Friday, May 30, 2014

Pineapple Cake Roll's Recipe

Had some pineapple in my fridge , if left any longer will have to be trashed hence decided to make a Pineapple Roll Cake and some fun Pineapple painting too as after my successful painted cake roll, am too much interested in decorating cake's.

Went artistic today....

To make the Pineapple cake roll's you'll need the following

For Paint/Design - Optional 

1 egg white
2 Tb Sp Butter in room temperature
3 Tb Sp Powdered Sugar or Confectioner's Sugar
4 Tb Sp All Purpose flour
Color's - Yellow and Green

For the Filling 

1 cup Chopped Pineapple pieces
2 Tb Sp Brown Sugar
Water - 2 Tb Sp
2 Tb Sp Powdered Sugar
1/3 Cup Whipping cream (may take more- up to 1 cup)

For the Cake 

All Purpose Flour - 3/4 cup
Baking Powder - 1/2 tsp
Powdered Sugar - 3/4 cup
Egg - 4 no's (i used 3 whole eggs and 1 left over egg yolk only)
Pineapple essence - 1 tsp or else use Vanilla Essence
Warm water - 2 Tb Sp


If making the decoration , start with the Paint/Design , as it need to be kept in the  freezer for at least 15 minutes.
Prepare Parchment paper and first , draw a rough design of pineapple's on a parchment sheet , need to draw only 1/2 part of the parchment paper as the rest goes inside when rolled.
Reversed this sheet to place it on to a Sheet Pan / Flat pan. 
Grease this parchment paper with some butter and dust flour over it or else use a non stick spray.

Pipe the Design 

Use Ingredients given under Paint/Design -

Mix first room temperature Butter and sugar with a spoon , then add slightly beaten egg white to it , stir and combine and then add the flour little at a time , mix and combine everything well - divide this in to two and mix colors (Green and Yellow) to each. transfer to a piping bag or any plastic storage bag - cut its ends off and pipe the designs to the prepared parchment paper.

Place this design with the baking tray in the freezer so that the designs gets set , in the mean time prepare the Cake Batter.

Preparing Cake Batter 

* Preheat the oven to 375 Degree F
* Swift together flour and baking powder , keep aside.
* Beat eggs with superfine sugar till light and fluffy then add in the vanilla essence and warm water , beat for another 2 to 3 minutes
* Add then the sifted flour mixture little at a time , mix with a spoon to combine and the batter is ready.
* Pour this batter over the freezed design (If making cake with the design)  or else pour this batter to a baking tray lined with greased parchment paper
* Bake for just 10 minutes in 375 Degree F and take out the cake immediately.
* Let it cool for 3 to 5 minutes.

Preparing the Filling 

Heat the Pineapple Pieces with 2 Tb Sp Brown sugar and 2 Tb Sp water , let the water start to boil and then stop the heat , remove the water / Syrup from the pineapple pieces and keep aside.

Beat Whipping cream , when stiff add 2 Tb Sp powdered sugar , beat and combine well , add then cooled pineapple pieces and beat again for another 4 to 5 minutes

 The filling is ready.

Rolling the Cake 

* Once the cake is out of the oven let cool for 3 to 5 minutes ,then flip the cake to another parchment paper dusted with confectioner's sugar so that the cake wont stick , then slowly remove the parchment paper from above to see the design let cool again for another 3 minutes.

I forgot to reverse the paper after drawing the design's hence the outline marks on the cake :( 

*Flip again (now the plain side of the cake will be visible) to spread the filling.

* Before spreading the prepared filling , just roll the cake once and keep for a minute , unroll it and brush the cake with the pineapple syrup (which was taken from the pineapple pieces while boiling) then fill the cake with the cream and pineapple filling.

* Roll the filled cake , start form the other end of the design so that when fully rolled the designs are visible.

* cover with a parchment paper and refrigerate for an hour. Then cut the ends off and serve.

Enjoy !!

Check Painted cake Roll / Jam Roll's here in this blog for a detailed presentation on how to make roll cakes.

