Sunday, February 27, 2011

Coconut Bun

Though we hail from the land of coconuts, Kerala, I had never tasted coconut buns while growing up. But at the 99 RanchChinese Super market that we go to, they have these tasty buns at their Deli - and all of us like having it whenever we are there. So I had been searching for good recipes to re-create this. But I couldn't find one single recipe that would make it the way I thought these were made. So I experimented combining  some of the elements from a few of  these recipes to come up with a recipe of my own. It really worked and I could re-create almost the same or per my two tasters, even better coconut buns than what we were getting from the 99 Ranch Deli.
Major recipe source:Jun-Blog

Ingredients for the dough:
 All-purpose flour-3-1/2 cups
 Milk-1/2 cup
 Melted unsalted butter-1/2 cup
 Sugar-1/3 cup
 Salt-1 tsp
 Instant yeast-2 tsp or 1 pack
 Lukewarm water-1/4 cup
 Sugar-1 tsp

Ingredients for the filling:
 Coconut flakes-1 cup
 Melted salted butter-3 tbs
 Honey or brown sugar-5 tbs
 Egg yolk-1 

For the egg wash
1 egg
1 Tbs water

Ingredients for the topping:
 Egg white-1 Water-1 tbs
 Flour-3 tbs
 Sugar-2 tbs
 Butter, soft-2 tbs
 Coconut flakes-2 tbs

Dissolve yeast in lukewarm water along with 1 tsp sugar and let  it stand for 10 minutes.
Meanwhile whisk together the flour, sugar and salt.  Add  milk, melted butter, eggs, and the proofed yeast and combine well to form a dough.Dusted with flour if necessary ,  knead the mixture into a smooth elastic dough.
Let the dough rest in a bowl greased lightly with canola oil.  Cover the bowl with plastic wrap and let the dough rise for about an hour or until the size doubles.  While the dough is rising, make the coconut filling
In a small bowl, mix the coconut flakes, melted butter, honey, and egg yolk until it has a paste-like consistency.
After an hour Punch down risen dough, knead lightly and cut into equal pieces this gives around 12 pieces. Form each piece into a ball.Taking one piece of dough at a time, roll each piece into a 3-inch circle or a rectangle; place a heaping tablespoon of the filling in the centre,Bring the sides up over the filling and pinch all the edges to seal. Make sure the edges are adequately sealed to prevent the coconut filling from spilling out while the buns are baking.Let the buns rise for another 20 minutes.  Preheat the oven to 375 degrees F.To make the topping  add the flour, butter, sugar and coconut. Using your fingers mix till the mixture becomes a crumble. In a separate bowl combine the egg white and the tablespoon of water to make the egg wash. Beat with a wire whisk till foamy. Brush the tops of the loaves with the foam and then add the crumble topping.Bake for 20 minutes until golden brown.
Sending this over to'Only'Cooking With Bread event hosted by Pari

Saturday, February 26, 2011

Yellow Cupcakes with Chocolate Frosting

In our house we need no reason nor rhyme to make a dessert.This is the frosting we love best as it has sour cream which adds some sourness and the mix of sweet and sour is something that is liked by all of us. My husband especially so, as he doesn't typically like sweets which are all too sweety. With this frosting on top of the traditional cup cakes makes a very tasty treat, I am sure would be well liked by all.
Chocolate Frosting
Serves: 12
 Butter, softened-1/2 cup
 Unsweetened cocoa powder-2/3 cup
 Vanilla extract-1 teaspoon
 Powdered sugar-3 cups
 Milk-1/4 cup
 Daisy Brand Sour Cream-1/4 cup
In a medium bowl, beat the butter at high speed until creamy (1 to 2 minutes). Add the cocoa powder and vanilla; continue beating, scraping the bowl often, until the mixture is creamy (1 to 2 minutes). Add the powdered sugar, 1 cup at a time, beating well after each addition. Add the milk and ¼ cup sour cream; continue beating, scraping bowl often, until creamy (1 to 2 minutes). Refrigerate leftovers.
Butter-1/2 cup or 1 stick
Sugar-3/4 cup
Egg yolks-4
Milk-3/8 cup(half of 3/4 cup)
Vanilla extract-3/4 teaspoon
Cake flour-1cup
Baking powder-1teaspoon
Salt-1/4 teaspoon
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.When cool frost them with the frosting.

