Sunday, April 6, 2014

When I found fresh and sweet Alphonso Mangoes I wanted to make something new and interesting with them. I decided to try making a salsa with them. I looked up on the internet and found some recipes for Mango Salsa. I came up with my own combination of the ingredients and made this very tasty salsa. 

You can serve this salsa as a salad or as a dip for nachos and chips. I have made this salsa 4 times in less than 2 weeks. I finally found a chance to click pictures and decided to blog the preparation.

Here is the recipe..

Serves 2 as a salad

Mangoes - 2 (Ripe but firm)
Cucumber - 1
Red Bell Pepper - 1/2
Red Onion - 1/2
Coriander Leaves / Cilantro - 1 Tablespoon
Lemon Juice - 3 Tablespoons, use more or less
Salt to Taste
Pepper powder to taste

Method :
1. Wash, peel and pit the mangoes. Cut the mangoes into small cubes. Add it to a mixing bowl.
2. Wash, peel and cut the cucumber into 4 lengthwise. Then cut each piece into thin wedges. Add it to the same bowl.
3. Wash and Cut the red bell pepper into small pieces. Do not add the white part or the seeds. Add it to the same bowl.
4. Cut the red onion into thin slices then separate the segments. Add it to the same bowl.
5. Wash the coriander leaves or cilantro and chop them finely. Add it to the same bowl.
6. Mix well or toss to combine. Keep in the refrigerator till ready to serve.
7. About 15 minutes before serving add the lemon juice, salt and pepper and toss well to combine. 
8. You can also add the mango cubes 15 minutes before serving if you prefer to keep the mango cubes in shape. I prefer to add them in the beginning which makes them mushy and the juice from the mangoes and the lemon juice combine to give a distinct taste.

Enjoy Mango Salsa. 

Notes :
1. Use avocado either mashed or in pieces in addition to the other ingredients. 

Friday, March 14, 2014

I have conquered one of my biggest fears. I was scared to prepare dulce de Leche using a can of condensed milk in the pressure cooker. I have attempted twice to prepare in the past but did not proceed. I had removed the can of condensed milk from the pressure cooker before closing the lid both the times. This time I decided to give it a try and I succeeded.

Dulce de Leche translates to candy of milk or milk candy. Dulce de Leche is similar to toffee. Traditionally it is prepared by cooking milk and sugar till it gets caramelized. Dulce de Leche can also be prepared by boiling an unopened can of sweetened condensed milk fully immersed in water for 2 hours or can be cooked in a pressure cooker. Care is to be taken to completely immerse the unopened can in water as there are chances of the can exploding if the water dries out. Now that was my fear. Not a joke with a toddler at home.

Dulce de Leche is used as a sweetener in preparing cakes, cookies, ice cream, milkshakes etc. It can also be used as a spread for pancakes and toast. I prepared dulce de Leche to use it in the preparation of Banofee Pie.
Here is the method to prepare dulce de Leche

Ingredients :
Sweetened condensed milk - 1 can
Lots of water

Method :
1. First make sure that the can of condensed milk has no damage.
2. Remove plastic lids or covers if any.
3. Remove the paper label. This is optional.
4. Place the unopened can of the condensed milk in a large pressure cooker. I used a 4 litre pressure cooker.
5. Fill the pressure cooker with water till the can is completely immersed in water.
6. Close the pressure cooker and place the whistle.
7. Let it cook on medium heat for 1 whistle.  This will take about 20 minutes.
8. Reduce the flame to low and continue to cook for another 20 minutes.
9. Switch off the flame after 20 minutes. If you continue to cook further the dulce de Leche will turn hard and will not be of spreadable consistency. 
10. Let the pressure release completely from the pressure cooker. 
11. Remove the can from the hot water and keep it aside to cool down completely.
12. After about an hour open the can.
13. Refrigerate if not using immediately and it can be refrigerated for 2 weeks.
14. If you want to make it thin then add some milk to the required quantity of dulce de Leche and microwave it in a microwave safe bowl for 30 seconds.

Enjoy Dulce de Leche.

Monday, March 10, 2014

Hello hello everyone. I am back to blogging after a break that went longer than expected. I missed blogging recipes and I am glad to be back. I wanted the first recipe that I post to be something sweet..
Here is a delicious recipe which can be served as breakfast or as dessert. Baked French Toast. Easy to prepare and totally tasty. Crunchy when you take a bite, soft and sweet as you eat.. Yummy.
The recipe can easily be doubled or made in half the quantity.

Here is the recipe..