Happy Weekend :)


Tuesday, May 27, 2014

Beetroot Leaf Thoran / Stir Fry

 I was skeptical using Beetroot leaves though have seen some salad-recipe with the same  in the net,
 used to wonder why these huge leaves they keep along with the beets ...may be for longer shelf-life
and then during a foodie- chat with my cousin , she assured that they are 100 % edible and tastes even better than spinach when cooked.
I made it here and now I regret for throwing away these leaves till last time.
I must write about my cousin & her In-laws in Georgia  , we  once visited them during a summer time and it was an experience for me , as I have never seen a full swing Backyard Vegetable garden like there's. 
They grow vegetable's for there need , gifts'em to their friends and then they have more which they slightly cook and store in zip lock bags  and freeze - that's for them to use during the winter season...

The most "Productive Home" I have ever seen :)

Here are the pictures of our visit to my cousin's house in Georgia  
Though these were taken 2 years back am now glad that I could post these here :)

Some Bitter Gourd's 

That's Me & Na and some Snake Gourd's 

Na with the Vegetable's that we brought back home...
Now that Na doesn't know to use computer am saved for the time being ;) 

Great Inspiration to grow vegetable's for those who own a house with some backyard space. 

Back to Beetroot Leaves Thoran/ Stir fry 

This is a must try dish , try it with your own recipe like the usual way you cook'll like it for sure. 


Beetroot Leaves - leaves from 4 to 5 Beet's , chopped 
Spinach - 1/2 bunch chopped (Optional)
Coconut - 1/4 cup 
Onion - 1 medium chopped 
Garlic - 2 no's crushed 
Red chili Powder - 1 tsp ( adjust as per your preference)
Turmeric Powder - 1/4 tsp 
Curry Leaves - 1 spring (Optional - I didn't use)
Oil - 1 Tb Sp 
Salt to taste


* Heat oil in a pan , saute garlic for a few seconds then add the chopped onion , saute till the onions turns golden brown.

* Add Chili Powder and curry leaves stir and then add the chopped leaves , add salt, turmeric powder and stir and combine.

* Cook the leaves  in medium to high  heat till there is no water left in the dish (almost takes 10 to 15 minutes) Stir in between (I cooked'em uncovered) 

* When done , add grated coconut  - cook again for 2 minutes stirring  to combine all the ingredients and switch off the heat.
And its ready ! 
Buying beets is super savings as it can be used to make two different nutritious dishes.

Notes : 
            Sometimes Beetroot leaves alone wouldn't be sufficient , hence may mix these with some other leaves or Grams/Lentils to increase the quantity, it also makes it extra nutritious.


Friday, May 23, 2014

Orange Chicken

The Best Americanized - Chinese Dish that I have ever made at home. Thanks to Rinz - My friend who introduced this dish to me while in " Panda Express " in fact it was she who prepared this dish at home before me trying it....
Its a little sweet Chicken dish but I made it little spicy as Indians always choose spicy food especially when its with any meat preparation , I never even imagined of  preparing a sweet Non vegetarian dish while in India.

Recipe Slightly Adapted from


Chicken Breast - 2 medium sized cut into chunks
Colored Bell Peppers - 2 no's (Optional-its not used in the original recipe)
Green Onions - 3 no's chopped (white and green part)
Brown Sugar - 2 tsp (or more , adjust as per your preference)
Garlic - 3 no's minced
Ginger - 1/2 tsp Chopped
Pepper Powder - 1/2 tsp (Adjust as per your preference)
Oil - for frying
Egg - 1 no beaten
Corn flour - 1/4 cup (Approx)
White Sesame seeds - 1/2 tsp (Optional)

For Marinade & Sauce 

Orange zest and juice - from 1 orange
Vinegar - 3 Tb Sp
Soy Sauce - 2 Tb Sp (I used light)
Chili Sauce or Sriracha - 1 Tb Sp (Or less)
Salt to taste
May use Chicken Broth 1/4 cup (I didn't use)


* To make the marinade , whisk together all the ingredients given under Marinade , keep aside.

* In an Ziploc Bag or a bowl , combine chicken , a pinch of salt and some Marinade mix (little to coat the chicken pieces - 1/4 portion of the total marinade mixture) , Marinate for at least 30 minutes.

