Curried Bananas

Curried banana are sweet and spicy appetizer.

This is Paula Deen’s recipe. Got it from her site. This is first time I tested this recipe. I t was good. We both loved it a lot. The sweetness from the banana and the spiciness from the curry powder make the best combo. The aroma from the baked banana with the curry powder is so good. So happy to share this recipe with U friends…

So I am planning to send this for this month’s Monthly Mingle - Appetizers & Hors'Doeuvres . Meeta of What's For Lunch Huney? Started this Lovely event Monthly Mingle and Mansi Desai of Fun N Food is hosting this month's event. Good luck to u.. .

Ingredients :

Firm bananas, peeled - 4
Melted butter - 6 tablespoon
Thai Curry powder - 1 tablespoon
Crushed corn cereal (recommended Cornflakes) - 2 cups

Procedure :

1. Preheat the oven to 450 degrees. Halve the bananas lengthwise, then crosswise.

2. In a bowl, mix the butter and curry powder. Dip the bananas in butter, coat well.

3. Roll the bananas in the cornflakes until completely coated.

4. Place the banana in a greased baking dish and bake for 10 minutes.

Mango Crepes

Crepes are a French breakfast. A crepe is a type of very thin, cooked pancake usually made from wheat flour traditionally.

They are wonderful wafer-thin French pancakes. The word crepe refers both to the individual pancake and the filled creation. Crepes can be made both sweet and savory. Most of the crepe are filled with vegetables or fruits and then drizzled with some type of syrup. Sometime they are also filled some fruit sauce.

For me and my hubby, we can eat mangoes in any form, Love it so much. Most of the time we make mango milkshake, mango smoothies, mango ice-cream, mango puree for chapattis and many more. Now days mango crepes are also included in this list. They really taste delish. They can be done in both frozen and fresh mango. In winter mango crepes can be done with canned mango puree also.

This is my contribution for this month’s WBB – Mango Madness. Arundati of Escapades is hosting this month's event.

Ingredients :

For Crepes:
All-purpose flour - 1 cup
Eggs - 2
Low-fat milk - 1/2 cup
Water - 1/2 cup
Salt - 1/4 teaspoon
Melted butter - 2 tablespoons

For Mango puree:
Fresh mangoes – 1 cup (skin removed)
Sugar – 1 tablespoon

For Filling and Topping:
Small Cubes of mangos – 1/ 2 cup
Whipped cream and Cherries

Procedure :

1. Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. Puree the mangoes and sugar to a smooth paste and set it aside.

2. Heat a frying pan to medium. Give it a very light spray of cooking oil. Pour the crepe mixture onto the heated surface. Tilt the pan with a circular motion so that the batter coats the surface evenly. (Like making appam) It should be very thin.

3. Cook each side until the golden brown (about 2 minutes for first side one and 1 minute for side 2). Gently remove and place on a
Plate. Place waxed paper between cooked crepes to prevent sticking.

4. Now pour the mango puree on a plate, fill the crepe with mango peaces and fold it, place it in the mango puree. Top it with fresh whipped cream.

Coconut Laddu / Narial ki Ladoo

This Coconut laddu is a very simple and quick dessert recipe. This can be made easily any time for uninformed guest.

Coconut laddu is the first dessert recipe that I have ever tried, I found this recipe on back side of the label of condensed milk tin. So I tried this with the help of my mom and it came out so good. That was my first inspiration for cooking. I am very happy to share this recipe.

This is my contribution to this month’s Think Spice – Cardamom Easy craft of simple Indian food is hosting this months events. Good luck!!….

Now talking about the cardamom, it the sweetest spice for me. No Indian traditional sweet is complete without cardamom. It has a very refreshing and sweet scented flavor. I love the combination of cardamom and saffron together, I use them in almost all the traditional sweets I make…. For more of my views about cardamom click here.

