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Tuesday, March 30, 2010

Chocolate Pancake

Amongst the many cuisines I had during my abroad tours, the Chocolate Pancakes made in Malaysia is still very much embedded in my mind. Both me and my husband stayed at his cousin sister's home in Kuala Lampur. In early morning both of us had to leave home early for our extensive sight seeing and as a result didn't have much time to have full course breakfast. So her sister prepared such  Chocolate Pancakes which was not only utterly delicious but also very fulfilling to sustain us till late lunch time.

Serves: 12, Preparation time: 15 minutes

2 Eggs
3 tbsp Melted Chocolate
1 cup all purpose Flour
1 cup milk 
3/4 cup Curd
2 tbsp Sugar
2 tsp Baking powder
1 tsp Baking soda
Oil for frying
Pinch of alt

For Decoration:
Powdered Sugar 
Chocolate Syrup (optional)

Mix all the ingredients except oil in a large bowl. Whisk until well blended. Set aside for 5 minutes. Grease a nonstick skillet with little oil. When pan is hot, pour pancake batter. Flip once the batter is set around edges. When lightly browned on both sides. Remove pancakes using a spatula. Make pancakes in the same manner with the remaining batter.
For decoration sprinkle with powdered sugar.
Serve pancake with melted chocolate syrup  or with any of your favorite toppings. 

This picture was taken by his cousin sister at Malacca Beach :-)

This post goes to my dear friend Jagruti's first event Joyful Eating Whilst Travelling . Her blog has obtain so much popularity. You rock buddy!!!!
Also sending the same post for Priya's Pancakes Event . She is such an inspiration for newbies like us. Just look at her blog and you will be amazed by the variety she offers.....
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Saturday, March 27, 2010

Paneer Kofta Gravy, Notice and an award

Dear Blogger Friends,
At the onset please accept my apologies for not being in touch with your blogs within last week due to which I missed lots of good recipes and couldn't express my views.
The root cause was a malware had been found in my blog (through one of my followers blog)which prevented smooth operations in my blog for both myself and fellow bloggers. However, from henceforth this problem has been gradually rectified and now I'm back in full swing to follow my fellow bloggers and post new recipes. Thanks to Nayna of Simplyfood for helping me to rectify this problem:-)


Received this award from Hari Chandana. Did I not tell you that I love to have them in my kitty. He He He...Jokes apart, it's always nice to receive love and affection from my fellow bloggers who love my recipes. I really appreciate your encouraging comments because that keeps me working harder !!!! Thank you so much Hari for giving me this award!!!

Now there are some rules to follow:

1: Place the logo on your blog or within your post
2: Pass the award on to 12 bloggers !!
3: Link the nominees within your post
4: Let the nominees know that they have received this award by commenting on their blog
5:  Please share the love and link to the person from whom you have received this award.

I would like to share this award with........

Please accept this lovely award. Thank you once again for your lovely comments 
and wonderful support.

Now coming back to today's recipe "Paneer Kofta Gravy". This is a typical North Indian delicacy which is prepared during lunch/ dinner parties to treat family and friends. Hope all of you like this....It's very simple believe me....


Serves: 2, Preparation time: 30-40 minutes

For Paneer Balls:
1 cup Paneer grated (Cottage Cheese)
1 tbsp plain Flour
2 small sized Potatoes, boiled and mashed
1 tbsp Cornflour
2 Green Chillies (finely chopped)
1 tbsp fresh Coriander leaves (chopped)
1 tsp red Chilli powder
Salt to taste
Oil for Deep frying

For Gravy:
2 Tomatoes
1 inch Ginger
1 pod Garlic
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1/2 tsp Garam masala
1/2 tsp Red chilli powder
1 tbsp Coriander leaves
1 cup Water

To make Paneer Balls: Mix all the ingredients (above mentioned for paneer balls) in a large bowl, until potatoes are mashed and paneer is well mixed with the rest of the ingredients. Make small balls of the mixture. Heat oil in skillet (medium flame) and deep fry the balls until they are golden brown in colour. Keep aside.
                                                      BEFORE FRYING

                                                           AFTER FRYING 

For Gravy: Make a paste of tomatoes, ginger and garlic in a blender/ processor. Heat oil in a saucepan, fry cumin seeds and fry until they start to splutter. Add the paste (tomato-garlic-ginger) and fry till it leaves oil. Add turmeric and chilli powder. Stir it. Add a cup of water, bring to boil and make a thick gravy. Put the flame off, add garam masala, paneer balls and coriander leaves. And let them soak in the gravy for atleast 10 minutes before serving. Serve hot with Pulao or Chappati.


