Sunday, December 23, 2007

spicy potato fry


1.Potatoes - 3 count
2.salt to taste
3.coriander powder – 2 tsp
3.chilli powder – 1 tsp
4.mustard seeds- ½ tsp
5.urad dal – 1 tsp
6.curry leaves – 4


1.Pour some oil in a pan. when it becomes hot add mustard seeds ,
urad dal and curry leaves .
2.Then add the sliced potatoes and fry it well. Add coriander powder,
chili powder and salt and stir it well.
3. cook until it becomes crisp.



1.Raw rice - 1 cup ( i used sona masuri)
2.moong dal – ¼ cup
4.turmeric powder – a pinch
5.water- 4 cups pepper – 1 tsp
7.cumin seeds - 1 tsp
8.curry leaves –5
9.ghee – 5 tsp
10.cashew nuts for garnishing


1. Wash rice and dal and drain nicely.
2. In a presser cooker add rice, dal, salt, a pinch of turmeric powder and close the lid. Allow it to cook for 1 whistle and then keep in low flame for 10 mins.
3. Take a pan fry cashews, pepper, cumin seeds and curry leaves in ghee.
4. Pour this over the steamed rice and dal mixture. Mix well and serve hot with coconut chutney.

Saturday, December 22, 2007

Sponge cake with chocolate icing

Easy sponge cake

Ingredients :

  1. All purpose flour (or) maida - 2 cups
  2. Eggs -4 nos
  3. Powdered sugar - 2 cups
  4. vanilla essence -2 tsp
  5. Baking powder-2 tsp
  6. unsalted butter-60gms
  7. chocolate fudge frosting - 1


  1. Mix the flour and baking powder and keep it aside.
  2. In a bowl take eggs, powdered sugar, butter and vanilla essence. Beat the mixture using (hand) egg beater for 4 mins. If you use an electric beater beat for 2 mins.
  3. Then gradually add flour in to the bowl.
  4. Pour in to prepared butter pan.
  5. Bake at 350 F for 30-35 minutes. Use knife to check the cake, if it comes out clear it is done.
  6. Leave it at room temperature for 15 minutes. Then apply chocolate fudge frosting (or your favorite) over the cake, and it is ready to serve.