Monday, August 31, 2009

Ragi rotti and onion chutney

Guest author: Rama devi

Ragi roti is a healthy dish as ragi is good for diabetics.


1 cup Ragi flour(available in markets)
1 big onion chopped
2-3 Chopped green chillies
Salt as required
1 tsp cumin seeds
Water to make dough
Oil for frying

In a bowl add ragi flour,onions,chillies,salt,jeera and add water to make dough of thattai or murruku consistency. Now heat tawa or pan(keep it in sim). Take a plastic sheet, apply oil and then take the dough(as needed for chappati). On the sheet place the dough and pat in circle shape(with hand) like chappati. Take it out slowly on your hand and put it on tawa. Add little oil on the sides, cook on one side and then turn to cook other side.

Serve hot with jaggery powder and ghee for children or onion chutney.

Onion chutney:


2 big onions
1 big tomato
5-6 red chillies
Salt to taste
Tamarind(soaked in cold water for 2 min)little gooseberry size

Chop onions and tomatoes. Put all ingredients in mixie and grind it to paste(without water).In a kadai take 1 tsp oil, add mustard and when it splutters, add it to chutney.

Why do YOU cook, Allen Williams?

Allen's childhood home
Allen Williams is a renaissance man, both in and out of the kitchen. His cooking style combines farm-style cooking with urban flavors. The photo of his childhood home in Michigan, where his cooking adventures began, is appropriate since he looks to the past as much as to the present to make great food. In addition to blogging at Eating Out Loud, he also writes about and digitally preserves vintage handwritten recipes at Recovered Recipes.

"For me, it's quite simple...I grew up in the kitchen with my mother, baking and cooking as soon as I could grasp a wooden spoon. I didn't choose to cook - it's just something I've always done. I do find that the greater distance I move from my parents home, the more I tend to cook. Although I could easily eat out every night, I find myself still drawn to spending time in the kitchen. It's relaxing, stimulates my creativity, and provides a direct connection to my family."

Neapolitan Meringue & Raspberry Crown ~ Linda Cummings

Raspberry, vanilla & chocolate meringue fingers, tied with a delicate pink, silk ribbon surround a whipped cream filling topped with fresh raspberries ...

Sunday, August 30, 2009

Waffle Cones ~ Jocelyn Teo

For more minis by Jocelyn Teo, visit:

Tomato channa pulav


1 cup soaked and cooked chickpeas
1 cup basmati rice (soaked for 1/2 hr)
Salt to taste
2 tsp oil
1 tsp cumin seeds
1 big tomato pureed
2 cloves
1 cardamom
Small piece of cinnamon
1/2 tsp turmeric powder
1 tsp garam masala powder
1 medium onion chopped
Finely cut coriander leaves

Heat oil, add cumin seeds. When it splutters, add cloves, cinnamon and cardamom. Fry for a minute and add it to the soaked rice. Add salt, turmeric powder and cook the rice.

Heat another tsp of oil and add the chopped onions. Fry for a minute and add the pureed tomato. Add garam masala powder and allow it to cook for 2-3 minutes. Add the cooked chickpeas and mix well. Allow the mixture to get dry and finally add the cooked rice. Mix slowly to coat the rice with the mixture.

Garnish with coriander leaves and serve with raita/chips of your choice.
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Saturday, August 29, 2009

Blueberry-Banana, Pine seed Pancakes

Guest author: Mikki Mohanta

Ingredients:(Serve-2 to3)

1/2 cup whole wheat flour
1/2 cup unbleached flour
2 teaspoons baking powder
1 banana, mashed
1 1/4 cups non-dairy milk (I like soya milk)
1 Tablespoon granulated sweetener
1/2 cup finely chopped pine seed
1 cup blueberries, fresh or (defrosted) frozen

In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. Add the banana, sweetener, pine seed, blueberries, and remaining milk to the dry mix and stir together until "just mixed".

Heat a nonstick pan or a lightly-oiled frying pan. Let sit on medium heat until the bottom turns golden brown. Flip and cook other side. Repeat process until all the batter is finished. Makes 2 or more servings.

