Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

April 29, 2012

Dairy Free White Bread | Vegan White Bread with Step wise pictures

Bread baking is one of my favorite thing which I love to do at any time. Anyone who has tried baking a bread would know what I'm talking about. It is an addiction and you will love each and every time you do it. Be it the yeast activation stage, the rising stage or the final baking stage when your kitchen is filled with the aroma of the freshly baked bread. Every stage has its own thrill. Though it sounds like a lengthy and tedious process it is actually not. You actually do the work for only 20 minutes, rest all is the rising and baking time. The end result makes you feel so good.

My family loves these breads and it has become a weekend routine to bake breads and buns for the week just like grinding dosa batter. Every week I start on Sunday evening and and by the time I finish the sun would be down and I kept on post poning this post. This week made sure I start early and click some pictures. This is a vegan bread and tastes equally good to any other white bread you have tasted. I have done all sort of trials like replacing bread flour with APF, using whole wheat flour, combining two different flours and every time the result was good. Also I wanted to take some stepwise pictures which was my long time wish. Manged to do it for this recipe as it would help some first timers. Why wait go ahead and try this fail proof White Bread recipe !!

Preparation Time : 20 minutes
Total Rising Time : 3 hours

Baking Time: 30 - 35 minutes

Yields : 2 9"x5" loaves


Bread Flour - 6 cups
Sugar - 1/4 cup
Salt -1 1/2 tsp
Oil - 1/4 cup
Active Dry Yeast - 1 1/2 tbsp
Almond Milk - 2 cups

  • Place the almond milk in microwave and heat it for less than 1 min until it is warm
  • Combine flour and salt and keep aside.

  • Combine warm almond milk, sugar and yeast together in a large bowl or in the bowl of your stand mixer with hook attachment.
  • Keep aside till it becomes frothy.
  • Add oil to frothy yeast mixture and mix well.
  • Slowly add the flour and knead while you add.
  • Knead the dough for 10 to 15 minutes until it is elastic and firm.

  • Place the dough in a slightly oiled bowl and cover it wit a cling wrap and allow it to rise for about 1 hour 30 minutes.

  • After the rising time the dough will be doubled in volume.

  • Gently punch down the dough and divide it into 2 equal portions. Shape each portion into a loaf or small buns in a floured surface.
  • Place the shaped dough in the pan, cover it with a cling wrap and place it in a warm place for about a hour.

  • After the second rising time the loaf should have raised atleast 1 1/2 inch above rim of the pan and buns will be doubled in size.

  • Preheat the oven to 350 F.
  • Bake for about 30 - 35 minutes until crust turns golden brown. If baking rolls bake for only 15 - 20 minutes.

  • Cool on a wire rack for about 10 min and slice after it is completely cooled.
  • Serve with jam or any other spread of your choice.

My Notes

  • The almond milk must be only warm. Overheating would kill the yeast.
  • Bread flour can be replaced with the All Purpose Flour.
  • You can either make 2 loaves or make around 12 buns out of one portion
  • If the bread is browning to fast cover it with a loose aluminum foil after first 15 min.
  • When the bread is warm brush it with melted butter for a softer crust.
  • Store bread in a ziploc cover. Slightly warm the bread for about 10 seconds before serving.

April 25, 2012

Thai Fish Red Curry

Thai Fish Red Curry

This week is kind of boring for me !! How about you all how is this week treating you. No big surprises at work and same old routine. I thought of making it interesting and started to plan for Shweets birthday which is next month. Now she is all big and says "Why do you have to invite your friends to my birthday, it should be celebrated with my friends" ok that makes sense. So this time it is going to be a kids only party with cake and pizza. Shweets already has made a list of friends she is planning to invite. I think boys of her age never bother about birthday's atleast that's what I hear. It is just another day. So next three weeks will be super exciting with all the party planning !!

