Monday, 22 September 2014

X-Box Cake

I know how Moms go crazy planning their kids' birthdays.  I had been planning since two weeks before the day. I do not usually throw a party or make it a big affair; but  try to make them feel special; feel loved. This time I had something else in mind. I wanted to celebrate his birthday with his dearest and one and only friend, Achal. Both share birthdays on the same week. They are best of the buddies. Football or cricket they have their team of two and no 11. They came to this world on the same week, joined playschool together, has been going to school in the same bus since 6 years, play together and the most interesting thing is that we have never witnessed them fight or disagree or debate. Masha Allah! They complete each other. If one is childish, the other is matured; one is interested in sports and the other in intellect games. Their schoolmates complain that Razin sits disconnected with the world when alone and as soon as Achal gets into the bus, he rules the bus. That's their friendship is about and we love them and wish that they may stay connected like this for their entire life.. Aameen!

Thinking about a theme for the cake, X-Box came into mind as both love Xbox and play for hours on weekends.  I started making figurines  a week ago. This was my first experience with gumpaste and I've no artistic background with which I could make caricatures or resembles them in some way. For this I love Anna Austin and her cakes. Hats off to the lady! I wish you were somewhere here in this desert. :) So, coming to the cake , the first figurine was ok. The second one I tried with a half sleeve and something somewhere went wrong and it showed some feminine features. I was upset and no energy or time to redo everything. It already took 3-4 hours. When Naw came in,  I asked her whether she knew who were they on the couch. She said yes, Razikkaka( Razin bro) and Mom ! :( I was really sad. Even the 3 year old could recognize the femininity in that figure. I thought of changing the theme to either Mom n son or Sis n Bro... But still, I was upset as he would be more happier if it was Unni (Achal). So I asked suggestions from a few friends of mine and changed a bit here and there. This time it was much better. The cake decors out here can find many flaws in this.. but I was happy and so were the kids. Now I learned what is gumpaste and I'm sure I can make a better figurine next time, Insha Allah! Both were so happy and couldn't control their laughs; while my small one could recognize at the first glance and shouted its Unnikkaaka and Razikkaka.

This cake has 4 layers of which 2 are of vanilla flavor and 2 chocolate flavored; filled with chocolate buttercream and covered with dark chocolate ganache. I have shared this cake recipe many a times; but sharing again here in this post

For Vanilla cake, use this same recipe and for chocolate cake, take away 1/2 cup of flour and add 1/2 cup of cocoa powder to it.

courtesy: Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 2 large eggs
  • 3 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 1 cup low-fat buttermilk

  1. Preheat oven to 170 C degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
  4. Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides.

Chocolate Buttercream:

  • 50g Cooking chocolate (minimum 70% cocoa solids)
  • 100g unsalted butter, softened
  • 200g icing sugar
  • 1 tsp vanilla extract
  • milk, to loosen

  1. Melt the chocolate in a bowl set over a pan of simmering water. (Do not allow the base of the bowl to touch the surface of the water.)
  2. Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla extract and fold in the melted chocolate until smooth (add a few drops of milk if the mixture is a little stiff).

 chocolate ganache

  • 300ml double cream
  • 2 tsp vanilla extract
  • 2 tsp unsalted butter
  • 300 plain chocolate

Heat the cream, vanilla extract, butter and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened.

Tuesday, 9 September 2014

Cheesy,Chicken & Corn Quesadilla with Avocado Dip

Quesadillas are Mexican wraps which could be made with no much fuss in your kitchen. These are excellent choice for those who are looking for easy breakfast or a light dinner. The most important part of any quesadilla is the filling.  You can play with your choice of filling which varies from vegetarian options like beans, corns,mushrooms, spinach etc. to non-vegetarian options like chicken or beef or a mix of both veg and non-veg. You can choose your favourite cheese also; mozarella, cheddar, parmesan ..anything!

