Archive for the ‘Munch&crunch’ Category

This is a great tasting home-made burger that satisfies the appetite and will taste far better than the ones we buy.


Oil- 1 tbs plus extra for brushing ( I used avocado oil)

Onion-1, finely chopped

Garlic clove-1, finely chopped

Ground coriander- 1 tsp

Ground cumin-1 tsp

White button mushrooms- 2 cups, finely chopped

Black beans-15 oz

Flat leaf parsley-2 tbs, chopped

All purpose flour- for dusting



Ham burger buns- to serve



1.Soak the black beans for couple of hours, pressure cook it giving 4 whistles, set aside.Once, cool, mash it.

2.Preheat broiler to medium high. Heat oil in a heavy skillet over medium heat.Add the onion and cook, stirring frequently, for 5 minutes, or until softened.

3.Add the garlic, coriander,cumin and cook, stirring for an additional minute.Add the mushrooms and cook, stirring frequently for 4-5 minutes, until all the liquid has evaporated. Transfer to a bowl.

4.Stir the mashed beans into the mushroom mixture with the parsley and season with salt and pepper.

5.Divide the mixture equally into four portions, dust slightly with flour,and shape into flat, round patties.

6.Brush with oil and cook under the preheated broiler for 4-5 minutes on each side. Serve in ham burger buns topped with onion and tomato slices and lettuce


Ps: These will freeze well, so make a double batch. Open freeze on a sheet, then transfer to a plastic container for upto 3 months, Cook from frozen.




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I know its not the season of kulfi..but hey, why would I miss out on a chilled dessert just cos its cold outside?So I made it


Whole milk- 4cups

Cardamom- 2 seeds, punded

Sugar-2 table spoon

Corn flour-2 tea  spoon

Water-2 tea spoon

Almonds- 15 nos, blanched and chopped

Kesar/pista/almond/rose essence- a few drops


1.Bring the milk to a boil on fire.Stir in cardamom and continue to reduce the milk to one third of its quantity by cooking on a low flame.

2.Be sure to stir it often and scrape the sides

3.Mix cornflour with water and make it into a paste.

4.Once the milk is reduced to the desired quantity, add sugar and the corn flour paste and almonds.

5.Cook for 2minutes and switch off stove. Let it stand by for a couple of minutes.

6.Stir in your choice of essence and transfer the mixture into the kulfi moulds and freeze.

7.Thaw for a few minutes at room temperature before serving.


Makes:6-8 nos

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Maddur Vada


Rice flour-1 cup

Sooji-1/2 cup

All purpose flour-1/4 to 1/2  cup


Oil-1 table spoon

Crushed peanuts-a handful

Curry leaves- a few

Cumin seeds-1 tea spoon

Green chillies-5-6 numbers

Chopped onion-1

Hing-a pinch

Sesame seeds-2 tea spoon

Oil- for deep frying

1.In a large mixing bowl, mix all the ingredients except the oil for deep frying.

2.DONOT add any water as the water from chopped onion would be sufficient.

3.Make a dough out of it.

4.Heat oil in a kadai, meanwhile make little balls out of the prepared dough and flatten them like small discs.

5.Fry them in hot oil and drain excess oil in a paper towel.

6.Serve hot with chutney and tea/coffee.


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I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist


All purpose flour-2 1/2 cup

Sugar-1/3 cup

Baking powder- 3 tea spoon

Salt-1/4 tea spoon

Vegan margarine-1/2 cup

Blueberries-1 cup

Water-1/2 cup

Zest and juice of  1 lemon


1.Preheat oven to 425 degree F

2.Mix the dry ingredients along with lemon zest.

3.In a seperate bowl, miss water and lemon juice.

4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.

5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.

6.Now is the time to mix the blueberries into the mixture.

7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.

8.Transfer the dough onto a lightly floured surface and  roll it into a ball.

9.Flatten the ball to the desired thickness and cut into 8 wedges.

10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.

11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.

Makes:8 n0s

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Chana dal-2 cups, soaked for an hour

Onion-1, big

Curry leaves- a few

Fennel seeds-2 tea spoon

Finely chopped ginger-2 table spoon

Green chillies-6 nos


Oil- for deep frying


1.Finely chop the onion, and set aside.

2.Coarsely grind the soaked dal along with green chillies and ginger in a mixer adding very little or no water.The batter should stick to your hands inspite of being coarse and not watery.

3.Add chopped onion, fennel seeds, curry leaves and salt and mix well.

4.Make balls out of the ground mixture and deep fry in oil. Serve hot.

Makes:25-30 nos

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Italian Bread Sticks


Active dry yeast- 1 pkt

Warm water-2/3 cup

All purpose or unbleached flour- 2-2 1/4 cup

Sugar-1 1/2 tea spoon

Garlic salt- 1 tea spoon

Shortening- 1/4 cup

Water-1 table spoon

Egg white- of 1 egg

Sesame/ poppy seeds- for sprinkling


1.Grease a 15*10 inch pan.In a large bowl,dissolve yeast in 2/3 cup warm water.