Thursday, February 24, 2011

Stuffed Bellpeppers

We usually try to have a light lunch and today was no exception. But I was out of ideas to make something new today and then when I looked in the refrigerator I found that I had some rice,some bell peppers,pasta sauce and meal starters - all left overs - to finish. So I decided to use all of them and being a cold day decided to use my oven as well to heat up the house. As I had mentioned in one of my earlier posts I typically like to use my oven to heat my house instead of the horrible room heater. In short I achieved all my goals and had a delicious lunch to top.
Morning star meal starters or soy granules-1/2 cup
Cooked long grain white rice-1 cup
Bell peppers-3 nos
Worcestershire sauce-1 tablespoon
Garlic-1/4 teaspoon
Onion-1/4 cup 
Pasta sauce(tomato sauce)-3/4 cup
Salt and Pepper to taste
Italian seasoning-1 teaspoon
Shredded Monterey Jack cheese-3/4 cup
Preheat oven to 350 degrees F (175 degrees C).
Heat a skillet to medium heat, add about 2 tablespoons of oil .Add onion and garlic and saute for a minute. Now add the meal starters and the other seasonings. When the meal starters are heated through add all the sauces. Finally add the cooked rice to it and stir till till the rice is well coated.
Cut the Bell peppers in half .Remove and discard the  seeds, and the inner membranes of the bell peppers. Arrange peppers in a microwave dish with the hollow side facing up. Microwave for about 3 minutes or till the peppers are tender.Drain the peppers.I like to apply salt and pepper to the inside of the pepper before stuffing the rice.
Spoon an equal amount of the rice mixture into each of the hollowed pepper. Top it with the shredded cheese.
Bake 30 minute in the preheated oven,or until the peppers are tender and the cheese is bubbling.

Tuesday, February 22, 2011

Methi Corn pulav

This is an easy Pulav that is tasty as well as easy. I got the recipe from The Budding Cook. I haven't made any changes to it except that I substituted the dried methi (fenugreek) leaves with fresh/frozen leaves. It is my  daughter's favorite as she loves corn. This is for all the corn and methi lovers out there.
2 Tbsp ghee
1 bay leaf
1 stick of cinnamon
1 tsp cumin seeds
½ - ¾ tsp of a mixture of powdered cloves, pepper and cardamom
2-3 green chillies
1 tsp freshly grated ginger
2-3 garlic cloves, smashed and chopped
1 medium onion, thinly slice 
1cup fresh or frozen methi
¾ cup frozen corn
Approximately 2 ½ cups cooked basmati rice
Salt to taste

Heat ghee in a large pan. Add the bay leaf, cinnamon stick, cumin seeds and the spice mix followed by the chopped onions, ginger, garlic and green chillies. Sauté till the onions are translucent. Fish out the bay leaf and cinnamon stick.
Add the kasuri methi/dried fenugreek leaves and cook for 3-4 minutes. Add the frozen corn to this and mix well. Cook until the corn has thawed in the pan and the water content (from the frozen corn) has evaporated.

Add the cooked rice and mix well. Serve hot with raita.

Monday, February 21, 2011

Parippu Vada or Masala Vada

I used to think that making parippu vada was not my cup of tea! Even though this was a childhood favorite of mine, I never really succeeded in making good parippu vada whenever I tried it during the early days of cooking on my own.Some of the best parippu vada I ever ate were from a street vendor at Bangalore, who used to sell these near to the college where I studied. In the part of California where we live, though we could get fairly good quality medu vada from the store, the quality of the store bought parippu vada wasn't so good and my hubbie used to complain about this - being nostalgic about the good quality, crispy vadas he had in his youth. So this time when he complained, I checked around in the internet for good recipes to make this and trusting my taste buds to recreate some of the good ones I had eaten before, I came up with this. And they did taste soooo good that out of the 30 vadas I made, the three of us finished half of that at one go- as we couldn't stop at one or two. Since these are heavy on the tummy, we ended up skipping the dinner to compensate for this over indulgence.
Chana dal-3 cups
Onion-thinly diced1 cup
Ginger-thinly diced 2 tbs
Green chilli-thinly diced 4 nos
Red chilli-3 nos diced
Chilli powder-1/2 tsp
Cumin-1 tsp
Hing 3/4 tsp
Curry leaves-1/4 cup finely diced
Cilantro-1 cup finely diced
Salt-to taste
Sock the dal for at least 4hours and then drain it well. Keep a handful of this aside.Grind the rest of the dal along with red chilies and hing to a coarse paste without adding any water.The dal should be ground well so that you can make a ball with it if you press it in your closed fist. Now add all other ingredients including the dal that was kept aside and mix it all well. Make small balls the size of a ping pong ball and flatten them as thin as possible.Deep fry them at high, turning it over till it turns golden brown on both sides.I always make a test one first and taste it to make sure that I have added enough chilli and salt and before proceeding with the rest of the batch. After all, the key to a good vada is right amount of salt, chilli and spices.. 

