December 29, 2009

Madeira Cake

Chamchameet 010

This is second experiment in the holiday ‘cake series’. Madeira Cake is traditionally served with a glass of Madeira wine in Victorian England. It is so light and spongy that it makes a perfect team-time treat. Traditional Madeira cake peaks and cracks slightly on the top. If you want to do icing on top of it, just level the top with knife.


Serves 8-10 pieces

200g butter, softened
1 tbsp lemon juice
150g or 3/4 caster sugar
3 eggs
225g or 2 cups self rising flour, sifted


  1. Preheat the oven to 180degC or Gas 4. Grease base and sides of loaf tin (rectangular).
  2. Place butter, lemon juice and sugar in a mixing bowl and beat until light and fluffy.
  3. Beat in eggs one at a time till evenly blended.
    Add the sifted flour into the egg mixture and mix well.
  4. Transfer the cake into the loaf tin and bake in centre of oven for 45-50 minutes or until skewer comes out clear from the centre of cake.


You can add cocoa powder to make a chocolate Madeira cake or apricots, dry fruits as per your liking.

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Muffins or Cup Cakes

With Christmas holidays going on, I decided to try my hands on some cake recipes. This post will following more cake recipes that I’ll be trying during the vacations.

Chamchameet 005


Makes 12
225g / 2 cups plain flour
1 tsp baking soda
1 pinch of salt
150g / 2/3 cup unsalted butter, softened
300g / 1 and 1/2 cup caster sugar
3 eggs
250ml / 1 cup milk


  1. Preheat oven to 180 degC or Gas 4. Line up 12-cup muffin tray with paper cases.
  2. In a mixing bowl, sift together the flour, soda and salt.
    In another large bowl, beat butter and sugar until light and creamy.
  3. Add eggs one at a time beating well each time.
  4. Now mix the flour mixture into egg mixture part by part mixing well.
  5. Finally beat on low power to mix well. Divide equally into 12 cup cases.
  6. Bake for 12-15 minutes until a knife comes out clean. Do not over bake. Remove the cups on a wire rack to cool completely.
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October 12, 2009

Palak pattal bhaji

Hello friends, am back after a looong gap. I was busy during past couple of months with my in-laws and parents visiting us in UK, then our India trip. I had not stopped my experiments, just that I was not getting time to blog them. This recipe was in my drafts since long time. Finally got to complete it. Hope you all will enjoy it, especially in these chilly days where we need lots of warm foods.

1 Bunch of Spinach (Palak)
4 tbsp Chickpea flour
2 tbsp Tamarind pulp
2 tbsp Jaggery (or sugar)
1/2 peanuts and chana dal soaked for 5-6 hours
2 medium sixed garlic cloves finely chopped
1 tsp Mustard seeds
a pinch of asafoetida
1 tsp Turmeric powder
2 tbsp Red chilli powder
1 tbsp Goda Masala
Salt to taste
4-5 tbsp oil for tempering

  1. Wash Spinach well and then chop it finely.
  2. Heat oil in a pan and add mustard seeds, asafoetida, turmeric powder. Let the mustard seeds pop up.
  3. Now add the chopped garlic and fry till they turn golden brown.
  4. Now add soaked peanuts and chana dal and spinach leaves. Mix it well together and cook covered on low flame for 7-8 mins.Note, no need to add water here as spinach emits water in this process.
  5. Now add the chickpea flour, red chilli powder, goda masala, salt, tamarind pulp and jaggery. If you feel the consistency is too thick, add some water at this stage.
  6. Mix it well and bring to boil.

Serving suggestion: With Jowar Bhakri or chapatis.

Time required: 25 min

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August 16, 2009

Tandoori Paneer

Summer in UK means barbeque season. On a typical sunny weekend noon, you will find the front yards of any house sizzling with hot barbeques surrounded with friends. With such a tempting atmosphere how could I resist myself without having a vegetarian Tandoori food? So here goes my first hands on experience of Tandoor Paneer.


