Jun 30, 2012 13 comments:

Jilebi and Gits Product Review

There are always some street favorites in every town. In my town Tenali, there is a street which is famous for Jilebi and Chegodi. Every day evening around 5:00 the shops on this street make Jilebi and serve them Hot which are very tasty. I always wanted to make this Jilebi, but after knowing the difficult in making those spirals, never dared to attempt. But during my recent Grocery shopping, I found this Gits Jielbi Mix which comes with the Jilebi Maker. That made me feel confident that making Jilebi at home can be possible. :-) So I have bought it and tried, they came out really well. And this Jilebi Maker will be very useful next time when I master to make Jilebi Batter. :-).  

Gits ready mixes are famous I have tried Rava Idli when I was in states, they used to come very well as if I made with the fresh batter. And Today this Gits Jilebi Mix and Maker proved again the success of the Gits ready mix. 

Gits Jilebi Mix - 1 packet
Gud ( Bellam) (Brown Sugar) - 1/2 cup

Oil - for deep frying

1. Mix the contents of the packets per instructions like a batter.
2. Pour this batter into the Jilebi Maker Bottle that comes with this Gits Paket
3. Heat the Oil in the non-stick pan
4. Once the oil is hot you start dropping the jilebi shapes. Starts from inside small circle and make it outside circles and close it with a twist. ( if you don't close the outer circle gets separates with out making it in closed shape).
5. Once it is turning light brown and turn it carefully and cook it on other side. Once it becomes light brown or golden color on both sides then it is done. Repeat the same steps until you are done with the batter. ( Make small shapes, it is easy to turn them and cook them quickly)
6. Shred the Gud; Heat 1/2 cup of water in the pot and add shredded Gud to it. It starts becomes like glue (caramelized syrup).  Take a small plate with water, and add a drop of this syrup it starts forming like solid, that is when this syrup is ready to use.
7. Once the syrup is done, drop the cooked Jilebi into this syrup and take them out and put it in plate.
8. Repeat for all Jilebi like this, let them cool on the plate.

Serve these sweet bites little warm...and Enjoy!

On the box it say to dip them in Sugar Syrup. But I have tried it with Brown Sugar ( Gud/ Bellam) Syrup as this makes it authentic Jilebi.

Take care until we meet here again..

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Jun 26, 2012 33 comments:

Plantain and Cauliflower Kababs

As the monsoons started here, I am in search of some spicy snacks to accompany my tea in the afternoon. Wat else can beat the Spicy Kababs for this monsoon season? Today I have experimented these Kababs with the healthy starch (Plantain) which is better than routine potato starch. Here I am presenting the Spicy, Healthy, Hearty Veggie Kababs.. Here is the recipe, Enjoy!

Plantain and Cauliflower Kababs

Plantain (Raw Banana) - 2 medium
Cauliflower - 1/2 medium
salt - 1 tsp
black pepper - 1/2 tsp
coriander powder - 1 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Kabab Masala Powder - 2 tsp
Yogurt - 1 Tbsp
Lime Juice - 2 tsp
Multigrain Bread Slice - 1
Cilantro - 1 Tbsp

Oil - 2 Tbsp

Shredded Carrot and Cabbage - 1/2 cup for garnishing


  1. Boil the Plantains until medium soft.
  2. Grate the Cauliflower and heat it on high for 2 min in the microwave.
  3. In a medium bowl crumble the bread slice, add boiled plantain cubes, steamed grated cauliflower. and mix well.
  4. Add salt, black pepper, coriander powder, Red Chili Powder, Turmeric Powder, Kabab Powder and mix well. Add Yogurt and taste adjust the seasonings. If the yogurt is not sour, then add the lemon juice. 
  5. Add cilantro and mix well. It will become like a thick cookie dough. Now take small portions, roll into palm as log shapes. 
  6. Heat the oil in the non stick pan, and add the kababs to pan and fry (shallow) them until on all edges gets cooked. (turning them in between).