When you decide the filling of your choice , next is to decide on the ways to cook it; whether to fry, grill,bake or panini press them. When you fry, you get crispy wraps as you can see in the picture, whereas a little care needed as if you place tortillas before oil is heated, it may end up in oily & soggy wraps. You can use your panini toasters for zero oil wraps. It's more easier and takes less time compared to frying. But it's not advisable for super-stuffed wraps. Baking is better when you make for your whole family in a bunch; and yes, less oil. You can grill your wraps when you are out for a BBQ.


Tortillas    1 packet of 6
Onion      1/2 (medium)
Tomato           2 (medium,red & ripened)
Red chilli      2 
Coriander leaves   1 tbsp
Sweet corn        1 cup
Chicken           1 cup , pan-fried and shredded
Pepper            1/2 tsp
Cheddar cheese    1 1/2 cups


1. Prepare salsa. For this, chop onion and tomatoes into fine and small pieces. Mix these with chilli, salt and coriander leaves. Keep this aside.

2. Boil or steam sweetcorn till it is done. 

3. Marinate chicken with salt; heat pan and roast chicken with less oil. When cooled down, shred into pieces. Mix chicken and corn together and season with salt and pepper.

4. If you are frying:
Heat pan in slow flame and add a tsp of olive oil or butter and when it is hot, place tortillas on it in such a way that oil is coated on whole tortilla. Sprinkle 3-4 tbsp of cheese on it. Now top it with 3 tbsp of salsa. Layer chicken and corn mix on top of that; cheese again. Now close this with another tortilla and press nicely. Turn the quesadillas upside down and fry the other side too. When that side turn crispy brown, take it out onto a plate, cut into 4 pieces and serve. If you are making in huge batch, place the fried wraps in a preheated oven until the next wraps are fried to keep it warm.

You can make it moon shaped also. When you fill your wraps, fill in half and when cheese starts melting, close the wrap in half (crescent/semi-circle shape) and fry on both sides.

5. For baking(170C for 20-30 minutes) , grilling or toasting, prepare quesadillas, brush a little oil on top and then cook in oven, toaster or on grill. 

6. Serve hot as it is or with dips/sauces of your choice.

Avocado Dip:


Avocado   1
Yogurt     3 tbsp
Tabasco sauce/ chilli sauce  -to taste


Mash avocado with fork until smooth and mix in yogurt and sauce. Dip is ready to serve !

Thursday, 4 September 2014

Yam Fries

Yam fry is a  very simple and tasty side dish. These could be made either spicy or non-spicy. Both are good in their own ways. Kids love this more than the spicy ones. They find this similar to their so called friend 'french fries'. And so they call these "kerala fries"  :) 


Yam     3 cups
Turmeric powder   1 tsp
Salt   1/2 tsp or to taste
Oil to deep fry


Cut yam into small square chunks(1 cm cubes). Marinate these with turmeric powder and salt and let it stay for at least 15 minutes. Heat oil in a kadai(wok) ,enough to deep fry. Fry these yams in two batches in medium-high flame. The texture should be juicy inside and slightly crisp outside. When you fry in low flame, it will turn hard and in high flame it might turn undercooked inside. So take care of that. 

Tuesday, 2 September 2014

Mixed Seafood Biriyani

Mixed seafood biryani is my family's favourite dish since years. We can use any combination of seafood like prawns, mussels, clams,fish,squid,crabs etc. The choices are infinite. This way, your entire family is happy as there is a choice for them to have. Actually when you add fish only, the fishy smell/flavour predominates; whereas here, there is no such problem . A mixed flavour which is quite nice and devoured by all. The technique is as same as that in making Fish Biriyani.


Mixed Seafood * - about 3/4 kg 
Red chilli powder

Other ingredients:
Rice  2 1/2 cups
Ghee 1 tbsp
Oil 3 tbsp
Onion 300 gms/ 2 cups 
Ginger paste 2tbsp
Garlic paste 2 tbsp
Green Chillies 5 or more
Tomato 2 medium/ 1 1/2 cups
Red Chilli powder 1/2tsp
Coriander powder 1/2 tsp
Garam Masala ** 2 tbsp
Coriander leaves 3 tbsp
Mint leaves 2 tbsp


1. Marinate seafoods in marinade ingredients & keep refrigerated for about 1/2 an hr. Then shallow fry it. Keep a few pieces of prawns or some belly pieces of fish or so aside which could be used in masala.  