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For the marinade:
125ml curd/yoghurt
1 inch ginger finely grated
2 medium sized garlic cloves finely chopped
salt, to taste
½ tsp chilli powder, or to taste
1 tsp tandoori masala
2 tbsp lemon juice
2 tbsp oil
1 tbsp besan / gram flour
1 tsp cumin powder
1 tsp cardommon powder

For the skewers
300g paneer, cut into 2.5cm/1cm cubes
1 large onion, cut into 2.5cm/1cm cubes
1 green and 1 red capsicum pepper cut into 2.5cm/1cm cubes
oil, for greasing
4 wooden skewers, soaked for an hour
2 tbsp butter, melted, for drizzling
chaat masala


1. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers.
2. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.
3. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet.
3. Thread the vegetables and paneer alternately in the skewers.
4. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.
5. Sprinkle with chaat masala, lemon juice and serve. They are also great served with a green chutney.

Preparation Time: 1 hour
Cooking Time: 20-30 min

Serves: 4

Tip: You can also add potatoes, brinjal, okra to make it more delicious.

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March 2, 2009

Bhendi Masala

There are lot of variations of this recipe. Presenting you the one which I made and was liked by all.

1/2 kg fresh Bhendi (Okra) chopped into 1 inch long pieces
1 tomato finely chopped
1/2 onion finely chopped
1 tsp turmeric powder
Red chili powder to taste
Garam masala to taste
Salt to taste
1 pinch asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
4-5 curry leaves (optional)
Few drops of lemon juice
2 tbsp oil

  1. Heat oil in a pan, add cumin and mustard seeds. As they pop-up, add asafoetida, curry leaves and tumeric powder and mix well.
  2. Add chopped onion and saute till onion gets cooked.
  3. Now add tomato. Fry well till tomato gets soft. Do not add any water.
  4. Now add all the spices i.e. chili powder, garam masala, salt and mix well.
  5. Finally add the okra and mix thoroughly. Immediately add 4-5 drops of lemon juice.
  6. Cook it covered on a low flame for 7-8 min or till okra is cooked.
  7. Serve hot with roti.
Preparation Time: 30 min

Serves: 2-3
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February 25, 2009

Veg. Puff

I just miss the pattice (as they call in Pune) or veg puff of Green Bakery here in Britain. I found a recipe on Youtube from VahChef made from puff pastry. I tried it for saturday breakfast and it tasted so much like the Green bakery that it made my whole weekend :)

1. 1 sheet of Puff Pastry
2. Potatoes boiled and mashes - 2 cups
3. Green peas boiled - 1/4 cup cooked.
4. Garam masala -1/2 tsp
5. Salt per taste.
6. Red chili powder per taste.
7. Ginger paste - 1/4 tsp
8. Fennel seeds or powder - 1/4 tsp
9. Badishep / Saunf


Mix all the stuffing ingredients together in a bowl.
Thaw the pastry sheets according to the instructions on the package.
On flat platform, sprinkle some all-purpose flour and roll out the pastry sheets little bit with rolling pin.
Cut the pastry sheets in 5 rectangle pieces. You can cut in any desired shape.
Take small amount of mixture and put it on each rectangle piece.
Close the rectangle piece by applying little bit water.
Bake the patties in the oven for 20 minutes till golden brown.

Makes 5 puffs

Preparation Time: 30 min

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February 22, 2009

Stuffed Capsicum

Being sunday today, I wanted to try some different recipe. I had lots of red, yellow coloured capsicum, hence decided to go for Stuffed capsicum recipe. Since I was making it for the first time, was not sure on stuffing contents. There are lot of recipes available on the internet, but finally I made up my own recipe. Hope you all like it. This recipe goes to Healing Foods - Capsicums guest hosted by Erbe in cucina, event started by Siri.

2 medium sized capsicum (Bell pepper)
1 medium sized potato (Boiled, peeled and mashed)
5-6 button mushroom (chopped)
5 babycorn (chopped)
1 carrot (frated)
1 tsp garam masala
2 tsp red chilli powder (or to taste)
Salt to taste
Coriander for garnishing
Grated cheddar cheese for garnishing
2 tsp oil.

