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Kueh Lapis (Layer Cake)

Kueh Lapis ( is a popular snack in Malaysia and Singapore and it literally means layer cake.
A good lapis legit has more than eighteen layers. In Indonesia there are different addition
of cheese, almonds, prunes, raisins, cashews and even in different flavors of kueh lapis found.


Tapioca flour 350gmKueh Lapis1
Rice flour 100gm
Water 500ml
Sugar 280g
Pandan leaves 4
coconut milk 400ml
Rose pink coloring
Pinch of salt


In a pot, boil water,sugar and pandan leaves together till sugar dissolved. Turn off the heat, cut the pandan leaveKuih Lapis3s and add in coconut milk. Stir well and keep aside to cool. Add tapioca flour and rice flour together. Mix well into coconut liquid with a hand blender. Strain the mixture through a strainer to ensure it is free from lumps.

Divide mixture in three equal portions. Add desire colorings (red and pandan paste) into each portion, keep one portion white. (You can use more colors if you prefer to have more colorful layers). Grease a 7″ steam pan tin with little oil. Place the pan in a steamer and steam until hot. Divide batter into 2 portions. 4 layer with plain batter (original white) and 5 layers of red batter (add red food coloring into plain batter to become red layer). Pour 1st layer with red batter into steam pan, and steam for 3mins over medium high heat. Our 2nd layer with white batter into steam pan, and steam for 3mins.

Repeat the procedure, alternating white and pink liquid until all the batter is used up. Remember to stir the batter every time before pouring out the liquid to steam each time. Add a little more rose pink colour to the last layer to make it a deeper shade of pink. Leave the kueh to cool completely after steamed and invert the pan to knock out the kueh.

Grease knife with little oil before cutting. You may also brush a little oil on the surface as gloss finishing.

Udupi Sambar

Udupi is known for its origin of the famous Masala Dosa. The usage of freshly ground spices and also the  addition of coconut, jaggery and red chillies make it mildly sweet, sour and spicy in taste.

It goes best  with idli, dosa, vada and even plain steamed rice. It tastes yummy. The verities of vegetable usage make it different.


1/2 cup Toor dal

2 cups sliced Mixed Vegetables (Carrot, Potatoes, Beans, Drumstick, Brinjal)

5-6 sambar onions/shallots or 1 medium sized onion, quartered

1 medium sized tomato, diced

A small gooseberry size Tamarind

1/4 tsp Turmeric powder

1-2 tsp grated Jaggery (optional)

2 tsp Oil

Salt to taste
Udupi Sambar 1
To roast and grind:

2 tsp Coriander seeds

7-8 Fenugreek seeds

2 Red chillies

1/3 cup grated coconut

1/4 tsp Peppercorns

1/2 tsp Cumin seeds

1 tsp Chana dal
Udupi Sambar 2
2 tsp Urad dal

To temper:

2 tsp Oil

1/2 tsp Mustard seeds

1-2 Red chillies

4-5 Curry leaves

Pinch of asafetida


Chop the vegetables into 1″ cubes and wash thoroly in water. Keep aside. Wash and soak the dal for 10  minutes in 1.5 cups of water. Add turmeric powder in it.

In another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the  veggies are almost done. Cook dal and vegetables in a pressure cooker for 3 whistles, once the pressure  drops slightly mash the dal with back of ladle.

Soak tamarind in water for few times and extract pulp from it and keep it ready. Dry roast coriander seeds, cumin seeds, urad dal, chana dal, fenugreek seeds red chillies and pepper corns and grind them in to fine powder.

Add freshly grated coconut and again grind to a fine paste by adding some water. Mix the mashed dal in to cooked the veggies.stir and add the tamarind pulp in the dal. Mix well. If  required you can add some water.

Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add the cooked dal  and vegetable. Add the ground mixture, salt jaggery and mix nicely and boil it until the raw smell of the ground paste is gone. Check the consistency of samber while boiling.

For tempering in tempering pan heat oil, crackle mustard seeds. Add red chillies, curry leaves and  asafoetida. Fry for half a minute and add the tempering in to the sambar at the end and mix well.

Simmer for some 10-12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.

Cover the sambar pan with a lid for a few minutes, so that the tempering flavors get mixed with the sambar. Serve the udipi sambar with idli, dosa or steamed rice.

Tips: The drumstick makes the samber very tasty. So try to use this vegetable in Udupi Sambar.

Kashmiri Pulao

Kashmiri pulao is an extremely prominent traditional Kashmiri rice dish prepared with lots of dry fruits,

nuts and fresh fruits. It is an immaculate dish forgets together and new year’s eve. It is little is sweet-

smelling, gentle and sweet. Its saffron smell is brain blowing. Kashmiri pulao is an acclaimed pulao dish in restaurants.


