Tuesday, February 28, 2012

Mango Frozen Yogurt (Fro Yo)

Ever since I started the blog, I wanted to give icecreams a try but was a bit scared of the outcome without a icecream maker. While I was googling I found the concept of froyos(frozen yogurt) sure an healthy alternate to icecreams and instantly wanted to try it. I didnt have a icecream scooper when I made this so that justifies the not so pretty looking scoops :O But still the recipe and pics are my personal favourite.

Mango Frozen Yogurt Recipe

I made this mango froyo during last mango season so its going to be almost a year I drafted this post :) I wish I had clicked stepwise but couldnt do it. And to justify, it doesnt have major steps just blend, freeze and again blend repeat the process....your froyo is ready.

Trust me the froyo was creamy and yummy which my toddler relished. You can try with any seasonal fruit and enjoy the healthy creamy low fat alternate to icecreams.

Mango Frozen Yogurt Recipe
Mango Frozen Yogurt - Ingredients
  • Hung Curd - 2 cups
  • Mangoes - 2 medium sized(roughly comes to 1 cup)
  • Powdered Sugar - 3/4 cup
  • Fresh lime juice- 1/4 tsp (optional)
  • Nuts - 2 tbsp chopped(just for garnish, I used pistachios)

Mango Frozen Yogurt Recipe
  1. Puree the mangoes, lime juice and 1/2 cup of yogurt in a blender.
  2. In a seperate bowl, whisk the remaining yogurt and sugar till sugar dissolves completely
  3. Combine the mango mixture with yogurt sugar mixture together and mix well.
  4. Cover and refrigerate for atleast 4 hours.Then take it and blend the mixture again until soft.Then refrigerate for 2 hours, then break the crystals and blend it again until soft. The more beating results in a smoothier and creamier froyo.
  5. Then freeze again for 30mins and repeat the process. Repeat a couple of times until the froyo becomes creamy and soft.For the last time alone, do not freeze it, just refrigerate it for best creamy results.Garnish with chopped nuts.
Mango Frozen Yogurt Recipe

I filled up the froyo in the icecube tray (with shapes) which is shown below. When taken from the fridge it looks frozen once it starts melting it is creamy.

Mango Frozen Yogurt Recipe
My Notes :
  • Hang the curd for atleast an hour untill all the excess water drops out. If your hung curd has water then the froyo when frozen it will have crystals and will not be creamy.
  • If you freeze, the froyo will set faster. You can also refrigerate its a bit slow process but still no harm in doing that way too.But for the last time setting alone dont put it in freezer just refrigerate it as this will yield creamier froyo.
  • Adjust sugar according to the sweetness of the mangoes.
  • You can even use strawberries or blueberries as an alternate.
  • Lemon juice is added to make it the curd more tangy, you can very well skip it too.
Mango Frozen Yogurt Recipe

Written by: SHARMILEE J
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Sunday, February 26, 2012

Oats Savoury Porridge - Vegetable Masala Oats

Oats Savoury Porridge
Oats is always included in our daily menu specially for breakfast. So I try different varieties than our usual porridge and one such try was this vegetable masala oats(oats savoury porridge) and this was a hit as hubby loved it. Lets start the week healthy with the oats savoury porridge :)
Vegetable Masala Oats Recipe
This is not only easy to make but flavourful too with the masalas blended with vegetables and oats. When served hot it tastes soo good and makes you forget its a porridge ;)
Oats Savoury Porridge

Oats Savoury Porridge Recipe - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Quick Cooking Oats - 1/2 cup (I used Quaker)
Vegetables - 1/4 cup (I used carrot and peas)
Onion - 1 small sized finely chopped
Turmeric powder - a generous pinch
Red Chilli powder - 1/2 tsp
Garam Masala powder - 3/4 tsp
Coriander leaves - 1 tsp
Pepper powder - 1/4 tsp
Water - 1 cup (adjust accordingly)
Salt - as required


  1. In a non stick pan add onions and dry roast it until it shrinks, then add oats and roast it until nice aroma rises.
    How to make rajma masala - Step1
  2. Meanwhile pressure cook the vegetables seperately until soft and slightly mushy(I cooked for 2 whistles).Now add water, cooked vegetables, red chilli, turmeric, garam masala powder and required salt to the oats. Let it cook in medium flame for 3mins until oats becomes soft.Add more water if required.
    How to make rajma masala - Step2
  3. Allow it to boil for a while, then use a laddle/ masher and mash it well(it depends on how you want your veggies to be) Cook for 2more mins until it reaches the porridge consistency. Then add chopped coriander leaves, pepper powder and switch off .
    How to make rajma masala - Step3
Serve hot with raw onions and coriander leaves garnished and pepper powder sprinkled.
Oats Savoury Porridge

