This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in

the traditional way (will be explaining below).

Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with

the inclusion of a red banana.My folks loved the banana pancakes,as it was super

awesome.(only few were available for my photo.)

For people who have ovens with the option of top or bottom grill,can use the

top grill after the bottom is cooked.

Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and

closed with a lid to which hot coals are placed on top of the lid to brown the top.

You could make this batter and keep in the fridge, and use whenever you need.This ,is a

good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try

and send in your comments….

For the recipe now.


500 gm flour ( wheat or white)

1 egg

650 ml coconut milk (reserve 1 cup to add after fermentation.

50 gm butter

350-400 gm sugar ( preferably brown or jaggery powder)

1/4 tsp yeast

1 tsp.baking soda

a pinch of salt

Few cashewnuts (optional)

For banana version add 1 red banana.


Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .

( You can leave overnight too).

After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky

smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill

done.(explanation of cooking in summary.)



Who doesn’t love marshmallows…?The fragrance of the festive season taking over with the

aroma of fruit cakes,sweets,and many more to brighten up the Christmassy spirit,I was

inspired to make marshmallows,and that too these mint marshmallows are really addictive

and awesome.Very easy to make but a little messy ,but it’s worth all the mess.Good for

gifting,and can be made into different colours and flavours.I have eaten many flavours but I

think mint….tops it all.I used liquid glucose instead of corn syrup and,believe me it was really


So do give a try …and send in your comments.

INGREDIENTS (makes 22-24)

2 egg whites

A pinch of cream of tartar

1 tsp sugar

50 ml water

250 gm sugar

1/8 cup liquid glucose (1.5 tblsp)

2 sachets gelatine (8 tsp)

1/4 cup water

1 tsp peppermint essence

1/2 cup icing sugar+1/2 cup cornflour mixed for coating


First add the gelatine to half cup water and allow to bloom .

Heat the sugar,glucose,and water in a covered saucepan till it becomes thick (soft ball stage).

Beat egg whites in a stand mixer with 1 tblsp sugar and cream of tartar till stiff.

Now add the hot syrup little by little and keep on beating on high speed.

After pouring all the syrup,heat the bloomed gelatine in the same saucepan till melted for 1


Pour the gelatine mix also into the beating mixture and beat well for few minutes.

Pour onto a greased and lined tray with parchment paper,and allow to set overnight or set in

the refrigerator for 2-3 hours.

Cut into desired shapes with a sharp knife or scissors and roll on cornflour-icing sugar

mixture,and store.

You could try the same with flavours and colors you like.

Use a greased parchment paper to press on the top if you like.I just tapped the tray ,so

it’s your option .

Suggestions:You could coat with chocolate

Chocolate and coconut with mint marshmallows

Could be used as a topping for cakes and brownies

Cut pieces could be added to ice cream and fruit salad


This dish is good to be served with pulaos ,fried rice,and rotis.No garlic is used in this dish.

Onion and ginger are ground together and sautéed till brown,and then the spices are added to

it.The same mixture can be used to make meat and seafood dishes.Even potatoes can be

made this way….Let’s move onto the protein packed recipe now….


200 gm paneer

2-3 onions quartered

1 capsicum or 2-3 green chillies

5-6 boiled eggs

10 dried red chillies

3-4 tblsp. pieces of ginger

Thick tamarind water or 1/2 cup,or kokum water

1/4 tsp.pepper powder

Salt to taste.

1 tblsp rice flour ( you can use cashew paste or almond paste if you don’t like rice flour)

1 piece cinnamon

1 tsp Kashmiri chilli powder

1 tsp.cummin powder.

2 tblsp vinegar

2-3 tblsp ghee or oil

1 tsp sugar


First grind the chillies ,and the onions and ginger to a paste.

Heat oil and add the ground paste with salt,sugar and sauté till brown.

Add paneer and the rest of the ingredients one by one and cook till thick

Tip:If you like to add tomatoes you could add purée of 2 tomatoes

You could first roast the onions brown and then grind too,without directly grinding

Fried paneer can be added to this curry

1-2 tsp oyster sauce/fish sauce.