And also I would like to send it for this months RCI - North-East Indian Cuisine. This coconut laddu is also known as Narial ki Ladoo in Assam. This useful information was give to me by Asha, thanks a lot dear (So sweet of u....). Bhags of Crazy curry is hosting this months RCI. Good luck to u Bhags

Ingredients :

Condensed milk – 1 tin
Shredded fresh coconut – 2 cup + ½ cup for rolling on the laddu
Cardamom powder – 1 tablespoon
Saffron – 1 pinch

Procedure :

In a sauce pan combine all the above ingredients and stir it for 15 minutes in medium high or till the mixture leaves the sides of the pan. Wet the hands lightly and form into small laddus while it is lightly warm. Then roll the laddus on the rest of the coconut and arrange it on the serving platter.

Chicken Chettinad Gravy

Chettinad chicken gravy is my favorite of all the other chicken gravies. I got this recipe form one of my old cookbook. Chicken Chettinad can be done dry or in a gravy form as I have done here.

All might have come across many Chettinad chicken recipes in blogs or in websites or in books. It’s not new to any one but I think mine is different because of the spices I have used. I have tried to get the exact spice used in the recipe. Two main spices are the Mace and Black Stone Flower. They really make a big difference of flavor in the gravy.

Chicken Chettinad is well known to every one because of the spicy gravy in it, this gravy comes to live because of the spice that blends into it. They taste great with paratha, chapattis, idiappam, idly…..many more.

Ingredients :

To marinate the chicken:
Chicken – 1 lb
Lemon juice – 2 teaspoon
Salt – ½ teaspoon
Turmeric powder – ½ teaspoon

To dry roast and grind:
Dry red chilli – 10nos
Coriander seed – 2 tablespoon
Cumin seeds – 2 teaspoon
Fennel seeds – 2 teaspoon
Black pepper corns – 2 teaspoon
Cashew nut – 10
Split roasted gram – 2 tablespoon
Cinnamon – 4”
Cloves – 4
Cardamom – 4
Star Anise – 2
Mace – 2
Shredded coconut – ¼ cup

For the Gravy:
Bay Leaf – 2
Black stone flower – 2
Onion – 3 big
Tomato – 1 big
Ginger garlic paste – 2 tablespoon
Red chilli powder – ¼ teaspoon or more
Coriander leaves
Curry leaves
Water – ¼ cup
Oil – 2 tablespoon

Procedure :

1. Cut the chicken into small peacies and marinate for more than 2 hours.

2. Dry roast the above ingredients(To dry roast and grind:
) for 3 minutes and grind to a fine powder or to a
fine paste.

3. Heat oil in the pan and add the bay leaves and black stone flower and then the ginger garlic paste.

4. Now add the onions and fry for 2 minutes then add the marinated chicken and satue it for few minutes.

5. Pour the ground masala to the chicken and fry it for some time, then add the tomatoes, chilli powder, and salt and pour some water and allow the chicken to cook.

6. Bring it to the desired consistency and add the curry leaves and coriander leaves and sauté it for few minutes.


Swati of Chatkhor and Ranji of Ranji’s Kitchen Corner , passed the NICE MATTER Award to me. Thank u friends for passing it to me. I feel very happy to receive it form u girls. Very horned!…. I would like to pass this to u people too, and also to.

JZ of Tasty treats

Sagari of Indian Cooking

Tbc of a The budding cook

Sra of When my soup came alive

Sorry for missing some other friends, will add them in next post…..


Spinach Juice and Few Awards

My spinach juice is a healthy drink, which can be enjoyed cold or in room temperature.

I really wanted to have the green vegetables as much as possible in some or the other way. One such way is this juice. Once I had this juice in India in a juice shop, they had many combinations flavor of our choice. I had a mixture of some Indian green, cucumber, lemon and mint, it was too good and I felt it would be healthy for me. That let me to make up this combination of spinach juice. It will taste almost like a pani pori water. This juice is good for digestion and many more.

