Choconut Pudding

coconut chocolate pudding

Choconut Pudding

Coconut and chocolate are not really the best of combinations so I was hesitant to try this out. Although there is a reasonable quantity of coconut milk , one gets only a pleasant whiff of it and the uncommon blend of chocolate and coconut and the spice makes it sort of exotic. This recipe was given to me by sweet tooth.

500 ml of coconut milk
4 tbsp sugar
¼ cup arrowroot powder
1 tsp curry powder
3 tbsp cocoa
4 oz chocolate chips
1 tsp vanilla
¼ cup coconut flakes for garnishing

In a saucepan, bring to boil 11/2 cups of the coconut milk along with the sugar. Put on low heat and meanwhile in a medium size bowl mix the remaining coconut milk along with the arrowroot powder, the spice and the cocoa powder. I substituted corn flour for the arrowroot and added ½ tsp cinnamon instead of the curry powder. Mix well so that it looks like a thick frosting.

When the milk mixture has started simmering, remove about ¼ cup of the coconut milk mixture and whisk it very gradually into the thick cocoa mixture. Turn down heat to minimum and drizzle the cocoa mixture into the simmering pan of coconut milk. Continue stirring briskly until the mixture thickens up into a mousse type texture.

Take off heat but don’t stop stirring for yet another minute. Add in the chocolate chips and the vanilla and mix until smooth. Garnish with the coconut flakes and serve cold.

I am posting this as my entry to Lets Go Nuts – the brain child of Aqua , an event being hosted by Seduce Your Tastebuds this month.

Vegetable Medley with Creamy Spinach

Veggie Medley in a Creamy Spinach Sauce

“Ask your child what he wants for dinner only if he’s buying.”
Fran Lebowitz

Doesn’t that sound most profound? Certainly does to me! My oldest son is super fussy. I do insist he eats whatever is served to him but he definitely doesn’t give in without a fight. Right on top of his most-hated-foods is, as with most kids his age, spinach. He also manages to include most vegetables in that ever-growing list. Therefore I prepared and served the following dish well prepared for a fight. Boy! was I in for a surprise. He actually liked it! Thank god for small mercies!!!!
I came across this recipe in a friends old cookbook and it manages to include various types of veggies AND spinach and STILL taste good enough for these fuss-pots. Tremendous, don’t you think?

Vegetable Medley with Creamy Spinach
3 cups mixed vegetables (capsicum, carrots, beans, green peas, potatoes, cauliflower)
2 onions sliced
1 tbsp butter
Salt and pepper to taste

White Sauce
2 tbsp flour
1 tbsp butter
1 cup milk
½ tsp salt
¼ tsp pepper

Spinach paste

2 cups spinach
½ cup cream
½ cup grated cheese

Cook the assorted vegetables and keep aside. Make sure they are not over cooked.

In a sauce pan heat the butter. Add the sliced onions and fry till translucent. Add the vegetables and continue to sauté for a minute or so. Put in the salt and pepper and keep aside.

Now for the spinach paste- wash and clean spinach under lots of running water. Cook until dry. When it is cool puree it in a blender.

To make the white sauce- heat the butter in a skillet, the flour and mix well for about 2 minutes. Add the milk and stir until well blended and thick in consistency. Throw in the salt and pepper and set aside.

To assemble simply beat the cream lightly and add the white sauce and spinach to it. Mix the vegetables. Add more seasoning if required. Garnish with the grated cheese. Pour the mixture into a prepared baking dish and bake for 30 minutes. Serve hot with garlic/plain bread.

Weekend Wokking-Cottage Cheese and Eggs Tousled in a Cream Puff Bowl.

Cottage Cheese & eggs in cream puff bowl

Cottage Cheese and Eggs Tousled in a Cream Puff Bowl.