* Heat oil in a wok , while the oil is heating , drain and discard  the marinade mixture from the chicken pieces (marinated liquid) , dip each chicken pieces in beaten egg first then coat'em in Flour and fry the pieces in the heated oil till golden brown and cooked through, keep aside.

* In an other pan , heat 2 Tb Sp oil (from the fried oil) , add ginger and garlic minced , saute for a minute and add the white part of green onions , saute for an other 1 minute and then add the rest of the marinade , sugar & Pepper Powder, let it start to boil.

* When it boils and  reduces a bit add in the chicken pieces and Bell pepper pieces (If using) , turn heat on high stir to combine all ingredients well , cook for just 2 to 4 on high heat and switch off the heat (the water should have been dried by then)

* Garnish with chopped green part of green onion and some sesame seeds (If using)

Notes : Chicken should be cooked thoroughly while deep frying it and shouldn't be cooked for more time in the sauce as then it looses its crispness and becomes soggy , I actually did this mistake ;)
 still it was tasty.


Thursday, May 22, 2014

Schezwan Rice Noodles and Schezwan Sauce Recipe

Though Szechuan is a spicy Chinese sauce, almost all Indians accepted this dish as their own probably because its spicy, used to buy this sauce when in India but this time,  made it at home as its not something that I use regularly, 
though this sauce can be used to make a variety of Indo - Chinese Dishes. 

Ingredients for Schezwan Sauce 

Red chili's (Preferably Kashmiri Red chili's) - 10's
Garlic - 10 no's finely chopped
Ginger - 1 Tb Sp finely chopped
Vinegar - 1 Tb Sp
Sesame Oil - 4 Tb Sp (Or else use Vegetable oil)
Brown Sugar - 1 Tsp (or else use regular sugar)
Soy Sauce - 1 Tb Sp
Tomato Sauce - 1 Tb Sp (Optional)

*  Soak Red chili's in water for an hour , drain almost all water and grind it with the vinegar (1 Tb Sp) or little water sprinkled to it.
    I didn't have Dry red Chili's so used (Kashmiri ) chili Powder.......secret Revealed ;)

* Heat oil in a pan and saute finely chopped garlic and ginger, when it starts to change its color, add red chili powder oopz - the red chili paste (Ground Red Chili's) saute for a minute and then add Soy sauce ,Tomato sauce (If using) and vinegar (if not used for grinding the red chili's) switch off the heat and add sugar.

* Let it cool to room temperature then transfer to an Air tight container((if possible use a glass)
   store in the refrigerator.

Schezwan Rice Noodles Recipe 

I prefer these soft rice noodle's as then the initial cooking and draining is not needed , it gets cooked in the wok it self but it needs to be soaked in water for sometime,
we buy it usually from an Asian store.May use any Noodle's of your choice.
Have used egg in this recipe , may omit the same to make it a total Vegetarian dish. 


Rice Noodles - 1 packet 
Garlic - 3 to 5 no's chopped 
Schezwan Sauce - 2 Tb Sp
Soy sauce - 1/2 Tb Sp
Tomato Sauce - 2 Tsp (Optional) 
Egg - 3 no's Beaten with a pinch of salt (Optional)
Mixed Vegetable's - I used Carrot - thin diagonal pieces ,Beans - 10 no's sliced length wise in to 1 inch size,Cabbage - sliced length wise. Use any vegetable which you use to make regular Noodle's/Fried Rice.
Vegetable oil - 3 to 4 Tb Sp 
Green Onion - 3 no's chopped 
Salt to taste 


* If using Rice noodle's , need to soak'em in water for 15 to 30 minutes. if using the regular noodle's follow packet instructions ,cook and drain noodle's keep aside.

* In a wok , add little Oil , cook the beaten egg , scramble it and remove from the wok , keep aside.

* Add to the heated wok , little Oil , saute all vegetable's (Add first the vegetable's which need more cooking like carrots , cook for 2 to 4 minutes then add other vegetable's) when all vegetable's gets cooked lightly, Remove from the wok, keep aside.

* Add then rest of the oil to the wok, saute chopped garlic for a minute then add Schezwan sauce , stir and add in the noodles (Drain the noodle's before adding it to the wok) , use forks to stir and combine the noodles, keep the heat to medium. 

