Saturday, January 26, 2013

Indian Style Baked Chicken Wings with Yogurt Dip

Indian style baked chicken wings - just in time for Super Bowl Sunday...!! This is a very simple recipe that requires only 10 minutes of prep and the best part - all the good stuff without any added fat. Enjoy! 

Note - This could be a bit spicy. So please adjust the chillies according to your tolerance level. 

Chicken Wings

Ingredients : 

1. Chicken wings (skin on) - 15 pieces 
2. Pearl onions  - 5 -6
3. Ginger - 1 inch piece
4. Garlic - 3-4 cloves
5. Green chillies  - 5 
6. Yogurt - 2 tbsp
7. Red Chilli powder - 1 tbsp
8. Turmeric - 1/2 tsp
9. Cumin powder - 1/4 tsp
10. Garam masala - 1/2 tsp
11. Lemon juice - 1 tbsp 
12. Freshly crushed black pepper - 1/2 tsp


1. After cleaning, pat dry the chicken wings with paper towel to take out any excess water content. 
2. Add ingredients 7-10 to the chicken wings. 
3. Puree ingredients 2-6 in a food processor without adding any water and add to the chicken pieces. 
4. Marinate the chicken pieces and refrigerate  for at least 4 hours. 
5. Preheat the oven to 400 degree Fahrenheit. 
6. Line the baking tray with aluminium foil and transfer the chicken pieces. 
7. Bake on 400 F for 30 minutes. After 30 minutes, turn the chicken pieces to the other side and sprinkle the crushed black pepper. Bake again for another 30 minutes until well cooked and crispy on the outside. 
8. Take out from the oven and squeeze some lemon juice on top of the chicken wings. 

Yogurt Dip


1. Beaten non fat yogurt - 1/4 cup
2. Cilantro - 2 sprigs, finely chopped
3. Salt - To taste 
4. Black pepper - 1/4 tsp 
5. Chat masala - A pinch 


1. Mix all the ingredients 1-5. 

Enjoy! :D 

Monday, January 21, 2013

Almond Praline and Pineapple Sponge Cake

Sponge cake: 

1. Cake flour, sifted and measured - 1 cup (You could also use all purpose flour, but cake flour gives a better texture)
2. Sugar - 3/4 cup
3. Eggs, whites and yolks separated and at room temperature- 6 
4. Distilled white vinegar - 1 tsp 
5. Vanilla extract - 1 tsp
6. Baking powder - 1 tsp


1. Preheat oven to 350 degree Fahrenheit.  
2. Add the 3/4 cup sugar to the egg yolks and beat on medium to high for 3-5 minutes or until thick ribbons are formed and keep aside. 
3. Add the vanilla extract. Fold into the mixture and keep aside. 
4. Beat the egg whites on medium to high adding vinegar until stiff white peaks are formed. This would take another 3-5 minutes. 
5. Add the baking powder into the flour mixture and mix well. 
6. Add the cake flour mix, one thirds at a time to the egg yolk mixture and fold in gently until completely incorporated. 
7. Fold in the egg whites into the flour mixture slowly. Pour the mixture into a baking dish. 
8. Transfer to the oven immediately and bake for up to 25-30 minutes or until a tooth pick inserted comes out clean. 
9. The outer layer of the cake should be spongy and light brown. 
10. Let the cake cool for an hour. 

Almond Praline: 

1. Silvered almonds - 1 cup
2. Brown sugar - 1/2 cup


1. Heat sugar in a heavy bottomed pan with 3 tbsp of water. 
2. Once the sugar begins to caramelize, add the almonds and mix well. 
3. Let the almonds brown for about a minute, and then transfer to a sheet of parchment paper. Let them cool. Keep aside. 

Vanilla whip cream frosting: 

1. Heavy whip cream - 2 cups
2. Powdered sugar - 1/2 cup
3. Vanilla extract - 1 tsp


1. Make sure the whip cream and the blades are chilled before beating. 
2. Add the whip cream, sugar and vanilla to a large bowl and beat until thick ribbons are formed. 

Assembling the cake: 

1. Canned pineapple in juice - 1 tin (Chop the pineapple into small pieces and save the juice)
2. Sponge cake
3. Almond praline 


1. Cut the sponge cake carefully into 2 halves using a serrated knife. 
2. Pour the pineapple juice over the 2 cake halves until they are moist enough. 
3. Add a big scoop of whip cream over one half of the cake and spread evenly. 
4. Add some of the chopped pineapple pieces and praline on top. 
5. Place the 2nd cake layer on top of it. 
6. Cover the whole cake with whip cream frosting using a spatula. 
7. Refrigerate for 4-5 hours before use. 

Enjoy! :D 

Fruit Jelly Pudding

This is my favorite pudding!  I found this is a Vanitha recipe years back and have been making it ever since. All my friends just love it! They have all been asking me for the recipe. So here you go... Please try it and let me know how you like it.. Do not forget to leave comments. :)


1. Milk - 1 litre
2. Condensed Milk - 1 can
3. Sugar - 3/4 cup (or as desired)
4.  Water - 3/4 cup
5. Vanilla extract - 1 tsp
6. Fruits of your choice - 3/4 cup
7. Cashew nuts - 1/4 cup
8. Orange Jello - 1 pack
9. Sugar - 1 tbsp
10. Agar Agar - 10 gm or flavorless gelatin 1 pack


1. Boil milk and sugar in a pan. When milk boils, add the condensed milk, let boil and set aside. 
2. Boil water and melt agar agar completely. 
3. Add the melted agar agar to the hot milk along with vanilla extract and mix well. 
4. Pour the milk mixture into a bowl to set. 
5. Refrigerate for about 1-2 hours or until the pudding is almost set. 
6. Add the fruit mix and the nuts on top of it. 
7. Make the jello according to the packet instructions. 
8. Pour jello on top of the fruit and nut mix. 
9. Refrigerate for 4 hours or until the pudding is set. 

