Wednesday, 28 May 2014

Coconut cookies - stepwise picture

After so many trials and error, now I am confident to bake any cookies. Unlike all normal cookies this cookie is more crunchy and I love that texture.

100 g unsalted butter (room temperature)
1 cup powdered sugar
2 eggs
1 ½ cup all purpose flour
1 cup desiccated coconut
½ tsp baking powder
½ tsp vanilla essence
½ tsp baking soda

Preheat oven 1700C. Beat the butter and make it soft. Add sugar and beat well to combine sugar. Then add eggs and make a soft batter. Add vanilla essence, then add all purpose flour along with baking powder and baking soda. Mix well (don’t over mix) and finally add desiccated coconut. Mix well (its consistency will be loose. You can keep in refrigerator to make thick). Fill this dough in a piping bag and make any shapes on greased baking dish (layer butter paper on baking dish, but here I didn’t use butter paper so cookies slightly stuck at the bottom). Bake at 1700C for 15 minutes. After 15 minute transfer the baked cookies in a cooling rack. Once it cooled well enjoy your cookies

Saturday, 24 May 2014

Panineer petti - stepwise picture

Last few weeks I was very busy, couldn’t get enough time to post my recipes. But all hard work resulted good, I got selected for PhD (my lifelong ambition). To celebrate this I am sharing here one sweet dish Panineer petti, a North Malabar recipe. I prepared this one month before, but I think this is the right time to share.
After a long year I am going to sit classroom, attend classes and exams... I just feel like a school going kid :). I don’t know how I will manage my blog...

For filling
3 eggs
3 tbsp sugar
Pinch of cardamom powder
½ cup sliced cashews
¼ cup raisins
½ tbsp ghee
 For pancake
1 cup all purpose flour
2 eggs
Enough milk or water to make thin batter
For syrup
½ cup sugar
½ cup water
Pinch of cardamom powder

1)    Mix eggs, sugar and cardamom powder. Keep aside
2)   Melt in ghee in a pan, then fry sliced cashews, then raisins
3)   Once fried well add egg mixture and scramble well
4)   Switch off the flame and keep aside
1)    Mix eggs, all purpose flour and milk (I used ¼ plus 2-3 tbsp milk)
2)   Make thin batter
3)   Heat a pan and make thin pancakes (I made 10 pancakes, 5 big size and 5 small size)
Sugar syrup
4)   Mix water and sugar. Melt well then add cardamom powder
5)   Make thin syrup

How to make
1)    Place small size pancake on a plate and fill the center with egg filling
2)   Fold as shown (by folding four sides make a packet)
3)   Keep aside and place a big size pancake in plate
4)   Then fill the middle with egg filling
5)   Place the packet that prepared earlier
6)   Fold again to make a packet
7)   Make some slit at center (to hold sugar syrup, but it is optional)
8)   Add sugar syrup and serve (I didn’t add sugar syrup instead of it I added melted ghee into the slit and brushed some)

Thursday, 15 May 2014

My lovely guests- Whole Wheat Anzac Cookies

Today I am very happy because today I have a special guest here.. Yes, I started guest post and the first post from my lovely friend Rafeeda, this is exactly makes me real glad. Rafeeda who blogs at "The Big sweet tooth", is a multi talented lady she is a good cook, a lovely working mom, moreover she is a good writer.  Her every post begins with good intro, every day she will be having something to share with us, sometime is with valuable quotes or with cute conversations of her kids. I truly look up to her. Even though she is a busy working mom, she finds time to post recipes regularly and participating every event. When I decided to start guest post the first name came in my mind is her name because I really wished a good start and I was very much sure that she will never say No.

She is expert in baking so you must check her all cakes and cookies recipes. Here she shares one yummy Whole wheat cookies recipe. It looks crunchy and very yummy. From this recipe you will definitely get an idea about her baking talent. Thank you so much dear for this yummy recipe and thank you for your wishes and prayer

I forgot to say she is very good in biriyanis and nonveg preparation. I tried one of her chicken recipe Shinwari karahi it was really yummy my husband loved it. 

Let her talk:)
I am so glad to be here on my dearest friend, Resna’s space. She has already guest posted in my blog with her yummy Pidi Payasam and it was during this time I created a rapport with her. It always feels nice to meet people through blogs, who we may not know personally but just the interaction makes you feel that you have known them for ages. Her Pidi Payasam was her 100th blog post, and despite not being well during that time, she hastily finished her last few posts, so that she could have her 100th post as the guest post for my blog! Now this time, she wanted me to be the first guest to be featured on her blog, and seriously, I am feeling so honored that mine is the first name that came to her mind! JazakAllah khairan Resna… I am so overwhelmed… I only pray that Allah gives you barakah in whatever you undertake… 

Oh… forgot to introduce myself! My name is Rafeeda, and I blog at “The Big Sweet Tooth”. Just like Resna, I am also a working mother, and have two little daughters who ensure that the time I get with them is fully utilized! I take to cooking as a stress buster after a hectic day in traffic and work, and the joy I get from cooking and feeding is immense! I love Resna’s blog for all the “naadan vibhavangal” that she shares, and I have lost count of the bookmarks from her blog, really… hehe…

I was wondering what to give Resna and the choice was really difficult. After a lot of contemplation, I thought I would give her something baked, as I find she is slowly starting to try a little bit of baked stuff and thought, why not I contribute something to that list. Then I remembered those addictive cookies that I had baked some time ago. Normally I am lazy with baking cookies. I really do not know why! My girls are big fans of biscuits and it is something that is always there in our pantry. Whenever they want to munch on something, they always ask for biscuits. Still, it is a pity that I do not bake them much – making me a lazy ummi altogether!