Arrange the shredded cabbage and carrot as a bed on the serving plate. Transfer these kababs onto the plate and serve them hot. sprinkle some lime juice and mint on top... Ta Daaa! your spicy and healthy monsoon snack is ready.. Now sit in the patio and enjoy that rain....!

will be back with one more new recipe... keep smiling..

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Jun 20, 2012 24 comments:

Stuffed Potato Scoops ( Step-by-Step)

There will be times, when you are in the couch lazily and watching that super excited game, then your tummy rumbles.. reminding that you are hungry... then you feel like having some nice finger food but don't feel like leaving the couch and the game... It happens! For those time, here is the perfect recipe..
Just assemble some things in between those Ads, and let the control give to your oven and it will make a nice finger food for you in minutes...

Aur Ab Break ke Baad, watch that game with this Snack ;-)
Stuffed Potato Scoops

 Now stop glaring.. and here is the recipe, Enjoy!

Olive Oil - 2 Tbsp
Dry Basil - 1 tsp
salt - 1/2 tsp
black pepper - 1/4 tsp

Potato - 10 ( flat and medium size)
Red Bell Pepper - 1/2 medium
Yellow Bell Pepper - 1/2 medium
salt - 1/2 tsp
Black pepper - 1/4 tsp
Coriander Powder - 1/2 tsp
Masala Powder - 1/2 tsp
Oil - 1 Tbsp

Mozzarella Cheese - 1/4 cup
Spring Onions - 2 Tbsp

Preheat the oven for 400 F or 200 c.
wash and pat dry the Potatoes and cut them into half. Mix the Olive Oil, salt, dry basil and black pepper in a small bowl.

Brush this mixture on the Potatoes front and back. Arrange these on the baking sheet facing it down. (the side with peel should come upside). Bake for 20 to 25 minutes or until the potatoes becomes medium soft.

Take out the potatoes and spoon the potato carefully. ( take a sharp spoon and spoon around it, then the flesh will come easily). Then you will end up with Potato looks like scoop.

Chop the Red Bell Pepper and Yellow Bell Pepper length wise and cut the potato flesh into small pieces.

Heat the Oil in Non-stick pan. Add the chopped peppers followed by potatoes. Add salt, pepper, Coriander Powder, Masala Powder. Mix well with out breaking peppers. Then stuff this mixture into Potato scoops.

Top with Shredded Mozzarella Cheese and spring onions.

Bake for 10 more minutes with the same setting. (or until the cheese melts).

Serve Hot! This will be perfect idea for Game party Snacks...


  • For this recipe you have to pick the little flat potatoes than round ones, so that you will get the wide scoop which makes the stuffing easy!
You Wanna Have this....!

Will be back with one more interesting recipe....until then take care

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Jun 18, 2012 19 comments:

Multigrain Veggie Dosa

Multigrain Dosa
Dosa Batter - 3/4 cup
Raagi Powder - 1/4 cup
Flaxseed Powder - 1 Tbsp
salt - 1tsp
carrot - 1 medium
cabbage - 1/4 medium
red onion - 1/2 medium
oil - 1 tsp

yields: 4 Dosas

  1. Mix the Raagi Batter and Flaxseed powder into Dosa Batter. Add salt and mix well ( add some water if required). Batter should be at medium thickness.
  2. Shred the Carrot and Cabbage and chop onion. Mix all the vegetables and set aside.
  3. Heat the Dosa Tawa ( griddle), once it is hot, pour 1 ladle of batter and circle around to make a big circle. sprinkle some oil on top.
  4. Turn the Dosa and let it cook on other side. Turn it back and spread the vegetable mixture. 
  5. Heat for 1 min and fold the dosa into middle.                                
Serve hot with Red Pepper Chutney or Ginger Chutney.

Now your Protein and Nutrition Rich Breakfast is ready to energize your day! 
sending this to Dish name Starts with M at Akila's Space.

Have a Happy Monday!