Friday, February 18, 2011

Black eye pea & Acorn squash Erissery

Here is another guest post from my aunt, Gadha. Another of her native Kerala specialities and something that she assures is easy to make yet is sure to bring back the nostalgia of the days you spent in 'God's Own Country '.

Frozen black eye peas – 1 packet
Acorn squash – 1 (medium sized) skin peeled and cut to 1 inch cubes
Grated coconut – 1 cup
Cumin seeds – 1 teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Salt – as needed
Olive oil – 3 teaspoons
Mustard seeds – 1 teaspoon (whole seeds)
Dried red chili – 4 whole ones (break it to halves)
Curry leaves – 2 stems

Cook black eye peas in water, with salt until tender. Meanwhile in another pot cook acorn squash
with red chili powder, turmeric powder and salt. Acorn squash cooks really quick, so make sure
not to overcook. Once the squash is cooked, add cooked black eye peas to it. Grind ½ cup coconut
with cumin seeds for 1 minute in the blender and add it to the pot with squash and peas. Boil it for
a minute and set aside. Fry the rest of the grated coconut with 1 teaspoon oil until dark brown in
another pan and add it to the pot and mix it. Now for garnishment, add rest of the oil to another pan,
add the mustard seeds, wait for it to splutter, add the red chilies and curry leaves, fry it and pour over
the squash and peas.

Sending this to the Kerala Kitchen Event hosted by Ria

Wednesday, February 16, 2011

Curry Pizza with Paneer and Soy Granules

What would you do if you have one meal to make and two different recipes that look inviting? Well, that was the dilemma I had when I wanted to try out an Indian version of the pizza. I came across these two wonderful looking recipes-US Masala and Cilantro and wanted to try out both at the same time - well, almost! So I combined what I thought were the best parts of both and came up with my version of the Curry Pizza with Paneer and Soy Granules - it turned out to be a killer combo, by the reaction of my family. Both father and daughter declared this as the best pizza they ever had  and are pleading with me to make this more often.
Yield: One 16-inch pizza ("family size")
Crust Ingredients:
 Lukewarm water-1 cup
 Sugar-1 teaspoon 
 Salt-1/2 teaspoon 
 All-purpose flour or bread flour-2 cups
 Active dry yeast-2 teaspoons
Paneer Tikka Ingredients:
 Paneer -8 oz
 Cilantro-1/2 cup
 Green chilli-2
 Sourcream-1 tbs
 Salt -1/2 tsp (as required)
 Oil-2 tsp
Curried Soy Granules Ingredients:
 Soy granules Morningstar meal starters-1 cup
 Onions-1/4 cup 
 Tomatoe paste-1tbs
 Ginger garlic paste-1/2 teaspoon 
 Meat masala-1tsp
Pizza Sauce-1/2 cup
Cheese-1/2 cup
In a medium mixing bowl, combine water, sugar, salt,a pinch of flour and yeast let it ferment for about 5 minute . Add flour  to yeast mix , and stir until a soft dough forms. Add additional flour if needed, and knead gently for 5-10 minutes, until dough is smooth and elastic.Leave it in the oven with the lights on if its cold outside for 20 minutes.
Mean while make a paste using all the ingredients mentioned under the paneer tikka ingredients except paneer and apply on the paneer cubes (it would be good if you could marinate the paneer at least for a few hours if possible or else you can make the the tikkas straight away).Broil this in oven for around 4 minutes.
While paneer is in the oven lets prepare curried soy granules.Heat a pan and add 2 tbs oil to it add the onion and ginger garlic paste when the onions turn light brown add the tomato paste and saute for another 2 minutes.Add meat masala to this and saute till the oil oozes out .Add the Soy granules(meal starter) and saute till well combined ,add salt to taste. Butter or grease a 16-inch round pizza pan. Using your buttery hands, lift the soft, sticky dough onto the pizza pan and gently spread to the edges.Now spread a layer of pizza sauce,top it with prepared paneer tikkas and curried soy granules evenly ,You can also add sliced peppers and onion if you like.Put a layer of cheese on the top and bake it in a preheated oven at 425 degree Fahrenheit for  12 to 15 minutes.Check pizza after 10 minutes, and continue to check every few minutes until top is browned and cheese is bubbly.Remove from oven and allow to cool slightly.Cut and serve.