Replace the pine seed with walnuts, pecans or almonds
Switch out the blueberries for your favorite fruit, such as blackberries, chopped strawberries or pineapples
Double the recipe and wrap cooled pancakes tightly between layers of saran wrap, then freeze for a quick breakfast on a busy morning

Mikki's final entry for the WYF:Breakfast event

Friday, August 28, 2009

Paneer Manpasand


1 cup chopped paneer pieces
1/2 tsp ginger paste
1 tsp cumin seeds
2 tsp oil
Salt to taste
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder

Grind to smooth paste-
1/4 cup roasted peanut
1 big onion
1 medium tomato
2 tbsp grated coconut

Heat oil, add cumin seeds. When it splutters add the masala paste and cook for 3-4 minutes till the raw smell goes off. Add turmeric powder, red chilli powder, garam masala powder, ginger paste and salt and water as required for gravy. Allow it to boil for few minutes.

Add the paneeer pieces and cook for 2-3 minutes.

Garnish with coriander leaves and serve hot with rotis/pooris/pulav.

Paneer Manpasand is off to JFI:Paneer hosted by Cardamom.

Just 3 more days for the WYF:Breakfast event to end-Last date is 31st August and no late entries please..Rush in your delicious breakfast ideas to win cookbooks..
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Antoine Amrani Chocolates

Antoine Amrani chocolates
Sour cherry, Grand Marnier, coffee and dark chocolate. That was the bon bon that won me over. I'm not sure what the inspiration was for the combination, though I was intrigued because coffee beans come from fruit called coffee cherries. I've always wanted to try the fresh fruit of the coffee tree. It's supposed to be very sweet. But it was the bitter edge of sour cherries, coffee and dark chocolate that I found so intoxicating.

The former Executive Pastry Chef from the acclaimed Le Bec Fin in Philadelphia, who trained at the Ritz Escoffier in Paris, Antoine Amrani recently launched his own chocolate company making exquisite confections. Coffee Sour Cherry was just one of the imaginative flavor combinations in my nine piece chocolate assortment.

I'm always happy to try a sample of high quality chocolates and those from Antoine Amrani did not disappoint. Really great chocolate is so satisfying that only a piece or two is plenty. I liked all the fruit infused flavors including an Earl Grey (bergamot) chocolate, the Orange Grand Marnier with a hint of cardamom and the intense Raspberry. The chocolates are very smooth, with balanced flavors and that melting moment that feels like settling into a pile of fluffy down pillows. It doesn't hurt that they are handmade and pretty as sparkling jewels.

It's interesting that chocolate sales continue to rise during tough economic times. Like lipstick and top shelf cocktails, buying a few pieces of great chocolate is something indulgent that you don't have to feel terribly guilty about. This year I'll be participating in the Hunger Challenge again and will have to forgo such treats for a week, but for right now, I heartily recommend pampering yourself or someone one deserving with the best chocolate you can find.

Pink Week '09 ~ Emmaflam & Miniman

Thursday, August 27, 2009

Toasted Tofu sandwich

Guest author: Mikki Mohanta

Ingredients:(Serve-2 to3)

2 TBS olive oil
1 cup onion, chopped
14 oz. package Tofu (EXTRA FIRM)
1/4 cup coriander, finely chopped
1 cup diced tomato
1TSP chili flakes
2 TBS dried oregano flakes
1/4 tsp. black pepper
1 tsp. salt
6 Sliced whole wheat bread
1 TBS butter


In a large pot, sauté chopped onions in olive oil over medium heat.
Open the tofu package and drain away the water. With a sharp knife, cut the tofu into small segments. Once the onions turn translucent, add the tofu blocks into the pot. With a potato masher or large fork, pound the tofu blocks in the pot until they turn into a crumble. The pieces should be smaller than 1/4" cubes.
Stir the crumbly mixture with a wooden spoon. When there is little water left at the bottom of the pot, add the diced tomatoes. Do not allow the tofu to get dry or brown.
When the juice from the tomatoes is reduced to a minimum, add the chopped coriander and spices to taste and for one more minute.
Toast the bread slices. Apply butter or margarine to the toasted bread, spread a layer of tofu crumbles between the slices, and enjoy while it’s hot. Any kind of hot chutney, sauce or fries can be served along with it.


Along with tofu cucumber, lettuce and tomato can also be used.

Replace the whole wheat bread with bagel or focaccia.

Tofu Crumbles mixture can be made in advance and refrigerated for up to one week.

Mikki's second entry for the WYF:Breakfast event

Wednesday, August 26, 2009

Mysore burfi

Recipe adapted from Cook and See book by Meenakshi ammal.


100 grams cashewnut
1 cup gram flour
3/4 cup ghee
2 cups sugar (adjust as per taste)
1/5 cup milk
Bit of red orange colour

Soak the cashews in hot water for 2 hours, drain and grind to smooth paste.

