• Rice flour - 1 1/2 cups
  • Urad flour - 1 1/2 tsp
  • Chilli powder - 2 1/2 tsp
  • Asafoetida powder - 1 tsp
  • Salt - as required
  • Butter - 1 tbsp
  • Water- for kneading
  • Moong dal - 1/4 cup
  • Peanuts - few, crushed
  • Curry leaves - few, torn into bits
  • Oil - for frying
How to make it:

In an un-oiled pan fry the rice flour until it becomes warm. This gives crispier snack. Do not overheat the flour (when over heated the flour turns brown). Let it cool. Soak the moong dal in water for about 30 minutes. Drain the water. Heat oil in a deep bottom pan. In a bowl, mix all the ingredients and make into a soft dough by adding the right amount of water. On a plastic sheet of paper, take a ball of the dough and press with hands and make it flat. Release the dough from the plastic sheet and drop in oil carefully. Fry on both sides until it turns golden brown. Take on to a paper towel and drain excess oil. This is an easy snack that can be made in batches.

Spicy Peanuts

  • Unroasted Peanuts - 2 cups
  • Chilli powder - as required
  • Salt - as required
  • Curry leaves - few
  • Oil - for frying
How to make it:

Heat oil in a pan. Fry peanuts. Drain excess oil by taking it on to a paper towel. In a bowl, add fried peanuts, chilli powder, salt and fried curry leaves. Mix well until peanuts are nicely coated. And look for the peanuts disappearing in front of your eyes :) Makes a great TV time snack!

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I had a basket of peaches sitting idle and was looking to make something delicious out of it. I googled for peach recipes and i found this wonderful upside down cake here. Thank you Susan for this wonderful recipe!
The original recipe calls for a cup of vanilla soy milk and i replaced that with about 3/4 cup milk and 1/3 cup peach flavoured yogurt. Here is the recipe..

  • All purpose flour - 1 1/2 cups
  • Peach - 2, sliced
  • Milk - 3/4 cup
  • Yogurt - 1/3 cup (I used peach flavoured)
  • Sugar - 1/2 cup + 1/4 cup
  • Salt - a pinch
  • Baking powder - 1 1/2 tsp
  • Ginger - 1 inch, shredded
  • Vanilla extract - 1 tsp
  • Water - few tbsp
  • Lemon zest - 1 tsp

How to make it:

Pre-heat oven to 350 degrees Fahrenheit. Spray a non-stick 8 inch square or round pan and dust with flour (The sugar syrup at the bottom of the pan is going to be very sticky so grease the pan with enough spray and line with a parchment paper).
Cut peaches into thin slices. Mix 1/4 cup sugar with little water and cook on medium heat until it starts thickening and bubbly. Add the peaches and mix well. In a bowl, add flour, baking powder, ginger, lemon zest, 1/2 cup sugar and salt. Add the milk and yogurt and beat until well mixed without any lumps. In the cake pan, first add the sugar syrup with cooked peaches. Pour the prepared batter over the peaches and bake for about 30 minutes or until done. Let it cool for a while. Invert the cake carefully and let it cool completely. Cut and serve with a scoop of ice-cream. Hmmm... it was perfect!

Srilekha of srishkitchen awarded me Second place in the EFM cookies series event and she also sent me a cute little smiley. Will update that on my award page in my blog index soon... And Thank you srilekha for sending me this wonderful smiley! I feel honoured!

Coming to the next half of the topic.. About milestone... This is my 100Th post! I thank each one of you for visiting my blog and leaving your lovely and encouraging comments!

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Here is a punjabi thali i made when a close friend visited us last week. The menu is given below.

Drink - Jal Jeera
Starters - Papad salad and Paneer fingers
Bread - Naan
Side dish - Kadai vegetables, Methi dhal and Chole
Rice - Peas-jeera Pulao
Raita - Cucumber raita
Dessert - Rabdi
Pickle and Sauce

Home-made paneer

  • Milk - 5 cups
  • Yogurt - 1/2 cup or Lemon juice- about 1/4 cup

How to make it:

Bring milk to a boil. Add the curd and mix well. Let it boil on low flame until its curdled and the whey separates. Switch off the flame. Drain the whey water from curdled milk. Wash the paneer in cold water. Take on to a muslin or cheese cloth and squeeze to drain excess water. To make a paneer block, keep a heavy bottom pan over the paneer until set. The whey water can be used for making sabji's and also as a substitute for curd or lemon juice while making paneer. I have tried making panner using both lemon juice and yogurt. I prefer yogurt as it gives more quantity and a softer paneer.