2.Wash rice atleast 3 times & drain. Make sure that no water is left behind.

3.Cut onions in chunks & pulse them in a food-processor or blender. Do not make paste of it. Just crush them. You can slice them too; but crushing makes it easier to cook.

4.Heat ghee & oil in a pan. Add crushed onions & saute for 2-3 minutes. Add ginger-garlic paste. Saute again for a minute more. You can either crush all of them; onion, ginger ,garlic and green chilly.

5.Now add tomatoes , red chilli powder & coriander powder. Cook masala nicely. Stir in between. Halfway through, add the reserved pieces (prawns etc.)which we kept aside. Cook till masala is done. It's okay if the fish in the masala break down into pieces.Add 1 tsp garam masala to this and turn off the flame.

6.By the time, cook rice. Add rice and salt to the boiling water and cook till done.Drain and keep aside

7. The dum : Take a large skillet. Layer a little rice at the bottom ; then masala; then rice,. Top with some garam masala( 1 1/2 tbsp) powder, coriander & mint leaves. If you are making in huge quantity, then you can layer masala in the middle also & then, repeat the procedure. Keep in dum for about 15 minutes.

10. Garam masala smells & tastes good if u make it at home freshly. I make it fresh ;a small quantity; whenever there are guests. It really smells awesome..

** Garam Masala (yields 2 tbsp)

Saunf 1 tsp
Cardamom 2
Clove 2
Cinnamon 1" stick
Black Cardamom 1(only the inner thing)
Nutmeg 1/2
Star anise 1/2
Mace 1

Heat this for min or 2 ..till a nice aroma gets out of it. then powder it using a garlic crusher.(spice crusher).

Sunday, 31 August 2014

Sambar using roasted spices

Making sambar using home-made masala is not a hectic job at all. My family love it this way. We hear lots of stories on readymade masalas(spices) like they include animal fats, that they do some sort of adulteration etc. etc. What's the need of readymade ones when we can make it in no time. If spending 5 minutes extra in kitchen can give you peace and health, then it's worth the risk.  It's always better to use home made stuffs as far as we can. It's not that I don't use readymade stuffs at all..but a big NO to masalas .. I make my own garam masala and use a blend of my own spices for chana masala,pav bhaji, tandoori chicken or sambar.  We bring home made red chilli,coriander and pepper powders all the way from India and all thanks to my aunts there who never say 'huff' to our orders. :) I can assure you that this sambar is as tasty as the ones made with store-bought spices. Follow the instructions and recipes to the point and you get to eat delicious sambar in no time.


Shallots                       6 tbsp
Tomatoes                      3/4 cup
Green chilly                          2
Masoor Dal              1/4cup/ 6 tbsp
Turmeric powder              1/2 tsp
Tamarind(with seed)**    10 gm/ lemon sized 
Vegetable               500gms/ 1/2kg

To Grind:
Coconut oil         2tbsp
Fenugreek                   1/2 tsp
Cumin                         1 tsp
Garlic                          2
Asafoetida                   a generous pinch
Coconut                       3/4 cup
Curry leaves                3
Red chilli powder       1 tbsp
Coriander powder       1 tbsp

Coconut oil     4-5 tbsp
Mustard seeds    1 1/2 tsp
Curry leaves    8-10
Dried red chilli      3


1. Soak tamarind in hot water and squeeze to take pulp. 

2. Pressure cook dal alongwith turmeric powder, onion, tomatoes and tamarind pulp.

3. After one whistle, open the pressure cooker and add vegetables except brinjal/eggplant and ladyfingers. These cook really fast and so it's safer to add later. Close the lid and turn off the flame after one whistle. Open the lid immediately. Add eggplants and lady fingers to this. Keep it aside.