Sunday, February 13, 2011

Cheese Cake

"Yahoo! I am turning ONE today! Don't I look more mature - and am I not cute with my new looks, thanks to my mom and dad!"
"Hey, Bloggie, you are too small to do all these stuff. You go and enjoy the cheese cake I made for you."
Whew! That was a takeover attempt by my Bloggie as it turned ONE!.
I can't believe it is an year since I started this. Thanks to all you readers who keeps me motivated to keep this going on a regular manner, through your comments and suggestions. I look forward to your support in future too!
I thought of putting this New York style cheese cake as this is one simple recipe that I had tried out during the initial days of my baking. The good thing about cheese cakes are that you can make them ahead of time, if you have a party or something and they actually tastes better the more you keep them in the refrigerator.
Wishing all my readers a wonderful Valentine's day with your loved ones!

Serves 8
12 oz cream cheese, softened
4 oz sour cream
3/4 cup sugar
2 eggs
1 tsp vanilla
For making a 9" crust:
1 cup Graham cracker crumbs (I used glucose biscuits instead - Brittania "Tiger" biscuits I got from the Indian grocery store)
2 tbsp sugar
4 tbsp melted butter
In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth. Mix the Graham cracker(or glucose biscuit) crumbs, sugar and butter well in a bowl. Press this mix into the bottom of a 9" baking pan(I used a springform pan) to form a thick layer.Pour the well beaten mix into this crust and bake 350 degrees F. Remove from the oven after 45 minutes and let cool.
(It would be better if you can bake this in a water bath as this would ensure that the cheese cake remains moist and won't crack. But you have to be cautious not to have any water seep into the crust if you are using a springform pan. The best way is to cover the bottom pan in a few layers of aluminium foil before putting it into another pan filled with water.)
This tastes best if you keep it in the refrigerator for a few hours or even couple of days before serving. Top with the fruit topping liking, whipped cream or you can eat it plain.

Thanks for coming for my Birthday! I saved this slice for YOU!

Thursday, February 10, 2011

Blueberry Pie

I love pies - for that matter, anything that is sweet. Blueberries were on sale at the Safeway supermarket that I frequent - two packs free when you buy one. An offer I couldn't resist. For all its nutritional benefits these where not a big hit at our household and I found them sitting uneaten in the refrigerator after a week. So I thought of putting good use of it (or should I say making them bad by adding sugar and fat:-) ) by making these pies so that these get consumed. But the final verdict - as the proof of the pudding is in eating - we three finished a 9" pie in a day. Not a bad achievement considering all the goodness of blueberries that went into our system!
All purpose flour- 1 1/4 cup
Wheat flour - 3/4 cup
Vegetable shortening - 1 cup
Sugar - 1/2 cup
Salt - 1/4 tsp
Cold tap water - 1/4 cup
Put all the above ingredients except water in a food processor and pulse it till they are mixed well .Add water and mix it well to form a uniform dough .Cover with plastic wrap and refrigerate for at least 15 minutes.Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.Use flour while rolling out the dough so that it doesn't stick.
Ingredients for the filling:
Fresh blueberries, washed- 1 quart
Cornstarch -3 tablespoons
Sugar-3/4 cup
Ground cinnamon-1/8 tsp
Dash of freshly grated nutmeg
Lemon juice-1 teaspoon
Butter-4 teaspoons

Add to the washed berries corn starch, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
Place the berry mixture in the prepared pie crust and sprinkle lemon juice over it. Spread1/2 teaspoons soft butter evenly over the top of the berry filling. Roll out the other half of the dough and place it over the filling. Crimp and flute the edges.Cut slits for the steam to escape. I like sprinkling some sugar over the pie crust before baking. Bake in a preheated oven(400 degree F ) for 30 mts and further 12mt at 450 degree F.

