Friday, March 29, 2013

Rich Chocolate Cake with Fudge Icing

Yes... Yes... It was a Chocolate Friday for us.... I made this Chocolate Cake with Fudge Icing.. I came across this recipe from MilkMaid Recipes and Anyone can drool for it.. My husband & daughter loved it

Ingredients :

Sweetened Condensed Milk- ½ tin (200 g)
Milk- ½ cup (75 ml)
Fresh Curd - 100g
Butter- 100 g
All purpose Flour- 1 cup (100g)
Cocoa - 50 g
Baking Soda- 1 tsp
Walnuts , chopped- ½ cup

For Chocolate Icing:

Sweetened Condensed Milk- ½ tin (200 g)
Butter- 50 g
Cocoa- 4 tbsp

  1. Grease and dust an 8” baking tin and preheat oven to 180 degrees. Sieve together maida, cocoa & baking soda.
  2. Beat butter and curd until light and creamy. Fold in the sieved ingredients, alternating with milk and sweetened condensed Milk. Fold in the chopped walnuts & pour into greased tin.
  3. Bake in the preheated oven for 35-40 minutes till tooth pick inserted in the centre comes out clean. Allow to cool in tin for 5 minutes and remove onto a wire rack.
For Chocolate Icing:
  1. Mix together butter, cocoa and milkmaid and beat well. Microwave for 20 seconds. Mix thoroughly.
  2. Spread over cake & leave to set.
  3. Slice & Serve with chocolate balls & Walnut.
  •  Chill the cake completely before spreading the Chocolate Icing
  • You can slice the cake horizontally & spread the Icing in the middle of the cake & sandwich it for extra taste
  • Tastes best with Vanilla Ice-cream :)

Tuesday, March 26, 2013

Melagu Kozhambu (Pepper Sides for Rice)

This Kozhambu reminds me of the time I delivered My daughter.. Post delivery we are supposed to have this with rice as pepper & garlic are good for digestion and heals pain. It is a very simple & easy to make dish.


Gingelly Oil - 5 tbsp & 1 tsp
Garlic - 15 to 20 pods
Salt to taste
Turmeric - 1 tsp
Curry leaves - 1 sprig
Mustard Seeds - 1 tsp
Tamarind - lemon sized soaked in water

To Roast & Grind:

Toor Dal - 2 tsp
Channa Dal - 2 tsp
Urad Dal - 2 tsp
Pepper - 3 tsp
Jeera - 2 tsp
Dhania seeds - 3 tsp
Curry leaves - 2 sprigs

  1. Heat 1 tsp of oil in Kadai & add all the ingredients in "To Roast & Grind". Add Tamarind to it. Grind it to a smooth paste
  2. Heat 5 tbsp of oil in same Kadai. Add Mustard seeds, Curry leaves, Garlic pods & stir till they are light brown in color
  3. Add Salt & pepper paste. Add Water if required.
  4. Cook with closed lid in low flame till the oil separates.
  • This can be kept for 2 days (without refridgerating) or 1 week if kept in fridge
  • This is very good for digestion & upset stomach
  • For kids, pepper quantity can be reduced.


Monday, March 25, 2013

Cabbage Koora (Andhra Style)

 Hi.. for last four years I have been trying to learn loads of Andhra recipes. However, I have tried many of them. I will post those recipes very soon. Andhra-ites generally eat lots of pickles & vegetables.. I made Cabbage Koora..My daughter loved it.


Cabbage - 3 cups (Shredded)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida -  a generous pinch
Curry Leaves - 10 to 12
Urad Dal - 1 tsp
Salt to taste

To Grind:

Coconut - 3 tbsp (grated)
Ginger - 1/2 inch
Green Chilli - 1

  1. Grind the ingrdients mentioned in "To Grind" in a mixer without adding water
  2. Heat oil in a Kadai, add mustard seeds & urad dal and let it splutter. Add Curry leaves and asafoetida
  3. Add Cabbage. Cover and let the cabbage soften & cook on low flame. (You can sprinkle water if it is too dry)
  4. Add Salt to taste and then add the coconut mixture in it.
  5. Saute for 3 to 5 mins on low flame.
  1. Do not cover after adding coconut mixture
  2. Serve hot with plain rice or sambar rice.

Wednesday, March 20, 2013

Poricha Rasam (Fried Rasam)

This is my all-time favorite.. This is one rasam which reminds me of my childhood and how my grandmother would prepare for us...