Jal Jeera

A popular drink of punjab, served chilled before the meal instead of soup. Its refreshing as well as induce hunger.

  • Jal jeera powder - 1 tbsp
  • Water - 1 cup
  • Ice cubes - 2
  • Mint or Corriander leaves - for garnishing
How to make it:

To a cup of water, add jal jeera powder and mix well. Add ice cubes and garnish with mint or corriander leaves.

Paneer Fingers

  • Crumbled paneer - 3/4 cup
  • Rice flour - 1/4 cup
  • Corn flour - 2 tbsp
  • Chilli powder - 1 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Onions - 1/4 cup, finely chopped
  • Salt - as required
  • Oil - for frying

How to make it:

Heat oil in a pan. In a bowl, mix all the above ingredients with just right amount of water to make a soft dough. Roll into required shape and deep fry in oil until golden brown.

Papad Salad

  • Papad - 1 (I used Lijjat papad)
  • Tomato - 1, finely chopped
  • Onion - 1, finely chopped
  • Cucumber - 1, finely chopped
  • Corrinader leaves - few to garnish
  • Salt - as required
  • Black pepper powder - as required
  • Lemon juice - 1 tsp (if preferred)
How to make it:

Mix all the vegetables, add salt, black pepper powder, and lemon juice. Cook papad on medium heat on a tava. Place the cooked papad on a plate, topped with the vegetables and garnish with corriander leaves.


  • All purpose flour - 1 1/2 cups
  • Active (rapid rise) yeast - 1 tsp
  • Warm water - 1 cup plus more if required
  • Salt - as required
  • Sugar - 1/2 tsp
  • Baking powder - 1/2 tsp
  • Oil - 2 tbsp

How to make it:

To 1/2 cup of warm water, add the yeast and feed with a pinch of salt and sugar. Keep aside until it becomes frothy. In a bowl, add the flour, salt and baking powder. Add the yeast water and knead to make a soft dough. Add oil and knead for few more minutes. Cover and set aside in a warm place until it rises into double. Pre-heat oven to 450 degrees fahrenheit. Take a ball of the dough and roll flat. Bake on a pizza pan until done for about 10-12 minutes. Take out and brush with butter. Cut and serve.

Peas -Jeera Pulao

  • Basmati rice - 1 cup cooked and grains separated
  • Onions - 1 cup chopped
  • Peas - 1/2 cup
  • Jeera - 1 tbsp
  • Cashews - few
  • Bay Leaf - 1
  • Cardamom - 3 or 4 crushed
  • Cloves - 3 or 4 crushed
  • Ginger garlic paste - 1 tbsp
  • Green chillies - 2 or 3, slit
  • Oil - 2 tbsp
  • Butter - 1 tbsp
  • Salt - as required
How to make it:

Heat oil and butter in a pan, add bay leaves, cashews, crushed cardamom, cloves and jeera. Add the onions, green chillies and ginger garlic paste and fry until onion turns transparent and raw smell of garlic goes off. Add the peas and cook until peas becomes soft. Add the cooked rice and salt and mix well.

Methi dhal

  • Methi leaves - 1/2 cup washed
  • Corriander leaves - 1/4 cup
  • Onion - 1, chopped finely
  • Toor dhal - 1/4 cup
  • Moong dhal - 1/4 cup
  • Masoor dhal - 1/4 cup
  • Turmeric powder - a pinch
  • Green chillies - 2 slit
  • Ginger garlic paste - 1 tsp
  • Jeera - 1 tsp
  • Curry leaves - few
  • Salt - as required
  • Oil - 2 tbsp
  • Butter - 1 tbsp
How to make it:

Combine all the dhal and pressure cook with enough water and a pinch of turmeric powder. Heat oil in a pan, add jeera and when it sizzles add the onions, ginger garlic and chillies and fry until raw smell leaves. Add the chopped methi leaves, corriander leaves and curry leaves and fry for a while. Add the cooked dhal and salt. Cook until done. Add a dollop of butter on top. Mix well before serving!