Basmati rice 2 cups

green chilli 2 slices

Green peas 1/2 cupKashmiri Pulao 1

Ginger garlic glue 2 tsp

Saffron few strands

Warm milk 2tbsp

Ghee 2tbsp

Oil 3 tbsp

Water 4 cup

Salt to taste

Whole spices:

Aniseed 1Ingredients

Cardamom 3

Cinnamon 2″ piece

Cloves 4-5

bay leaves 2
Dry fruits and nuts:

Almonds 15-20

Cashews 15

Pistachio 1/3 ccup

golden raisins 1/3 cup

Dark raisins 1/3 cup

10-12 walnuts (chpped)

For garnish:

fried onion 1/2 cup(optional)
fresh frouts:

Pineapple/apple 1/2 cup

Pomegranate seeds/grapes 1/2 cup


Absorb the saffron drain and keep aside. Wash and soak the basmati rice for 20 minutes, drain water & Keep aside.

Heat ghee in a skillet and gently toast the nuts one by one and include the raisins. Drain the nuts and dry

dry frouts in a platter then add the oil and cut onion, half moon shape.

Saute until they are golden brown. Drain on a paper towel. In the remaining ghee add oil. Add the

ginger garlic paste, green chillies and saute until the crude emanation vanishes.

Include the entire flavors and sear lightly. Add the emptied doused rice and defrosted peas.fry daintily

by tender blending. Include the saffron blended with milk blend and 4 mugs of water. Add salt as needed.

Cook secured on medium fire until done (about 10 minutes). Gently cushion with a fork to check

whether done and the dampness is totally consumed. Switch off fire and include cleaved pineapple, pomegranate seeds.

Trim with fricasseed onions, fried nuts and dry tree grown foods & is prepared to serve.

Tips: You can even include more vegetables like cleaved beans and carrots. It runs best with basic raita.

Garlic Spinach Rice

I like Spinach. It is a healthy food. There are lots of folic acid and calcium in it. Specialist dependably endorses Spinach to women. I had made diverse sort of formula with spinach. I like all sort of spinach formula. Garlic Spinach Rice is not difficult to make and runs well with almost any meal.


Spinach: a bunch
Long-grain white rice 1 cupGarlic Spinich Rice2
Extra virgin olive oil  2 tablespoons
Onion: 1 (big sized)
Ginger & Garlic: 1 tbsp (minced)
Green chillies: 3-4 (slit length wise)
Cinnamon stick: 1 inch piece
Black pepper powder: 1/4 tsp
Clove: 2-3
Cumin seeds: 1/4 tsp
Garam masala: 1/2 tsp
Potatoes: 2 (medium sized) [optional]
Hing (Asafetida): a pinch
Salt as taste


Wash the rice then clean and chop the spinach. Cook the rice and keep aside. Hit oil in a kadhai. Temper the cumin seed. At the point when the cumin seed crackle include cinnamon, green chillies, cloves, minced garlic and ginger. Include onions and saute till the onion hued pink. Include potatoes. Sizzle with salt and dark pepper. Presently include the garam mashala and boil till the potatoes are delicate. Spread the cover. Cook in low fire, so the potatoes will cook rapidly. Include the cleaved Spinach and cook for 3 to 4 minutes. Presently blend the cooked rice in it.mix completely. At that point switch off the gas and present with raita.

Tips:  Use basmati or any long grain rice for making Spinach Rice.

Rajma Paneer Masala Recipe

In India rajma curry make in distinctive style. Our rumored gourmet specialists are attempting to ad lib our formula since years. This dish is genuinely simple to make. The fixings are effortlessly accessible at any Indian or Asian supermarket. Rajma Paneer masala is serving in some Mumbai restaurant.

Ingredients:Rajma Paneer Mashala1

Boiled rajma 1 and 1/2 cup
Grated paneer 1/2 cup
Slices paneer 1 cup
Onion paste 2 medium
Tomato puri 2 tbsp
Ginger Garlic paste 2 tbsp
Cumin seeds 1/2 tsp
Garam masala 1/4 tsp
Turmeric powder 1/2 tsp
Red Chilli powder 1/2 tsp
Salt to taste
oil 2 tbsp
Coriander leaves for garnishing


Heat the oil in a pan. Crackle the cumin seeds. Include onion paste and ginger garlic paste. Broil well till the crude odor goes. Include tomato puree, turmeric powder, red stew, and coriander powder, salt to taste and cook till the oil divides. Include the bubbled beans in it. Sprinkle the garam masala & stir.