½ cup water
¼ cup butter
½ cup Flour
2 eggs
4 eggs
½ up very finely chopped spring onions
2 cups cottage cheese, crumbled.
Salt, Pepper, according to taste
2 tbsp butter

Pre-heat oven to 200 C and grease and keep ready a 9 inch pie pan.
Heat the ¼ cup butter and the water in a thick-bottomed vessel. When it starts to boil, dump in all the flour and stir briskly until the mixture leaves the sides of the vessel and forms a bowl.

Take off heat and after about 10 minutes add the 2 eggs and beat until the whole mixture is shiny and smooth. Evenly spread the batter into the prepared pan. Have the batter touch the sides of the pan, but do not spread it up the side.

Place in oven and bake for about 45-50 minutes.

Around 30 minutes into the baking, prepare the filling. Beat the 4 eggs until pale. Add the chopped onions. Add the salt and pepper and beat until well blended.

In a large skillet, heat the butter. Add the egg-cheese mixture. Without stirring too much, cook the mixture until eggs are thickened but still moist. Spoon this over the prepared cream puff bowl and garnish with tomato sauce. Cut into wedges and serve.

cottage cheese in cream puff bowl

Serves 6-8

This is my entry for the Weekend Wokking event started by wandering Chopsticks , a world-wide food blogging event . This months event is being hosted by Yasmeen.

Kerala Breakfast in a Jiffy…

I'm Super Soft!

I'm Super Soft!

Rava Idli and Coconut chutney

This is a super easy breakfast to make. You need –

3 cups rava
1 ½ cups urad dal
Salt to taste

Wash and drain the rava. Keep aside.

Soak urad dal for an hour and grind well using just enough water to make it a fine paste. Mix with the rava, add required amount of salt and leave overnight. Voila! Perfectly soft and fluffy idlis guaranteed.

For the chutney you need,

1 coconut grated
1 medium sized onion, or 3 small onions
¼ cup thick curds
1 inch pc ginger
Few curry leaves (3 or 4 should be enough)
Salt to taste

For the tempering you will need

1 tbsp oil (preferably coconut oil)
1 or 2 red chillies
1 tsp mustard seeds

Grind the ingredients under chutney to a paste. Put in serving bowl. In a small saucepan, add the oil. When it is hot (Your palm should feel warm when held over the oil), throw in the mustard seeds. In a few seconds it will crackle. Add the red chillies and curry leaves and take off fire.
Add the tempering (tadka) to the chutney in the serving dish.

Lentil Shepherds Pie

Lentil Shepherd's Pie
I make this wholesome dish very often at home. Firstly, because it’s sort of an all-in-all, a main dish in itself. Secondly it’s also very nutritious. Thirdly it’s a very flexible recipe. I add whatever veggies I have in hand. One can also substitute chicken or mutton in place of the lentils, add other vegetables, paneer….anything to suit your palate. It sure is a great comfort food.


To be pressure cooked
1 cup brown lentils (sabot masoor)
1 tbsp oil
1 inch piece ginger
3 cups water
Salt to taste

1 cup sliced onions
2 carrots chopped
1 cup mushrooms
½ cup peas (boiled peas)
200 grams tomatoes pureed coarsely
1 tbsp soya sauce
1 bay leaf
1 tsp dried oregano
3-4 celery sticks sliced
3 tbsp olive oil

5 potatoes boiled, peeled and mashed finely
40 grams butter
4 tbsp hot milk
2 tbsp fresh cream
3 tbsp coriander leaves, chopped (optional)


Cook the lentils in stock or water till tender. If using pressure cooker give 1 whistle and simmer for 12 minutes.

Mash the boiled potatoes with the butter, milk and cream to get creamy mashed potatoes. Season this with pepper and salt to taste. Mix in the chopped coriander leaves.

Sauté the onions, celery, carrots and peas with a small amount of olive oil until almost tender. If you think it is taking too long to cook, add a bit of water and cover and cook for 2-3 minutes until carrots are tender.

Now add in the mushroom and cook 3 minutes or so. Add the lentils and the pureed tomatoes and the herbs. Cook for just a few minutes and season with Soya sauce, salt and pepper.