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Jun 16, 2012 26 comments:

Marble Loaf Cake

Happy Father's Day to all the Dad's out there! You must have all the activities planned for the Father's day weekend to enjoy with your Kids. At my home, my kids and VJ are the one who has sweet tooth. . And one thing they love in common is Pound Cake. So today I picked the activity to make a pound cake from scratch with the twist of marble effects. I involved the kids in baking this beauty to present it to their Dad and all of them enjoyed this activity of baking and indulging with this wonderful treat for the Father's Day!! Got more ideas for Father's day or share how you planned and celebrated the Father's Day! Here is the recipe, Enjoy!

Marble Loaf Cake
Addpated from: Martha Stewart

Unsalted Butter - 1/2 cup (1 stick)
All Purpose Flour - 1 3/4 cup
Baking Powder - 2 tsp
salt - 1/2 tsp
Sugar - 1 Cup
Eggs - 3
Buttermilk - 2/3 cup
Cocoa Powder - 1/4 cup (Unsweetened)
Vanilla Extract- 1 tsp

Right from the Oven...
  1. Preheat oven to 350 F or 180 C. Apply the butter a 9-by-5-inch loaf pan; set aside. 
  2. Whisk together the cake flour, baking powder, and salt.
  3. Add butter and sugar in a medium bowl, beat with electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, beat after each addition until it become smooth. Add Vanilla Extract and mix well. 
  4. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  5. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  6. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or Fork) through the batters in a swirling motion.
  7. Bake, rotating the pan halfway through, approximately for 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack.  

Cut into wedges and let the Kids Serve to their Dad. They finished the whole cake in a day. ;-)

Cake can be kept in an airtight container at room temperature up to 3 days.

linking this to following events
Mandy's Totally Tasty Tuesdays
Dish name Starts with M at Akila's Space.

Happy Father's Day and Keep Smiling...!

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Jun 14, 2012 31 comments:

Mango Ice Cream (Soft and Smooth)

Recently I said that I won't make anything with Mango unless I am bored of eating this fruit. Well, that day has come. Actually, I am still not bored to eat this King of Fruits, these days I am eating Mango for Lunch and Dinner. As my family from hometown visited us, they brought so many mangoes which are very tasty there (in Andhra) compared to Bangalore. Now these are all getting ripening faster than I am eating them. So I have to make something so that these will be put to good use. These days my mission is to load Abhi and Anvi with lot milk based dishes so that they get their dairy intake. (Oh yeah, it's a challenge for me to make them drink the milk as it is, so I have to use my sneaking techniques.). So as the recent Badaam Kulfi was such a hit for kids, today I wanted to try some thing in the same notes.... and that is Mango Icecream. and I have all the ingredients in my pantry, Ola!..Let's cook and chill with some Mango IceCream today. Here is the recipe, Enjoy!

Though I have seen several mango icecream recipes online, I have learned the effect of slow churning ice cream which makes it soft and smooth with out forming any ice crystals from Edible Entertainment by Kavi.

Milk - 2 cups ( 1/2 liter)
Corn Starch or Corn Flour - 2 Tbsp
Fresh Cream - 1 cup (250 ml)
Powdered Sugar - 1 cup
Fresh Mangoes  - 2 medium (or Mango Pulp - 1 Cup)

  1. Take 1/2 cup of milk and add corn starch, mix it very well with out forming any lumps, and keep it aside. 
  2. Boil the remaining 11/2 cup milk, until it becomes into 1 cup milk. And add 1/2 cup sugar and corn starched milk at the end. Turn off the heat and Let it cool.
  3. Meanwhile add 1/2 cup of sugar and cream in a medium bowl and whisk it (by hand) until the whipping cream forms. (it takes about 10 minutes). You can check out how to make the Whipping cream at home.
  4. Cut your Mangos into small cubes and make a puree in the blender or medium jar of mixie. That should yield 1 cup of Mango Puree.