Include little water in it and spread the cover for 5 minutes. Following 5 minutes open the top and include ground paneer and cut paneer then blend it, so that all the masalas covered with bean and paneer.

Decrease the hotness to low and stew for 15 minutes. At that point switch off the gas. Trim with green coriander leaves and ground paneer.

A rich, sound and hot red kidney bean and paneer curry presented with tanduri roti or naan or paratha or plane roti.


Garlic and Cheese Bruschetta

Garlic and cheddar Bruschetta is a sweet-smelling and solid starter. The flavor is the mix of tomatoes and cream cheddar is flawlessness. It is a firm supplement to any Italian dish.


1 and 1/4 cups fresh tomatoes, chopped and Garlic and Cheese Bruschetta2seeded

3 tablespoons chopped fresh basil

1 cup fat free cream cheese

2 cloves garlic, minced

1/4 Garlic and Cheese Bruschetta1teaspoon pepper

1 French baguette

1 tsp Olive Oil

1 (4 ounce) package semi-soft cheese with garlic and herbs


Preheat the oven to 400ºF. Cut the french stick into cuts width routes (about as wide as 2 fingers). In a huge vessel, consolidate oil, basil, garlic, salt and pepper. Include tomatoes and throw tenderly furthermore season to taste with salt and pepper. Spread; put in the cooler to marinate for 20 minutes

Spread a little of the mixture on top of each bread slices. Bake in the oven until golden, about 10 minutes. Remove to cool on a wire rack. When the bread is cool, spread the semi-soft cheese evenly over each slice. Using a slotted spoon, spoon some of the tomato mixture over each slice.

Spread a tad bit of the mixture on top of each one bread cuts. Prepare in the stove until brilliant, around 10 minutes. Uproot to cool on a wire rack. At the point when the bread is cool, spread the semi-delicate cheddar uniformly over each one cut. Utilizing with an opened spoon. Spoon a portion of the tomato mixture over each one cut.

Garnish with basil and serve as an appetizer.

Keema Matar Recipe

Keema matar is an excellent North Indian non veg recipe. Mincemeat (sheep) works best however you could utilize chicken or hamburger within its place. Lamb mince and green peas cooked with flavors makes this dish exceptionally delicious.


Minced meat (keema) – 750 gm, washed and drained
Green peas 1 cup
Oil – 2 Tbsp
Bay Leaf – 1
Green cardamom – 2keema mater
Black cardamom – 1
Bay leaf – 1
Cinnamon stick – 1″
Cloves – 3
Oil 4 tablespoons
Chopped Onions 2 medium
Chopped Garlic 8 cloves
Grated Ginger 1 inch piece
Chopped Green chillies 2
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder 1 teaspoon
Red chilli powder 3/4 teaspoon
Chopped coriander leaves 3 tablespoons
Garam masala powder 1 teaspoon
Lemon juice 1 1/2 tablespoons
ginger garlic paste 1 tablespoon
Salt as taste


Marinate keema meat with turmeric, red stew powder, ginger garlic glue, lemon squeeze and keep aside for 1/2 hours. At that point hotness oil in a thick-bottomed skillet and include green cardmom, dark cardmom, cinamon stick, cloves, bayliaf.

Saute little bit, Add hacked onion and green bean stews. Sear till gently cooked. Include garlic and stirfry for a moment. Include the minced meat and turmeric powder and cook on high without top for 4-5 minutes. Mix in the middle. Diminish fire and cook for quite a while. Include coriander powder, cumin powder and red bean stew powder.

Stir-fry for five minutes separating any irregularities if structured. Include three-fourth measure of water, heat to the point of boiling. Spread the top stew for 60 minutes. Include peas, salt, garam masala powder. Trim with coriander leaves.serve hot with paratha , naan or roti.

In the event that you are not utilizing a weight cooker, include 2 cups of water, spot cover and cook over medium fire. Tomato puree can be included rather than slashed tomatoes.

Lemon Bars Recipe

Lemon bars have a wonderful tangy flavor, and they’re always a hit for variety of color and shape. These classic lemon bar cookies feature a buttery shortbread crust and rich, fresh lemon filling.


1 cup all-purpose flourlemon bar
1/2 cup butter or margarine
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp salt


2 lemons, juiced
2 whole eggs
1 egg yolk
6 tablespoons all-purpose flour
1 tbsp grated lemon zest
1 cup white sugar


Preheat oven to 350 degrees F (175 degrees C). Make the crust by combining the flour, confectioners’ sugar, and salt in a large bowl. Mix butter to make a crumbly mixture. Moisten your fingers with a little water and press dough into bottom of prepared baking dish.
Use a fork to prick holes all over the crust. Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes. Now we will make the filling, Beat eggs and egg yolks together in a bowl. Add white sugar and 2 tablespoons flour until smooth.
Mix lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust. Bake 25 minutes longer or until light golden brown. Cool on a wire rack. When the tray was cooled, cut into uniform 2 inch squares. Sprinkle powdered sugar on top and arrange in a checker board fashion.