Spread this pie evenly filling the bottom of a greased oven-proof dish.

Cover the mixture with the mashed potatoes, leveling the potatoes with a knife. Ripple or score the potatoes with a fork in a decorative design.

Make designs with a fork like this...

Bake at 200 C for 30-40 minutes until top is golden brown.

I am also including this recipe for the AWED – BRITAIN event being hosted by Bombay foodies and DK

Mushroom Quiche

Mushroom Quiche

Mushroom Quiche

I just love anything with mushrooms in it. They are such a treat to eat. Its not often that we get good mushrooms here. Hence whenever my husband goes to the main town area, and also has time on hand ( although the twain rarely do meet) buying a packet or two of mushrooms is definitely on the agenda. The problem with mushrooms is that it doesn’t seem prudent to store them a few days ( I think). So every time we buy them we prepare something that very day.

Well this time around I decided to prepare a mushroom quiche. I used asha khatau’s recipe for the pastry base. But the filling was my own. Not to blow my own trumpet but it was rather good!

For the pastry Crust

¼ cup chilled butter
1 ¼ cup plain flour
¼ tsp baking powder
¼ cup grated cheese(if required)
3 tbsp cold water( approx)

Sift together the baking powder and the flour. Rub the butter into the flour using your fingertips until it resembles bread crumbs. Add the cheese.

Next add the water and knead lightly to form a firm dough. Cover this using cling film or a wet muslin cloth and chill in the refrigerator for about 30 minutes. You can prepare this SHORTCRUST PASTRY even 2 days ahead and store in the refrigerator.

Roll out the short crust pastry dough into a quarter-inch thick round and line a nine-inch round baking flan tin with it. The round should be slightly bigger than the tin. Press the mixture well to cover the base and the sides too. The base should be well leveled. Trim the edges.

Prick with a fork all over, to avoid the crust from puffing up during baking.

Bake the quiche crusts in a hot oven (200 C) for about 10-15 minutes, until light golden yellow. Allow to cool

For the filling

225 grams fresh button mushrooms, sliced thinly
1 tbsp olive oil
½ tbsp butter
1 garlic clove, crushed
½ tbsp lemon juice
Pepper powder, as desired
1 tbsp coriander leaves chopped finely
2 eggs
¾ cup fresh cream
¼ cup grated processed cheese

Heat the oil and the butter together in a pan. Stir in the mushrooms, crushed garlic and the lemon juice. Fry well until water begins to evaporate and it becomes dry. Add the salt and pepper and add in the chopped coriander leaves. Take off heat.

Whisk the eggs and cream together and stir in the mushroom mixture. Spoon the mushroom mixture into the cooled quiche crust and level it. Sprinkle with the grated cheese.

Bake in a preheated oven (200 C) for about 30 minutes or until puffed up and golden brown. Cut into wedges and serve warm.

Makes 1 nine-inch quiche

Chilli Chicken -From Foodies Hope

chilly chicken

Challenges Galore…..

It’s been a really difficult 2 weeks. Fruitful, but difficult.
FINALLY got a bigger house- THAT was the good part. The moving was the challenge, especially with two brats in tow. Moving the furniture, ensuring that the crockery got to the new house intact, getting the kitchen running. Unpacking clothes- a million of them. It’s a miracle I got through all of this alive…and sane, at least as sane( or insane) as I was earlier. Anyway everything is now reaching a sate of normalcy. Halleluiah!

In the midst of all this chaos also managed to prepare a dish for the TRIED AND TASTED event hosted by ZLAMUSHKA’S and this months guest hostedBY ASHWINI’S SPICY CUISINE

by ashwinis spicy cuisine. We had to try out a recipe from asha’s foodies hope —- it has some fabulous and a really huge array of options to try from. I, however, due to lack of time, only managed to try the chilly chicken. This is my entry. My chicken-crazy family loved the outcome. Its nice a an accompaniment, but I felt it would be awesomely delish as a chicken filling for maybe quechhedas or chapattis or even your good-ol-sandwitch.