4. Heat oil in another pan and dry roast coconut with cumin, fenugreek and curry leaves till the coconut turns dark brown. Switch off the flame and add asafoetida,  red chilli and coriander powders to it. Saute for a few seconds till the raw smell goes. Let it cool.

5. Make a paste of this roasted coconut and spice mix using water enough to blend.

6. Pour this paste to the cooked gravy and simmer for about 5-6 minutes. Turn off the flame.

7. Heat 4-5 tbsp of coconut oil in another pan and splutter mustard seeds in it. Throw in red chillies and curry leaves. Pour this tadka over the gravy and close the lid. Let it remain closed for a minimum of 5 minutes.

** Adding tamarind at first gives a nice flavor to the vegetables and thus the sambar

Monday, 25 August 2014

Pumpkin Erissery /Mathanga erissery

Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.

(Reference:Marias Menu) though made my own variations

Mathanga/Pumpkin     500gms ( 3cups)
Turmeric                      1/2 tsp
Water                           1 cup
Red chilly powder       1/4tsp
Coconut                       4 tbsp (to garnish)
Oil                                1 tbsp

To Grind
Coconut                       1/2 cup
Cumin/Jeera                 1/4tsp
Green chilly                 2 or more
Pepper powder            1/4 tsp

To temper

Coconut oil                  2 tbsp
Mustard                        1/2 tsp
Curry leaves                 few
Shallots                         4


1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.

2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.

3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top. 


Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.

Roast coconut a little more time if you prefer it that way.

Saturday, 23 August 2014

Malabar Fish Curry with Saturday Snapshots#2

Perfection in cooking seafoods , I believe, is the most toughest to achieve among all other non-vegetarian dishes. My grandma and my aunt who stayed next to me during my initial days of cooking taught me to cook this simple fish curry with all their It came perfect when they guided me then and there, but flopped again when made alone. After many trials and errors, I learnt this and thanks to my blogging that I finally jotted down the exact recipe. 

When I was in my 1st Bcom, I had to cook lunch at home as my mom was in India busy with my sisters wedding. My uncle showed me to prepare fish curry and I asked him why didn't he add rice water to the curry. He laughed at me saying 'rice water?' .. I said 'yeah.. mom does so'.. He was not ready to accept the fact that rice water goes into the making of fish curry. He then told my dad about this and my dad started laughing too. I was pretty sure about that but both of them couldn't accept it. After a few days when my mom came back I told about this and she said 'why did you tell them? This is kept as a secret among ladies and no men or outsiders know about this. We add rice to the grinder hiding our sister-in-laws also. ' I started noticing this after that and what I found was really interesting. My aunts and all after adding spices to the machine , say something and all to their sis in laws so that their attention diverts and by that time they added rice to the machine... lol.. I don't know why they have to keep this secret. But anyways, I have never seen rice water added to the curries except in some regions of Kannur. 

This is a very simple curry, made on a daily basis which could be served with plain dosas, appams, rice etc. The flavour of the curry varies with the fish we use; whether king fish, pomfret, small fishes etc.; any fish could be made with this recipe


Fish                              1/2 kg

Oil                                3 tbsp
Onion sliced                 3 tbsp
Ginger crushed             1 tsp
Fenugreek/uluva           1 tsp
Green chilli                   1
Tomato , chopped         1/2 of a medium sized
Red chilli powder         2 tsp
Turmeric powder         1/4 tsp
Cooked parboiled rice  3 tbsp
Water                            1 1/2 cups
Tamarind                       1 small ball
Curry leaves                  few

Saturday Snapshots Click #2 sending to Merry Tummy and Siris Food


1. Keep everything ready beforehand as you don't get time to do it in between. Slice onions, crush ginger, chop tomato,clean fish , soak tamarind in 4-5 tbsp of water etc.

2.Grind cooked rice with water and spice powders in a blender.

