Friday, 28 June 2013

Honeycomb Bread

This is one of the most delicious Arabic breads ever. Khaliat al Nahal (known by many as Khaliat Nahal) simply means Bee's Hive.  The buns are baked close to each other in a round pan in a honeycomb like pattern and they are glazed with a honey flavored syrup. 

* All-purpose flour - 3 1/2 cup
* Powdered milk - 2 Tbsp
* Vegetable oil - 3 Tbsp
* Melted butter - 2 Tbsp
* Warm milk - 1/2 cup
* Instant yeast - 1 1/2 Tsp
* Sugar - 2 Tbsp
* Salt - 1/2 Tsp
* Baking powder - 1 Tsp
* Any type of cheese cut into small squares or ball

 Egg Wash
     * 1 egg yolk mixed with 2-3 tablespoons of milk to brush the bread

Step 1:

* Sugar Syrup
* Sugar - 1 cup
* Water - 1/2 cup
* Saffron  - pinch
* Honey - 1 Tbsp

Boil the sugar, water and saffron together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely.

 Step 2:

1. In a large bowl, sift together the flour, powdered milk, sugar, baking powder, and salt.

2. Mix in the yeast, vegetable oil, butter and enough warm milk to form a soft dough.

3. Knead for 8-10 minutes. The dough will be smooth in texture. Cover and set aside for 1 hour or until it doubles in size .

Brush the baking pan with oil or butter.

4. Punch it down, and break off tiny bits of dough. (You should get about 40 tiny pieces out of this.) Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Place in your baking tray and cover for another 30-40 minutes it will double in size. 

5. Brush the bread with egg and milk brush all over the bread

6. Preheat the oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.
 Step 3:

7. Remove from oven and immediately pour the cooled simple syrup over the buns. Cover the buns with foil and allow to cool to room temperature, about 20-30 minutes.

Serve and enjoy!

Friday, 3 May 2013

Paneer Peas pulao

Paneer Peas Pulao is a tempting Punjabi recipe. Learn how to make Paneer Peas Pulao by following this easy recipe.


Paneer Peas Curry

  • Chopped onions - 1
  • Tomato puree - 1 cup ( I used 6 tomatoes )
  • Paneer  cubes - 1 cup ( 150gm)
  • Boiled green Peas -  100 gm
  • Ginger garlic paste - 1 tbsp
  • Green chilli - 2
  • Garam masala powder - 1/2 tsp
  • Kasuri methi - 1 tsp
  • Chilli powder - 1 tbsp
  • Ghee - 2 tbsp
  • Oil - 2 tsp
  • salt to taste
  • Other Ingredients
  • Milk - 1/4 cup
  • Chopped coriander - 2 tbsp


  • Basmathi rice - 2 cups (soaked for 15 mins and drained)
  • Ghee - 3 - 4 tbsp
  • Milk - 2 Cups
  • Water - 2 Cups
  • Shajeera - 1/2 Spoon
  • Bayleaf - 2
  • Cinnamon - 2
  • Cloves - 2
  • salt to taste


For the milk rice

1. Heat the ghee in a cooker, add the shajeera, bayleaf, cardamon, cloves and rice, mix well and fry for 2 minutes in low flame.

2. Add the milk, water and salt, mix well and close the cooker and cook in high flame for one whistle another one whistle for low flame. Turn off the heat

For the curry

1. Heat the oil in a pan, add onions, mix well and fry on a medium flame for 2 to 3 minutes

2 . Add ginger garlic paste, gree chilli, chilli powder, garam masala and salt mix well and cook on a meadium flame for another 2 minute

3. Now add the tomato puree and kasuri methi mix well and add paneer, green peas, milk and sugar mix well and cook a medium flame for 10 - 15 minutes.

1. Grease a deep microwave safe bowl using ghee, spread some rice and above spread paneer peas curry and again spread rice and curry. Repeat the step to make one more layer of curry and rice. Pour the milk and sprikle coriander over it. cover with a microwave safe lid and microwave on high for 5 minutes

Serve hot with Raita.

Linking this to:  Lets cook rice dishes

Wednesday, 1 May 2013

Spicy Tuna Fry

◆Tuna – 1can
◆Onion – 1 medium
◆Ginger garlic paste -1Tbsp,◆Tomatoes – 2 medium,
◆Green Chilli – 2 (chopped)
◆Red Chili Powder – 1 tsp ◆Coriander Powder –1/2tsp
◆Cumin Powder – 1/2 tsp
◆Turmeric Powder – 1/4 tsp
◆Salt – to taste
◆Coriander – few finely chopped
◆Lemon Juice – 1 Tbsp
1. Heat  Oil in a pan on medium flame .
2. Once hot, add Onion and fry until the color turned. 
3. Now add  Ginger garlic paste and the Green Chillies.
4. Cooked for some more minutes now add tomatoes. 
5. Reduce flame and add in the Turmeric Powder, Coriander Powder, Cumin Powder, and Red Chili Powder.
6. Mix well and cook for two minutes.
7.Add in the drained Tuna,  Mix well and add salt.
8. Cover and cook for 5 min, allow the Tuna to cook.
9. Stir in between.
10. Add coriander leaves and Lemon Juice and mix well.
11. Serve hot with Chapatis, Parathas, Rice or Nan.