My Notes:

  • You can use vegetables of your choice. Also if you like the veggies in pieces just mash it roughly.
  • Adjust water according to the oats variety. If you want you can add curd / buttermilk, mix it while serving.
  • Adding the vegetables and spice powders even before the oats is cooked helps in blending the flavours well. You can also pressure cook the vegetables, oats together with the spice powders.
  • Amma usually sautes onion and tomato well and then add it to the other other ingredients. You can try this too as tomatoes give a nice flavour.
Vegetable Masala Oats Recipe
Written by: SHARMILEE J
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Thursday, February 23, 2012

Baby Corn Fry (Baby Corn Golden Fry)

Baby Corn Fry
I havent tried many recipes with baby corn except the manchurian. I tried to cut down oil so toasted and it was still tasty and crispy. This time when I got a pack I made sure to try different varieties with it. So more baby corn recipes to follow soon.
Baby Corn Fry  Recipe

Baby Corn Golden Fry Recipe - Ingredients

Baby Corn Fry Recipe
Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Baby Corn - 9
Corn flour - 1 tbsp
Rice flour - 2.5 tbsp
Cooking soda - 1/4 tsp (optional)
Ginger garlic paste - 1 tsp
Chat Masala powder - just to sprinkle
Red Chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Curd - 1.5 tbsp
Water - as required for the batter
Salt - to taste
Oil - to toast


  1. Trim both the edges of baby corn then pressure cook baby corn with immersing level water for 2 whistles in medium flame.Cut them into 2 inch pieces then cut it vertically like I have done.(Else you can even cut them into small circles).
    How to make baby corn fry - Step1
  2. In a mixing bowl add rice flour, corn flour, curd, garam masala, red chilli powder, ginger garlic paste,salt,soda and mix well.Sprinkle little water(if required) to form a slightly running paste. Add cooked baby corn and marinate for 30mins. Set aside.
    How to make baby corn fry - Step2
  3. In a dosa pan, add oil and add the marinated baby corn pieces and roast it till golden brown. You can also deep fry them in oil. Drain in tissue and sprinkle chat masala powder.
    How to make baby corn fry - Step3
Serve hot with raw onions and tomato sauce.
Baby Corn Fry Recipe

My Notes:

  • Alternatively boil water and add baby corn with salt to get it cooked. Cook until baby corn turns slightly soft(You can even skip this step if you are planning to deep fry). Deep frying will be more crispier but to cut down oil, I toasted it.
  • It will take some time to toast. Turn over to toast it evenly on all sides. Smear little oil if required.
  • If you want to deep fry you can even marinate raw baby corns no need to boil and cook it.
  • The babycorn I bought were quite big so I chopped them to bite sized pieces. If you have smaller ones you can just cut into halves and proceed.
Baby Corn Golden Fry Recipe
Written by: SHARMILEE J
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Tuesday, February 21, 2012

Vanilla Pound Cake Recipe

I had already posted it in Divyas space as a guest post, now posting it here too. This cake was a instant hit and hubby loved it so much. Since the pieces were bite sized mittu too enjoyed it.
Vanilla Pound Cake Recipe

This is one of the nofail baking recipes so thought to share with you all. I got the recipe of basic vanilla sponge cake from my cousin long back and tried it here. I modified the same recipe a bit to get this pound cake. The cake has a slight crusty top and the very soft inside, sure one of the best cakes I've baked so far.

Vanilla Pound Cake Recipe

Vanilla Pound Cake Recipe
  • Maida - 100 gms
  • Butter - 100 gms (at room temperature)
  • Granulated Sugar - 100 gms
  • Eggs - 2
  • Vanilla extract - 1 tsp
  • Baking powder - 1 tsp
  • Milk - 2 tbsp (optional)
  • Salt - 1/8 tsp (optional)

Vanilla Pound Cake Recipe
1. Sieve maida and baking powder twice for even distribution. Set aside. In a mixing bowl, cream butter and sugar. Beat the eggs until fluffy.
Vanilla Pound Cake Recipe Step1
2. Then add milk to eggs, then add this to the butter sugar mixture and mix well. Add vanilla essence, salt and give a quick stir. Then add maida baking powder mixture in batches.

Vanilla Pound Cake Recipe Step2
3.The batter should resemble like the one shown below(very creamy batter). Preheat the oven at 176 deg C for 10mins. Meanwhile grease the pan with butter and sprinkle little maida over it. Then tap to remove the excess. Now pour the batter into the pan and bake the cake at 176 deg C for 35-40mins or until the top turns golden brown.
Vanilla Pound Cake Recipe Step3
You can insert a tooth pick and check, if it comes out clean then your cake is ready. Keep aside for 10mins then invert. Cool down completely then cut into slices and enjoy.

