Monday 30 September 2013

Tarte Flambee

Tarte Flambee is to the northen Alsace region of France. Tarte flambee is the perfect response to Italian , in Germany it is called a Flammkuchen and is very popular and will find it on the menu of French Restaurants. Tarte flambee is made from thin crust pizza or bread dough generously spread with creme fraiche and sprinkled with onions and bacon. I have not used bacon for my vegetarian version. You can also add in spinach or mushroom. Thanks to  Saraswathi Tharagaram and co hostShobhana Shekar of Kitchen secrets and snippets of International Food Challenge for challenging us to make three dishes selected from  France - Alsace Lorriane.
Sending this post to Priya's Event : CWS - Cooking with Wheat

Ferrero Roucher Tart

This month's challenge for Eggless Baking Priya Srinivasan of Enveetu Kitchen suggested this chocolaty and love of every one Ferrero Roucher Tart for Gayatri's Baking Eggless. The tart is all time favorite of my family. The original recipe is inspired from Trissalicious, have made some changes in hazelnut spread as my husband personally prefers soft and sticky topping. The mousse was the best thing i enjoyed making in this dish, i substituted egg with heavy whipping cream and veg gelatin. Am sorry could not post the step by step pic of the recipe as was busy in preparing dishes for my dinner party.

Saturday 21 September 2013

Pureto Rican Tostones - Fried Plantain Bowls

In any part of Caribbean you will find plantain on the menu in some or the other form. Whether steamed, roasted, fried, mashed. Green unripe plantains are mostly used in savory dishes as they are starchy and almost taste like potato, whereas ripe are used in cakes, breads and desserts as they are really very sweet and gooey. Tostones or twice fried plantain are perfect vegetarian side dish or snack in Pureto Rican feasts. Plantains closely resembles banana in their appearance, however they are never eaten raw like you would eat banana. Plantains require cooking and are integral part of tropical food and cuisine.

Tuesday 17 September 2013

Tomato Infused Risotto with Peas

Tomato Infused Risotto with Peas
One of the greatest gastronomic feast of Italian cooking, risotto is made with a special rice to create deliciously creamy dish. It is surprisingly simple to make, but does require little patience because it involves slow cooking and constant stirring. As long as you use correct rice and good homemade stock, and take your time, you'll be on your way to making a perfect risotto. Risotto flavoured with tomato essence makes a perfect 5 Star Dish for your family gatherings, Dinner Parties. 

I enjoy and love watching great chefs shows and one of these Michelin star Chef Raymond Blanc's episode on Tomato inspired me to make this lovely risotto and it was a star dish at my dinner party. You need to have lot of passion to try out new things and new innovative ideas in your kitchen.  

Dahi ke Kebab

Dahi ke kebab is one of the most popular and traditional recipe of Awadh. Awadhi cuisine is from the city of Lucknow which is capital of Uttar Pradesh. The cuisine consist of both Vegetarian and Non - Vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques. Kebab's  are the integral part of  Awadhi, Lucknow is proud of its kebabs. There are several varieties of popular kebabs in Awadhi cuisine such as Kakori kebab, Shami kebab, Boti kebab, Galawat kebab which are non - vegetarian kebabs, some of the popular vegetarian kebabs of cuisine includes Dalcha Kebab, Dahi Kebab, Arbi ke kebab, Rajma Galoti kebab, Zamikand kebabd (Lucknowi yam kebab).

Saturday 14 September 2013

Homemade Paneer / Indian Cottage Cheese

Paneer (Punjabi: ਪਨੀਰ; Hindi and Nepali पनीर panīr; Armenian: Պանիր "Panir"; Urdu: پنير; Kurdish: پەنییر penîr; Persian: پنير‎ panir; Turkish peynir;) is a fresh cheese common in South Asian cuisine. In eastern parts of Indian Subcontinent, it is generally called Chhena. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids.

Dating back to anicent India, paneer remains the most common type of cheese used in traditional South Asian Cuisine.


Murukku (Tamil: முறுக்கு) is a South Indian snack of savory crunchy twists made from rice and urad dal flour.[1] Murukku means twisted in the Tamil language.[2] The town of Manapparai in Tamil Nadu is particularly known for its murukku.[3] Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami.[4] Murukku are often served on special occasions in Tamil Brahmin families, but at my home we make murukku round the year. 

Friday 13 September 2013

Potato Rosti

Rösti ([ˈrøːʃti]) or Röschti is a Swiss dish consisting mainly of potatoes. It was originally a commonbreakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. It is also a dish one can order in most restaurants to replace the standard side dish of any given meal.

Thursday 12 September 2013


Thattai is very famous snack in Tamilnadu. It is prepared during special occasion and festivals specially for Sri Jayanthi or Krishnashtami, but it is made round the year at my house. There are so many versions or varieties of Thattai. Thattai preparation differ's from state to state or from one part to the other. I remember our aaya Rani used to make this every month for us she used to call it as Udupi, we asked her why so she said this is what her mother taught her. Her version is very different from what they make in Tamilnadu, she used to add thin sliced onion and homemade fresh butter instead of ghee and no gram flour was added, they tasted yummy, my friend Smitha's  Mom used to make lovely thattai. She used to boil water and add everything in the boiling water, mix well add 1 tbsp of oil and allow to cool before making thattai. The end result of any Thattai is crispy yummy snack.