Tuesday, 30 April 2013

Natural cures from a simple banana

♥Eat a banana, it contains vitamin B6 that regulates blood glucose levels, which can improve your mood and generally make you feel happier.

♥Eating bananas helps prevent kidney cancer, protects the eyes against macular  degeneration and builds strong bones by increasing calcium absorption

♥Bananas make you smarter and help with learning by making you more alert. Eat a  banana before an exam to benefit from the high levels of potassium.

♥Bananas are high in antioxidants, providing free radicals and protection from  chronic disease

♥Eating a banana between meals helps stabilize blood sugar and reduce nausea  from morning sickness

♥Rub a bug bite or hives with the inside of the banana peel to relieve itching and irritation

♥Control blood sugar and avoid binging between meals by eating a banana

♥Eating a banana can lower the body temperature and cool you during a fever or  on a hot day

♥The natural mood-enhancer tryptophan, helps to relieve Seasonal Affective  Disorder (SAD)

♥Quitting smoking? Bananas contain high levels of B-vitamins as well as potassium  and magnesium speed recovery from the effects of withdrawal

♥Remove a wart by placing the inside of a piece of banana peel against the wart  and taping it in place

♥Rub the inside of a banana peel on your leather shoes or handbag and polish  with a dry cloth for a quick shine.

Source Link:

Sunday, 28 April 2013

chinese chilli chicken


  • Boneless chicken, cut into small pieces  - 1/2 kg
  • Onion - 2 Chopped
  • Green chillies,chopped  - 6-8
  • Cornflour - 3 tbsp
  • Salt  to taste
  • Black peppercorns,crushed - 1/2 tsp
  • Dark soy sauce  - 2 tsp
  • Oil  -  3 tbsp
  • Ginger Garlic paste - 2 tsp
  • Green capsicums  - 1 chopped
  • Red chilli sauce - 2 tbsp
  • Chicken stock 1 cup
  • Vinegar  - 1 tbsp

*  Heat oil in a pan. Add onion and fry well.  

* Add ginger garlic paste and Fry for half a minute. 

* Add green chillies and continue to fry. Add green capsicum and saute. 

* Add the dark soya sauce, red chilli sauce and stir. 

* Add a little amount of chicken stock and bring the mixture to a boil. Add the  cornflour in a little amount of  stock. 

* Add chicken pieces to the pan and  cook for maximum 20 - 25 minutes in low flame. Add salt and cook for a minute. Add vinegar and serve

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Friday, 26 April 2013

Khaman Dhokla

A famous Gujarati Snack


• Gram flour (besan) -2 cups

• Yogurt,beaten - 1 cup

• Salt - to taste

• Turmeric powder - 1/2 teaspoon

• Green chilli-ginger paste - 1 teaspoon

• Oil       - 2 tablespoons

• Lemon juice - 1 tablespoon

• Soda bicarbonate - 1 teaspoon

• Mustard seeds - 1 teaspoon

• Fresh coriander leaves,chopped - 2 tablespoons

• Coconut,scraped - 1/2 cup


* Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

* Leave it aside to ferment for three to four hours.

* When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste.

Mix Heat the steamer.

* Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix.

* Add it to the batter and whisk briskly.

* Pour batter into the greased thali and place it in the steamer.

* Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

* Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.

Recipe source :khana khazana

Cooking Time: 20-25 minutes

Servings: 4 Preparation Time: 2-4 hours

Tuesday, 23 April 2013

Kerala prawn masala curry

A delicious and mouthwatering dish made with prawn..


  • Tiger Prawn - 20-25 nos
  • Onion - 1 ( Finely chopped)
  • Tomato - 2 (Finely chopped)
  • Ginger garlic paste -  tsp
  • Green chilly - 2
  • Coconut milk- 1cup
  • Turmeric powder - 1/4 tsp
  • Red chilly powder - 1 tbsp
  • Coriander powder - 1/2 tbsp
  • Oil - 4-5 tbsp
  • Curry leaves - 10-15 nos
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 tsp
  • Coriander leaves - few
  • Salt - To taste


* Heat oil in a pan. Add mustard seeds, fenugreek seeds and curry leaves and fry well

* Add onion and fry till it turns golden brown in colour.

* Add ginger garlic paste and  saute for 2-3 minutes.

* Now add tomato's, red chilly powder, green chilly, turmeric powder, coriander powder , salt and mix well for 8-10 minutes till it is cooked.

* Add prawns and mix well. now add coconut milk with half a cup of water

* Cover and cook in low flame till masala seprates from oil . Finally add some coriander leaves..
Delicious Kerala Prawn masala curry is ready.. serve with white rice..