Vanilla Pound Cake

Vanilla Pound Cake Recipe
This is the first time I used my bundt pan though I got it 2months back. I was thrilled to see the cake beautifully unmould from the cake pan. This time I just greased with butter and maida, didnt use butter paper.

Vanilla Pound Cake Recipe
My Notes :
  • I read in an article that for easy unmoulding : Once the cake pan is taken from the oven, place the pan over a wet cloth for 10mins then invert , the cake comes out clean.
  • I added milk just to make the batter little runny as mine was very thick. You can just skip it too. Adding salt always lifts up the sweetness more.

Vanilla Pound Cake Recipe

Written by: SHARMILEE J
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Monday, February 20, 2012

Ven Pongal - Ghee Pongal Recipe - Khara Pongal

Ven Pongal
Ven Pongal (Khara Pongal) or Ghee Pongal is one of the regular breakfast in south indian households. I am not a big fan of pongal but when served hot with ghee I cant say no to it :)

Ven Pongal  Recipe
This is the best option to be served for guests. Once the rice and moong dhal is cooked making pongal can be done even 10mins before serving. Best served with coconut chutney or even
coriander chutney and sambar

Ghee Pongal Recipe

Ven Pongal Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Raw Rice - 1 cup
Split Moong Dhal - 1/4 cup + 2 tbsp
Water - 4 cups
Cashews - 6 halved
Ghee - 1.5 tbsp
Salt - to taste

To temper:

Jeera - 1 tsp
Pepper - 1/2 tsp
Green Chillies - 2 small slitted
Ginger - 1/2 tbsp chopped finely
Curry leaves - few
Hing(Perungayam) - 1/4 tsp
Oil - 1 tbsp


  1. Dry roast moong dhal until slightly browned, set aside with raw rice. You can soak rice and dhal for 30mins(optional, I didnt do). Pressure cook rice and moong dhal with 4 cups of water for 3-4 whistles until mushy.
    How to make ven pongal - Step1
  2. Meanwhile you can get ready with the tempering ingredients. First add little ghee and fry the cashews, set aside. In the same kadai add oil and the ingredients under 'to temper' and fry for 2mins.
    How to make ven pongal - Step2
  3. Add hing and salt, give a quick stir. Once the pressure releases, open and add the tempered items, cashews to the cooked pongal. Mix well, add ghee finally.
    How to make ven pongal - Step3
Serve hot with chutney of your choice and sambar. I had clicked pongal twice before this but was not satisfied and finally this was ok to go :)
Khara Pongal Recipe

My Notes:

  • Soaking dhal and raw rice helps in cooking faster and even .
  • Amma always roasts the moong dhal as it gives a nice flavour to the pongal
  • Adjust water according to the rice variety.
Khara Pongal
Written by: SHARMILEE J
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Friday, February 17, 2012

Pudalangai Podimas (Snake Gourd Stir Fry)

I can eat pudalangai podimas even as such, love it so much. I am not fond of the kootu or poriyal we make with it, but like this podimas so wanted to quickly jot down the recipe here. Have a nice weekend, will catch you all on Monday.
Podalangai Podimas

Podalangai Podimas Recipe - Ingredients

  • Podalangai (Snake Gourd) - 1 cup chopped
  • Channa Dhal - 2 tbsp
  • Big Onion - 1 chopped finely
  • Grated Coconut - 1.5 tbsp
  • Cashews - 5 broken into small pieces
  • Salt - to taste
  • Oil - 2 tsp
To Temper:

  • Bay leaf - a small piece
  • Cinnamon - 1/4 inch piece
  • Cloves - 3
  • Garlic - 5 chopped finely
  • Green Chillies - 2 chopped finely

Podalangai Podimas
1. Soak channa dal in water for an hour, keep aside. Clean snake gourd and chop it roughly. Then grind the veggie with channa dhal coarsely.I used my chopper to grind, dont make it to a paste, it should be in bits and pieces. If you use mixie, then use the blend option and run once for a second thats enough. It may let out water so squeeze it and keep aside.
Snake Gourd Stir Fry - Step1
2.Roast cashews in little oil until golden brown, set aside. In a non stick pan heat remaining oil and add the items under 'to temper' then add onions and saute till golden brown. Then add the veggie with channa dhal. Add required salt and give a quick stir.
Snake Gourd Stir Fry - Step23.Keep sauteing and take care not to burn it. No need to add water, saute until it turns to a slightly brown shade. At this stage add roasted cashews and coconut, mix well and saute till coconut turns slightly browned.Switch off.
Snake Gourd Stir Fry - Step3

