Friday, April 14, 2017

Masala Pomfret


  1. Pomfret fish, cleaned and gashed for stuffing - about 350gm
  2. Oil for roasting fish

For marinade:

  1. Dry red chillies - 5
  2. Pepper powder - 1 pinch
  3. Cumin seeds - 1 pinch
  4. Fenugreek seeds - 1 pinch
  5. Mustard seeds - 1 pinch
  6. Turmeric powder - 1 pinch
  7. Garlic cloves - 2
  8. Ginger, chopped - 1/2 tsp
  9. Onion/Shallots, chopped - 1/4 cup
  10. salt to taste
  11. Lime juice - 1tbs
  12. Coconut oil - 1 tbs

For stuffing:

  1. Coconut oil - 2 tbs
  2. Onion , chopped- 1/2 cup
  3. Green chillies, chopped - 1 tsp
  4. Ginger, chopped - 1 tsp
  5. Tomato, chopped - 2 tbs'salt to taste
  6. Egg white - 1 tbs


  1. Grind all the ingredients for marinade
  2. Marinate the fish with the above for 3-4 hrs
  3. Heat oil for stuffing in a pan
  4. Add ginger, green chillies and onion and saute it till onion is translucent
  5. Add tomato to the above with salt and cook till tomato is mushy
  6. Stuff the fish with the above stuffing and close the opening by brushing egg white
  7. Heat oil for roasting in a pan
  8. Roast the fish for 8 minutes on each side or till fish is done

Serve Masala pomfret with steaming rice!

I am linking this post to FridayFiesta#167

Thursday, April 13, 2017

Mango Coconut Payasam

  1. Mango puree - 1.5 cups
  2. Coconut thin milk - 2 cups
  3. Sweet condensed milk - 2 tbs
  4. Thick coconut milk - 1/3 cup
  5. Saffron - 1/2 tsp
  6. Brown/white sugar - 2-3 tbs (optional)
  7. Pistachio - 2-3 for garnish

  • In the first step you can thicken mango puree more to enhance the caramelized taste

  1. In a thick bottomed pan, heat the mango puree till it thickens and caramelizes.
  2. Bring it to a very low temperature and add thin milk and mix well.
  3. Add saffron and mix well
  4. Stir in low flame till it reduces to about half or 2/3
  5. Add sweetened condensed milk, thick coconut milk and sugar and mix well
  6. Stir for some more time in low flame till it is all mixed well and thick enough and switch off the flame

Cool the payasam and top it with pistachios for garnish!

Sunday, April 9, 2017

Mexican Dip

Well, who doesn't love a yummy dip with Nachos??? How about a dip rich in multiple flavors, that too made in about 5 minutes? Yumm...
When we had a family get together at Anjan's colleagues house, they served a mexican multilayer dip with Nachos, and it tasted yum... I have tried to replicate the taste with this simple dip recipe..And it took only about 5 minutes to make it and about the same time to finish the whole tray of it. Do try it at home!


  1. Oil - 1 tbs
  2. Cumin powder - tsp
  3. Chilly powder - 1/4 tsp
  4. Salt - as needed
  5. Refried beans - 1 can
  6. Avocado Guacamole - 1 cup (store bought or homemade salsa)
  7. Salsa - 1 cup (store bought or homemade)
  8. Cheddar cheese, shredded - 1 cup
  9. Sour cream - 1 cup
  10. Lettuce leaves - Shredded
  11. Olives - sliced - 2 tbs
  12. Jalapenos, pickled and sliced - 1-2(optional)
  13. Peri peri sauce - 1-2 tsp (optional)


  1. Heat the oil in a pan
  2. Add cumin powder, chilli powder, salt and refried beans. Saute for 2-3 minutes
  3. Spread the above as a base layer
  4. Above that, spoon a layer of guacomole
  5. Then spread a layer of sour cream and top it with shredded cheddar cheese
  6. Then comes a layer of salsa
  7. Top it with shredded lettuce, olives and jalapenos.
  8. Drizzle peri peri sauce on top

Multilayer mexican dip is ready to be served with Nachos!