Serves 2 as breakfast or 4 as dessert

Ingredients :
Bread - 6 slices (use any type, preferably sandwich or milk bread)
Butter - 1/4 cup melted
Egg - 3 large
Sugar - 1/4 cup + 1/8 cup, use more or less as per taste, use brown sugar or white
Milk - 1/4 cup
Salt a pinch
Cinnamon powder - 1/4 teaspoon (optional)

Method :
1. Preheat oven to 180C when ready to bake.
2. Pour melted butter over the base of a baking dish.
3. Sprinkle half of the sugar evenly over the melted butter. This step is optional.
4. Sprinkle cinnamon if using.
5. Remove the brown corners of the bread and cut each slice into 4, 6 or just chop it into chunks. The choice is yours. I cut it into 4.
7. Arrange one layer of the bread on top of the melted butter.
8. Arrange another layer of bread on top of the first bread layer.
9. You can stuff slices of banana or apple or any other fruit of choice between the two layers of bread.
10. In a mixing bowl add eggs, milk, salt and sugar. Whisk well to combine.
11. Pour the egg mixture evenly over the bread.
12. You can bake it right away or can refrigerate it till ready to bake for several hours or even overnight.
13. Place the baking dish in the preheated oven and bake for about 30 minutes or till desired doneness is achieved. Have a close eye after 20 minutes to make sure the toast doesn't burn.
14. Remove from the oven when done and let it cool down for 10 minutes before serving.
15. Serve as is or with syrups and fruit sauce of choice. Serve warm as a dessert with some ice cream or fresh cream.

Enjoy Baked French Toast.

Notes :
1. You can just grease the base of the baking dish and omit using butter.

Recipe adapted from

Tuesday, December 3, 2013

I love Idli Upma. It used to my most favorite evening snack and I even used to carry it in tiffin box for school and even college lunch. A recent post on blogger for Kaima Idli made me remember the Idli Upma which I used to enjoy so much years back. 

This recipe is the best way to use leftover idlis but trust me I used to love it so much that I used to ask my mother to make it for me with fresh idlis instead of eating them with sambhar or chutney. 

It is a very quick and easy to prepare snack and gets ready within minutes when idlis are readily available.

Here is the recipe..

Ingredients :

Idli - 8 Fresh or leftover
Mustard seeds - 1/2 Teaspoon
Urad Daal - 1 Teaspoon
Chana Daal - 1/2 Teaspoon
Whole dried red chillies - 1
Curry Leaves - 8
Salt a pinch or as per taste
Turmeric Powder a pinch (Optional)
Red Chilli Powder - 1/4 Teaspoon or as per spice level (Optional)
Any other spice of choice
Ghee - 3 Teaspoons, Substitute with oil or butter

Method :
1. Use room temperature idlis. Cut them into bite sized pieces.
2. Heat Ghee in a cooking vessel.
3. Add whole dried red chilli either as is or broken into pieces.
4. Add urad daal and chana daal. 
5. Add mustard seeds. When the seeds start to splutter and the daal starts to turn brown add curry leaves.
6. Mix well and add the idli pieces.
7. Mix to combine over low flame.
8. Sprinkle salt, turmeric powder if using, red chilli powder if using and any other spice that you wish you add like sambhar powder, tandoori masala, pepper powder etc. I sprinkle all purpose spice mix from Knorr.
9. Switch off flame.
10. Serve hot or warm or even cold. 

Enjoy Idli Upma.

Notes :
1. Use less tempering items as desired. I like it with a lot of tempering.
2. Add chopped onion if desired before adding the idli pieces and fry till they turn brown. 

Saturday, November 30, 2013

When I saw a post for Chicken Chapli Kabab posted on my friend's facebook page I was so impressed by the picture that I wanted to try it out instantly. I did not take a look at all the ingredients required as I saw just the first ingredient which is minced chicken and decided to give it a try as I had that handy. 

So When I defrosted the minced chicken and with enthusiasm went back to the page to pick the remaining ingredients I went through a Oh-No moment. I did not have any of the key ingredients other than the minced chicken.

I wanted to still make the chapli kabab without having to make a trip to the supermarket so decided to make it with whatever I could substitute that I had available. The resulting Chapli Kabab was delicious and we enjoyed it. Hence I name it Chapli Kabab - YesCook Style. 

Here is the recipe..

Ingredients :

Chicken Mince - 250 grams
Onion - 1 medium finely chopped (Original recipe called for spring onions)
Tomato - 1 small finely chopped (Original recipe called for Roma Tomato)
Garlic - 1 Tablespoon Grated
Ginger - 1 Tablespoon finely chopped
Green Chilli - 1 finely chopped or as per spice
Coriander Leaves - 2 Tablespoons finely chopped (Original recipe called for Cilantro)
Salt to Taste
Coriander Powder - 1/2 Teaspoon (Original Recipe called for roasted and crushed coriander seeds)
Gram Flour / Besan - 2 Teaspoons 
Oil for shallow frying
Fresh Cream - 1 Tablespoon (I added additionally)
Red Chilli Powder - 1/2 Teaspoon (I added additionally)

Method :
1. Add all the ingredients except the oil in a mixing bowl.
2. Mix well to combine. 
3. Divide the mixture into small balls. Use damp hands if it gets difficult to divide the mixture into balls.
4. Place the balls in a plate and refrigerate for 15-30 minutes.
5. Heal oil in a pan for shallow frying. 
6. Flatten each of the kabab ball mixture with damp hands as thin as you can. 
7. Shallow fry in the oil on both sides till each side turns golden. 
8. Remove onto plate lined with absorbent towels.
9. Fry the remaining kababs in the same way.
10. Fry very carefully as the kababs tend to break easily.