Tip: Please do not add kiwi fruit or pineapple while using unflavored gelatin, the jello would not set.  

Enjoy! :D 

Sunday, January 20, 2013

Brussel Sprouts Mezhukkupuratti (Stir Fry)

Quick and easy stir fry using brussel sprouts - indian style.. 


1. Brussel Sprouts - 1 lb
2. Onion - Finely chopped 1 small
3. Garlic - Finely chopped 2-3 cloves
4. Green chillies - 2-3 chopped
5. Red chilli powder - 1/2 tsp
6. Turmeric - 1/2 tsp 
7. Cumin powder - 1/4 tsp
8. Oil - 2 tbsp


1. Heat oil in a pan.
2. Add garlic and sauté for about 30 seconds. 
3. Add the chopped onions and green chillies and mix. Add a pinch of salt. Sauté until the   onions sweat. 
4. Add turmeric, red chilli powder and cumin powder. Mix for about a minute. 
5. Add the chopped brussel sprouts and mix well. Cover and cook stirring occasionally until the brussel sprouts are cooked but still nice and green. That would take about 15 minutes. 

Enjoy! :D 

Sunday, January 6, 2013

Beef and Kaya (Raw Plantain) Roast

Another of my mommy's specials... Enjoy! 


1. Beef - Chopped into cubes, 2 lbs
2. Raw Plantains - 2 -3 chopped into cubes
3. Ginger - Finely chopped 2 tbsp
4. Garlic - Finely chopped 2 tbsp
5. Onion - 2 medium size, chopped
6. Tomato - 1 medium size, chopped
7. Curry leaves - 1 sprig
8. Green chillies - 5-6
9. Coriander powder - 2 tbsp
10. Red chilli powder - 1 tsp
11. Turmeric powder - 1/2 tsp
12. Garam Masala - 1 tsp
13. Oil - 2 tbsp
14. Salt - To taste

For frying: 

1. Coconut - 1/2 cup
2. Garlic - 2 cloves
3. Black peppercorns - 1 tsp
4. Cinnamon - 1 inch piece
5. Ground fennel (Perumjeerakam) - 1 tbsp

- Fry the above ingredients without oil in a heavy bottom pan until golden brown. Grind without water and keep aside. 


1. Heat oil in a heavy bottom pan. 
2. Add the chopped ginger, garlic and green chillies. Saute for about a minute.
3. Add the chopped onions and saute until the onions turn lightly brown. 
4. Add ingredients 9-12 and roast lightly for a minute. 
5. Add the chopped tomatoes and mix. 
6. Add the chopped beef. Mix well, cover and cook for 20-30 minutes. 
7. Add the plantains along with 1/2 cup water. Cover and cook for another 15 -20 minutes 8. until the plantains are cooked. 
8. Add the ground coconut mix, mix well and roast for another 5-10 minutes. 
9. Add curry leaves and remove from the heat. 

Enjoy! :D 

Tuesday, January 1, 2013

Collard Greens and Potato Curry

A little variation from the traditional Aloo - Palak or Potato - Spinach curry, using collard greens. As a part of our attempt to include as many types of greens in our diet as possible..


1. Collard greens - 1 bunch
2. Potatoes - 2 medium sized chopped into cubes
3. Tomato - 1 medium sized, finely chopped
4. Onion - 1 big, finely chopped
5. Garlic - 3-4 cloves, finely chopped
6. Green chillies - 4-5, finely chopped
7. Coriander powder - 1 tsp
8. Red chilli powder - 1 tsp
9. Turmeric powder - 1/2 tsp
10. Garam masala - 1/2 tsp 
11. Kasoori Methi (Dry Fenugreek leaves) - 1/2 tsp
12. Oil - 3 tbsp
13. Salt - As desired
14. Cashew nuts - 15-20 
15. Grated Parmesan cheese (or heavy cream) - 1 tbsp (optional)


1. Heat a pan and toast the cashew nuts lightly without oil. 
2. Let cool for a few minutes and grind into a fine paste adding very little water. Keep aside.
3. Blanch or steam the collard greens adding very little water. Once cool, puree and keep aside. 
4. Heat oil in a pan. Add the chopped garlic. Saute lightly for about 30 seconds. 
5. Add the chopped onions and green chillies. Saute for 1-2 minutes until they are lightly brown. 
6. Add the ingredients 8-11. Mix well until the spices are lightly roasted, for about a minute. 
7. Add the chopped tomatoes and the potatoes. 
8. Add water and cook until the potatoes are well done. 
9. Add the collard greens puree and cook for 10 -15 more minutes or until the leaves are cooked. 
10. Once cooked, add the cashew paste and kasoori methi and mix well. 
11. Remove from the heat.
12. Transfer to a serving bowl and top it off with grated Parmesan cheese. (This step is optional. You could alternatively add some heavy cream). 

Serve with warm rotis. 

Enjoy! :D 

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