  1. Mix mashed potato, chopped mushrooms, baby corn and grated carrot together. Add salt, garam masala and red chili powder and mix well to for a homogenous stuffing.
  2. Cut the upper part of the capsicum and remove all seeds from it.
  3. Stuff the capsicum with the stuffing, garnish it on top with slight cheese and coriander.
  4. Preheat oven for 5 min, till then brush capsicum on all sides with oil.
  5. Bake in oven for 10 min at 220 deg C and allow it to stand for 4-5 min.
  6. Serve hot with roti or parathas.

Serves: 2

Preparation Time: 20 min
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February 21, 2009

Bread Pakoda

Bread pakoda is one of the popular Indian roadside spicy snack, easy to make and tastes delicious. Calorie conscious people, this recipe is not for you though :)

4 Bread Slices
1 cup Gram Flour (Besan)
1 tsp turmeric powder
1 pinch hing
1/2 tsp Ova (Ajwain)
Red chili powder to taste
Salt to taste
Water for batter
Coriander finely chopped
Oil for frying

  1. In a bowl add gram flour, hing, turmeric powder, ajwain, salt, chili powder and mix it.
  2. Add water slowly mixing it to form a smooth batter.
  3. Cut Bread slices into triangular shape (cut diagonally). No need to cut the edges of the bread.
  4. Heat oil in a pan, dip bread piece in the batter and fry till brown on medium flame.
  5. Serve bread pakora hot with tomato ketchup (or a green chutney).
Preparation Time: 10 min

Serves: Makes 8 pakoras
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February 15, 2009

Potato Pancakes

Potato pan cakes are very similar to Alu paratha, its just smaller version. It looks really handy and makes a good breakfast. This is my entry to Priya's Easy n tasty Pancakes event

Potato - 2 - 3 medium sized
Chapati Dough - 200 gms
Jeera - 1 tsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Ginger-Garlic paste - 1 tsp
Coriander leaves - finely chopped
Salt to taste
Saunf (badishep)
Butter - 2 tbsp

1. Boil 2 - 3 medium sized potato, remove skin and mash it.
2. In one bowl mashed potato, add jeera, chilli powder, turmeric powder, ginger-garlic paste, coriander and salt. Mix it well.
3. Take a appx 4 cm diameter ball of chapati dough, flatten it, add stuffing and close all ends firmly.
4. With light hands, roll further to form a thin pan cake od appx 8 cm diameter.
5. Place it on hot tava. When it gets little brown, apply butter. Turn it and again apply butter on other side until it gets golden brown.
6. Hot pan cakes are ready. Serve it with pickles and yoghurt.

Serves: 2-3

Preparation Time: 20 min
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Daal Makhani

Daal Makhani is the royal version of Daal and the most favorite daal dish in Indian restaurants. Makhani means butter which really makes it 'Rajeshahi'.

1/2 cup Whole black gram (Masoor Daal)
2 tbsp Red kidney beans (rajma) Optional
1 tsp Cumin seeds
1 ping asafoetida
4-5 Curry leaves (optional)
4-5 Garlic finely chopped
1 inch Ginger grated
2 Tomatoes finely chopped
1 Onion finely chopped
Red chili powder to taste
1 tsp Garam masala powder
1 tsp crushed fenugreek leaves
Salt to taste
4-5 tbsp Butter
1 tbsp Oil

  1. Soak Masoor daal and rajma (optional) overnight completely immersed in water.
  2. After soaking overnight, drain the water and cook in a pressure cooker for appx 3 whistles and allow it to stand for 10 mins.
  3. Heat oil in a pan. After oil heats, add cumin seeds and asafoetida.
  4. As the cumin seeds pop up, add ginger, garlic and onions. Stir well till golden brown.
  5. Now add tomatoes and fix till it becomes soft.
  6. Add the cooked Masoor dal along with the water in it, red chili powder, garam masala and mix well. Add some water if the mixture becomes too thick.
  7. Simmer on low heat till the dal are totally soft and well blended. At this point add fenugreek leaves if available.
  8. Garnish with coriander and serve hot with roti or chapati or rice.
Preparation Time: 30 min

Serves: 3-4
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February 7, 2009