2 Cups diced chicken (I de-boned and cut them lengthwise)
1 cup sliced onions
1 cup capsicum
3 tomatoes, sliced
2 tsp ginger, cut into strips
2 tsp cumin powder
2 tsp chilly powder
½ tsp garam masala
Salt to taste

In a pan heat 2 tbsp of oil. Add the sliced onions and the capsicum and stir fry until reddish. Add the chicken and continue frying until opaque.

Stir in the tomatoes and throw in a bit of water (I used chicken stock) as well. 5 tablespoons should suffice. Turn down the heat to medium and cover. Let it simmer until the chicken is cooked. If required you can add some more water.

Now open the lid, add the spices and fry till almost dry. Serve with lemon wedges, onions (sprinkle salt on them, keep aside for 5 min , then squeeze out the water) and naan.

Apple Crumble

Apple Crumble with Topping

Apple Crumble with Topping

“I know the look of an apple that is roasting and sizzling on the hearth on a winter’s evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream… I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people’s tales and old jokes sound fresh and crisp and enchanting.” Mark Twain

I started off making this recipe as a ‘It’s a Sunday, let me make SOMETHING!’ sort of experiment. I have friends who rave about apple crumbles and though i’ve never liked them too much, this one seemed different, and different it was! In a good way, of course! Everyone loved it; I mean it was an absolute minx of a cake. This one definitely gets the THUMBS UP! Serve with ice cream- A heavenly after-dinner dessert.

Apple Crumble with Brown Sugar Icing.
Adapted from

180g butter, softened
1 1/4 cups brown sugar
2 eggs, at room temperature
2 apples cut into small pieces
2 cups plain flour
2 tsp baking powder
1/4 cup milk
Walnuts, as many as you prefer.

Set your oven to 180 C .

Beat the butter and sugar together till fluffy and light then add the eggs.

Using a wooden spoon, fold in the remaining ingredients (flour, baking powder, apples and milk).
Spread it into the prepared baking dish and bake for around 35-40 minutes. Set aside to cool. Serve with ice cream over top with icing.

100g butter
3 Tbsp milk
½ cup brown sugar
¾ cup icing sugar

This is an unbelievably simple to make, just melt the sugar and butter together, add the milk and bring to a boil, all the while stirring continuously. You can add more milk or reduce the sugar depending on the consistency you like the frosting. Remove from heat and put in the icing sugar once the mixture has cooled. Carefully spread over the baked and cooled apple crumble.


Goddess Lakshmi Tanjore

Goddess Lakshmi Tanjore

Krishna-Tanjore Painting

Krishna tanjore

Krishna tanjore

Coconut Chocolate Pudding

coconut chocolate pudding
Coconut Chocolate Pudding

Coconut and chocolate are not really the best of combinations so I was hesitant to try this out. Although there is a reasonable quantity of coconut milk , one gets only a pleasant whiff of it and the uncommon blend of chocolate and coconut and the spice makes it sort of exotic.

500 ml of coconut milk
4 tbsp sugar
¼ cup arrowroot powder
1 tsp curry powder
3 tbsp cocoa
4 oz chocolate chips
1 tsp vanilla
¼ cup coconut flakes for garnishing

In a saucepan, bring to boil 11/2 cups of the coconut milk along with the sugar. Put on low heat and meanwhile in a medium size bowl mix the remaining coconut milk along with the arrowroot powder, the spice and the cocoa powder. I substituted corn flour for the arrowroot and added ½ tsp cinnamon instead of the curry powder. Mix well so that it looks like a thick frosting.

When the milk mixture has started simmering, remove about ¼ cup of the coconut milk mixture and whisk it very gradually into the thick cocoa mixture. Turn down heat to minimum and drizzle the cocoa mixture into the simmering pan of coconut milk. Continue stirring briskly until the mixture thickens up into a mousse type texture.