My Notes:
  • Adjust coconut as per your liking.You can add in more.
  • Take care not to burn the veggie , it should be sauted well till it becomes golden brown.
  • Adding cashews is optional but enhances the flavour.
Snake Gourd Stir Fry
Written by: SHARMILEE J
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Thursday, February 16, 2012

Baking Essentials (Baking Basics for Beginners) - Part 1

I have been thinking to post this since long as I had been queried by friends and readers about the baking tins I use, where I get the ingredients, and my oven(which I will work on a seperate post). These are the common queries I get these days, so thought this post might be helpful as I know the hassles I went through personally while shopping for baking items and the situation was even more worse when I moved to CBE. Most of times the shopkeepers starred at me as if I was speaking in my own language ;)

I have tried my best to compile most items I've used in my baking, if you find anything missing, please drop a comment, will edit to add :)

Choco Chips
The first and foremost essential item is the measuring cups and spoons. I use it for baking and even for everyday cooking most of the times. Though these may not be accurate for the gram measures, I have been using it since I started baking. If you are at Chennai try these at Santosh Super stores or any departmental stores(You will get the red ones). I got mine from Nilgiris here in Coimbatore. When I searched for these measuring cups I understood many shops had it even without realising the name of it so help yourself in the shops instead of asking them.

I also have a cup which has different measures for maida, sugar, rice flour etc in gms(the orange tumbler kind shown in the pic) - So these are the ones I am using / will be using till I find a proper kitchen scale. My cup and spoon measures are :
  • 1 cup = 250 ml
  • 1/2 cup = 125 ml
  • 1/3 cup = 80 ml
  • 1/4 cup = 60 ml
  • 1 tbsp = 15 ml
  • 1/2 tbsp = 7.5 ml
  • 1 tsp = 5 ml
  • 1/2 tsp = 2.5 ml

Measuring Cups & Spoons

The next thing you will need will be a mixing bowl which is wide and easy to mix - I use a normal mixing basin which I use for cooking(am still searching for a proper mixing bowl esp for baking). Next is the whisk which you need for mixing cake batter.
Bowl, Whisk and Accessories

Utensils & Others:
  • Mixing bowl - Use a wide and deeper bowl
  • Spatula and Whisk - I got in Nilgiris, you can find it in any supermarket
  • Measuring cups and Spoons - Dept stores
  • Baking/ Cookie tray - It came with my oven itself essential for cookies and pizzas
  • Wire rack - This also came with my oven itself
  • Baking Tins - To start with you can get a Bread loaf and a Round / Square tin
  • Muffin pans
  • Ramekins (the ones you see here holding nuts , chocochips etc) - Additional , you may require them for any puddings or lava cake. I got mine from Currimboys and Poppad Jammal
  • Cookie Cutters - I havent had luck getting many shapes. If you dont get any fancy ones just use a small lid to cut into circles.
  • Aluminium foil - Needed only for pizzas or for any grilling, you can get the roll in any dept store. You can use butter paper as an alternate as we get it in any stationary shop.
Cooking Chocolate
You can check out the standard pan sizes in joyofbaking
What I have is a bread loaf pan 9'' X 3'' which I have used in my bakes:
Bread Loaf Pan
A cookie tray is a must for baking cookies, mine came with my OTG itself. I make bread pizza in this and the veg pizza using the collecting tray. Other than that, I have a round and a floral tin(nonstickware) which is the only nonstick baking tin I have. I havent used silicon wares but have heard good reviews from many of our blogger friends. I personally like the aluminium baking tins than the nonstick ones.

Cakes that I baked in floral and round pan:

For almost all cookies posted here I used the same tray
Cookie Tray and Cake Tins

Muffins pans, you can again opt for siliconware or even nonstick. But I feel we use muffin liners most of the times so sticking is not a problem at all. Individual silicion muffin moulds are also available in the markets. Mine is aluminium as you can see it here.
Muffins TrayI use the square pan - 6'' X 6'' for all my mini bakes. Its a small one.
Square Pan
Coming to the bundt pan...I searched for almost a year but coudnt find a right one. As most of them I saw were oversized, finally found this at Nilgiris.
Bundt Pan
I got all my baking pans from Santosh Super Stores(Annanagar, Chennai) except for the floral nonstickware and the bundt which I got from Nilgiris. I must admit not all Nilgiris branch has baking tins, try out in the main branch at your city.

