Monday, March 23, 2009


2 cups Maida
Thick Sour Curds 1/2 Cup
Ginger,Finely Chopped
Coconut Pieces
green chillies 6, finely chopped
1 Tbsp Sugar
Baking soda 1/4 tsp
curry leaves, cut up
jeera 1/2 tsp

Oil for frying
Salt to taste

In a bowl mix maida, chilies,ginger,coconut pieces,jeera, sugar,soda and salt. add the curds to make a batter as thick as idli batter consistency.
Heat oil for frying. Drop spoon fulls into hot oil and the bhajis should float immediately if the the batter is done right. Fry till the outside of bhajis are crisp and golden. This bhaji is served typically with ginger chutney.

Thursday, March 12, 2009


Another fav amchi dish!

20 colocassia leaves
1 cup whole moong
1 cup of shredded coconut
1/2 cup rice
10-15 dry red chillies(roasted in little oil)
One lemon-sized tamarind
1/2 tsp hing
Salt to taste

Soak the whole moong and rice for 4-6 hrs. Grind with roasted red chillies, tamarind, coconut, hing, and salt to paste. Now add the whole moong and rice to this paste and grind to make a coarse paste.

Devein the colocasia leaves. Pick the biggest leaf to use as a wrap, place stem side up, apply the paste to the leaf.

Next layer smaller leaves on the first one, applying the paste until it is( about 8 leaves) thick. Fold the two elongated sides to give a neat edge & now roll and form a log. Make all the rolls in a similar manner.

Place all the rolls into the pressure cooker and steam for about 20-25 mins, depending on the thickness of the roll. Remove from pressure cooker and let cool for about 5 mins. Make 1" slices. Serve with coconut oil.

It can be eaten as is, tawa fried using rawa for coating it, can be made into an upkari or deep fried. Possibilities galore!

Friday, March 6, 2009

vanilla buttercream

This is a classic version of butter cream done in most bakeries. This works best to make roses as well as all the decorations.
If using to make rose, I recommend taking a few scoops of icing in a bowl and adding a couple table spoons of confectioners sugar to stiffen it. This is sure to hold the shape well and is very well liked for the taste by the grown ups as well as the kiddies.

3/4 cup unsalted butter, at room temperature
1/4 cup white vegetable shortening
1/2 cup milk (I used 2 percent)
1/4 tsp salt
1 1/2 tsp. vanilla extract
2 pounds confectioner's sugar, sifted

Place the butter, shortening, milk, salt, and vanilla, in a mixing bowl and beat until all the wet ingredients are well incorporated.
Add one pound of sugar and beat at low speed until combined, then gradually add in the other pound of sugar. Stop the mixer and scrape the sides and bottom of the bowl to avoid sugar clumps in the final product. Beat on high speed, for 8 to 10 minutes, until the frosting is very light and fluffy.

chocolate buttercream:
To make this into chocolate frosting, add 1cup of dutch processed cocoa powder. and a splash of milk to acheive right consistency.