Ingredients :

Organic Baby Spinach – 10 to 15
Mint leaves – 2
Lemon juice – 1 teaspoon
Water – 2 cups
Salt as per taste

Procedure :

If using the fruits and vegetable juicer: Extract the juice form spinach and mint leaves, it will be a very little quantity. Now dilute the juice with water and lemon juice and add required amount of salt to it.

If using the regular blender: Blend spinach and mint leaves with some water. Strain it and then dilute it with more water and lemon juice and season it with salt.


Last 2 weeks were very heartening for me, as I received a couple of awards from my dearest blogger friends. I was really in high spirits to see those awards. They were so cheering. It was because of all u friends I am here writing this post. All the comment from u friends made me feel so comforting and encouraging. Thank You to all my blog visiting friends.

The YUMMY Blog:

Maheswari of Beyond The Usual, Madhuram of Eggless cooking and Kamala of Moms recipe have passed the "The YUMMY Blog" award to me. Thank u Maheswari, Madhuram and Kamala.

As per the rules, I have to mention four of my most favorite desserts. They are

Lycheey Heaven On Meringue Shells

Carrot Halwa

Jack Fruit Napoleons

Roasted Pears With Vanilla Ice Cream

Again as per the rules I have to pass to four blogges, It was very hard to narrow down the list to four.........I would love to pass on to:

Jayashree of My experiments with food

Meera of enjoy indian food And enjoy world food

Sig of live to eat

Bhags of Crazy curry

You make the day:

Uma of Essence Of Andhra , Swati Raman Garg of chatkhor have passed me "U make the day Award…." Thank u ladies for passing me this awards. I would like to pass this to all for the food bloggers. I can remember some this time. Sorry for the blogs that I have missed below, please forgive me I have a very poor memory. I am sure will include other blogger in my next post.

Cham of Spice-club

Srivalli of Cooking 4 all Seasons

Divya Vikram of Dil Se...

Asha of Foodie's Hope and Aroma!

Ranji of Ranji’s Kitchen Corner

Kalai of Samaithu paarkalaam

Sangeeth of Art of Cooking Indian Food

Kamala of Moms Recipes

Pravs of Simply spicy

Swati Raman Garg of chatkhor

Madhavi of Recepies From My Favorite Place – Kitchen

Uma of Essence Of Andhra

Seema of Everyday cooking recipes from my kitchen

Richa of As Dear As Salt


A Trio With Raspberry Sauce

My Raspberry sauce is a versatile one which can be used to any pull out.

This is a very simple recipe which can be used to do make many dazzling desserts. Not only desserts they are used to make some eye-catching breakfasts, smoothies and much more.

One big advantages in this sauce is that, they can freeze very well. It can be preserved for a long time. Blend raspberries, sugar and strain it and freeze. This can last for 2 months. When needed, thaw the mixture and mix it with corn syrup and lemon juice. This sauce can be turned into luscious raspberry milkshake without adding lemon juice.

This recipe can be used to make strawberry, blueberry sauce also.

This is my contribution toAFAM - Raspberry... Dee of Ammalu's Kitchen.... is hosting this month's event....All the best Dee.......

Ingredients :

Frozen Raspberries – 3cups
Corn Syrup – 2 tablespoon
Lemon juice – 1 teaspoon
Sugar – if needed

Combine the above ingredients into a food processor and pulse it until combined. Then sieve it through a strainer and collect the sauce and keep refrigerated until served.

I have made 3 recipes out of this sauce. First is a dessert made out of angel food cake… This is very easy and delicious dessert for any occasion. They are great crowd pleaser. Can be made in on time to any number of unexpected guests. The second one is the pancake with raspberry. Pancake is a breakfast recipe though; we eat it any time a day. These pancake taste great with my simple raspberry sauce. The last is Waffle with raspberry sauce; we love to have nice crispy waffle with this sauce. The crispness goes very well with this sauce. I have used a store bought ready made waffle.