Heat the sugar with 1 cup water and allow it to boil till two thread consistency. Add the cashew paste to it and mix well. Then add gram flour slowly and mix well without lumps. Add the food colour and keep stirring. Start adding ghee slowly and keep mixing it till the mixture starts frothing. Transfer to a greased plate and allow it to cool before cutting into pieces.

Garnish with almond and cashew pieces.

My interview at Solkadi.
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Summer Wedding Cakes ~ Ella Rose Miniatures

Summer Fruits Wedding Cake & Groom's Cake featured on Dollshouse & Miniatures Scene ...

To visit more minis by Kerry of Ella Rose Miniatures, visit:

Tuesday, August 25, 2009

My daily veggies wrap

Guest author: Mikki Mohanta

(These are labour-intensive; hence why I suggest you make up a big batch of them on your day off and keep them in your fridge for quick breakfast, snacks and lunches on the go.)

Ingredients:(Serve-4 to 6)

1 cup broccoli, cut into thin slices (use only the florets and upper part of stalk)
1/2 cup cauliflower, broken into tiny florets
2 tbsp carrot, finely grated
2 tbsp red cabbage, finely grated
1 tbsp yellow squash, finely grated
1/4 cup barbequed onions (see below)
8 flour tortilla
1 tbsp vegan mayonnaise(egg-free) or butter
3 thin slivers dill pickle, pickled jalapeno pepper or other pickle of your choice
1/2 cup lettuce, finely shredded
1/2 cup alfalfa sprouts
2 slices avocado
Sea salt and pepper to taste


Steam broccoli and cauliflower until tender. Mix the grated vegetables together in a bowl. To make barbequed onions, simply sauté a small onion in some olive oil until tender. Add a tablespoon of vegan barbeque sauce and fry until the sauce begins to caramelize. Remove from heat and set aside. (Any leftover barbequed onions are great in other sandwiches, on burgers or in soups or stews.)

Heat the tortilla in a dry skillet, turning frequently, until it is soft but not crisp. Place on a large piece of plastic wrap. Spread with the vegan mayo. Place a line of the steamed broccoli and cauliflower down the centre. Add a line of the grated vegetables, dill pickle, barbequed onions, and top with the lettuce, sprout and avocado. Roll up the tortilla tightly, crepe-style, and wrap tightly in the plastic wrap. Store in the fridge until you’re ready to eat it. Cut the wrap in half, width-wise, and push the plastic wrap down partially, but leave one end closed to catch dipping sauces. For a dipping sauce I make guacamole and sour cream.

Replace the flour tortilla with Khaboos(Arabic bread) or chapattis.
Can add roasted nuts like pecans, almonds.

Mikki's first entry for the WYF:Breakfast event

Chocolate Checkerboard Cakes ~ Betsy Niederer


Monday, August 24, 2009

Checkerboard Cake ~ Shay Aaron

To view more minis by Shay Aaron, please visit:
Etsy shop:

Why do YOU cook, Hank Shaw?

Hank Shaw
Hank Shaw is not your typical cook or your typical blogger. He hunts, fishes and gardens and is something of an expert when it comes to seafood. He was a 2009 James Beard Award nominee for his blog Hunter Angler Gardener Cook, but what impresses me the most is his thoughtful approach to food. In addition to his blog and he also runs the site, Fish & Seafood Cooking.

"To me it's almost like asking, "Why do you breathe?" Cooking is not something I consciously began doing; it just is what I do in the course of any normal day, and has been since I was a boy. Cooking is part of what makes me who I am, and it defines me to others -- especially because as a person who hunts, fishes, forages or grows much of what I eat, I am an outlier who represents the boundaries of what an otherwise "normal" person can and cannot do.

When Michael Pollan cited that food researcher in last weekend's New York Times magazine, the researcher scoffed at the notion of killing, plucking, gutting and cooking every chicken we eat, saying, "who does that anymore?" Well, I do. And after that story ran, I got a bunch of emails from people pointing me to that quote. I prove to them that it can be done. Easily, in fact.

Other men take cars apart and put them back together to understand how the pieces fit correctly. I take apart animals and plants in an attempt to understand the same thing. How I rearrange them in the kitchen is my own personal alchemy, something I find endlessly fascinating."