2.Lightly spoon flour into measuring cup, level off.

3.Add 1 cup flour, sugar, garlic salt and shortening.Blend at low speed until moistened; beat 3 minutes at medium speed.

4.Stir in an additional 1 to 1 1/4 cups flour to form a soft dough.

5.Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.

6.Let rise in warm place until light and doubled in size, about 30-40 minutes.

7.On a lightly floured surface, knead dough about 10 times, or until no longer sticky.

8.Roll dough to 15*10 inch rectangle, place in the prepared pan.

9.Starting with 10 inch side, cut the dough into 12 strips.Cut strips in half forming 24 sticks.

10.Combine 1 table spoon water and egg white, blend well.

11.Brush on sticks, sprinkle with sesame seeds.

12.Cover; let rise in warm place, about 15-20 minutes.

13.Preheat oven to 375 degree F and bake 18-22 minutes or until golden brown.Serve with soup.

Makes: 24 nos

Ps: The bread sticks were  good, but my shape wasnt..did not have enough patience to set it right !

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I had sudden guests who did not give me much of a notice time.And since they came around 3 pm, I wanted to make a quick snack with what I had in hand on that particular day.All i had was corn and cheese and I made up my own ingredients list and mix matched everything.I noted down the measurements after I added them.Luckily, nothing went wrong and the snack came out pretty well and the guests even took home some.


Sweet corn- 1 1/2 cup

Baking soda-1/2 tea spoon

Corn flour-1 1/2 table spoon

Cheese ( I used sharp cheese)-1 cup

Red chilli powder- a pinch

Potatoes- 2, boiled and mashed

Maida/All purpose flour-1/2 cup


Milk-1/2 cup

Bread crumbs- for dusting

Oil- for deep frying


1.In a large mixing bowl, mix all the ingredients except oil and bread crumbs.Donot add water.The moisture of the milk will be more than enough.

2.Make small balls out of the prepared dough and set aside.

3.Heat oil in a kadai .In the meantime, roll each ball over bread crumbs and set aside.

4.Deep fry the corn balls in oil and serve with tomato ketchup.

Makes:30 nos

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All you need is 5 minutes on hand to make this super yummy dessert.You will N.E.V.E.R. say a No.


Strawberries-a handful,hulled and halved soaked in some sugar

Shortcake cups-2 nos

Whipped cream- as much as you like


1.Take a strawberry short cake cup and fill the middle with some sugar soaked strawberries

2.Spray the whipped cream on top ( be liberal, comeon)


Ps: the strawberries taste even more good when refrigerated.


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Onion-1, big,1 small

Curry leaves- a few

Green chillies-8-10 nos

Besan/Gram flour-1 1/4 cup


Rice flour-1/4 cup

Cumin seeds-2 tea spoon

Ginger- 2 tea spoon grated

Oil- for deep frying


1.Thin slice the onions.Finely chop the green chillies.

2.Take gram flour in a bowl, add the rice flour to it,salt,cumin seeds, curry leaves,green chillies and ginger and mix well.

3.Now add the sliced onions and salt  to the flour mixture and mix well.DONOT add water at this stage. The onions by nature and the salt added will leave out some water that will be enough to bind the mixture.

4.Heat oil in a wok/kadai and deep fry the pakoras by taking a bite sized of the mixture each time.Drain excess oil and serve with ketchup and tea.

Serves: 4-5

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Sifted cake flour-2 cups

Baking powder-2 1/2 tea spoon

Salt-1/2 tea spoon

Shortening-1/3 cup

Brown sugar- 1 1/2 cups

Vanilla extract-1 tea spoon

Peanut butter-1/2 cup

Eggs, well beaten-3

Milk-3/4 cup


Butter,softened-1/2 cup

Peanut butter-1 cup

Milk-3 table spoon

Confectioner’s sugar- 2 cups


1.Sift flour,baking powder and salt together.

2.Cream shortening with 1 cup brown sugar and vanilla until fluffy.

3.Add peanut butter and mix thoroughly.

4.Beat eggs until light and beat in remaining sugar.

5.Add to creamed mixture and blend well.

6.Add sifted dry ingredients and milk alternately in small amounts,beating thoroughly after each addition.

7.Pour into a greased cupcake pan and bake @ 350 degrees F for 25-30 minutes.

8.Place the butter and peanut butter (from the frosting ingredients) in a medium bowl and beat with a mixer.

9.Gradually mix in sugar and when it starts to get thick,incorporate milk one table spoon at a time, until all of the sugar is mixed and the frosting is thick and spreadable

10.Beat for a couple of minutes until it all gets fluffy. Spread on top of of each cupcakes and serve.

Makes: 18 nos

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