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Monday, March 22, 2010

Semolina Halwa (Sooji Halwa)

Sooji halwa is one of the most common and popular traditional Indian desserts. Sooji or Rava halwa is prepared on various festive occasions in India. This is my Mom's favorite dessert as it has a very aromatic scent (because of 2 wonderful spices: cardamom and saffron). Dipping saffron strands in milk helps the saffron to release its beautiful colour. I have turned this into be-jeweled bangle !!!

Serves: 6-8 people Preparation time: 30 minutes

2 1/2 cups Water
1 1/4 cups Sugar
3/4 cup Ghee or Clarified Butter
1 1/4 cups Semolina (sooji/suji) coarse grained
2-3 Green Cardamom, coarsely powdered
1/2 cup Milk
1/2 tsp Saffron strand
2 tsp sliced Almonds
2 tsp split Cashews
1 tsp sliced Pistachios (optional)

 Soak the saffron strands in 1/2 cup boiling hot milk. Keep aside.
To Prepare Syrup: 
Mix water, sugar and cardamom in a saucepan. Stir continuously over low flame and bring it to a boil. Now add the milk that contains saffron strands. After 5 minutes turn off the gas. Cover the saucepan for few minutes so that the aroma infuses in the syrup.
In a skillet (kadai) pour ghee and put it on medium heat. Once the ghee is hot, add sooji and stir fry constantly over medium heat for about 12 minutes or until lightly golden brown (a good halwa's texture is light golden brown not dark brown). Now add cashew, pistachios, almonds and roast the dry fruits for 5 minutes. Pour the syrup over the semolina while mixing vigorously. It may splutter a little but will quickly stop as soon as the syrup is fully absorbed (this may take 10 minutes). Once the ghee starts to exude, remove from heat. Serve hot or at room temperature. 

User comments & Tips: This halwa can be stored in the refrigerator for a week and can also be frozen in deep fridge.

This post is dedicated to my very dear friend Sunanda whose b'day is on 24 March. Happy Birthday to you my dear friend. May all your wishes come true!!!!
Picture card courtesy to 

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Thursday, March 18, 2010

Fudgy Brownie Cupcakes


A fudgy brownie cupcake is enough to brighten anyone's day across all age group. I like them because it is somewhere between fudge and a cake brownie. I have been trying to make that 'perfect' brownie and this seems to be "The One". Soft, thick, fudgy and chocolatey. 

Serves: 15 cupcakes, Preparation time: 20 minutes + Baking time: 15 minutes

1 cup Margarine or Unsalted Butter
3/4 cup Dark Chocolate
4 Eggs
1 tsp Vanilla extract
1/3 cup chopped Walnuts
2 cups Sugar
1 1/3 cups all purpose Flour
Pinch of salt

Preheat oven to 180'C for 10 minutes. Grease 15 muffin cups. Sift flour and salt. 
Melt chocolate and butter by a double boiler process. For that you need a saucepan and another glass bowl that fits securely over the saucepan. Fill the saucepan with little water and bring to a simmer. The amount of water should be such that the saucepan shouldn't touch the bottom of the glass bowl. Place chocolate and butter in a separate glass bowl (or stainless steel). When water comes to simmer, turn off the heat (as too much heat can scorch chocolate) and place the bowl on top of the water. Stir to melt over gently (indirect heat) and leave it to cool. Sorry folks, forgot to take a picture of this step but next time when I will make this again I'll attach the picture here.
                                         Beat the eggs, add vanilla extract and sugar in a large bowl until well mixed. Add the walnuts, chocolate mixture in it and stir in the flour. Mix gently until blended. I have read it somewhere that for brownies, once you add the flour it's better to mix it as little as possible. Because mixing the flour for longer period may develop gluten and you will end up with a tough brownie, rather than a tender one.

Fill muffin cups about 1/3 full. Sprinkle walnuts over the top of the unbaked cupcakes for decoration. Bake for about 15-20 minutes, until cupcakes are shiny and cracked on top, firm around the edge but soft in the middle (you can check it by inserting a toothpick in center if it comes out clean it's done then). Remove the cupcakes from the oven and cool completely. Serve.
This post goes to Champa's Bake-Off event.
read more.. "Fudgy Brownie Cupcakes"

Tuesday, March 16, 2010

Diamond With A Ruby (Biscuits) & Awards

You might call this as a figment of my imagination, but after looking at the end result this name was most appropriate for me. Recently I was watching a cooking show in T.v and didn't like the on going preparation and was about to switch it off. Just at that time the presenter mentioned about Diamond biscuits which caught my imagination. I recall having it at a Tea party and liked it very much which remained at the back of my mind. So I thought of making it after a very long time. Hope you like it. Just a small point, while rolling the thickness of the dough should remain 3 mm. In my case in the edges the thickness was slightly reduced which made the edges extra crispy (or perhaps I shall say it was slightly burnt).