Take off heat but don’t stop stirring for yet another minute. Add in the chocolate chips and the vanilla and mix until smooth. Garnish with the coconut flakes and serve cold.

I am posting this as my entry to Lets Go Nuts – the brain child of Aqua , an event being hosted by Seduce Your Tastebuds this month.

Mango Upside-Down Cake

Mango Cake -Just Yummmm...

Mango Cake -Just Yummmm...

“It’s better to loose a hand… than lose a mango”…I read that somewhere. Mangoes are really precious to most.Very few people actually dislike the taste of the mango-the so-called ‘King of Fruits’. The mango originated in Southeast Asia where it has been grown for over 4,000 years, and apart from being a tasty comfort fruit they are pretty nutritious as well. Did you know that they contain vitamins, minerals, anti-oxidants and an enzyme with stomach soothing properties similar to the papain found in papayas? Cool huh?
I had actually just read all this off the internet, and what do you know, I did have some
extraneous mangoes lurking in my kitchen. So I did what I know best-Bake. I pulled out a recipe from a cousin’s old hotel management book for pineapple upside down cake and used it for the mangoes. Voila!!
The cake was exquisite. I’m sure they would have looked a lot more lovely had I paid some attention to arranging the mangoes neatly. But the taste was GOOD! I swear I could hear angels chorusing when I took a bite. Try it out. If there is one thing you will never regret, THIS IS IT.

40g unsalted butter (melted)
100g caster sugar
2 large mangoes
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
2 tsp baking powder
75ml milk, at room temperature
225g plain flour


Heat the oven to 180 C

Butter your cake tin well.

In a small saucepan , over low heat dissolve the castor sugar and 2 tbsp water over a

Bring to the boil and continue to cook without stirring until the sugar has turned a deep caramel colour. Immediately add the 40g butter and
swirl the pan to combine. Pour immediately into the
cake tin, covering the base evenly. Keep aside to cool.

Cut the mangoes into even sized strips and arrange neatly over the hard caramel
in the cake tin.

Sieve the flour, baking powder and the salt and mix well with a spoon.

Now beat the softened butter and the caster sugar until pale and fluffy. Slowly add in the beaten eggs, beating well after each addition.

Fold in the flour mixture into the butter mixture using a spoon until just blended.

Add the milk and mix again until the mixture is smooth.
Carefully spoon the cake mixture over the mango slices, ensuring that the mango slices stay where they are.

Bake for about 35-40 minutes or until a skewer inserted into the middle
of the cake comes out clean.

Let the cake cool for 5 minutes before turning on to your serving dish.

Pasta n Sausage

Pasta and Sausages

Pasta and Sausages

Pasta makes for a favorite family meal for all of us, any day of the week. All of us love the delicious blend of cheeses, herbs and tomatoes wrapped in fun-to-eat pasta. Gave my cook the day off yesterday and decided to make dinner myself. Although I really enjoy baking, cooking on a day-to-day basis is definitely not on the top of my list of fav things to do. I do however enjoy cooking and feeding my family on weekends.

I come from a family of great cooks. My mother is sort of legendry for her lavish dinners and my sister has been cooking since she was a baby (well, It certainly seems that way!) . My dad too is a cook par excellence; we used to wait for the dinners he used to prepare for us,concorting recipes that tasted and looked so yumm.. His family too is known for their cooking (and eating) abilities.

It therefore was a matter of great bewilderment to everyone that I refused to even enter the kitchen when I was younger. Even being married to someone who enjoys eating did not motivate me enough to try my hand at cooking. But the last couple of years have been different. My husband introduced me to baking and my mother in law gifted me a lovely cooking range (all in the hope that I would finally take the plunge). Well, what do I say, it worked. Now baking is sort of an obsession with me, something I truly enjoy.
I was always the one who can’t cook

Anyway, coming back to the point, dinner was courtesy me yesterday and I chose to make sausages and pasta, and a coconut chocolate pudding for dessert.
I used barilla’s Tortellini pasta which my sister so lovingly sent me. It was absolutely lip smacking and along with the sausages it made the meal perfect.