3 Rules for Simple Healthy Cooking

Many people are trying to live healthier lives. They’re doing all the right things by making good food choices and getting in regular exercise. Making these conscientious decisions and sticking with them is the first and most important step. Not only is making the right food choices a big part of it, but also learning to cook in a more healthy manner is vital to your success as well. If you are not a big cook or have never really cooked in a concertedly healthy manner, it can be a true learning experience. With a few modifications and tips though, you can be cooking healthy in no time.

Cook with the Right Basis

While some may be inclined to cook in butter or even margarine, this not only offers no nutritional benefits but also packs on the pounds. Healthy cooking means learning to use the right foundation and this is undoubtedly olive oil. Though there many types of cooking oils out there, olive oil is the one that stands out from the crowd with the nutritional benefits it contains. Olive oil is a “good fat” which means it can contribute to a better picture of health by lowering elevated cholesterol and blood pressure levels. Starting with olive oil as a basis is an excellent start to cooking healthy.

Get Creative with the Right Ingredients

You can come up with some real masterpieces in the kitchen by using some colorful and fun ingredients. Learn to embrace vegetables that you’ve never used before, make it a priority to try something new every week. Adding in splashes of colorful peppers, beans, and other vegetables can make eating enjoyable and your dishes look quite appetizing. This will help you to gain confidence in the kitchen and learn to build up your healthy recipe portfolio each and every week.

Use Low Fat Substitutes for Old Favorites

If you are a lover of tacos but feel like you don’t know how to cook a healthier version, go for turkey tacos. Lower in fat but loaded with taste, you can enjoy some of your favorites such as this with this simple modification. If spaghetti and meatballs are a must in your kitchen but you aren’t sure how to make a healthier version, go for whole wheat pasta, a homemade tomato sauce, and turkey meatballs. You can make up your own version of this favorite using healthier substitutes for the main ingredients. The key to healthier eating is to get creative and have fun with the right ingredients.

It's not really hard to change your cooking ways to healthier ones. With just minor changes such as those discussed here, you can easily be eating healthier while still maintaining great taste.

This is a guest post presented by Mary Ward, who writes about various health care career topics, including how to choose among surgical technician courses.

If you have something interesting to contribute about food, health, cooking or entertaining, you are welcome to write a guest post or article on Fun and Food; please use the Contact form to submit your ideas, and we'll be glad to publish it!

Raspberry Chequerboard Cake ~ Linda Cummings

Raspberry & Vanilla Sponge Chequerboard Cake covered in royal icing, topped with sugared roses & trimmed with a red ribbon. A slice has been removed and presented on a fine porcelain octagonal plate measuring 18mm.


Bottle gourd Thalipeeth

Guest author: Gauri Naik

This is a very nutritional dish for breakfast made from Bottle Gourd and Rice flour. Bottle gourd is a veggie no one prefers but this dish no one can neglect. Try it out.


1 cup rice flour
1/2 cup grated bottle guard(Remove the skin)
Pinch of turmeric powder
1/2 tsp red chilli powder
1/2 tsp ghee
1/3 cup finely cut coriander leaves
1/2 tsp jeera powder/cumin seeds powder
3-4 peppercorns
Salt as per taste
Oil for frying

First grate the bottle guard. Coarsely powder the jeera and pepper. Add the flour, coarsely powdered jeera and pepper, Ghee, coriander leaves and salt to the grated bottle gourd. As the bottle gourd leaves water, you need not add more water to make the dough. Mix all the ingredients well and prepare the dough to chapati dough consistency. Take a small ball and pat it on greased cold tava. Spread it like a pancake. Heat the tava and spread some oil around the pancake. Cook the pancake on both the sides till both the sides are brown and nicely cooked.

Serve hot with curds.

This is Gauri's final entry for the WYF: Breakfast event hosted at this blog..

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Sunday, August 23, 2009

Tea Cakes ~ Paloma Lopez

For more minis by Paloma Lopez, visit:

Rice flour Rotti

Guest author: Gauri Naik

This is the best breakfast dish and my favourite. Can cook this recipe in about 5-10 min and everyone is happy. Here goes the recipe.


1 cup rice flour
1/2 cup scraped coconut
1/4 tsp jeera powder
2-3 cut green chillies
1/3 cup of coriander leaves
Salt as per taste
Oil for frying

Mix all the above ingredients in a bowl, add little water and make a dough like chapathi dough. Now spread 1 tsp oil on the cold tava and take a small ball of the dough and pat on the tava. Keep patting and making it into a small roti. Heat the tava, spread little oil on the sides of the tava and let it cook on one side. Then turn the roti and let it cook on other side as well. Cook until both the sides are brown.