Sending this over A.W.E.D-British by DK hosted by Revathi

Tuesday, February 8, 2011

Pot Stickers

With the Chinese New Year celebrations in the air and we being in California which is a melting pot of cultures from around the world, I thought it only appropriate to try out this Asian specialty. Pot-stickers, as these are called, are the shallow or dry-fried dumplings, known by a variety of names such as Mo-Mo, Jiaozi, Gyoza etc in various Asian cultures.
1 cup chopped cabbage
1 tbsp ginger, finely chopped
1/4 cup green onions, finely chopped
1/4 cup soy granules
2 tbsp soy paste (thicker soy sauce)
1/4 tsp chilli paste
Salt and pepper to taste
15 Wonton wraps (you can get these from Asian super markets in the freezer section)

Heat one table spoon oil in a pan. Add ginger, green onions and cabbage and saute this for a minute. Now add the soy granules (I don't pre-cook the granules but add them direct as they are small and there is enough moisture in the other ingredients). Saute it all together for another minute and then add the chilli paste, soy paste, salt and pepper. Saute till the whole mix is dry.
Take the wonton wraps one by one, fill each with about 1 to 2 tsp of the mixture, wet the edges of the wraps with water and fold it in the middle and seal the edges. Heat a pan and brush a very thin coat of oil on the surface and place the filled wontons on the pan. Turn them the other side around after 30 seconds and let them cook for another 30 seconds. Take the pot-stickers off the pan now. Once all the pot-stickers are  done this way, add 1 glass of water(you can substitute it with vegetable broth) to the pan and once it starts boiling place the pot-stickers back in the pan. The water would be just enough to touch only one side of the pot-stickers. After 3 minutes, turn the pot-stickers and cook them covered for another 3 minutes or till there is no more water in the pan. Some of the pot-stickers will be sticking to the pan - don't feel disappointed, as they are supposed to do so, being "pot-stickers" :-)
Serve hot with your favorite dipping sauce.

Monday, February 7, 2011

Currant Slices with Spiced Apple Syrup

For this month's Sweet Punch Challenge we were challenged to make Currant Slices with Spiced Apple Syrup.I made this on a cold evening when I very badly wanted something sweet and warm.In my hurry to get this done I mixed the entire black currants into the batter instead of saving some for topping the batter.Another part I goofed up was when I burned the apple syrup.And as I was out of apple juice I substituted it with apple sauce.Apart from this the challenge was a breeze and Currant slices was well liked.My daughter who doesn't normally like currants ate them happily and asked me if she can take a piece for her school lunch the next day.
Recipe source - 1 mix,50 cakes
Black Currants - 175 gms / 6 oz
Cinnamon stick - 1' piece
Apple juice - 300 ml / 10 fl oz
Plain white flour - 175 gms / 6 oz
Baking powder - 2 tsp
Unsalted butter,softened - 175 gms / 6 oz
Caster sugar - 175 gms / 6 oz
Eggs - 3,beaten
Vanilla extract - 1 tsp
Oil or butter for greasing
Place the currants,cinnamon stick and apple juice in a saucepan and bring to the boil.Remove from heat and leave to stand for several hours or overnight.Drain the currants thoroughly,pressing the juices through a sieve,reserving the juices and cinnamon stick.Set both the sieved currants and juice aside.
Preheat oven to 180C/350F or gas mark 4.
Grease and line a 12/9' rectangular tray bake tin[you could use a 9' square tin as well if you don't have a tray]
Sift together flour and baking powder,reserve.
In a large bowl,cream together the butter and sugar till fluffy.
Mix in beaten eggs and vanilla extract and beat well.
Add the flour mix little at a time and beat well till you get a smooth batter.
Stir half of the reserved currants into the mixture and spoon into the prepared tin.Spread the remaining currants over the top.
Bake in the preheated oven for 30-35 minutes or until risen,firm and golden brown.
Meanwhile,boil the reserved juice and cinnamon stick rapidly to reduce by about half,until slightly syrupy.Discard the cinnamon stick.
Cut the cake into slices and serve warm with the hot syrup spooned over.