1 Tbsp Olive oil
200 grams sausage (diced)
¼ tsp crushed and dried red pepper flakes
½ cup onions, chopped finely
11/2 cloves garlic, minced
6 tomatoes( chopped or if you wish puree coarsely)
¾ cup whipping cream
Salt to taste
200 grams pasta
Grated cheese


Heat oil in a deep heavy bottomed pan.

Add the diced sausages and cook until no longer pink. Stir continuously or they will stick to the bottom. This should take about 5-6 minutes.

Next, add the garlic and onions and cook until the onions are tender.

Now add the tomatoes, cream and salt.

Simmer until the mixture thickens, around 4 minutes or so.

Meanwhile, in a large pot of boiling water cook the pasta. This should take 12 minutes or so depending on the variety of the pasta. Check the instructions on the pack. Drain.

Add the pasta to the tomato-sausage mixture and let it thicken. Don’t forget to stir occasionally.

Serve with butter or extra virgin olive oil and grated cheese.

Hawaiian Delight

Hawaiian Delight

Okay, I must admit I’m rather excited about this particular recipe so I’ll launch straight into it rather than try and get into some sort of esoteric lead-in paragraph. This recipe is just pineapples all the way. And so rich and yummy..An assured crowd pleaser!

Hawaiian Delight
Recipe courtesy: Martha Stewart

1 recipe sponge cake (I used pineapple essence instead of vanilla)
1 tin pineapple slices ( I used fresh ones)

250 gm whipping cream
6 tbsp powdered sugar
Yellow colour (if required, a pinch)
1 tsp pineapple essence

Almonds- 2 tbsp toasted
Sugar-1/2 cup
Water 2 tbsp

Hawaiian Delight


Prepare a pineapple sponge cake. Let it cool and cut horizontally into 2 pieces.

Beat the chilled cream till it becomes stiff and forms soft peaks, add sugar and essence and mix well. Chill.

Chop the pineapple very finely.

Prepare praline topping – Add sugar to the water in a saucepan and boil. Let it caramelize. Stir in the almonds and take off heat. Spread on a steel plate and let cook. Grind coarsely when cool.

Soak the 2 pieces of cake with the pineapple syrup. Since I used fresh pineapples I used sugar syrup mixed with 1tbsp of rum to soak the cake. But remember do not make it too moist. Just 4-5 tbsp should suffice for each piece of cake.

Spread 3-4 tbsp of the chilled and beaten cream over the base of the cake.

Now sprinkle some pineapple pieces all over the cake. Carefully place the second piece of cake over the base of the cake. Press gently and now spread the remaining cream icing all over the cake. Chill. Decorate with chopped pineapple pieces and the praline topping.

Vitoba Krishna-Tanjore Painting

Vitoba Krishna

Vitoba Krishna

Lemony Cheese and Yogurt Cake

Lemony Cheese and Yogurt Cake

Lemony Cheese and Yogurt Cake

Although my kids and husband are die-hard chocolate lovers, i dont mind trying out different flavours every once in a while. So it was with a certain bit of apprehension that I tried out the following recipe. I got the recipe from Farida’s Azerbaijani s wonderful site.Although Feta cheese was what was actually recommended, I opted for the regular processed variety as anyother variety is rather hard to come by here in Goa.The recipe did say specifically no salted cheese….but i didnt have a choice and bravely decided to go ahead!!

The cake was sweet and moist and tasted very much like a cheesecake and i am a sucker for cheesecakes! I loved the lemony flavour in the cake but my kids( not surprisingly) did not really like it too much. Nevertheless, it was a good easy recipe and the end result was quite nice.