Coming to the recipe, Thai cuisine is one of our favorite choice apart from the Indian food we love. We try lot of the recipes and this red curry is always a big hit. It is simple to make and tastes so good. We had made the red curry with chicken and always pure vegetarian and wanted to try our hands with the fishes. It turned out well and we are defintely making it again. I'm sure what is the suthentic way of making this curry and did not bother to spend time on it. One of the comeents from Shweets was it is tasting like Thai restaurant food. That makes it all, try it and enjoy it !!

Preparation Time : 10 min

Cooking Time: 20 min

Serves : 4


Fish - 1/2 lb
Eggplant - 1 no
Bell pepper - 1 no
Onion - 1 medium size
Green Chilly - 3 no
Ginger Garlic paste - 1/4 tsp
Thai Red Curry paste - 1 tbsp
Fish sauce - 1 tsp
Coconut milk - 1 can
Salt for taste
Oil - 1 tbsp

  • Clean and cut the fish into medium size pieces.
  • Clean and chop the vegetables into medium size pieces.
  • Grind the green chillies into a smooth paste.
  • Cut the onion length wise.
  • Heat oil in a pan and add the onion. Cook until it is translucent.
  • Add the ginger garlic paste, followed by the green chilly paste and saute well.
  • Add the Thai Red Curry paste and give a quick mix.
  • Add the fish pieces, chopped vegetables, salt and give a slight stir.
  • Add the coconut milk and allow it to simmer
  • Add the fish sauce and give a quick stir. Cook for additional 3 minutes
  • Serve Hot with steaming white rice

  • Adjust the spice level according to your taste.
  • Choose fish that is suitable for gravy. I used Salmon fish.
  • Vegetables mentioned here are the most suitable for this gravy.

April 20, 2012

Indian Style Pancakes | Quick Indian Snack

Cherishing childhood memories is a really good feeling. But I always wonder whether our kids will have something to talk or write about. Summer holidays for us was super fun filled with too many memories. For the kids these days is just summer camp, extra classes and what not. I was dropping off Shweets at her ballet class at around 5.30 pm and I could hear one parent speaking about taking her kids next for soccer practice. How are the kids managing these things. One other thing is getting private school admission in the US. I made up mind not to put too much pressure we just did some basics and Shweets got through easliy. When I was googling about the questions, I was shocked to see in some places, they have traning classes for preschool kids to prepare for the entrance and there the kids undergo too much pressure.Why all this can't things be simple !!!

It is not about how many classes a kid attends. It is about how well they do it and most importantly do they like it.Parents should totally understand this. I wanted to write about this badly because it is one of the most important topic when Mom's meet in parties. We should make sure the kids enjoy everything they do and we should pass on the legacy. One important thing in that front is to introduce our family favorite recipes to our kids. One sunday morning we called up MIL to note down some wonderful snack recipes MK loved as a child. This recipe is from the list it did not have a name or my MIL did not know it So I called Indian Pancakes and gave it to Shweets. It is easy snack to impress the kids !!!

Preparation Time - 10 min

Cooking Time - 15 min

Serves - 4


All purpose Flour (Maida) - 1 cup
Whole Wheat Flour (Atta)  - 1/2 cup
Ripe Banana - 1 no
Milk - 1/2 cup
Egg - 1 no
Sugar - 2 Tbsp
Oil/ Ghee - for drizzling

  • Mash the banana and keep aside.
  • Slightly warm the milk.

  • Take a medium size bowl, add the all purpose flour, wheat flour, egg and mix well.
  • Add the mashed banana to the flour mixture. Then add the sugar.
  • Slowly add the milk and mix well until desired consistency is reached.
  • Heat a flat pan or griddle and drizzle some oil/ghee.
  • Now pour a laddle of the batter and do not spread leave it as is.
  • Drizzle oil/ghee on the sides and wait until is turns golden brown.
  • Flip it to the other side and cook until it turns golden brown.
  • Serve Hot.

  • The batter has to be slighlty thick and not runny.
  • Adding ghee would give a really rich flavor.
  • Always cook in medium heat and do not overcook.
  • Adjust the sugar level accordingly. Add more milk if needed.