3. Heat oil in a chatti (curry pot) and add 2-3 slices of onion and fry until it turns brown.

4. Add fenugreek and ginger; saute for a few seconds.

5. Throw in green chilli , tomatoes ; saute again for 20-30 seconds.

6. Pour the blended juice of rice and powders to this. Let this boil and simmer for about 5 minutes.

7. Add tamarind juice to it.

8. When it boils, keep the flame high and add fish to it. Let it boil again and then add salt.

9. Keep the flame low and let it simmer ,covered, for 10-15 minutes or until the fish cooks. Do not stir with spoon. Rotate the pan in between. Add curry leaves to this, close the lid and then switch off flame.  Let it remain for a minimum of 5 minutes before opening the lid.

Wednesday, 20 August 2014

Heavenly Delight

The name says it! It's heavenly delicious. This 'melt-in-your-mouth' recipe was a hit when I had posted this on a recipe sharing group named Friends Cookys; 4 years ago.  I was in search of a name for this recipe, when one of my FB friends, Najiya Aziz, suggested this name.. Heavenly Delight.  The bottom layer of breads dipped in coffee, two layers of cream flavored with caramel and dreamwhip powder and a biscuits layer in between .. all together proved justice to the name. 

(Prepared by Hanan)

White Bread                        a few pieces
Marie biscuits                      enough for the layer
Instant coffee                       3 tbsp
Creme-caramel sachet*.      1
Dream whip powder**.         1
Nestle tin cream                   2
Condensed milk                  1 tin
Gelatin                                 2 tsp
Sugar if required

1. Prepare strong black coffee with 2 cups water, 3 tbsp coffee and the caramel sachet (inside the Creme-caramel pack). Let it cool down.

2. Take a small pudding tray and keep it aside.

3. Dip bread in this coffee and then strain the coffee out by pressing in between your palms.

Layer this in the pudding tray.

4. Beat 1 nestle cream, dream whip powder & 1/2 condensed milk in a bowl.

5. In another bowl, beat the other nestle cream, remaining half of the condensed milk,caramel powder & sugar if required.

Keep both these bowls aside.

6. Dissolve gelatin in hot water (not boiling) & add half of this to both the bowls. Mix well.

7. Pour the first cream mixture on top of the bread layer.

8. T
hen layer biscuits dipped in coffee on top of that.

9. Then pour the next cream mixture.
let it set in refrigerator and serve cold.

*Instant Creme Caramel pack is used here. Two sachets are available inside the pack;one is caramel sachet and the other is Creme sachet. Both are used separately in this recipe. 

** Dreamwhip is whipping powder. You can use any brand. No need to whip first.Only the powders are used.

Wednesday, 13 August 2014

Spicy KingFish Curry

It is only recently that I have noticed that I didn't post any simple fish curry recipe in my blog all these years. It might be because I make fish fresh and hot and serve rightaway without any time left for clicking pictures. This recipe was dumped into drafts since 2 months; one of the first pictures I clicked with my new camera. I was not about to post this as I was not so happy with the pictures. But still I couldn't ressist as I loved the simple flavors of the dish and so wanted to share. I shall update a better picture soon. InshaAllah! :)

(Courtesy: Silwena Rowe)

Kingfish                          400g
Kashmiri Chilli Powder    2 tsp
Coriander powder           2 tsp
Turmeric powder            1 tsp
Coconut oil                     5 tbsp
Vegetable oil                   4 tbsp
Mustard seeds                2 tsp
Fenugreek seeds(uluva)   1/2 tsp
Ginger paste                    2 tbsp
Garlic paste                     2 tbsp
Shallots, finely chopped- 12
Curryleaves                     10 
Thick Coconut milk          1 cup

1. Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.

2. Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Once their mustard stops spluttering , add ginger-garlic paste and stir on low heat for 3 to 4 minutes.

3.Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.

5. Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.

6. Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens. 

Serve with rice, rotis, pathiris, dosas etc.

Tuesday, 12 August 2014

Winner Announcement & Roundup for Ahlan Ramadan-Healthy way Event !