(250 g) unsalted white
1/2 cup (4 oz/113 g) butter, melted
5 eggs, at room temperature
1 tsp vanilla essence
3/4 cup all-purpose flour
1 1/4 cup granulated sugar
1 cup plain yogurt
Coarsely grated zest of one lemon
Confectioners’ sugar, for dusting

1. Preheat the oven to 180 C

2. In a large bowl crumble the cheese into small bits; add the flour, eggs, vanilla and the melted butter. Beat at medium speed until blended.

3. In another bowl beat together the yogurt, sugar and the lemon zest.

4. Combine the yogurt mixture and the cheese mixture. The batter will be quite thin, as it is supposed to be.

5. Pour into prepared pan and place the pan on the middle rack of the oven. Bake for about 50 minutes, or until the cake is slightly golden on top and spongy when lightly pressed. The cake would not have risen, but that’s the way it should be. Once cool dust with confectioners’ sugar and serve.

Tandoori Chicken – Rotisserie

I'm Done...

I'm Done...

Cooking chicken on a Rotisserie is undoubtedly more work than simply putting it on a rack and roasting it; but the extra effort gives its reward in terms of having a really juicy, golden chicken that is a chicken lover’s delight.
Marination and trussing are the key words here. Marinate a few hours at least, overnight if you must. While trussing the chicken, remember this must be done before attaching it to the skewer. This guarantees perfect balance and a secure fixing. A basic temperature guide I followed was around 200 C and 18 minutes per 450g. Check out–1437/rotisserie-grilling-doneness-guide.asp as well.


1 medium sized chicken
150 ml lemon juice
1 ½ inch piece ginger, ground into a paste
2 tsp red chilly powder
1 small pod garlic, ground into a paste
1 tsp black cumin seeds
1 large onion ground into a paste
300 ml curd
2 tsp ghee
Salt to taste

2 tsp garam masala
2 sticks of cinnamon
8 black peppercorns
1 bay leaf
3 cardamoms
4 cloves

Mix the onion, garlic and ginger with curd. Apply the mixture to the inside and outside of the whole chicken and marinate for 5 hours.

Add chilli powder, cumin seeds, salt and ground spices to the lime juice and mix well.

Make deep slashes with a sharp knife on each side of the chicken and smear the lemon juice mixture. Cover bowl with plastic wrap and refrigerate for at least one hour.

Cut a long piece of kitchen twine and truss the chicken’s legs and wings so they don’t flop loose.

Put the rotisserie bar through the chicken, as close to the center as possible so that about the same amount of meat is on all sides of the bar; then push the forks into the chicken to hold it in place. Hang the rotisserie bar with the chicken inside the oven and place the drip pan under the chicken.

You can cover the chicken with aluminum foil and remove the foil half an hour before it is done and then baste with butter.

Serve hot, sprinkled with garam masala , sliced onions and lemon.

ANZAC Biscuits (Cookies)

Anzac Cookies
It’s still raining here in Goa, and it has been a slow-paced day so far. Add to it a gentle rain and a little slothfulness quickly turns full blown. Yet I thought, no time like now to bake a few ANZAC biscuits. Not overly-sweet, Anzacs are made from oats, coconut, and flour combined together in a butter-kissed dough. The end result is a hearty, sturdy cookie, with little fuss – easy to make, almost impossible to get wrong.

These biscuits have a history too. ANZAC stands for Australian and New Zealand Army Corps and these biscuits are part of New Zealand baking tradition. The accepted story is that these cookies (biscuits) were made by the Troops in the trenches with provisions they had at hand to relieve the boredom of their battle rations, some say that these were made by the Kiwi women who sent them over to the troops in WWI because they were economic to make and kept well. Yet lore says that they originated from the Scottish Oatmeal Cakes. Whatever the origin, these cookies continue to be loved and relished by many. I am definitely a fan.

You can experiment by adding spices or orange or lemon zests. Have fun!

1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup brown sugar
1 cup finely shredded coconut
1/2 teaspoon fine sea salt
1/2 cup butter, cut into little cubes
2 tablespoons honey
1 tablespoon boiling water
1/2 teaspoon baking soda

Preheat oven to 325F degrees.