Chole masala

  • Chickpeas - 1 cup, soaked and cooked
  • Onions - 1, chopped
  • Tomato - 1
  • Turmeric powder- a pinch
  • Red chilli powder - 1 1/2 tsp
  • Fennel seeds - 1 tsp
  • Jeera - 1 tsp
  • Cardamom powder - 1/2 tsp
  • Cloves - 2 crushed
  • Garam masala - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Salt - as required
  • Corriander leaves - to garnish
  • Oil - as required
How to make it:

Puree tomato in a blender. Heat oil in a pan, add fennel seeds, cloves and jeera and when it sizzles, add onions and ginger garlic paste. Add the garam masala, red chilli powder, turmeric powder and cardamom powder. Fry until raw smell goes off. Add the pureed tomato, salt and chickpeas and cook until done. Garnish with corriander leaves.

Kadai vegetables

  • Vegetables - 2 cups chopped ( cauliflower, carrot, peas, beans, potato and green peppers)
  • Onion - 1 chopped
  • Paneer - 1/2 cup cubed
  • Tomato - 1
  • Tomato paste - 1 tbsp
  • Ginger garlic paste - 1 tbsp
  • Cashews - few
  • Cardamom - 2 crushed
  • Cloves - 2 crushed
  • Garam masala - 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Kasuri methi - 1 tsp
  • Fennel seeds - 1 tsp
  • Salt - as required
  • Oil - as required
  • Butter - 1 tbsp

How to make it:

In an un-oiled pan fry the cardamom, cloves and cashews. Grind with tomato and kasuri methi into a thick paste. Cube paneer and deep fry until golden brown. Set aside. Steam all the vegetables except onion and green peppers. Heat oil and butter in a pan add fennel seeds and when it sizzles, add onions and ginger garlic paste and fry for a while. Add chilli powder, garam masala, turmeric powder and tomato paste. Add green peppers and cook for a while. Add the pureed tomato and enough water and cook until oil separates. Add vegetables and fried paneer cubes and cook until done. Garnish with corrinader leaves.

Cucumber raita

  • Cucumber - 1 small, finely chopped
  • Yogurt - 1 cup (plain)
  • Corriander leaves - to garnish
  • Salt - as required
  • Jal jeera - a pinch (if preferred)
How to make it:

Mix cucumber and salt in a bowl. Add yogurt and mix well. Granish with corriander leaves and sprinkle a pinch of jal jeera.


  • Crumbled paneer - 1/2 cup
  • Evaporated milk - 1 can
  • Milk - 2 cup
  • Sugar - 1/4 cup or as required
  • Cardamom powder - 1 tsp
  • Nuts and raisins - to garnish
How to make it:

Boil milk and evaporated milk. Add cardamom powder and sugar and let it boil until a thick layer forms on top. Add the crumbled paneer and mix well until it become thick. Pour onto a bowl and once cooled refrigerate for few hours. Granish with nuts and raisins before serving!

Here is one more look!


Here is the round-up of my First Event "Refreshing drinks for Summer - RD for Summer". Here is the final round-up in the order i received. Pls, lemme know if any of the entries are missing/Broken links, if any.