Now you will have 3 mixtures. Condensed Milk with Corn Starch, Wipped Cream, Mango Puree.

Mix all the ingredients together and blend it well with electric blender. Nice foam forms.

You can transfer this into Aluminium vessel or in glass bowl and cover it with Aluminium foils and set it in the refrigerator. (put the cold setting to maximum).

After 2 hours take it out and you will see in the edges the ice crystals forms and the edges becomes firm and middle it still smooth. Now blend it again with electric mixer for 5 minutes until everything becomes smooth. Now close with the foil and keep it in the refrigerator.

After 2 or 3 hours, repeat the same step as above. I think this is the slow churning effect that ice creams stores use to get the cream and soft effect. This will be your last time. Be patient now, you are almost in the edge to taste the creamy mango ice cream.

Now Transfer it into your real container with lids (usually I store all my used ice cream bins, I have used them to store today). and keep it in the refrigerator and let it sleep overnight. Now you get into bed and dream about it, wake up the next morning and your creamy and soft Mango Icecream welcomes you for the sweet day!!

just top with some chocolate wafers or oreo cookies...
Now Dig in, feel the heaven! :-)

  • When you are storing, store in several small containers instead of one big container. That helps not to mix everything when you need to serve for small crowds. 
  • If you have ice cream or kulfi molds, you can make store in that, that makes it fun for kids to eat.
  • The color and sweetness depends on your Mango Pick. Pick mango that is rich in color for this recipe.
  • If the Mangoes are little sour or not that sweet, you may have to increase the sugar measurement. First taste the Mango puree and adjust the sugar based on that.

linking to following events 
MizHelen's Full Plate Thursday Event
Dish name Starts with M at Akila's Space.

 While you chili with this Ice Cream, I will come with one more new recipe..

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Jun 12, 2012 15 comments:

Mini Sandwich Meal

Some times I won't be in a mood for heavy dinner or some times I will be in  a mood for heavy brunch, in such situations this mini sandwich meal makes your tummy quite happy and will do justice to your mood. As it is loaded with vegetables, and good stuff it is winner at family breakfast table. Here is the recipe, Enjoy!

Mini Sandwich Meal

Serve with the seasonal fruit to make a meal :-)
I served with fresh Mango cut -up, Oh what a bliss in the breakfast platter... :-)

Mini Multigrain Bread Slices -  4
Ghee - 1/2 tsp
Avocado Mango Salsa - 2 Tbsp
Cucumber - 1/4 ( cut into circles)
Bell Pepper - 10 thin strips
Red Onion - 1/4
Tomato - 1/2
Cheese Slice -1/2
salt - 1/2 tsp
black pepper - 1/2 tsp

*yields: 2 sandwiches, 1 serving


Chop all the vegetables into thin slices and make them ready

Apply ghee on bread slices and toast them on non-stick pan.
While they are hot add cheese slices.

Take the bread out from pan and spread avocado mango salsa

Now layer the vegetables, bell pepper, onion, tomato and cucumber slices. Sprinkle salt and pepper on top.

Now top with second toasted bread slice.

Cut this into half and serve with some fruit.
See the mini meal is so simple and delicious, your tummy will thank you for sure!! Enjoy!

  • The given ingredient list makes 2 sandwiches which makes it a meal. 
  • Increase the measurements accordingly if you need to serve the crowd.

sending this to Dish name Starts with M at Akila's Space.

Take care and Happy Cooking!