Combine the dry ingredients in a large bowl- flour, oats, coconut and both the sugars.
Melt the butter, sugar, and golden syrup together gently in a pan over a low heat. Once it has formed a delicious caramelly puddle, stir in the dry ingredients.

In a small bowl dissolve the baking soda in a little hot water. Mix it well and quickly. Add to the above dough. Combine well. I used my hands as it seemed the easiest way.
Make small balls, flatten carefully and drop by the tablespoonful onto parchment lined baking sheets.
Bake for 12 minutes, or until deeply golden.

Note: If you like your cookies crispy,make the balls flatter.

Chocolate Eclairs

It’s been pouring, pouring, pouring here in Goa, and I feel so lazy, not to mention sleepy. Sadly with 2 very hyper kids who seem to get through the day with minimum sleep, my sleep time gets reduced to a bare minimum. I had some painting work to get done and promised to bake my son some chocolaty treat if he didn’t fight with his brother for 10 whole minutes. Well, he did! And since it was my turn to keep my promise I baked him this yummy dessert.

This oh-so-yummy dessert been on my to-do list, like, for EVER. Somehow it seemed time consuming and I never got around to doing it. But now the time has finally come…

Contrary to what I thought, these were fun to make and assemble. I even got my son to give me a hand. They turned out quite tasty as well- though not quite photo-worthy! Éclairs have been popular with chocolate lovers for years now. Although little is known about the origin of the éclair, it is believed to have originated, (like most wow-desserts) in France around the turn of the nineteenth century.

The only problem I faced was with the cream. Perhaps I didn’t beat it enough, and was a bit messy to fill into the éclair. STILL, they were scrumptious Go ahead try them…


¾ cup refined flour
A pinch salt
75 grams chilled butter, diced
3 eggs

1 cup whipping cream ( I used Amul Fresh cream)

Chocolate Icing
50 grams chocolate
25 grams butter


Preheat oven to 200 C/400 F

Sift the flour.

In a pan heat butter and 1 cup of water and stir over low heat until butter melts. Now dump all the flour all at once and stir over medium heat until the mixture forms a ball and leaves the sides. Now take off the flame and let it cool for about 5 minutes.

Now add the eggs one at a time beating well after each addition. The dough will now look smooth and shiny. This mixture is called choux pastry. Spoon this mixture into a piping bag with a wide nozzle, or you could fill into a zip lock bag and cut the end to form a ½ inch hole.

Line a baking tray with buttered paper. Squeeze the mixture into medium sized sausage shapes. Keep these well apart (3 inches or so) as they will double in size in the oven.
Bake for about 30 minutes or until the éclairs are puffed up and golden brown in colour and feel hard when tapped. Now, and this is important, IMMEDIATELY remove from baking tray and with a pointed knife gently make slits on the top of each éclair so that the steam escapes and the éclairs do not become soggy. Keep aside.

For the icing, melt the chocolate in a double boiler and add butter and mix well. Take off stove.

Now for the filling- Whip the cream for a few minutes until it is stiff.

Fill, using a piping bag, the insides of the éclair and pour the chocolate icing over the éclair. This part turned out quite tricky and messy. Next time I will use a piping bag to cover the éclair with the icing.

Leave for a while, if you can resist it, until the icing sets.

Sponge Cake Pudding

Spomge Cake Pudding
I started out with the intention of making a Waldrof Cake (courtesy Betty Crocker) but the sponge cake I make cracked while I was turning it over. (I didn’t grease the cake tin well enough I guess!) Searched around and found this simple yes tasty cake pudding recipe. While it was not very visually appealing, it tasted good and qualifies as a quick and simple dinner party dessert.

1 Basic Sponge Cake- Cut into 2-inch thick fingers
1 banana diced
1 Apple diced
¼ cup water mixed with 2 tbsp sugar

  • July 2009
    M T W T F S S
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 59 other followers