Thank you all for sending these entries. They are really refreshing! Don't forget to bookmark this page. This sure helps keep the body fresh and hydrated in this scorching heat. Use sunscreen (With SPF more than 15) to protect the skin! Enjoy your summer!
  1. Mango lassi by Priya Sriram
  2. Pomegranate Smoothie by Sripriya Vidhyashankar
  3. Mango Lassi by Sripriya Vidhyashankar
  4. Strawberry Smoothie by Sripriya Vidhyashankar
  5. Banana-honey smoothie by Sanghi
  6. Papaya milkshake by Vineela shiva
  7. Fruit Punch by Srilakshmi
  8. Chocolate Milk Shake by Sanghi
  9. Carrot Juice by Sanghi
  10. Panha by Preeti
  11. Strawberry Milkshake by Pooja
  12. Water melon juice by Rekha
  13. Green tea cooler by Asha
  14. Breakfast smoothie by Divya vikram
  15. Blackberry smoothie by Divya Vikram
  16. Mango Lassi by Divya Vikram
  17. Tangy Panaka by Divya Vikram
  18. Tomato Juice by Mahimaa
  19. Aam Khand by Ramya Vijayakumar
  20. Water melon cooler by Vidya Venky
  21. Grape Juice by Vidya Venky
  22. Honey, Lime and Mint Iced Tea by Malini
  23. Pina Colada Smoothie by Malini
  24. Aam Pora Shorbot by Malini
  25. Thandai by Malini
  26. Grape Juice by Malini
  27. Nannari Sherbet by Madhumathi
  28. Dry Fruits Lassi by Priya Narasimhan
  29. Mango Yogurt Smoothie by Valarmathi
  30. Lemon Juice by Vidhas
  31. Mango and Chikku Milkshake by Vidhas
  32. Spicy Buttermilk by Preeti
  33. Lassi by Vidya Venky
  34. Gap Mocktail by Vidya Venky
  35. Strawberry Smoothie by Vidya
  36. Strawberry Lassi by Vidya
  37. Dates and Almonds Milkshake by Vidya
  38. Strawberry Milkshake by Vidya
  39. Triple Twist by Rekha
  40. Strawberry Smoothie by Vishali
  41. Carrot Juice by Vidya Venky
  42. Watermelon Juice by Vidhya Iyer
  43. Bonda Juice by Prathibha
  44. Fruity Yogurt by PJ
  45. Spinach Juice by Ujwala Mohan
  46. Cucumber cooler by Shama Nagarajan
  47. Carrot-Orange Juice by Vidhas
  48. Neer Moar (Buttermilk) by Vidhas
  49. Cocoa Milk Shake by Vidhas
  50. Musk melon Juice by Vidhas
  51. Banana Cashew Milk Shake by Vidhas
  52. Pomegranate sweet lime juice by Vidhas
  53. Mix Fruit Juice by Vidhas
  54. Lemon Juice by Vidhas
  55. Watermelon and Avacado Milkshake by Priyasuresh
  56. Orange Ginger lemonade by Priyasuresh
  57. Strawberry and banana shake by Priyasuresh
  58. Strawberry Soup by Priyasuresh
  59. Grape juice by Priya Sriram
  60. Mango Shake by Prajusha
  61. Rose Milk by Vidya Venky
  62. Cha Ma-Naw (Lime iced tea) by Uma
  63. Chocolate Banana Delight by Uma
  64. Double- Trouble Shake by Uma
  65. Fruity Curdy Shake by Uma
  66. Strawberry Lemonade by Uma
  67. Watermelon-Strawberry lassi by Indrani
  68. Strawberry Lassi by Prathibha
  69. Watermelon Cooler by Prathibha
  70. Trio Delight by Sripriya vidhyashankar
  71. Watermelon Cooler by Malini
  72. Chocolate drink by Vidya Venky
  73. Rose Milk by Vidya Venky
  74. Strawberry Smoothie by Vineela siva
  75. Mixed Fruit Smoothie by Ramya Bala
  76. KokMok by Preeti
  77. Cucumber watermelon cooler by Usha Rao
  78. Mango Cranberry Smoothie by Notyet100
  79. Aam Panna by Vidhas
  80. Iced Green tea by Vidya Venky
  81. Strawberry Milkshake by Dharani Jagadeesh
  82. Rose sharbath by Vidya Venky
  83. Mango Juice by Anu
  84. Green grapes Juice by Anu
  85. Mango Bubble tea by Laavanya
  86. Alphonso Milk Shake by Navita
  87. Dried roselle Iced tea by Aquadaze
  88. Strawberry Banana Milkshake by AnuSriram
  89. Cantaloupe Smoothie by AnuSriram
  90. Almond-carrot kheer by AnuSriram


  • Scallions (Spring Onions) - 1 big bunch
  • Moong dhal - 1/2 cup
  • Channa dhal - 1/4 cup
  • Tomatoes - 1/3 cup, Chopped
  • Green chillies - 3 or 4
  • Mustard seeds - 1 tsp
  • Urad dhal - 1 tsp
  • Asafoetida - a pinch
  • Red chillies - 1 or 2
  • Coconut - 1/4 cup
  • Cumin seeds - 1 tsp
  • Salt - as required
  • Oil - 1 tbsp
  • Curry leaves - few

How to make it:

Wash and chop scallions. Pressure cook with tomatoes, moong dhal and channa dhal. Grind coconut, cumin seeds and green chillies into a paste. In a pan, mix the pressure cooked scallions dhal, ground paste, asafoetida and salt. Cook for about 5 minutes. Heat oil in a small pan, add red chillies and mustard seeds and when it splutters add urad dhal. Pour this over the kootu. Garnish with curry leaves. Serve hot! Goes good with Rotis or Rice.