Enjoy Chapli Kabab.

Recipe adapted from the facebook page It's All About Seem's Food

Thursday, November 28, 2013

These easy to bake and quick buns are nice for tea time to snack on. They are crunchy when you take the bite and soft and chewy inside. Very few ingredients are needed to prepare these buns. Why am I calling them buns when I have titled them as biscuits. Well that's the confusion, Americans call bread rolls as biscuits which was clarified by one of the co-bloggers. Call them biscuits or buns or whatever name you fancy but these are really nice. 

The original recipe was prepared using 7-up but I made it using Sprite. You can make them with lemon soda drink. I would soon want to try making it with a cola drink too. 

Here is the recipe..

Makes 4 small buns

Ingredients :
Bisquick or Biscuit mix - 1 cup (Make your own at home, see notes)
Sprite - 45ml (Use more or less as required, substitute with any lemon soda)
Sour Cream - 1/4 cup (Substitute with sour yogurt)
Butter - salted, 2 Tablespoons melted (Substitute with unsalted butter and add some salt)

Method :
1. Preheat oven to 200C.
2. In a mixing bowl add the bisquick mix, sprite and sour cream. Mix well with a fork to combine. 
3. On a slightly floured surface knead the dough about 10 times. 
4. Add some bisquick if dough is sticky or add some sprite if dough is too dry.
5. Shape the dough into balls of desired size and flatten them with your palms.
6. Place on an ungreased baking sheet.
7. Brush with salted melted butter and place them in the oven.
8. After about 7 minutes brush again with the melted butter and bake for about 10 minutes in total or till they turn golden.
9. Brush one last time with butter soon after removing from oven. 
10. Best served warm.

Enjoy Sprite Biscuits

Notes :
Bisquick Substitute :
For every one cup of Bisquick mix substitute as below :
All Purpose Flour - 1 cup
Baking Powder - 1 1/2 Teaspoons
Salt - 1/2 Teaspoon
Cooking Oil or Melted Butter - 1 Tablespoon

Method :
1. In a mixing bowl add all purpose flour, baking powder and salt. Mix well to combine.
2. Evenly pour oil or melted butter and mix well to combine. 
3. Store in air tight container in a cool and dry place. Stays good for upto 4 months. I would recommend making small quantities as and when required as it is a easy method and avoid making large quantities and storing.  

Recipe adapted from

Tuesday, November 26, 2013

I came across this recipe for Soya 65 while blog hopping on Google+ and I loved the first look of it and had bookmarked to give it a try. We enjoyed it till the last piece when I made it. It is a very easy and simple preparation and a must try for Soya chunks fans. 

Here is the recipe..

Serves 2 as a snack or a sidedish.

Ingredients :
Soya chunks - 40
Water as required
Ginger Garlic Paste - 1 Teaspoon
Salt as per taste
Red Chilli Powder - 2 Teaspoons or as per spice level
Turmeric Powder - 1/4 Teaspoon
Coriander Powder - 1/2 Teaspoon
Cornflour - 2 Teaspoons
Yogurt - 1 1/2 Tablespoons
Red food color a pinch (optional)
Tandoori Masala - 1/2 Teaspoon (optional)
Oil for deep frying or shallow frying
Coriander leaves for garnish

Method :
1. In a cooking vessel bring water to a boil. 
2. When the water is briskly boiling add the soya chunks and cook for a few minutes till they turn double in size.
3. Using a colander remove all the water and leave the soya chunks aside to cool down.
4. Squeeze the chunks gently to release the water.
5. In a mixing bowl add the soya chunks. You may cut each into half if desired.
6. Add ginger garlic paste, salt, chilli powder, turmeric coriander, coriander powder, yogurt, cornflour, red food color and tandoori masala. Mix well to combine. Leave it aside for 30 minutes.
7. Heat oil for deep frying or shallow frying as desired. I deep fried them.
8. Fry them on medium flame till well cooked and golden. They will be bright red in color if using food color.
9. Remove on to plate lined with absorbent paper towel. 
10. Fry the remaining soya chunks in the same way.
11. Garnish with coriander leaves.

Enjoy Soya Chunks 65

Recipe adapted from