April 13, 2012

Mango Almond Shake | Kid Friendly Drink

Last post I did talk about seasons. Though we are totally enjoying the spring season we do eagerly wait for the Summer for obvious reasons. From childhood we 3 sisters would board the train to my grandma's place with our Mom on the day our school closes. I remember days when my Mom used to pick us up early from school seeking special permission to catch the early evening train. We would come back the night before the school reopening day. Poor dad would do the school prep shopping. It was ultimate fun no studying, no homework, getting up late, wonderful food, night shows, pampered by aunts, uncles and what not. Most important thing that needs to added to the list are the Mangoes !!

I go crazy for mangoes, atleast when I was kid. I would love it any form and often skip meals to relish a big mango. People who know me from childhood would know what I mean. One of my Mom's friend would even tease me saying I should get married to a person who owns a mango grove.Though now I'm not as crazy as before but I love Mangoes. Now I'm able to see good quality mangoes here and there and picked up few. Shweets is a big fan of milkshakes and I made this for her. She finished it in no time and pesters me to make it for her. Enjoy this Creamy and Yummy drink and you will totally love it!!!

Preparation Time - 5 min

Serves - 1 person


Ripe Mango - 1 no
Almond Milk - 1 cup
Sugar - 1 tsp
Vanilla essence -   3 to 4 drops

  • Wash the Mango, Peel the skin and chop them into bite size pieces.
  • Wash the blender jar and wipe clean.
  • Add the mango pieces, milk, sugar and vanilla essence and blend well until smooth and creamy
  • Serve chilled in tall glass.
  • Use milk from the refrigerator and skip adding ice cubes.
  • You can also use ordinary milk and just go with Mango Milkshake.

April 2, 2012

Roasted Baby Potatoes

Season changes are so distinct in this part of the world and I love it. Winter was so mild in the place I live, We hardly used the winter jackets. Spring is a wonderful season between the winter and summer. This is when you see renewal, growth and it is the apt time when you can rejuvenate your spirits. Blooming flowers, green grass and  mild showers indicate the arrival of spring. We have sunlight for longer hours and the kids enjoy it. Cycling, swimming and most importantly grilling has been started in full swing. Planning to do a lot of grilling this time !!

Baby Potatoes are something everyone would love to eat and cook. They are super cute and taste so good. This is a simple and straight forward recipe. Nothing can go wrong once the potatoes are properly cooked. This roasted baby potatoes go well with any rice item or can be served as a side for a good afternoon meal. Adjust the spice accordingly and kids will love it too. Ok I think I have campaigned enough for the mouthwatering baby potatoes. Let me jump into the recipe.

Print Recipe

Preparation Time - 10 min                                                                

Cooking Time - 15 min

Serves - 4


Baby Potatoes - 1/2 lb
Onion - 1 no
Curry Leaves - 2 sprigs
Mustard seeds - 1 tsp
Urid dal - 1/2 tsp
Oil - 2 tsp

For Marination

Chilly Powder - 2 tsp
Turmeric powder - 1/2 tsp
Lemon juice - 1/2 tsp
Salt for taste
Oil - 1/2 tsp


  • Wash and boil the whole baby potatoes for about 5 - 7 minutes.
  • When it is cooked you should be able to poke the potatoes with a fork.
  • Drain the water and peel the skin off the potatoes and cut them into equal halves.
  • To the cut potatoes add chilli powder, turmeric powder, salt, lemon juice and 1/2 tsp oil and mix well. Let it sit for 15 - 30 minutes.
  • Slice the onions.

  • Heat oil in a skillet and add the mustard seeds in medium flame.
  • When mustard starts to crackle, add the urid dal followed by the curry leaves.
  • Add the sliced onions and cook until it turns pink.
  • Add the marinated potatoes and mix it well until the oil is coated unto the potatoes.
  • Cook the potatoes for about 10 minutes in medium high flame. Sauté at regular intervals to avoid browning.
  • Cook for additional 2 minutes in high flame and sauté regularly to get that roasted feel.
  • Serve Hot.


  • Cooking potatoes is the key activity. Overcooking will make the potatoes mushy when you sauté. Adjust the spice levels according to your taste.

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