It's time for winding up the 'Ahlan Ramadan-the Healthy Way' event. We had a wonderful time hosting this event & giveaway. Inspite of all our busy schedules, we managed to handle this event quite nicely. Thank you Rafeeda and Humi for being such wonderful co-hosts. 

We did receive 112 entries from bloggers and 6 from non-bloggers. Recipes are so good and I kept staring on all the pictures while I was working on the round-up . Thank you all who took  few minutes from your busy schedule to link in recipes and make this event a big success! We couldn't include a few recipes in this round-up as some blogs do not have option to save their pictures and we didn't receive any reply for our messages also. We shall update this page as soon as we get those pictures. If there is some entries that I missed or did some mistake with the names or link, please do send me a message or mention in the comments below so that I can rectify. I can't conclude without mentioning a few names who linked in most number of entries to this event; Priyas easy N tasty recipes, Delectable Flavors and Babi's recipes ; Thank you girls !

There were 1140 Rafflecopter entries and three Lucky winners among them are:

1. Sujitha Sasikumar won USD 15 gift card from 

2. Lucky winner  for Amanda Rettke's Surprise-Inside Cakes Book is 

Rukhsar Nadiadwala of Sasumma's Recipes 

 2.  Shamla Jaheer is free to choose one among these gorgeous suits from Nav Varn

Congratulations Winners !!
(Winners please mail your contact addresses to anyone of us within 2 days )
Entries linked in to the Event:

1. Shepherd's Pie from Suji's Cooking Lab
2. Baked Meduvada with Tomato Chutney from Home Cook Food
 3, Mango/Pineapple Coolatta from Home Cook Food

4. Summer Pudding from My Style of Recipes

5. Apple Pola from Fam's Culinary Recipes

 6. Kebab-e-murgh from Ainy Cooks

7.  Stuffed chicken Cheese Bake from Ainy Cooks

8. Wholewheat Cinnamon Rolls from Recipes Mine
  9. Peanut Balls from Priyakitchenette

10. Masala Cups from Febi's cookbook
11. Paneer khurchan from Priyakitchenette

Entries from Priya's Easy N Tasty Recipes 

 13. Amla Rose Punch
14.  Mango Chaat
 15. Coriander Coconut Milk Paratha
 16. Eggless Barnyard Millet Pancakes
 17. Green Gazpacho
 18. Grated Gooseberry Pickle
19.  Greenpeas, Potato & Puffed Lotus seed in Green Gravy
 20. Karunkuruvai Rice Dosa
 21. Kattuyanam Rice Idli
 22. Lime Clementine Mocktail
 23. Green Peas Masala Sundal
 24. Pina Colada Mocktail
25.  Little Millet & Black Urad dal Dosa
 26. Soya Sauce Cauliflower Steak
 27. Tofu Pad Thai noodles
 28. Kodomillet Curd Rice
 29. Wheat Flakes Chivda

30. Okra Dolma from With A Spin

 31. Nombu kanji from From My Own Kitchen
 32. Wheat Samosa from Fam's Culinary Recipes

Entries from Babi's Recipes

34. Bread Bajji
35. Chettinad Pavakkai kuzhambu
36. NO bake Mango cheesecake
37. Onion Poha
38. Chickpeas Pulao
39. Eggless Kulkus
40. Cabbage Kofta Curry
41. Gulkhand Ice tea
 43. Dried Peas Chaat
 44. Bread Pizza

 46. Mirch ka saalan
 47. Colorful Capsicum Rice
 48. Chicken Kurma
 49. Mango Phirni
 50. Raagi Banana Eggless Muffins

51. Chicken spring roll from Tasty Dining

 52. Chana Dal cake from Tasty Dining
 53. Chicken Majboos from Fam's Culinary Recipes

 54. Bottlegourd cowpeas curry from Sara's Tasty Buds

55. Barnyard mililet pongal from Priya kitchenette

 Entries from Delectable flavors

56. Chettinad Kheema Podima 
 57. Chettinad mutton curry 
 60. Chettinad Prawn biryani
 61. Tangdi Kebab
 62. Veg. Fried Rice