Caramel and chocolate is a ‘wow’ combination in desserts.Whether it is a cake,pudding,

or ice-cream or any sweet,this combination is to drool for.Hope you all agree with me …

Anyway,let me get into the recipe now .The crust is the basic digestive biscuit crust.You can

opt for mixed nuts crust,or any biscuits of your choice.This cheesecake is caramel

based ,made with brown sugar.The topping is a gelatine based chocolate.


For the crust

1 cup digestive biscuits

25 gm butter

2 tblsp.sugar (brown or white)

Mix all the ingredients in a processor,and press on a spring form pan or pie dish evenly.Cover

and put into the fridge till you prepare the filling.

Option -You can bake this crust for 15 minutes,if you like.

For the filling

200gm cream cheese or cottage cheese (room temperature)

100 gm brown sugar

1 sachet gelatine (4 tsps)

1/4 cup water

1/2 cup thick warm milk

1/2 tsp vanilla/ caramel essence

1 cup cream ( lightly whipped)

3 egg yolks

3 egg whites


Soak the gelatine in 1/4 cup water .Allow it to bloom.

Beat egg yolks and the sugar,and milk and cook on a low flame till slightly thick.

Melt the gelatine over a cup of boiling water,and pour the gelatine into the egg yolk

mixture,and heat till gelatine melts on a low flame.

Beat the cream cheese till it’s creamy .

Mix in the whipped cream,and the egg yolk mixture.

Beat egg whites stiff and to cream cheese mixture.

Pour into prepared crust and chill in fridge till set

For the topping

100 gm dark /milk chocolate

2 tsp gelatine

1/4 cup hot water

1/4 cup cream

Heat cream and chocolate in a Bain Marie (double boiler).

Mix gelatine in hot water till no granules are seen.

Mix into the chocolate mix,and mix well.

When well blended pour over set cheese cake and chill.

Decorate with nuts or chocolate.

Note: Always cover the cheesecake pan bottom with a cling film or foil to avoid liquid seeping out.



This is scrambled egg with coconut ,a good side dish for rice ,and rotis.Good for savoury

pancakes too.

To the recipe right away!


5-6 eggs beaten

1/2 tsp turmeric

3-4 green chillies chopped fine

2 pips garlic chopped fine

Pepper and salt to taste

1/2 -3/4 cup coconut.

1 tblsp.butter

Few curry leaves


Heat butter,add garlic ,green chillies and the beaten egg with turmeric and salt andscramble.

Don’t add coconut when the egg is watery.Allow it to scramble and then add coconut .Add

pepper and remove from fire.



There’s no introduction to a bread pudding, and this is for those who do not know how

to make.You can steam this or bake this.I think baking is best.Very simple and easy to

make.For the recipe now.


5-6 slices milk bread /normal bread

5 eggs

2.5 cups milk

1/2 cup sugar

1/4 tsp.grated nutmeg

1 tsp.vanilla essence

2-3 tblsp.butter.

For the caramel

2-3 tblsp.sugar

1-2 tblsp water

1/4 tsp.lime juice.



Caramel the sugar ,by boiling the sugar with a little water to moisten it.When the sugar

starts to turn brown,add the remaining water and lime juice.Immediately pour into the

pan you are going to bake and coat the bottom of the pan only.(i used a loaf tin).

Put butter,bread and milk in a bowl and allow to soak for about 10 minutes.In the

meantime beat the eggs and sugar,and the rest of the ingredients.Now mix the bread

mixture and egg mixture together,and pour over the prepared caramel.Cover and bake

in a water bath for 35-40 minutes.(180 degrees).Refridgerate for  minimum  1 hour.Turn

over after loosening the sides of the pudding.Cut into slices and serve plain or with fresh




This recipe has to be linked to two of my previous posts.First link to the batter used for

dosai and the next for  crab masala.This is like the oriental pizza and tastes excellent.

This is a very famous dish in South India,and also categorised as street food too.

Can be served with any chutney you like.So for the recipe now.


IDDLIS (SOUTH INDIAN FOOD) Use this batter for dosai

CRAB MASALA Use the masala recipe only

1-2 cups crab meat

1 egg for each dosai


Adding the crab meat to the masala in any way is your choice.You can boil,or steam the

crab and remove the meat,or if you are using packed crab meat you could directly add to

the masala.The masala should  be like a thick gravy as you need to smear the dosai with

the curry.