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Jun 11, 2012 17 comments:

Breakfast Potatoes

In states, my favorite filling breakfast is a Toast with Scrambled Egg and side of Homemade potatoes. When I was working in Dallas Downtown, there is a small family owned breakfast place where they serve this simple breakfast and their homemade potatoes are the best. One day I have reached office very early and when I ordered my routine breakfast, they are still preparing the homemade potatoes and I get to witness the secret chef preparation of these Potatoes. Here is the recipe, Enjoy!
Homemade Breakfast Potatoes

Red or Russet Potatoes - 3 or 4
Chopped Onion - 1 Tbsp
Chopped Green Chili (Jalapeno) - 1 tsp
Oil - 1 Tbsp
Salt - 1 tsp
Black Pepper - 1/4 tsp
Paprika  (Red chili Powder) - 1 tsp
Dry Herbs - 1 tsp (Basil)


  1. Wash the potatoes thoroughly and pat them dry. The potatoes tastes good with the skin in this recipe. So you can leave the skin or peel it roughly leaving some skin. 
  2. Dice them and make them into cubes. Boil 2 cups of water and add the diced potatoes and cook for 10 min. Until the potatoes will be soft but not mushy. Drain and run under cold water, and keep it aside. 
  3. Take a non-stick pan and add the oil. Add chopped onion and green chili. Add Potato cubes and give them a stir on high heat. Add salt and black pepper and stir fry. Now add Paprika and that gives your potatoes a nice color. Mix it gently so that the potatoes can be coated with Paprika. Top with some dry basil and turn off the heat. Serve hot with your Toast.


  • I highly recommend to leave the potato skin in this recipe. That also makes your potato hold together when it gets boiled.
  • Red Potatoes are good for this recipe as we are using the skin
  • or Russet Potatoes are also good. They are firm than normal potatoes, as we boil the potatoes these will be good in this recipe.

Take care until we meet here again

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Jun 8, 2012 13 comments:

Light Box - A Surprise Gift for Birthday Gal!

Yes that is for me! :-) I got to admit that with out my man I shouldn't have cooked these many recipes so far, VJ is the best cheer leader and critic in my food blogging journey. He always supports me by providing his comments or compliments and of course being the physical victim for all the food i make. ;-) He is into Photography from the past few years...Aha, hold on your thoughts about thinking about my food pictures...  Though he never took pictures of my food (he is interested more in architectural and nature photography), he always gives some nice tips and comments about taking Sharp and Crisp pictures. I agree with him, I should have improved in some of my clicks. He always suggests to coordinate the colors and use the balanced light (or white balance) for the crisp pictures.  I am not good at these two factors in my food pictures, But I have learned from my short research that Light Box is the right tool to address these two things. There are some nice articles on how to make this Light Box at home and DIY -Light Box projects from my fellow bloggers. But I was just Lazy to make these on my own, though some seem to be simple to do.

Light Box Kit with Back Drops

You can easily attach the different back drops based on your food

You can close the front as well and there is a slit available to accommodate your camera lens, this is perfect way to get balanced light for your food pictures.

On his recent trip to states, VJ got a surprise gift for me (which is not usual), and that is this Readymade Light Box-Kit. (which is always on my mind to buy and in my wish list).  This looked very unique with it's easily fold-able deign which makes it portable and looks cute. It comes with 4 bright color back-drops which can be easily attached in side this light box. (and they are washable too...). I have already experimented with some of the food pictures and needless to say they came out Superb with less effort. I think this the right tool i needed to improve my clicks, and that encouraged me to make some more new dishes.. Thanks for the thoughtful Gift, Honey! (and now it's your turn to taste all those new dishes.. :-))

Fotoiox comes with 4 different bright color back drops.

Note: The only problem I have with this is not able to take the Top View of my food pictures. Wait a minute, I just got a thought, Make be I can turn this so that slit opens up to the top.. What an Idea sir ji, got to try that... and shall update the results of that... see, I am still experimenting with it.... so far so good, I am happy with this basic light box. :-)

Here are some of the pictures I have taken recently with this Light-box.
Sabudanna Kichidi
Biyyapu Ravva Upma

Raw Papaya Curry
Popcorn Chicken
I haven't experimented taking pictures by attaching the lights with this light-box yet, as most of the pictures I have taken are in Day Light. To take pictures in the night, You will need 2 lights with stands and you have make them stand or angle such a way that they the light will be focused on the side. So now you can cook Day and Night....  Seriously most of the times I will be in the mood to cook in the evening times, due to this light problem, I postpone that to day time waiting for the day light. Now, that won't be problem any more ... :-)!!

hope these tips will be helpful to you...Have a Great Day!