Now whenever I go to my mother's place.. this rasam will top my list of food prepared by my mother & grandmother



Toor Dal - 1/4 cup Boiled & mashed
Tamarind Water - 1/4 cup
Tomato - 1 medium sized (chopped)
Curry leaves - 10 to 12
Asafoetida - a generous pinch
Turmeric powder - 1 tsp
Sambar powder - 2 tsp (homemade or store bought)
Green Chilli - 1 cut into 4 pieces
Salt to taste

To Temper:

Oil - 2 tblsp
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Dhania Seeds - 1 tsp
Dry Red Chilli - 1 cut into 4 pieces
Appalam (south indian urad papad) - 2 nos. cut into small pieces

  1. For Rasam, Take a deep dish and add tamarind water, tomato, curry leaves,  asafoetida, sambar powder, turmeric powder, green chilli, salt & bring it to boil till raw smell goes
  2. Add a cup of water to boiled & mashed toor dal to make it watery
  3. Boil it for 2 to 3 mins in low flame
  4. Heat oil in small kadai, add mustard seeds, Jeera, dhania seeds, dry chillies & appalam till appalam fries.
  5. Add this temper to prepared rasam

  • Serve hot with Steamed Rice
  • No accompliments required
  • Not very spicy & can be given to kids easily  

Ennai Katarikai (Spicy Oily Brinjal)

Hi... I made Ennai Katarikai Kozhambhu... It is my ONLY resort when I am out of Sambar Powder to make Sambar or Vettai Kozhambhu...


Small Brinjal - 8 to 9
Tamarind Water - 1/3 cup
Turmeric powder - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 to 12
Asafoetida - a generous pinch
Salt to taste
Jaggery (grated) - 2 tsp
Gingelly Oil - 4 tblsp + 1 tsp

To roast & grind:
Urad Dal - 2 tsp
Toor Dal - 2 tsp
Channa Dall - 2 tsp
Dhania - 4 tsp
Dry Red Chillies - 5 to 6

  1. Heat 1 tsp Oil in a Kadai, add allingredients in "To roast & grind". Roast it till it changes color to light brown & grind it to powder.
  2. Cut the stem of brinjal & make a slit till half on top to stuff the roasted powder.
  3. Heat balance Oil in Kadai & shallow fry the stuff brinjals & keep them aside.
  4. In the same Oil, add Mustard seeds, curry leaves, turmeric powder, asafoetida, salt and 2 tblsp of roasted powder.
  5. Add Tamarind water and let it boil
  6. Add shallow fried brinjals to it & let it simmer for 10 mins till the oil separates
  7. Add Jaggery & just give a quick stir


  • Serve Hot with steamed rice
  • You can add water if the gravy is too thick
  • You can use the left over roasted powder for orka or potato curry

Monday, March 18, 2013

Sweet Lemon Pickle - No Oil

How many of us would like to have pickles but with no oil. Or when we adults have pickles & kids insist having pickles.. Here is a way to give kids sweet home made lemon pickle. :)


UmaKi Rasoi

Lemons - 8 pcs cut into 8 pieces each
Roasted methi powder - 1 tsp
Red Chilli Powder - 2 tsp
Salt - to taste
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Sugar - 1 cup or more (depending on the sweetness)
  1. Mix all the above ingredients in a steel box, cover it tighlty & pressure cook it for 5 to 6 whistles.
  2. Let it cool. Taste the pickle. If you find a bit bitter, you can add more sugar and salt.
  3. You need to keep it in air tight container for a week before use. Keep it in cool & dry place. Mix it with a cleam & dry spoon. 
  • Goes well with Masala Kulchas or Paranthas
  • Very popular pickle amongst kids
  • If stored in cool & dry place, it will last for a year !

Creamy Baby Corn Curry

Hi.. Today I made Baby Corn Curry with Cream.. A perfect side dish for Rotis/Paranthas or Steamed Rice...




