You can make round shaped slices too.
Eggless Fruit Cookies
I tell you the cookies are very addictive, I kept munching on whenver I saw the cookie container and the cookies were over the next day itself. Hubby loved it too and said to bake these cookies again. The buttery flavour with the crunch in the tutti frutti tasted yummy.

Eggless Fruit Cookies
When I planned for Christmas recipes the first 2 I shortlisted were gingerbread men cookies and fruit cake.Somehow time had other plans for me so this year baked snowball and fruit cookies. But for sure will try gingerbread cookies soon and post it here as its like a dream for me to decorate them :)
Eggless Fruit Cookies
Written by: SHARMILEE J
Read more ...

Thursday, December 15, 2011

Mochai Poriyal Recipe

This is one of my all time favourite comforting lunch combination. Rice, mor kuzhambu and mochai poriyal - Easy and quick to fix for lunch. We have this bean(dried variety) stocked up always but this time got fresh mochai(Hyacinth or field bean) in the market so used it for this poriyal.
Mochai Poriyal Recipe

Mochai Poriyal Recipe
  • Fresh Mochai (Bean) - 1 cup
  • Onion - 1 chopped finely
  • Garlic - 2 pearls finely chopped
  • Turmeric powder - 1/4 tsp
  • Sambar powder - 1 tsp
  • Hing(Perungayam) - a generous pinch
  • Salt - as required
To temper:
  • Jeera - 1 tsp
  • Curry leaves - few
  • Green chillies - 1 chopped finely
  • Oil - 2 tsp

Mochai Poriyal Recipe
  1. Pressure cook mochai for 3 whistles with enough water. Drain water, collect the mochai and keep aside.
  2. Heat oil, add jeera allow it to crackle, add green chilli, curry leaves saute and then add onions and garlic saute until slightly browned then add sambar powder, turmeric powder, hing, salt and give a stir.
  3. Then add the pressure cooked mochai and mix well until the masala is well coated to the bean.Switch off and serve with rice. 
Mochai Poriyal Recipe
My Notes:
  • If you plan to use packed dried bean then soak overnight and then pressure cook like how we do for channa and other dried bean.
  • We had it with rice and mor kuzhambu, luv it with sambar and curd rice too.
Mochai Poriyal Recipe
Written by: SHARMILEE J
Read more ...