* When the noodle's become soft (if rice Noodle's ) add the Cooked vegetable's , stir and then add the scrambled eggs to it and stir. Add then the sauces (soy sauce and tomato sauce if using) , stir and cook all the ingredients till well combined. Cook for 5 minutes , stirring constantly and switch off the heat.

*Add the chopped green onion - white and green part on top and serve. 

Enjoy !! 

Check Singapore Rice Noodle's Recipe - Here -  A related Post with Rice Noodle's.


Wednesday, May 21, 2014

Easy Pineapple Pudding / Egg Free Recipe

Pineapple's were on sale in a near by grocery store so grabbed it without a second thought. I am not a fan of Pineapples but I must say I was never disappointed when ever I tried it in making a fruit based dessert. 
This is a fruit which can be grown indoors , no much soil or water needed for its growth hence can be grown in pots too, just need to plant its green top in soil , remove any flesh and small bottom leaves before planting....its a plant that doesn't need much care & its happy during the warmer climate , so its good to be potted and then placed indoor during winter season....Inspired ????? 
I must write about its disadvantage too -  that's the wait period , it almost takes one and half years to 2 years depending on its variety...Still its not a bad idea as there's no much care needed. 
 Cut it , Eat it and then Plant the top as written HERE - May check this link if you are seriously thinking about planting Pineapple's :) 

This is one recipe I have been making from my school days and every time I make it there is some one who appreciates it.If am asked to rate this recipe out of 10 I'll no doubt give it a full 10 :) 
Its not a recipe that I developed anyway tasted it from one of my relative's house.....
Do give it a try as am sure you'll like it unless you hate Pineapple flavor.
No canned pineapples can give the exact same taste that the fresh one gives so fresh pineapple's are preferred though I have made this dessert with canned one's too


Pineapples - 1/2 of small Pineapple's chopped 
Brown Sugar - 2 Tb Sp (may use regular sugar too)
Milk - 5 cups (I used 2% )
Gelatin - 3 Tsp (If Vegetarian May use China Grass / Agar Agar instead of Gelatin - follow the instructions in the packet)
Sweetened Condensed Milk - 1/2 cup 
Sugar - 4 to 6 Tb Sp (Adjust as per your preference) 


* Mix 2 Tb sp of Brown sugar to the chopped pineapple , cook this in medium heat till there isn't any water left in the pan (may take 10 to 20 minutes , stir Occasionally)  when done,  transfer these pineapple pieces to any dish. When cooled a bit keep this in the refrigerator.

* Combine Gelatin with I cup milk , stir and keep aside. 

* Boil the rest of the milk with sugar (If using) and condensed Milk , when it starts to bubble up pour the gelatin mixed milk to the boiling milk and stir nicely ,when the milk again starts to boil , switch off the heat and allow to cool to room temperature.

* Pour this milk to the refrigerated pineapple pieces.

 * Refrigerate this until the pudding is set , almost takes 3 to 5 hour's in the refrigerator.
   To set faster , may place it in the freezer the first 1 hour to 2 hours then place it in the refrigerator.  

Serve once set ...Enjoy !!


Tuesday, May 20, 2014

Dhokla (With Suji)

A Gujarati Dish - can be served  for Breakfast too, we enjoyed it as a snack with Green Chutney , a healthy snack as its a steamed dish almost like the Rava Idli.


Suji / Semolina - 1 cup
Curd (Sour) - 1 and 1/4 cup
Green chili's - 2 to 4 no's (adjust as per your preference)
Cilantro/Coriander Leaves - 1/2 cup chopped
Salt to taste
Eno Fruit salt (or else use Soda Powder) - 1/4 tsp
Turmeric Powder - a pinch

For Tempering / Tadka 

Oil - 1 Tb Sp
Mustard seeds - 1/2 tsp
Curry Leaves - 1 spring
Sugar - 1 tsp
Water - 2 Tb Sp


* Mix semolina/Suji with 1 cup curd , green chili's , Cilantro , salt and Turmeric Powder.

* This step is Optional -Blend this mixture for a minute or two (In a blender)
    Or else Stir and combine all ingredients using a spoon.