Baby Corn - Half a dozen
Onion - 1 medium size sliced
Carrot - 1 julienned
Capsicum - 1 julienned
Cream -  3 to 4 tbsp
Jeera - 1 tblsp
Turmeric Powder -  1 tsp
Red Chilli Powder - 1.5 tsp
Coriander Powder - 2 tsp
Garam Masala - 1.5 tsp
Kasoori Methi - 1 tbsp
Oil - 2 tbsp
Salt to taste
Coriander for garnish

To Grind:

Soaked Cashews (in water) - 2 tblsp
Tomato - 2 medium size
Ginger - 1/2 inch (optional)


  1. Make fine paste of the ingredients mentioned in "To Grind"
  2. Head Oil in a Kadai, Add Jeera.
  3. Add Baby Corn Sliced, Onion, Carrots & cook for 5 mins with closed lid till the carrots & baby corn become tender.
  4. Add Capsicum, Turmeric powder, Red chilli powder, Coriander Powder and Garam Masala and Saute for 2 mins
  5. Add salt & Tomato - Cashew paste and cook for 5 mins
  6. Add Cream & crushed Kasoori Methi & bring the Gravy to a boil
  7. Garnish with chopped Coriander
  • You can add milk instead of water if the gravy is too thick. It adds to the flavor
  • It tastes best with Phulkas


Thursday, March 7, 2013

Instant Mango Pickle: Mid-Week Crisis

Today I was in no mood to cook.. But I had to make something which is loved by all..

Then I had a raw mango in my fridge.. Instantly thought of preparing a pickle which my family's all time favorite.


Raw Mango - 1
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 to 3 tsp (depending upon how spicy you want)
Asafoetida Powder - a generous pinch
Salt - to taste
Mustard seeds (Raai) - 1/2 tblsp
Gingelly Oil - 5 tblsp

To Roast & Grind:

Fenugreek seeds (Methi Dana) - 1/2 tsp
Mustard seeds (Raai) - 1/2 tblsp

  1. Dry roast in a Kadai & grind to powder under "To Roast & Grind"
  2. Finely chop Raw Mango in small pieces.
  3. Add Turmeric, Red Chilli , Asafoetida, and Salt. Mix Well
  4. Add the roasted powder as well
  5. Heat Oil in a small Kadai till it smokes, then add Mustard seeds and let it splutter for 2 secs
  6. Add that heated Oil to the spices mixed Mango.
  7. Mix well & let it sit for 1 to 2 hrs

  • You can keep this pickle for 1 week if kept in refridgerator
  • Goes very well with Aloo Parantha & Curd Rice


Monday, March 4, 2013

Baked Baby Potatoes - Desi Style: An Adventurous Sunday

Today was an adventurous day, my husband lost his cell phone.. We were not upset that the phone was lost.. We were sad coz all pics of my dear daughter from the time she was born were in that phone. However, to cheer up my husband (as he is a foodie too) I prepared Baked Baby Potatoes - Desi Style

Baby potatoes - 1/2 kg (boiled n peeled)
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Jeera powder - 1 tsp
Dhania powder - 1 tsp
Salt to taste
Kasoori Methi - 2 tsp
Oil (olive or groundnut) - 2 tblsp


  1. Pre heat oven for 10 mins at 200 degrees.
  2. Mix all the above ingredients in a big bowl.
  3. Spread the potatoes in aluminum foil on a baking tray
  4. Bake the potatoes for 20 to 25 mins till the outer surface is crispy.
  5. Serve hot with mint chutney or tomato sauce


  • You can sprinkle some chaat masala at the time of serving to give a tangy taste.
  • Prick the baby potatoes with toothpick before baking so that the flavor is retained
  • Serve with toothpicks while serving as a starter. (Proves to be less messy)
My husband loved it :) And you know what.. We got a call from an unknown no. saying that they found my husband's phone... wanted to keep the phone as it was an expensive one.. but the guy saw my daughter's pics in the phone & couldn't resist calling us...
Lucky Sunday... Lucky Parents... and above all... Lucky Recipe.... :)

About Me

About Me :

 Hi, I am Uma (A true combo of Working homemaker)... Working in a private firm.. Yet I love cooking. Instead you can say i am passionate about cooking. I never realised that i was a good cook unless my husband told me. My definition of a good cook is a person loves eating food will surely have some innet skills to cook as well.
I am starting this blog in the hope that it will help loads & loads of working women as well as homemaker who want to make their daily food a delight.
I am basically a TamBram, brought up in Bhopal (M.P.), married to a TeluguBram for last four years and currently in Hyderabad.. So to say a complete mix of north & south indian cuisine.
Let's hope that you will enjoy reading & making the recipes I post.... Please feel free to write to me any suggestions, comments, queries, etc, to email
Happy Cooking :)