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Jun 6, 2012 25 comments:

Chicken Manchuria (Dry)

Chicken Manchuria is like a cousin sister to Chicken 65. Though this recipe is similar to my chicken 65 version, the addition of soy-sauce, red chili sauce gives the twist of Chinese and this falls in Indo-Chinese Recipes Category. This a quick recipe to surprise those unexpected guests. Have fun, Here is the recipe, Enjoy!
Chicken Manchuria

Boneless Chicken - 1/2 kg
All Purpose Flour/ Maida - 1 Tbsp
Corn Starch/ Flour - 2 Tbsp
salt - 1 tsp
black pepper - 1/2 tsp
egg white -  from 1 egg

Oil - for Deep Frying

Manchuria Sauce:
Olive oil - 1 Tbsp
chopped garlic - 1 Tbsp
chopped ginger - 1 tsp
chopped green chili - 1 tsp
Bell Pepper - 1/2 medidum
soy- sauce - 1 Tbsp
corn starch - 1 tsp
red chili sauce - 1 Tbsp
tomato sauce - 1 Tbsp
honey - 1 tsp
chopped spring onions - 1/4 cup


  1. Wash and pat dry the chicken, cut into medium pieces and take it in a medium bowl. add salt, pepper and mix well. add egg white and coat well. Now add Flour and corn starch. Add some water as required to make it like a batter.
  2. Heat the oil in Kadai or non-stick deep pan. Once the oil is hot drop this chicken carefully and fry them until golden color. Keep these aside.
  3. Add Oil in a non stick pan, once the oil is hot, add garlic and ginger, green chili. Fry for 1 min, Add Chopped Bell Pepper and add soy-sauce, red chili sauce, tomato sauce. Add the Corn starch to make it little thick consistency and then add Honey. 
  4. Now add the fried chicken to Manchuria sauce and give it a gentle coat and top with spring onions. 

Switch off the flame and Transfer it to platter and serve hot!


  • For Manchuria sauce always stir-fry on high.
  • Honey gives that soft taste and nice shining coat to chicken.
  • For this recipe marinating chicken is not necessary as all the flavor comes from the Manchuria Sauce.

sending this Divya's Master Chef Contest

Take care and Keep Smiling

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Jun 3, 2012 19 comments:

Ulli Kaaram Dosa ~ Rice Crepes stuffed w/ Onion Masala

Today I am featuring a unique Dosa recipe, that is shared by my friend's mom. Aunty is here to visit my friend, when we were discussing about the daily breakfast, she happened to share this recipe. This sounded interesting, easy and unique. I made this Dosa next day and Loved it!!! Thanks for sharing the recipe Aunty!! Now it's your turn to try it, Guys.Here is the recipe, Enjoy!

Ulli Kaaram Dosa
Dosa Batter - 1/2 cup

Onion - 1 small
Red Chili (dry) - 2
tamarind - 1 tbsp
oil - 1 tsp
salt - 1/4 tsp

Ghee ( Clarified Butter) - 1 tsp

*yields - 2 dosas

Saute the Chopped Onion, Red Chili, cumin seeds, tamarind along with the oil in non-stick pan. (until the raw smell goes away or for 2 to 3 minutes)


In a microwave safe bowl add Chopped Onion, Red Chili, Cumin seeds, tamarind and oil. Microwave it on high for 2 min.

Grind this mixture along with salt in the small jar in mixie.

Heat the Dosa pan and add 1 ladle of batter and spread it. sprinkle some oil and rotate and let it cook on other side. Now spread this onion mixture on dosa, add ghee on top and let it cook for 1 min. Now Fold or roll gently and serve with Coconut Chutney. The combination is Yummm and very flavorful!!!

Served with Coconut Chutney

Have Fun!

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