    * Keep this mixture for an hour (Minimum half an hour) and then just before steaming this , add Eno fruit salt  or else Soda Powder and the rest of the curd (1/4 cup)  stir and pour this mixture to a greased plate.

* Steam this in a steamer , steam it on high steam for 15 to 17 minutes , check if done by inserting a toothpick or a fork if it comes out clean, switch off the heat and let it cool for sometime ( 5 minutes) 

* Mix Sugar in 2 Tb Sp Water and keep aside. Heat oil in an other pan , pop mustard seeds and saute curry leave ,mix the sugar and water mixture to this tadka/seasoning and  , pour this tadka/seasoning over the steamed Dhokla / Semolina cake.

* Once cooled a bit  (about 5 to 7 minutes) Slice and serve with Green chutney

Need to serve'em hot

Notes :
           : May Sprinkle some Chili Powder on top while pouring the seasoning , to make it little spicy.
           : A pressure cooker can be used to steam this too , do not put the pressure on it , pour little water and a base plate , place the plate with the mixture to be steamed over the base plate (Water should be just half way through the base plate and shouldn't touch the plate with the mixture to be steamed )
          : Cooking time may vary hence check if done using a fork.


Friday, May 16, 2014

Low Fat Mango Ice Cream

We just came to know who's going to be the Prime Minister of India for the next 5 years. 
There's going to be a change in India - a needed change after 10 years of governance by a same Party...
Hoping for the best to come.

I love to have Lassi and Mango Lassi is my favorite , to make it we buy Mango Pulp which once opened cannot be stored for longer time in the fridge so I make some dessert with it usually, 
this time its Ice cream , though I am not a big fan of Ice cream - this is an easy dessert which can be prepared ahead of time if serving for a party or can be served anytime you have a visitor , feels good to serve something which is made at home instead of those store bought stuffs, though it doesn't happen always.

I don't have an Ice cream Maker and always its with this recipe that I have tried making Ice Cream, it comes out well and its an easy recipe too.Used low fat milk but it would be good if whole milk is used as the texture and consistency of Ice Cream used to be even better when I used to make it in India with the whole fat packet milk available there. 


Mango Pulp - 1 cup (Or else blend pieces from 2 medium sized mangoes ) 
Low fat Milk - 3 cups 
Sweetened Fat free Condensed Milk - 3/4 of a tin 
Sugar - 4 Tbsp (Or less adjust according to your preference, may omit using sugar too) 
Corn flour or All purpose flour - 2 Tb Sp 
Butter - 2 Tb Sp
Vanilla essence - 1/4 tsp 


* Mix Corn flour or All purpose flour in 3/4 cup milk , stir to make the mixture free of lumps and keep aside.

* Heat the rest of the milk in a pan with sugar(If using) and condensed milk mixed to it.

* When it starts to bubble, add the flour mixed milk to the boiling milk and stir , keep the heat in medium to low , stir till the milk starts to thicken a bit , add then the vanilla essence and switch off the heat ,then add the butter to this milk mixture. (Butter melts and floats over this milk mixture with its heat , stir to combine)  

* When the milk mixture cools to warm , add it to the mango pulp (add milk little a time to the mango pulp in a bowl, stirring vigorously) 

* Transfer to a blender and blend this mixture for 2 to 4 minutes, stop and wait for a minute then blend again for another 2 to 4 minutes. 

* Transfer to a freezer proof container and freeze for 4 to 6 hours (until set)

Ice cream is ready.
If you have more patience , may blend this ice cream once it sets (after 1 or 2 hours in the freezer to break any  ice crystals ) and freeze again , that gives an even smoother texture
 but I enjoyed it as it is :) 

May serve it topped with some mango pieces.... I had it with some crushed praline nuts, love that crunch in Ice creams. 
For Praline Recipe - Click Here 

The party Soccer man supported didn't make it even this time :) as his party has hold only in 3 states in the whole country and this time they lost in 1 among their 3 state too ......hope he won't read this......
I asked him to view this video as , A mundu / Lungi which he and most guys in  Kerala wears can be used to cover  face or the whole head when in situations like these as they have suggested in this video.

A glance about Mundu/ Lungi 

Not sure what is going to happen here if he reads this post.....anyways have Mango Ice cream to serve ;)