Angle Food Cake With Raspberry Sauce:

Slice a piece of angel food cake and drizzle the raspberry sauce over it and top it with fresh whipped cream.

Pancake With Raspberry Sauce:

Make 5 plain pancake (click here for pancake recipe). Topped with raspberry sauce and whipped cream

Waffle with Raspberry Sauce:

I have use a store bought waffle and toasted it and drizzle it with raspberry sauce and topped with whipped topping.

Creamy Mushroom Soup With Simple Basil Croutons

This is my low calorie version of simple Creamy Mushroom soup. The basil croutons make the soup more delectable.

I have to try to cut the calories form the soup as much as possible. Have used corn flour as a thickener instead of heavy cream. I have used heavy cream just for adornment. I got this recipe form a cookbook and tested and it really turned out so good. Love to have them a cold winter evenings.

The basil croutons are one of my fav. The original recipe called for thick crusty bread. But I had some white bread left untouched, so I used it to make the croutons. This crouton goes very good with all types of soup.

Ingredients :

Button mushroom – 10
Shallots – 5
Ginger garlic paste – 1 tablespoon
Corn Flour – 2 teaspoon
Fat free Milk – 1/4 cup
Water – 2 cups
Salt and pepper as required
Olive oil – 1 tablespoon

Procedure :

1. Heat half of the oil in a heavy bottom sauce pan, add ginger garlic paste, saute it and add shallots, mushroom, salt and pepper.

2. Saute the whole mixture for 3 minutes and add 2 cups of water and bring it to boil. Let it cool.

3. Now transfer the mixture into a blender and blend it to a smooth mixture and strain it through a sieve.

4. Now heat the other half of the oil and add the strained soup and stir it. Now mix the corn flour with milk and add it to the soup and bring it to a boil.

5. Add enough salt and pepper and serve hot.

Ingredients For Croutons :

White bread slices – 10
Olive oil – 1 tablespoon
Dried Basil – 1 teaspoon

Procedure :

1. Remove the crust of the bread and cut it to desired shape.

2. Mix dried basil to olive oil and brush it on both sides of the bread.

3. Transfer it to a baking sheet and bake for 5 minutes or until golden brown in a 350 degree oven.

Mother’s Day Cookies

Mother's Day is a day honoring mothers, celebrated on various days in many places around the world, in United States it celebrates motherhood generally and the positive contributions of mothers to society. It falls on the second Sunday of each May.

Image from -

God could not be everywhere and therefore he made mothers - Jewish Proverb

Mother in Different world languages(I got it from a article in web)

French – Mere
German – Mutter
Hindi - Maji
Urdu - Ammee
English - Mom, Mummy, Mother
Italian - Madre
Portuguese - Mãe
Albanian - Mëmë; Nënë; Burim; Kryemurgeshë
Belarusan - Matka
Cebuano - Inahan; Nanay
Serbian - Majka
Czech - Abatyse
Dutch - Moeder; Moer
Estonian - Ema
Frisian - Emo, Emä, Kantaäiti, Äiti
Greek - Màna
Hawaiian - Makuahine
Hungarian - Anya, Fu
Ilongo - Iloy; Nanay; Nay
Indonesian - Induk, Ibu, Biang, Nyokap

These cookies are my contribution this MOTHER”S DAY…. This is simple vanilla sugar cookie. Then I have covered them with fondant.

I dedicate these cookies especially to my mom and to the entire moms in this world.

Wish u all a happy mothers’ day….

Mustard Greens Roti with Gobi Mattar Masala

Now days there are many events happening with in the bloggers which makes me come across many different and unique dishes…. One such event is the Roti Mela hosted by Srivalli of cooking 4 all seasons….. There are many different types of rotis coming up…. My contribution for the roti mela is Mustard Greens Roti.