Rajma Masala

1/2 cup Rajma (Red kidney beans)
3 Tomatoes finely chopped
2 Onions finely chopped
1 clove of garlic finely chopped
1 inch ginger grated
2 tbsp grated coconut (freshly or dried)
1 tsp fenugreek leaves (kasuri methi) optional
1 tsp garam masala
1 tsp red chili powder
salt to taste
cumin seeds
pinch of asafoetida
pinch of turmeric powder
finely chopped coriander leaves
2 tbsp ghee

  1. Soak rajma overnight so that 1/2 rajma become 1 cup. Steam it in a pressure cooker.
  2. Heat ghee in a pan. After it heats up, add cumin seeds.
  3. As the cumin seeds pop up, add asafoetida, turmeric powder, ginger and garlic. Stir well.
  4. Now add onion and stir fry till onion become translucent.
  5. Add coconut, tomato, garam masala, red chili powder, salt and mix thoroughly.
  6. Cook covered for about 5 min or till mixture becomes soft.
  7. Bring the mixture off flame and let it cool down. After cooling, blend it to a fine paste.
  8. Now transfer back the mixture into the pan. Add cooked rajma (do not throw away the water). At this point add fenugreek leaves if available.
  9. Mix the contents well, add little bit of water if the mixture is too thick.
  10. Cook covered for another 15 min so that all the spices blend well with the rajma.
  11. Before serving, garnish with chopped coriander and serve with roti or chapati.
Preparation Time: 30 min

Serves: 4
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February 3, 2009

Alu Palak

1 pack of spinach leaves
3-4 medium sized potatoes cooked and peeled
1 tomato finely chopped
1 onion finely chopped
2-3 cloved of garlic finely chopped
1 tsp cumin seeds
1 tsp asafoetida
1 tsp turmeric powder
1 tbsp garam masala
Red chilli powder to taste
salt to taste
2-3 tbsp ghee

  1. Wash the spinach leaves and blanch it a pan without covering it for 2-3 minutes only.
  2. Let it cool down. After cooling, blend it (do not throw away the water) to fine green paste and set aside.
  3. In a separate pan, heat ghee. Then add cumin seeds.
  4. After the cumin seeds pop up, add asafoetida, turmeric powder, chopped garlic and stir well.
  5. Now add chopped onion and fry for 1 min. Add tomato and mix well till it becomes soft.
  6. In the meantime, chop the potatoes into 1 inch size pieces. Add these to the mixture.
  7. Now add garam masala, red chili powder, salt and stir fry for 4-5 min or till oil starts separating out.
  8. Finally add the spinach blended paste and mix well.
  9. Let it cook well for 5 min till all spices and spinach blend into potato.
  10. Allow it to stand for 10 min.
  11. Serve hot with Nan / Roti / Chapati.
Serves: 3-4

Preparation Time: 30 min
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January 3, 2009

Lemon Rice

Lemon rice recipe is predominantly made in south India. Its a very quick one and tastes good for breakfast and dinner too. Various dals (lentils and peas) make it a healthy dish too.

2 cups Steamed rice
20 ml fresh lemon juice
1 tsp mustard seeds
1 pinch turmeric powder
1 pinch asafoetida
4-5 Curry leaves
1 inch ginger grated
1-2 dried red chilly (depends on how spicy you want)
2 tbsp urad dal (split white lentils)
2 tbsp channa dal (yellow dried split peas)
7-8 cashew nuts (or peanuts) cut into pieces
Finely chopped coriander
2-3 tbsp vegetable oil
Salt to taste

  1. Heat oil in a pan. As the oil heats up, add a mustard seeds.
  2. After the mustard seeds pop up, add asafoetida, turmeric, curry leaves and red chillies broken into two parts and stir well.
  3. Now add urad dal, chana dal, grated ginger, cashew nuts or peanuts. Cook them until dal changes color to light brown.
  4. Finally add the steamed rice, salt and lemon juice. Mix well till rice gets lemon color all over.
  5. Garnish with chopped coriander and serve hot.
Preparation Time: 10 min (excluding steaming rice)

Serves: 2-3
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