I dont have many cookiecutters only 2-3 most of the times I use the round lid. I have got many things out of curiosity but sparsely use them(got them froma wholesale bakery retailer). Few among them are the icing cone and nozzles, which I havent used much. Even my tart pans are waiting for almost 2 yrs for me to experiment.

Baking Accessories
Baking Ingredients Needed (What to get and Where) :
  • Maida (All Purpose Flour) - I use Nilgiris brand
  • Granulated Sugar - Its again Nilgiris brand
  • Icing Sugar - Bakers
  • Demerera sugar - Bluebird
  • Baking powder - Bakers
  • Baking soda - Weikfield / Bakers
  • Vanilla Essence(Black one) - Tiger brand from Nilgiris
  • Coco Powder - Its cadbury
  • Gelatin and China Grass - Bakers
  • Condensed Milk - Amul / Nestle
  • Yeast - Bakers or Bluebird
  • Custard powder - Pillsbury
  • Chocolate chips - From nuts & spices or nilgiris
  • Butterscotch chips - From nuts & spices
  • Cooking Chocolate - Marco / Morde from Nuts & Spices
  • Mozzarella cheese - Amul
  • Cheddar cheese - It can be either Amul or Britannia.
  • Whip Cream powder - Bluebird
  • Yogurt - Nilgiris / Amul
  • Fresh Cream - Amul
  • Butter - Its always homemade butter sometimes I use Nutralite
  • Cooking Oil - Saffola
  • Olive Oil - Extra virgin olive oil the brand I am using now is Figaro
  • Milk - Its Aavin green if its full cream milk or blue which is low fat
  • Dry Fruits and Nuts - I get it from a local dryfruits store
Self rising flour : I have seen it in Nuts and Spices but havent used it as I find normal All purpose flour itself working fine.
Vanilla Pound CakeAll the nuts and dry fruits I prefer getting it in dryfruits shop where its good. I always stock up walnuts and badam. Tutti frutti I get only when there is need. Other than that dates is always found in my pantry as I love them to eat it as such :)

Dry Fruits & Nuts

Disclamer : The products mentioned here are not meant for advertisement. This is not a paid or any kind of promotion for any product or shop. These are the products I use and shops I visit as per my preference which I have shared here to help others who find it difficult to shop for baking items.

Snowball Cookies

Written by: SHARMILEE J
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Tuesday, February 14, 2012

Chettinad Chicken - Chicken Chettinad Gravy | Chicken Recipes

Chettinad Chicken Gravy
Chettinad chicken is my fav which is my staple order at restaurants. Its spicy, flavourful and yummy. Hubby who is not very fond of nonveg dishes, like this gravy with rice or even roti. Here is the recipe with stepwise included. It was the first few foodie pics, I tried with my new lens :)
Chicken Chettinad Recipe

Chettinad Chicken Gravy Recipe- Ingredients

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian

For the marinade:

Chicken - 1 cup cleaned (around 10-12 small pieces)
Curd - 2 tbsp
Turmeric powder - a generous pinch
Red Chilli powder - 1/4 tsp
Salt - as required

To roast and grind:

Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly

To temper:

Oil - 1 tbsp
Bay leaf - a small piece
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Curry leaves - few
Small Onion - 5 to 7 halved
Tomato - 1 small sized chopped roughly
Garlic - 5


  1. Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.
    How to make chettinad chicken - Step1
  2. Cool down and grind it to a fine paste(sprinkle little water). Add chicken, salt, turmeric powder, curd in a mixing bowl and marinate for atleast 1 hour(the more time, the better) and Set aside. In a pressure cooker heat oil, add bayleaf, cardamom,cinnamon, cloves and saute for a minute.
    How to make chettinad chicken - Step2
  3. Then add onion, tomato, garlic, curry leaves and saute for 2mins. Then add the chicken and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the chicken blends well with the masalas.
    How to make chettinad chicken - Step3
  4. Add 1/2 cup water , required salt(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.
    How to make chettinad chicken - Step4
Serve hot with rice or rotis. I love it with both :) The freshly ground masala is so flavourful which is the best in this gravy. Dont hold back seeing the ingredients list, am sure it will become one of your favourites once tried :)
Chicken Chettinad Recipe

My Notes:

  • Instead of adding the whole spices while tempering, you can add them(bayleaf, cardamom,cinnamon, cloves) with roasting and grinding itself.
  • Amma always prefers pressure cooking for chicken. Instead you can just cook in kadai with water itself, but chicken will take more time to get cooked.
  • Make sure to saute chicken well to get rid of the raw smell.
  • The spice level can be adjusted according to taste, we prefer it a bit less spicy.
Chettinad Chicken Gravy Recipe
Written by: SHARMILEE J
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