Saturday, February 5, 2011

Thukpa Soup

I came across this spicy and delicious looking soup while searching for something to soothe a sore-throat on one of my bouts of cold. Everyone in my house enjoyed it so much that this has now became a staple dish - especially to lift our spirits on those miserable days when we are down with a cold. But we do enjoy this even on days that we are perfectly fit. There is nothing better to stimulate your taste-buds than this spicy soup.
Source: Delhi Belle
Serves 2
1 tsp each minced ginger and garlic
1tsp oil
1/4 medium-sized red onion
A really tiny pinch Garam masala
1/2 tsp. Red chili paste
½ tsp chili powder
1 potato
1/2 chopped fresh tomato
1 fresh green chilli, coarsely chopped
2½ cups water
2 packets of instant noodles
1 cup of mixed vegetables( cauliflower, long beans, mushrooms, carrot - any combination of vegetables cut small)
1-2 tbsp light soy sauce (or to taste)
Salt to taste
1/8th tsp Sugar
Pepper to taste
Fresh cilantro
Microwave the cut potato till half done(about 1.5 minute with 1 glass water). In pressure cooker, lightly saute onion, ginger, and garlic for about 1 minute (until transparent). Add all remaining spices (including chili paste) and saute for another 1 minute. Add tomatoes, green chilli and potatoes and all the vegetables and saute for about a minute.Add water and bring to a boil. Now add the noodles along with the taste maker. Add salt and pepper to taste. Now close the lid and pressure cook for 1 minute at low flame. Turn the stove off and let it cool till you can open the lid. Stir the contents and season with sugar, soy sauce and cilantro. If you like you may add a squeeze of lemon juice also.
(This is how I make it as a one pot meal and to save some time. But if you don't want to pressure cook, you can saute the ingredients separately in a pan, semi-cook the noodles separately and then add to the sauted vegetable and finish the cooking in the same pan.)

Thursday, February 3, 2011

Chum Chum

I first heard of Chum chums when I was a school going kid. My aunt had made these sweet delicacies and when she told us that these were called "chum-chums", and that these were Bengali sweets, we kids thought that she was making it up - may be she was trying to make something else and ended up with this and now giving it a name of her own! Still those tasted good! During that age, we didn't have the internet to access and check on recipes from anywhere on the globe, like what we have now. Later on, during my college years, I had the chance to have authentic chum-chums on many occasions and really loved those. And thanks to internet and the blogger community, I could try these out my self.
Source: madhurasrecipe and manjulaskitchen
Ingredients :
1) Paneer 1/2 kg
2) Sugar 1 cup
3) Water 3 cups
4) Cloves 4
5) Cardamom powder 1/2 tsp
6) Powered sugar 2 tsp
Method :
  Blend paneer in a blender until it becomes soft.Use the pulse mode so that it doesn't get too soft.You should be able to make a firm but smooth ball.If the paneer is too crumbly, add a teaspoon of water.
If you are planning to make chum chum with filling remove about 1/4 th cup of paneer. Then make small oval shaped balls of equal size using the remaining paneer.
 Take sugar, water and clove in a  big pan and boil for 10 mts. After 10 mts add the paneer balls, cover and cook for 10 mts. After 10 mts turn the paneer balls, cover and cook for another 10 mts.
 Now switch of the fire and let the chum chum's rest in syrup for 10 mts. Take the paneer that you have saved to make the filling and add 2 tsp powdered sugar and cardamom and mix well and microwave for 30 seconds,mix it again and microwave for another 30 seconds.
 Take out the chum chum's from syrup  and slit them in half and fill them with the prepared filling and if  you like you can roll them in nuts or coconut flakes.

Wednesday, February 2, 2011

Awards Time

Yippee!! I got an award! Reva, a fellow blogger, has shared this wonderful award. Thank you so much dear. I am dedicating this award to all my wonderful readers as this blog is growing on all your love and support. Now I would  like to share  this award with 15 other  bloggers who are an inspiration to me.

Api of US Masala
Champa of Versatile Vegetarian Kitchen
G  of Kitchen-The Chef's Paradise
Jaisy James of Ente Pachakasala
Jay of  Tasty Appetite
Kavita of  Kavita's Kitchen
Maya and Lakshmi  of Yummy O Yummy
Padhu of Padhuskitchen
Prathima Rao of Prats Corner
Priya of Priya's Easy'N Tasty Recipes
Priyameena  of Cooking-Maduraistyle
Priya Sreeram of BON APPETIT
Satya of  Super yummy recipes
Smita of Little Food Junction
Vandana Rajesh of Cooking up something nice

My dear fellow bloggers, I am very happy to share this with you people, please accept this.

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].
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