Wednesday 11 September 2013

Tomato Chips

On a rainy day a cup of hot coffee / tea and to accomplish it some chips makes our day. Chips means lots of carbs, fats and kcal, but this chip of mine is mouth watering yummy and yet not heavy on carbs and fat as they are prepared from zesty tomatoes. Yes you read it right they are tomato chips and that to made out of the tomato skin which we usually discard after blanching.

Saturday 7 September 2013

Mix Veg Parantha

Parantha/ Paratha is very popular North Indian Breakfast meal specially in Punjab. Parantha is an amalgamation of the words parat and atta which means layers of cooked dough.

It is one of the most famous popular unleavened flat breads in the northern part of India and is made by pan frying the whole wheat dough on tawa/ griddle. The parantha usually contains ghee or cooking oil which is also layered on the freshly prepared parantha. Paranthas are usually stuffed with boiled potatoes, leafy vegetables, cauliflower, cottage cheese/ panner, radish, onions. Today I am going to show you how to make mix vegetable parantha's using simple ingredients and easy to make. They are best for kids lunch box as usually kids try to avoid eating vegetable and you can make them eat without any hassles and it taste yum and they will never know that they have eaten vegetables.

Wednesday 4 September 2013

Amritsari Dum Aloo

Dum Aloo is named so because it is cooked under pressure 'DUM' (pressure in hindi) and Aloo means potatoes. IT is one of the famous and the most popular north indian dish. It belongs specially, to Kashmiri Cuisine but is also popular dish of Punjabi, Bengali cuisine. The potatoes used in Dum Aloo are baby potatoes and are first deep fried and cooked slowly in spices for long time.

Today I am going to show you how to make Amritsari Dum Aloo has a tang from tomatoes and yogurt and sweetness from onions in combination with Punjabi khada masala.

There are many variations of Dum Aloo i.e. ways to prepare aloo from deep frying, semi cooked in water and then fried or even can oven roast it, all depends on what you prefer If you ask me i personally prefer to deep fry first and then add in gravy but it is upto you to decide what way you would like to make. All variations taste almost same the key is in the making of gravy.

Tuesday 3 September 2013

Rava Dosa

Rava Dosa/ Rava Dosai is very popular South Indian Breakfast or Tiffin, is very easy and quick to make as compared to other Dosai's. Rava Dosa or Rava Dose is an Indian crepe of South India. It is a derivative of the popular Dosa. It is made with rava, especially Bombay rava- fine  rava (ravai' in Tamil, 'ravva' in Telugu, 'rave' in Kannada) or semolina which doesn't need fermentation (if it is fermented, dosa tastes good) and is usually considered a fast tiffin. Rava dosa can be made plain, masala and with onion.

I personally feel to make it with onion, chillies, pepper, lots of coriander and curry leaves to add zing to the dosa. Dosa can be served with coconut chutney, kara chutney(tomato chutney), Milagai Podi (Gunpowder and ghee) or with sambar. You can also serve without any side's, still it taste yum!

Monday 2 September 2013


Today i am going to take you to journey of making Khandvi in Gujarat and Surali Chya Vadya in Marathi is a famous Western India dish. It is made from chickpea flour, sour buttermilk, spices and is similar to savory swiss roll. The mixture is then cooked slowly, spread out thinly on sheet and cut, rolled into scroll shaped. It is said to be difficult to make khandvi and many of you would have only relished in Savoury and sweets shops.

Khandvi was my mum's signature dish. Whenever we used to host dinner or lunch khandvi has to be star dish as in our circle she was the only one who used to make yummy and mouth melting khandvis. She used to say the secret of making best khandvi lies in three factors, proportion of flour and liquid, no lumps and slowly cooked and last timing. This post is tribute to my mum as whenever i make khandvi it feel as if she is with me and supervises and have never failed to make it.

Sunday 1 September 2013

Eggless Pate Choux Pastry and Eggless Chocolate Mousse

This months challenge at Gayatri's Baking Eggless Group is Pate Choux Pastry and Chocolate Mouse. Choux pastry, or pâte à choux (pronounced : [pat a su] is a light pastry dough used to make perfiteroles, croquembouches, eclairs, Frenchcrullers, beignets and gougeres. It contains only butter, water/ milk, flour and egg.
When baking pate a choux, the choux is baked first at high temperature, and then finished at low temperature. The reason for this is that choux pastry is leavened with steam, rather than a chemical leavening agent like baking soda or baking powder, or a biological leavening agent like yeast. The high initial temp in baking choux is what generated the steam to cause it to rise. The word choux in French means cabbage and choux pastry gets its name from the fact that the little balls of choux paste used to make cream puffs resembles little cabbage.

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