63. Kodo millet dumplings from Priyas kitchenette

65. Corn Puttu from Priyas Kitchenette
 Dahi Papdi Chaat from Priyas kitchenette

66. Dahi Vada from Faji's hotpot

67. Chicken Puttu from Shabbu's tasty kitchen

68.  Kadala Curry from Priya Kitchenette

69. Karimeen fry from A Bowl of curry

70. Peas Mutta Fry

71.Prawns Packet from Febi's cookbook

Entries from Mayuri's Jikoni

73.Eggplant Subji

74.Beetroot Ice creams

75.Custard Cookies

76.Mooli parathas

77. Corn and Beans Quasedilla

78. Orange Basil Juice

80.Braided Pesto Bread

82.Soyabean Drink from Abby's space

 83.Mixed Biriyani from Fam's Culinary Recipes

84.Healthy Barley Porridge from Abby's spice

85.Pasta with veggies from Abby's spice

Some more from Delectable Flavours

Entries from Cutchi Kitchen

98.  Shish Tawouk

99. Chicken Fajitas
 100. Kaale chane ke kebab

102.Badam Pista Ice-cream from Cookbook Jaleela

103.Chickpeas Paratha by Priya Kitchenette

Non-bloggers entries:

103.Egg Chutney Kebab from Sufaija Zainuddeen

Recipe for egg chutney kebab
  1. Eggs,hard boiled and cut lengthwise- 5 nos
  2. Egg white,lightly  beaten-2 nos
  3. Oil- for shallow frying
For coconut chutney: 
  1. Grated coconut - 1 cup
  2. Green chilies-3 to 4 nos( according to taste)
  3. Ginger-1/2" piece
  4. Garlic- 3 cloves
  5. Curry leaves-1 sprig
  6. Coriander leaves,chopped-2 or 3 tbsp
  7. Lemon juice- 1 tsp
  8. Salt-to taste

Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.
Cover each egg piece with the prepared chutney.(over the cut surface.)
Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

103. HANDVO from Sufaija Zainuddeen

  • 1 cup rice
  • 1/4 cup chana dal
  • 1/4 cup urad dal split with skin
  • 1/4 cup toor dal
  • 1 teaspoon turmeric
  • About 1 inch piece ginger chopped
  • 1-2 green chili adjust to taste
  • 1-3/4 teaspoons salt

  • 2 teaspoons sugar
  • 1/8 teaspoon asafetida
  • 1/2 cup yogurt
  • 2 tablespoon oil
  • 1 cup laucki shredded (opo squash, bottlegourd, doodhi)
  • 1 teaspoon lemon juice
  • 1 teaspoon Eno fruit salt

  • For Seasoning
    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1/8 teaspoon asafetida
    • 1 tablespoon sesame seeds
    Also need
    • 2 teaspoon oil to grease the baking pan
    • 8×8 baking pan, for this recipe I prefer glass baking pan
    1. Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
    2. Drain the water and blend soaked rice, lentil, ginger, green chili to lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
    3. Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
    4. Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
    5. Sprinkle the sesame seeds over the handvo batter.
    6. Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
    7. Drizzle the seasoning over the top of the sesame seeds.
    8. Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
    9. Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
    10. Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
    104.Banana chocolate chip baked Oatmeal by Sufaija Zainuddeen tried out from here