Monday, March 20, 2017

Phool Makhana Curry / Lotus seed curry

Phool Makhana or puffed lotus seeds is a highly nutritious protein rich food. The nutrients contained are the super source for vitamin, mineral and fiber while the medical properties have been proven to be beneficial for diabetic patient and those who have hypertension history.
Phool Makhana is not so familiar for Malayalees. But it is truly worth a try to make it and I am sure you will love it.
  1. Phool Makhana/ puffed lotus seeds - 2.5 cups
  2. Onion, sliced - 3 cups
  3. Tomato, cut - 2 medium size
  4. Ginger, chopped - 1 tbs
  5. Garlic, chopped - 1 tbs
  6. Badam/Almonds, peeled, soaked - 1/2 cup
  7. Oil - 2 tbs + 2tbs
  8. Cumin seeds - 1/2 tsp
  9. Chilli powder -  1 tsp
  10. Coriander powder - 2 tsp
  11. Garam masala - 1 tsp
  12. Tomato ketchup - 1 tbs
  13. Ghee/butter - 1 tbs
  14. Milk cream - 1 tbs, optional
  15. Salt to taste
  1. Dry roast phool makhana for 3-4 minutes
  2. Heat 2 tbs oil in a pan and sauté onion, ginger  and garlic till soft
  3. Add tomato and sauté till tomato is mushy
  4. switch off the heat and keep it aside to reach room temperature
  5. Blend the above with almonds to fine paste
  6. Heat 2 tbs oil in a pan and splutter cumin seeds in it.
  7. Add the above paste and saute till the mixture is thickened and oil can be seen in the paste
  8. Add salt and all the spice powder and sauté for a minute or two
  9. Add 2 cups of water, tomato ketchup and phool makhana to the above
  10. Cook phool makhana for about 15 minutes with closed lid till it is soft
  11. Switch off the stove and top with butter
Phool Makhana curry is ready to be served with Roti or Pulav

Sunday, March 19, 2017

Victoria Sponge Cake

Me : What kind of cake do you like most?
My Friend : I like chocolate cake the most
Me : Tell me some other cake
My Friend : Red Velvet Cake
Me : Hmm, something else, Red Velvet cake is so common these days..
My Friend : I have told you the cakes which I like the most
Me : Hehe,  I am looking for any new cake for me to try baking, Suggest something different or unique
My Friend : How about Victoria Sponge Cake?
Me : That sounds new to me, by the way what is it?
My Friend :  It is a kind of sponge cake..
Me : Hmm... Sponge Cake.. Sponge Cakes usually have emulsifier in it, which is not good for health..
My Friend : Is it?
Me : Yes...

A few months later...

I was planning to visit my dear friend Diya to see her new born baby boy and, I wanted to bake a cake for them. And this time I didn't want to make something which I have baked before...
After all the recipe search through internet and books, I finally landed on a page which read "Victoria Sponge Cake". The name definitely sounded interesting and familiar this time. And yes, it is not the conventional egg white sponge cake or emulsifier sponge cake. The method was different and new to me. Here goes the recipe for the yummy Victoria Sponge Cake.

  1. Superfine castor sugar - 175gm
  2. Self-raising flour - 175gm
  3. Butter - 175gm
  4. Egg - 180gm (large 3 eggs)
  5. Vanilla paste - 1tbs


  • Use all the ingredients at room temperature
  • Preheat the oven for a minimum of 20 minutes before baking the cake


  1. Preheat the oven to 175 degree C.
  2. Butter and line 2 X 6inch pan with parchment paper
  3. In a standing mixer bowl or any big bowl. beat butter and sugar till light and creamy. This takes about 2 minutes, medium speed in stand mixer
  4. In another bowl, lightly mix egg and vanilla.
  5. Sift the flour several times and keep aside.
  6. Add a little egg in the butter mixture and beat for about 30 sec.
  7. Add a little flour to the above and beat for about 30 sec.
  8. Continue adding egg and flour in 4-5 steps and beat well after each addition until the batter is smooth
  9. Divide the batter among the prepared pan, level the batter and make a small dip in the center using a spoon.
  10. Bake for 30-35 minutes or until a skewer dipped in the cake center comes out clean
  11. Turn out the cake on to a wire rack and keep it till it cools to room temperature.

Victoria sponge cake is cake ready to be served as it is or layer it with cream cheese frosting and fruit filling and decorate as you like. In the above picture I have used cream cheese frosting with blueberry filling.