Serves: 2 Servings, Preparation time: 20-25 minutes

1 cup all purpose Flour
1/2 cup Sugar 
1/2 cup Cornflour
125 g Unsalted Butter
1 Egg white (for a shiny glaze)

Beat 125 g of butter with 1/4 cup sugar until light and fluffy. Sift together 1 cup of flour and 1/2 cup of cornflour. Gradually beat the flours into the creamed butter mixture, adding a spoonful at a time. It will be good if you use your hand as at this stage it can be hard to mix it with a spoon. Kneed the mixture on a lightly floured surface for about 5 minutes. The mixture should form a soft dough.
 Roll out the dough so that it is about 3mm thick. Cut this into diamond shapes. Place the biscuits on lightly greased baking tray and brush them with beaten egg white. Bake the biscuits in a moderately hot oven for about 10 minutes or they are lightly browned. Do peek in after 8 minutes and then you can estimate if they are close to being done or not at all. Take out the biscuits from the oven and lift off the tray on to wire racks to cool.

                         Decoration: Chocolate syrup and half red cherry

These two Awards have been presented to me by my Dear Friend Urmi Chakraborty  of  Khana Masala.Those of us who follow traditional bengali food will find your blog very informative. Thanks to her generosity.

Now I would like to share this award with the following blogger friends :

Daisy Blue
Rachna Kothari

read more.. "Diamond With A Ruby (Biscuits) & Awards"

Saturday, March 13, 2010

Mutton Do Piaza (Meat Dish with Onions)

Mutton Do Piaza is a rich and delicious Mughlai recipe. As mughlai cooking emphasizes on good ingredients, rich spices on low flame.Such a dish was considered to be a great delicacy in medieval times. Mutton Do piaza means " application of onions in two different forms" once at the start of the cooking in ground form and later sliced and fried. Though Mughals are no more but their culinary delicacies still fascinates us. This dish has a distinctive aroma and the taste of whole spices and crunchy onions is awesome!!!
Serves: 2, Preparation time: 1 hour

For Marination:
1/2 kg Red Meat (mutton)
1 tsp Turmeric powder (haldi)
1 tsp Salt

For Gravy:
6 large Onions- half rings (separate onion rings)  and half ground to paste
6-8 Button Onions (very small onions) Optional
2 tbsp Coriander powder
2 tbsp Garlic paste
1 tbsp Ginger paste
4 tbsp yogurt (dahi) hung in a muslin cloth for 1 hour
1/2 cup Ghee /Sunflower cooking oil
4 Whole Pepper corns
1 tsp Fenugreek seeds (roughly coarsely)
1 Bay leaf
3-4 Green chillies
1/2 Red chilli powder
1/2 cup Hot water
Salt to taste

For Garnishing:
2 tsp Black cumin seeds (shah jeera) roasted and grounded
1 tsp Garam Masala
4 Green Cardamoms (choti illaichi) half broken
1 tbsp Coriander leaves (chopped) for garnish

Marinate mutton with salt and turmeric for 1/2 hour. Heat ghee/oil in a pressure cooker, fry onion rings till they turn brown in colour. Remove fried onions from oil. Keep aside.
Reheat the remaining oil, add bay leaf, pepper corn, fenugreek seeds, ginger-garlic paste. Stir for a minute, add red chilli powder and immediately add the ground onion paste. Mix well. Add the yogurt, stir frying vigorously so that it blends well and doesn't curdle. Cook till oil separates. Add mutton now. Keep stirring so that it doesn't stick to the bottom. Add fried onions (which was kept aside), green chillies and button onions. continue cooking over medium heat, till the oil separates. Pour 1/2 cup hot water and salt in it. Pressure cook to give 1 whistle.
Serve hot, garnish with crushed green cardamom, garam masala, cumin seeds and chopped coriander leaves.
Relish this mutton do piaza with hot chapatis or even with plain paratha, and I bet you will experience sheer bliss in your taste buds!!!!!
This post goes to Shrilekha's "EFM Theme - Parathas and Gravies event.

read more.. "Mutton Do Piaza (Meat Dish with Onions)"

Thursday, March 11, 2010

Mushroom Salad

This one is the simplest ways to welcome guests for summer lunch party. A very nutritious salad of mushroom, spinach and sweet corn.


