Sunday 23 September 2018

Pumpkin cutlets

Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees.

Pumpkins that are still small and green may be eaten in the same way as squash or zucchini. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called kadu ka halwa. Pumpkin is used to make sambar in Udupi cuisine.

Here For our 163th #Foodimonday #bloghop event we are back with #Pumpkinrecipes, I tried these Pumpkin Cutlets, They are sweet and spicy, So delicious and perfect as a starter or in a brunch time. Check out the recipe below and enjoy!!!


400 gm - Red pumpkin, peeled and seeds removed
1.5 cups Rice flour
Salt to taste
1 tsp Roasted Jeera powder
2 Green chilies, chopped
1/2 Cup Onion, finely chopped
1/4 cup Coriander leaves, finely chopped
2 Tbsp Oil
Oil for pan frying


1. Grate the pumpkin In a plate. Drain out the excess water by passing through a thin sieve.

2. Heat the oil and add chopped onion and green chilies, saute onions, add grated pumpkin, lower the heat and mix in the rice flour. Also add the salt and jeera powder.

3. Cook on low fire stirring continuously till the mixture is dry and can be shaped into tikkis or cutlets.
Allow the mixture to cool, add freshly chopped coriander leaves. divide into portions. Place each portion into a shape into circular tikkis or cutlets.

4. Heat oil in a non stick pan or tava and pan fry these tikkis or cutlets.turning once so that both sides are cooked and lightly browned.

Serve as a starter or in brunch.

Sunday 16 September 2018

Eggless Lemon cake

This Eggless lemon cake is pure lemony perfection!

Prisha was so happy and excited to try this lemon cake as she never tasted this. When she came back from school, her first question was like Mommyy you made cake or no? Umm I was just pulling her leg like, Noo, I couldn't got time and wasn't able to bake it, she dumped her bag and went to her room....I came to her with slice of lemon cake and that smile on her face was million dollar smile. she jumped to me and was so happy :)

The recipe is based on Eggless vanilla cake, with lots of lemon flavor added in via lemon zest and lemon extract and of course, a delicious lemon buttercream frosting. It’s super easy, and will happily fulfill all your lemon cake dreams!!!!! This lemon cake recipe is for our #Lemonaffair theme on Foodiemonday bloghop. Check out the recipe below and Enjoyy!!!!!!!!!!!


1.5 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 - 1.25 cups milk
The zest of two whole lemons
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup vegetable oil


1. Preheat the oven to 180°C.

2. Spray cake pan with non-stick spray and line the bottom with parchment paper. Set aside.

3. Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Then add the milk, olive oil, vinegar, vanilla, lemon extract and lemon zest. Whisk with a hand whisk briefly until nicely combined and no big lumps remain. Don’t over mix, tiny lumps are okay.

4. Pour the batter into the cake pan and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cake  comes out clean.

5. Remove the cake from the pan and place onto a wire cooling rack to cool completely before frosting.

Frost the cake with Lemon Icing.


Monday 10 September 2018

Ladoo Kheer

Ganesh Chaturthi also known as Vinayaka Chaturthi  or Vinayaka Chavithi is the Hindu festival that reveres god Ganesha. It is celebrated on Shukla Paksha Chaturthi (fourth day of the waxing moon period) of Bhaadrapada month which typically falls in the months of August or September of the Gregorian calendar.

The festival is marked with the installation of Ganesha clay idols privately in homes, or publicly on elaborate pandals (temporary stages).

The primary sweet dish during the festival is modak (modak in Marathi and Konkani, modakam or kudumu in Telugu, modaka or kadubu in Kannada, kozhakatta or modakkam in Malayalam and kozhukattai or modagam in Tamil). A modak is a dumpling made from rice or wheat flour, stuffed with grated coconut, jaggery, dried fruits and other condiments and steamed or fried. Another popular sweet dish is the karanji (karjikai in Kannada), similar to modak in composition and taste but in a semicircular shape.

Here for our Foodiemonday Bloghop event, we are back with our ganeshchaturthi special recipes. Yes, Lord ganesha loves Modak and ladoo, Here for him I tried to make Ladoo and kheer in one dish. Presenting Ladoo Kheer for Bhog to lord ganesha. Check out the recipe below and try to make this on this festival.


150 gm Motichur ke ladoo
1 ltr Milk
3 tsp Sugar
2 Tbsp Cashewnuts
1/2 tsp Cardamom Powder
2 Tbsp Almonds chopped
2 tsp Raisins
Or you can add dry fruits of your choice


1.Take Vessel put 1ltr milk into it with ilaichi boil till it become a little thick on low flame.

2.After that add motichur Ladoo keep on stove for 10 mins more to boil.

3.Add sugar, and all dry fruits. 

Serve hot or cold.