Serve hot with curds and dry groundnut chutney or butter.
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Saturday, August 22, 2009

Cucumber Thalipeeth

Guest author: Gauri Naik

Thalipeeth is a Maharashtrian dish mainly eaten for breakfast. They are like rotis. They taste great and are of various types. This recipe is made up of cucumber and rice rava.


1 big cucumber
2 cups of Rice rava.
2 green chilles crushed
1/3 cup corander leaves
Onion (Optional)
Salt as per taste.

Before making this for breakfast, make the dough previous night itself. Grate the cucumber and wait for some time till it leaves water. Now add the rice rava and mix well. Tightly stuff it in a vessel and leave it overnight. Next day morning add the crushed chillies, coriander leaves, salt and onions and mix it well.

Now take a little mixture and pat it on a greased cold tava till it forms a round shape roti. Keep the tava on the gas and spread some oil and let it cook till brown on both the sides.

Serve hot with curds and dry groundnut chutney or mango pickle.
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Friday, August 21, 2009

Bento Box ~ Asuka Sakumo

Kon Bento

Fluffy Lamb Bento

Rilakkuma Bento

Totoro Bento

For more minis by Asuka Sakumo, visit:

Dhirdi (All Flour Pancake)

Guest author: Gauri Naik

This pancake is called dhirdi in Maharashtra. This is one of the easiest breakfast which can be prepared in minutes. This includes rice flour, wheat flour and little gram flour and so nutritional and tasty. This can be prepared in any season and it tastes great. The recipe is here.


Rice and wheat flour should be taken in equal quantities always. This can be changed as per the number of persons to eat.
1/2 cup Rice Flour
1/2 cup wheat Flour
2 tbsps of Gram Flour
1/4 tsp methi seeds/fenugreek
1/2 tsp Jeera/cumin seeds
1/4 cup of coriander leaves
1 small onion finely cut(This is optional if you don't eat onion just skip it)
Salt as per taste

Dry roast fenugreek and cumin seeds and then make a coarse powder. Mix all the flours together and then add the finely cut onion and chopped coriander leaves. Add the coarse powder, salt and mix it well. Add water to get dosa consistency.

Heat the dosa tava and take a spoonful of batter and spread it on the tava. Dont make it too thin and dont spread it too thick, let it be medium. Now spread a little oil and close the tava with a lid till the pancake is brown on one side. Then turn on the other side and let it cook the same way on the other side as well. Take it out on a plate

Serve it hot with curds and dry groundnut chutney.
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This is Gauri's second entry for the WYF: Breakfast event hosted at this blog..

Happy Ganesh Chaturthi to all in advance

Kozhakattai, Sundal and Payasam are the traditional offerings to Lord Ganesha in South India. Click on the name of the dish for the recipe.

Some rangoli/kolam designs for Ganesh chaturthi

Kadubu is prepared in Karnataka as neivedyam..

Thursday, August 20, 2009

New Site Design!

At long last! The redesign has launched! I hope you like it as much as I do. First and foremost I want to thank my amazingly talented web designer, Cat Batacan and my coding guru Christine Vilar. I highly recommend them both. The photo in the banner is one I took at Borough Market in London a few years ago.

Borough Market

Not all the links to Recipes, Reviews, News and Travel have been added yet, but the new format should make navigating much easier than before. Thanks for all your patience, if you notice anything amiss, please do let me know.

Fast Food With A Twist ~ Kim Burke

Above: Hoagie Sandwich with Fries
Below: Bratwurst and Potato Chips

For more minis by Kim Burke, visit:

Dalia(Broken wheat) sweet upma(Dalia sheera)

Guest author: Gauri Naik


1 cup wheat rava(Dalia)
3/4 cup jaggery(If you dont like much sweetness, add 1/2cup jaggery. Adjust sweetness as per your taste)
Dry fruits of your chice
1/4 cup grated coconut
1 tbsp Ghee
Pinch of elaichi powder/cardamom

Dry roast the wheat rava nicely till you get a nice aroma. Now pressure cook the rava till it is cooked well. Remove from the pressure cooker and when it is hot, add jaggery, ghee, grated coconut, dry fruits and elaichi powder. On a low flame cook for some more time till all the jaggery melts and it is steamed well.

Serve hot for breakfast.

This is Gauri's first entry for the WYF: Breakfast event hosted at this blog..

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