Serves: 4, Preparation time: 15 minutes

1 Lemon juice
20 medium Button Mushrooms (halved)
2 tbsp Olive oil
1/2 cup Sweet Corn
1 cup Spinach (finely chopped)
2 tsp Coriander seeds
2 Tomatoes (deseed and cut into small cubes)
Salt and Pepper to taste

Rinse the mushrooms briefly under running water and pat dry with a paper towel. Squeeze half a lemon juice over the mushrooms and keep it aside for 5 minutes. In a non stick frying pan, heat oil and add the coriander seeds. Fry for a second, then add spinach and mushrooms. Stir fry for 2 minutes and add sweet corn to it. Cover the pan and cook on a low flame for another 5 minutes. Add tomatoes, salt and pepper in the pan. Stir-fry for a minute. Turn off the heat. Transfer this to a serving dish and squeeze the remaining lemon juice. After it cools down, keep in the fridge for half an hour before serving.

I'm sending this dish to Divya's event Healing Foods Spinach started by Siri

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Monday, March 8, 2010

Hazelnut Spread Flower

Nutella is a chocolate based hazelnut spread that is popular around the world. Such a food item is always useful to treat the children during breakfast within no time. It tatses great when spread on toast, inside croissants. Though I rarely have Nutella (as it is very difficult to get it here), whenever I get it imported from a friend or relative I use it sparingly. So that it lasts long ;-) Once I even thought of making this spread at home but the thought of peeling the skin of hazelnuts chickened me out !!!!! But for all those who dare to do so here is a suggestion : Hire someone or ask the salesman to pay hefty price for disturbing your siesta by peeling them off for you !!!!!!!!
The flavour is at it's best when it is served at room temperature.

Serves: 1, Preparation time: 6 minutes

2 Bread slices
2 tsp Chocolate hazelnut spread (I have used Nutella brand)
1 1/2 tsp Strawberry flavoured jam
1 tsp Fruit cake cherries

Place the bread slice on a flat platform and use a round cutter to remove the edges. Don't throw the edges as you may need them for decoration. Now spread the nutella evenly on the bread, leaving aside the central portion where the fruit cake cherries would be placed. As for the edges, spread the strawberry flovoured jam and encircled them around the main bread (as shown in the picture). Ready to serve!!!!

                                                       My son is loving it!!!!!!!!!!!!!!!

I'm sending this to Bhagyashri's Filling Breakfast event at Taste Buds. This was originally started by Sharmi of Neivedyam .


read more.. "Hazelnut Spread Flower"

Thursday, March 4, 2010

Aloo Posto (Potato in Poppy seed paste)

One of the very popular Bengali recipes is Aloo Posto. And Aloo Posto is my favourite side dish, which goes along well with rice and daal. I find it to be extremely tasty and very easy to cook. 'Aloo Posto' is potato cooked in poppy seeds paste. It's a please try it at least once. I'm sure you will relish it with your loved ones.

Serves: 4, Preparation time: 20-25 minutes

5-6 medium-sized Potatoes 
3-4 Green chillies
4 tbsp Poppy seeds (khus khus)
1/2 tsp Onion seeds (kalongi)
1 tsp Sugar
1/2 tsp Red chilli powder
2 tbsp Mustard oil
1 tsp pure Ghee
1/4 tsp Turmeric powder
Salt to taste
1 cup Water

*To make a Posto Bata (Poppy seeds paste): Soak in 1/2 cup water for overnight. This will give you best results as soaking for a longer time make it easier to grind. Next morning grind the poppy seeds in Mixer/Grinder with as little water as possible and add 2 green chillies, salt. For better results we do it in a traditional way i.e ground in a Sheel Nora (Grinding Stone) in India.

Cut the potatoes into one-inch pieces and soak them in water. Heat up mustard oil in a pot till it reaches smoking point. Remove, let it cool down. Heat it again on medium flame, add kalongi and potato. Mix well. Fry on low flame, stirring all the while. Add sugar, salt, 2 slit green chillies, red chilli powder and poppy seed paste. Cover the lid and fry on meduim heat for 5 minutes. Add a cup of water, cover and stir fry on low flame till the potatoes are almost done. Finally, when you notice posto paste smeared on the potato cubes, it's time to switch off the gas burner. This is a dry preparation so if there is excess water evaporate it by turning the heat to high. Stir in pure ghee and garnish with green chilli. Aloo posto is best served with plain  rice. 

Thank you Nisha for presenting me this 'Smart Food Blogger Award'. We bloggers are a virtual family and we always stand by each other by posting encouraging comments.
Rules for accepting these awards:

1. Thank the person who presented you with this award.
2. Pass it on to one or many blogger friends.

I would like to pass this award to few of my blogger friends:
Aysha of
Cicily of
Jagruti of
Khaugiri of
Sook of
Aparna of
read more.. "Aloo Posto (Potato in Poppy seed paste)"