Macher Chop Recipe

In India Bengali loves fish and they eat fish in various forms as per their mood. In a rainy evening when the rain drops they prepare macher chop. Macher chop is something which every Bengali household holds a patent on. They are traditionally deep fried.


Bhetki fish fillet 250 gm
Potatoes 2 large (boiled and smashed)Macher Chop
1/4 cup of Vinegar
Mustard Oil 2 tbsp + to deep fry
Onions, finely chopped 2 medium
Green chillies, finely chopped 2-3
Chopped coriander leaves 2 tbsp
Chopped ginger, garlic 1 tbsp
Red chilly powder 2 tsp
Turmeric powder 2 tsp
Roasted Cumin Seeds powder 1 tsp
Corn Flour 1 1/2 cup
Bread scrimps 1 cup
Salt to taste


First cleanly, wash the fish. Boil the fish fillet in water with a tea spoon of salt, a pinch of turmeric powder and vinegar for about 10 minutes. Then cool the fish and drain the water and pat dry. Remove the bones and flake flesh.

Then heat two-tbsp mustard oil in a pan and add chopped onions, chopped ginger garlic.  Saute till light golden brown. Remove from heat and add flaked fish, mashed potatoes, chopped fresh coriander leaves, green chillies, salt, turmeric powder, roosted cumin powder and vinegar. Add salt as taste, because we had added salt before. Mix well and divide into ten to twelve equal portions. Shape into round patties of half-inch thickness. Heat the oil in a deep bottomed wok.

Make a thin batter of corn flour.  Dip the patties in the batter and coat with breadcrumbs. Deep fry in the hot oil and deep fry them till they turn golden brown color. Remove from oil and place on paper towel for sock the oil and now your dish is ready.
Serve hot with red chutney or green chutney and salad.

Always use mustard oil and turmeric powder when you are making fish recipe. You can use any other fish also in place of Bhetki. Fish with bones is also fine. But remove the bones after boiling.

Malai Chop Recipe

Malai chop is a traditional sweet recipe of Kolkata and Odisha. Some of sweets I had learned from my late grandfather. Malai chop was one of famous sweet of his in that time.

Today in some particular old sweet shops are making this sweet. In this raksha bandhan try this sweet recipe. I think your brother will so happy. My two younger brothers (Papuni & Babuni) both like this sweet very much. I dedicate this post for both my brothers.


Chena or Indian cottage cheese   200 gm
All purpose flour 2 tbsp
For sugar syrup:
Sugar 2 cups
Water 5 cups
Cardamom powder 1 tspMalai Chop1
Saffron – 5 to 6 strings

For Malai filling:

Malai or wiped cream 1 cup
Khoya 100 gms
Powder sugar 4 tbsp
Saffron 1 pinch
Cardamom powder 1 pinch
For garnish:
Chopped cheery 2 tbsp
Tutti frutti 2 tbsp
Silver foil


Place the chena or Indian cottage cheese on a clean surface. Mash the cheese well with your palm. Add flour and cardamom powder in it.

Rub with your finger until it is smooth. Then try to make a ball from the rubbed Chenna. If you get a firm ball then it is ready to make the flatter rasgulla. Divide into equal portions. Shape into rounds. Then flat little in your palm. Shape it as egg size.

In heavy bottomed pan put the sugar and water. Place it on heat. Add cardamom powder and saffron in it. Stir it little. When the sugar syrup starts boiling put the cheese balls in it.
Cover with lid and cook for 20 to 22 minutes. After 22 minutes remove the pan from heat and open the lid. You will found the tsize of cheese balls are double size. Let it cool for one to two hours. After two hour remove cheese balls from the sugar syrup.

Now we will make the malai filling. In bowl mix the wiped cream, grated koya, sugar powder, cardamom powder and saffron. You can do it with a hand blender. Then put it on heat, stir it well, otherwise it will would be burned. Let it cool.

Now cut each piece of rasgulla horizontally into two equal parts. Spread 1 tsp malai mixture closes it with the other. Repeat the same procedure with the rest of the chena balls and malai mixture.

Refrigerate for an hour. Garnish with chopped cherries’ and tutti frutti or silver foil. Spread remaining malai mixture on top. Serve it when chilled.

Wish you a Happy Raksha Bandhan. Enjoy…..