    105.Mutta Adukku by Farisha TP
    For batter:
    Maida -2 cups
    Egg -5
    Milk – 1cup
    Salt – as required
    For masala:
    You can use samosa filling or any other masala. Here I used chicken masala.
    Chicken breast -2
    Onion -1 chopped
    Ginger- garlic paste – 1tsp
    Garam masala- ½ tsp
    Green Chilly- 1 (finely chopped)
    Turmeric powder -1/4 tsp
    Salt & pepper
    Coriander leaf
    ginger&garlic paste-1 tsp
    green chillies-2 (chopped)
    turmeric pwd-1/4 tsp
    red chilli powder-1/4 tsp
    pepper powder-1/4 tsp
    garam masala-1/2 tsp
    tomato sauce-tomato-1 small(chopped)(dnt add if u nt interested in sauce)
    soya sauce-1/2 tsp(optional)
    mozarella cheese-1 tbsp(any cheese u can use)(optional)
    Cook the chicken breast with salt and pepper and shred. Heat oil in a pan and saute ginger garlic paste.  when the raw smell goes add onion, green chillies and sauté well until it change the colour. Now add all masala powders and then chicken pieces. Mix well and add coriander leaf.
    In a bowl add maida, milk, beated egg and salt and make it as dosa batter (if required add more milk). Heat dosa tawa and brush some ghee on it.  Pour dosa batter, it should not be too thin. When it is half cooked put masala on one half of the dosa, and cover it with other half. Press the ends carefully.  Apply ghee in the remaining side of the tawa and pour the batter from the center of the cooked dosa to the remaining side.  Now when it is half cooked, put masala on that side and carefully  turn the dosa (already cooked half).  Again apply ghee in the blank side of tawa and repeat the above procedure. You can prepare lots of layers, it is up to you. Serve it hot.

    106. Easy Haleem by Farisha TP
    1. Boneless Chicken/ Mutton/ meat -100 gm
    Onion -1 (chopped fine)
    Ginger –garlic paste – 2tsp
    Green chilly paste -1tsp
    Coriander leaf paste -1tsp
    Cardamom -1 or 2
    Cinnamon – 1 small piece
    Lemon juice – 1 tbsp
    Yogurt – 1tbsp
    Salt & pepper powder –as required
    2. Wheat powder -3 tbsp
    Coconut milk – 1 cup
    Salt –as required
    For Garnish
    Onion - ¼ cup
    Lemon -1
    Marinate Chicken (I used chicken here as considering healthy recipe. you can use mutton/ meat) with the ingredient 1 for 20-30 minutes and cook well with enough water. When it is cooked keep the stock aside and once it is cooled grind / shred the pieces.
    Mix wheat powder with ½ cup water and salt without lumps. Now in a pan add coconut milk and wheat powder and cook in low flame. Stir continuously, otherwise it will stick into the bottom.  When it is cooked properly add chicken stock and ground/ shredded chicken (meat) and continue to cook another 15 minutes.
    Fry onion, raisin and cashew in ghee. Put the haleem in serving dish and garnish with fried onion, raisin and cashew, add ghee also (optional). Serve it hot with lemon.

    107. Pakistani haleem by Amreena 

    Ginger garlic paste 1tbsp
    Onion chopped 1/2 cup
    Rose petals 1/4cup
    Green chilly 5
    Ghee 1/2 cup
    Dalia (broken wheat) 1/2cup
    Oats 1/4 cup
    Almonds 6
    Chana daal 1 tsp
    Masoor daal 1 tsp 
    Urad daal 1 tsp 
    Sesame seed 3 grams
    Cumin seeds 4 grams
    Cloves 2 grams
    Pepper corns 3 grams
    Cinnamon sticks 2 inch
    Cardamom 8
    Shahi jeera 2 grams
    Kabab chini 2 grams
    Chicken 750grams
    Milk 1 cup
    Fried onions 1/2 cup
    Curd (optional) 2 tbsp
    Coriander 1/2 bunch
    Mint chopped 1/2 bunch
    1.take a bowl add kabab chini,shahi jeera,green cardamom,cinnamon sticks,pepper corns,cumin seeds,moong daal,chana daal,almonds,oats,broken wheat,mix this all togather put it into the blender and make a powder
    2.heat ghee in a pressure cooker,add ginger garlic paste,saute it and add chicken pieces,add chicken stock,mix it well,add fried onions,rose petals,curd,green chilly,chopped coriander,chopped mint,salt and add prepared powder,mix it well and put lid on and let it cook for 2 whistles in a high flame and reduce flame n cook it for 40 minutes in a slow flame.
    Then take potato masher and mash it like a paste,add ghee,mix it and switch off the flame and add lime juice.mix it well.serve hot.