Well, talking about this Mustard Greens Roti… As we all know that these dark greens are high in vitamin A which would help to stop hair loss. Once I a had heavy hair fall and I was advised to take a lot of dark green and that made me to hunt for some delicious dark green recipes and I found this recipe in a food sight (cant remember the site name) and changed some of the ingredients and resulted in this roti recipe. The actual the recipe called for methi leaves. The mustered greens have slight bitter taste but it’s good when fully cooked.

My Gobi mattar masala is a standard recipe in my house…. I make panner butter masala, panner matter masala and many more by keeping this as a base…. The cashew nut paste and heavy cream helps to make the gravy more rich and decadent.

For Roti:

Ingredients :

Whole wheat flour – 1 to 1 ½ cups
Mustard Greens – 1 bunch
Onion – 1 small
Cumin seeds – ¼ teaspoon
Ginger Garlic paste – 1 teaspoon
Nutmeg – 1 pinch
Red Chili powder – ½ teaspoon
Butter – for adding on top of roti

Procedure :

1. Heat oil in a pan and add the cumin seeds and let it brown a little, now add the finely chopped onions and saute for few minutes.

2. Next add the ginger garlic paste and then add the finely chopped mustard green and add salt, chili powder, nutmeg and saute the greens until cooked.

3. Now let the mixture cool. Then mix the mustard mixture with wheat flour and knead it to smooth dough.

4. Then roll the dough into small circles and cook it on the pan with some butter as normal chapattis and rotis

For Gobi Mattar Masala:

Ingredients :

Cauliflower florets – ½ cup (cooked)
Green peas – ¼ cup
Onions – 2 big
Tomatoes – 1
Ginger garlic paste – 1 tablespoon
Cashew nut paste – 2 tablespoon
Garam masala – 1 teaspoon
Red chili powder – ½ teaspoon
Cumin powder – ½ teaspoon
Kastoori Methi – 2 teaspoon
Sugar – 1 teaspoon
Butter – 1 tablespoon
Fresh cream – ¼ cup

Procedure :

1. Heat 1 teaspoon of oil and add the chopped onion and tomatoes and saute it for few minutes. Let it cool. Grind it to a fine paste.

2. Heat a sauce pan and add butter and let it melt. Now add the ginger garlic paste and saute it for few minutes and add the ground mixture.

3. Add the chili powder, cumin powder, garam masala, crush in the kastoori methi and mix well and cook for few minutes.

4. Next add the cashew nut paste and mix well. Now mix in cauliflower and peas and cook for few minutes.

5. Finally add the fresh cream, sugar and mix well and remove form fire. Do not allow the gravy to boil too much after adding the cream.

Anjeer Halwa / Fig Halwa

Anjeer are also popularly known as figs…. This halwa is made out of dried figs… I have read in a article that anjeer halwa is a Punjabi dessert… but I am not sure of it…….

Figs are very good for health as they are fat-free, sodium-free and, like other plant foods, cholesterol-free…. Another thing that I love about figs is that, they stand really good in baking….. Love to add them in baked goodies…..

This Anjeer halwa is a simple recipe that can be made quickly….. the saffron helps to enhance more flavor and richness…. Another important ingredient is the condensed milk, they taste great in this halwa…

Love to have them as a after lunch dessert and sometimes I used to have them with a scoop of ice cream, trust me it would taste great….. Another my favorite is anjeer halwa with chapatis, love them so much….

Ingredients :

Dried Figs (Anjeer) chopped into pieces – 1 cup
Boiled warm milk – ½ cup
Ghee – 2 tablespoon
Condensed Milk – ½ cup
Few Saffron strands

Procedure :

1. Soak the chopped figs in warm milk for an hour and then grind to a fine paste along with the milk.

2. Heat ghee in a vessel and add the condensed milk, Saffron, fig paste and cook on medium heat stirring continuously till it leaves the sides of the vessel.

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