The cookies that I am going to share with you are called Anzac cookies, which basically originated from Australia and New Zealand. If you would like to read more of the history of these cookies, then you can read them here. Filled with the goodness of oats and coconut, nothing can go wrong with this. They are crunchy and taste delicious when dunk in milk, even better than Oreo!!! What if they are made with wholewheat? Nothing can beat the health aspect then… These did not stay in my pantry for more than two days, the kids and the adults loved it so much that two days on the table for chai and they were wiped out! Off to how I made them…

Whole Wheat Anzac Cookies
Makes approximately 12 cookies
Recipe adapted from here


120 gm instant oats
100 gm wholewheat flour
25 gm unsweetened dessicated coconut
75 gm sugar
100 gm butter
2 tbsp golden syrup
1 tsp baking soda


Preheat the oven to 180 degrees. Line a cookie sheet and set aside.

Combine the oats, flour, coconut and sugar in a bowl.

Melt butter on low flame till lightly browned. Switch off the flame. Add the golden syrup and mix. Dilute the soda in 2 tbsp water and splash into the butter. You will start seeing bubbles coming.

Add the wet ingredients into the dry ingredients and combine well. Take out scoops and put on the cookie sheet, giving 2 inch space between each cookies for expanding. Press slightly on the top.

Bake 12 to 15 minutes till golden brown. The cookie may still be soft when out of the oven but it tends to harden when cool.


1. I ran out of dessicated coconut while making these, so added only what is mentioned above. If you love the coconut taste (which I do, being a Keralite!), you can add upto 75 gm.
2. You can use rolled oats instead of the instant oats.
3. The sweetness is really mild. Add more sugar if required, but not too much as the golden syrup is sweet as well.
4. If making small cookies, bake upto 15 minutes but if the size of cookies is bigger, then bake for another additional 3 minutes.

I hope Resna, you have liked this post as much as I loved doing this post for you. I sincerely appreciate your kind gesture and hope that my guest post as the first on your blog will lead you many more beautiful posts in the future. Wish you all the very best in your future blogging and life, dear…

Friday, 9 May 2014

Apple pickle (instant)/ Apple achaar

2 green apple
2 tsp crushed dried chili (chili flake)
2 garlic cloves
½ inch ginger
Pinch of asafetida
Pinch of turmeric powder
2 -3 tsp oil

Heat oil in pan, add chili flakes saute for a few seconds, then add ginger and garlic. Add apple pieces and saute for 2 minutes. Add some water and cook till apple gets soften. Add a pinch of asafetida, turmeric powder and salt. Stir till all water gets dried.

Capsicum pickle (instant)/ Capsicum achaar

2 capsicum
6-8 garlic cloves
1 inch ginger
6-7 green chilies
2-3 tsp vinegar
Pinch of asafetida
1 tbsp oil


Heat oil in a pan, add thinly sliced ginger, garlic and green chili (split into two pieces). Sauté for 3-4 minutes, then add the capsicum pieces (cut into square pieces).  Add salt and sauté till it turns soft. Finally, add asafetida and vinegar mix well and keep on low flame for 2 minutes. Switch off the flame and allow to cool.

Grape pickle (instant)/Mundiri achaar

1 cup green grape (seedless)
4 garlic cloves
4 green chilies
Pinch of asafetida
Pinch of turmeric powder
½-1 tsp chili powder
2-3 tsp vinegar (optional depends on sourness of grape)
1 tbsp or less oil


Heat oil in a pan, sauté sliced garlic and green chili for 3 minutes. Add grapes (cut into 2 pieces) and sauté till grapes become soft. Add asafetida, turmeric powder, red chili and salt. Sauté for 3 minutes finally add vinegar. Keep on low flame for 2-3 minute. Switch off the flame and serve.

Onion pickle (instant)

2 onions
4 garlic gloves
3-4  green chilies
Small piece of ginger
1 tsp chili powder
Pinch of turmeric powder
Pinch of asafetida
3-4 tsp vinegar
½ tbsp oil

Heat oil in a pan, add sliced ginger, garlic and chopped green chilies. Saute for 2-3c minutes, add onion pieces (cut into square pieces). Saute till the onions turn transparent. Add red chili, turmeric powder, asafetida and salt. Saute it for 2 minutes and finally add vinegar. Keep on low flame for 2 minutes. Switch off the flame. Once it cooled serve with rice.

Thank you for taking time

Your comment and suggestion will be my inspiration