Heat a dosai making gridle.Pour a ladle of the batter.Add a little oil,next add the crab

masala gravy,spreading it on the dosai.Beat or break in an egg on the dosai.Cover and cook

on a slow flame till you see the dosai cooked on one side.If you like you can turn over onto

the other side.Remove and serve hot.



This is a famous snack or breakfast of Srilanka,and its one of my favorites.I tried making

tiny loaves,and one big loaf with the seeni sambol and boiled egg stuffing.People who have

tasted this know how awesome the taste is with the simple ingredient onion.I will not be

going into different variations for the dough,as iv already given a recipe for the bread

dough .Here’s the link  to it MUTTON CURRY BUNS.So now i will be giving the recipe for

the filling only.



5-6 big onions chopped fine

2 inch piece cinnammon

1 tblsp red chilli flakes

1 tblsp chilli powder

1/4 cup tamarind extract /lime juice/vinegar (whatever you prefer for the tangy taste)

2-3 tblsp.coconut oil

1 tblsp.sugar

salt to taste.

3-4 hard boiled eggs sliced

2 tblsp.maldive fish (optional)

few pieces of rampe(pandan leaf)or curry leaves.(optional)


Heat oil in a pan,and add onions cinammon and salt,and allow the onions to cook in the

oil,till it is light brown.Next add the chilli powders,and the rest of the ingredients except

the egg ,and cook on a slow fire for 10 minutes .Add the boiled egg pieces and mix.Use for

the stuffing.


Fried mutton mince ,chicken mince,or any type of chicken pieces,fried prawns can be

added to the seeni sambol

Paneer or potatoes will be good for vegans.





Apple cheese cake with no cheese ..?Interesting isn’t it? I found this recipe book(nearly in

tatters) with old fashioned recipes ( maybe in the years 50-60 ).I wanted to try it because it

was simple and easy with less ingredients.As i believe in the art of sharing, and i don’t

believe in preserving ideas,recipes and hints i’m thrilled to share this simple healthy and

tasty recipe.(i had to do the conversion as it was all in lbs.(pounds and ounces).Don’t

worry i’m good at it!

For the recipe


200 gm apples peeled cored and chopped

150 gm butter

100 gm sugar (brown or white(please use organic or sulphur free)

juice  of 2 lemons

grated rind of 2 lemons

4 eggs.


Cook the apples in a little water till soft enough to puree roughly.

Remove from fire and puree  the cooked apples.Add butter and sugar to the puree

and keep it on fire again.Cook till the sugar melts.Allow to cool.

Beat the eggs.Add the puree gradually and beat till its well mixed.

Pour into ramekins or any baking tray you prefer and bake in a moderate oven (180

degrees) for 30-35 minutes or until you see golden brown tops.

Can be served warm or cold with cream ,and grated chocolate.

We had it plain and it was lovely…tasted like cheesecake.!

Note :Place baking tray with little water in it.



This is a milk sponge with a broiled sugar and coconut topping.Easy to make and tastes

good.You can use dessicated coconut or any other variety of dried coconut.I am giving you

a recipe with fresh roughly grated coconut.Let’s get into the recipe now.


2 eggs

3/4 cup sugar

1.5 cups milk

1 tblsp.butter

1 tsp.vanilla essence

1+1/4 cup flour

1 tsp.baking powder


Heat milk and mix in the butter and keep aside.Separate the yolks and the whites.

Beat egg yolks and sugar with vanilla well till creamy.Beat egg whites to a stiff froth.

Sieve the flour with the baking powder add to the beaten yolk mixture.Next add egg

whites  and milk and blend well (paddle attachment) .Pour in  greased tin,and bake in a

moderate oven 180 degrees for 30 minutes.

Coconut Caramel Frosting

3/4 cup coconut grated-I kept the grated coconut in the oven till the cake was baking

and added to the frosting.(This created a lovely aroma added to the cake aroma)

1/4 cup brown sugar

3 tblsp .butter

1/2 cup cream or coconut cream.

Heat all these together till hot, add coconut and pour over cake  whilst still warm.

Return to oven for 2 -3 minutes till you see it bubbling on top.

Remove from oven.

You could garnish with toasted nuts if you like.