Pistachio Kulfi


  • 1 (14-ounce) can evaporated milk
  • 1 cup} heavy cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons ground cardamom
  • 1/2 cup ground pistachio nuts

Veggie Coconut milk soup

Sambal paste  – few tsp

coconut milk – 5-6 Tbl spoons

lemongrass – to taste add few pieces and see

Soy Sauce

White wine vinegar (or rice vinegar) – 2 tsp (to taste)

Fish sauce

Oyster sauce

Chicken broth

Chicken breast or tenderloin


Ginger garlic

Green chili – 5

Cabbage, carrot, beans, bok choy, onion


Oil to saute chicken, ginger, garlic, chili and sambal paste

Priti’s Tandoori Style Chicken with thick gravy.

This is a very tasty variation of Tandoori chicken with thick gravy. Goes very well with Porotta, Pulav, Ghee Rice, Naan etc.

Cleaned Chicken Leg Quarters – 10     (Cut each leg quarter into two (thigh and leg), and make narrow long cuts on the meat for the flavor/masala to go in)

Drain all water from chicken and remove any excess water with a paper towel.

Prepare Marinade

Rajah Tandoori Masala – 3 tablespoon
Roopak Mughals chicken masala – 1 Tspn
Chilli powder – 1tspn
Kashmiri chili – 1.5 Tspn
Plain Greek yogurt  – 3.5 cups
Lemon juice squeezed –  from 1 whole lemon
Salt – to taste
Paste from -> Ginger (2 inch piece), garlic (12 cloves), whole black pepper (15), and small green chili (5)
Oil – 8 Tspn  (I used olive. Any oil like Canola/vegetable oil is fine)
Red color – a pinch (very little, optional for appearance)
Garam Masala – 1 tspn
Turmeric – 1/4 tsp
Marinate chicken with the marinade above, and mix it well (1-2 minutes) by hand. Cover well, and Refrigerate overnight.


Preheat Oven to 350 F. Temperatures here is for my oven. Adjust it, if needed, depending on your oven conditions.

Take chicken with marinade from the refrigerator and add 1/2 tsp meat tenderizer, and mix well, and keep it outside at room temperature for 10 minutes.

Take a flat baking dish (at least 1 inch deep). Lay chicken pieces on it (one layer), with some gap between the pieces. Using a big spoon pour the marinade in between chicken pieces. (I had to use two 9 X 11 dishes for 10 leg quarters).

Cover with Aluminium foil, and make some small cuts on the foil for breathing.
Bake covered at 350 for 30 minutes.
After 30minutes, Change temperature to 425F.

Open oven, Turn chicken over, then cover again,  Bake again at 425 for 30 minutes.
Open oven, Turn chicken over again, then bake uncovered for 20 minutes at 425.

Optional: You can make Red onion slices and garnish and broil at High for 5 minutes. Carefully watch this step, as this can burn everything depending on your Oven. Stop immediately and open oven if you see signs of burning.

Bread Rolls

Make a filling for the bread roll. It can be anything to your imagination. You can use samosa filling with veggies / egg filling / meat filling like for cutlets, or fish cutlet kind of filling.

I used egg filling: Sautéed –  chopped garlic (4 cloves),  chopped ginger (half inch piece), chopped onion (1 medium size) and salt in oil.  When it is translucent add coriander powder (2 tsp), chili powder(1 tsp),  turmeric(little), crushed black pepper, Garam masala(half tsp). After a couple of minutes, add three-four eggs and mix/stir well. Add chopped coriander leaves towards the end.

Cut the edges of the bread.  If the Bread Slice is big you can cut into two.

Dip bread quickly in water and take it out and lay it flat on your palm and with the other hand press and squeeze the water out.

Now put the filling in the middle and cover with the bread as a roll and press the edges so it covers around the filling in a cylindrical shape

Roll that in bread Crumbs and shallow fry in oil (my friend did it in the oven with oil sprayed and she said it came out good as well)

Roasted Peanuts

IMG_3911    …kappalandiye…  kappalandiye….

Put few spoons of water in raw peanut (1 cup) in a microwavable plate with some salt (desired level. None is fine too)… And mix well… Water is just to make the peanuts wet… So just a little.. If you end up having more water in the plate .. Drain it.

Microwave one minute .. Take it out and stir. Microwave again for another minute… Stir again.From then onwards I take it out every 30seconds and stir… Until it is ready… When it is very hot… It is hard to tell if it is ready as it will be little chewy… You can keep few peanuts aside to cool and check if it is crispy. Microwave again if it is not crispy.

Usually, I have to do 4-5   30 seconds.
Also when it is done, Color changes a little bit to the light brownish side. Time can vary depending on microwave power.

After few times you will learn what works for your microwave and taste… Do small quantity and try first…

Almond Cake

This recipe is from a baking book I love – William-Sonoma “Essentials of baking”. Made some changes as I didn’t like the taste of the store-bought almond paste/extract etc.  This is a very tasty, soft cake that most people will love. 🙂

Dry Ingredients:
1 cup cake flour (I buy Pillsbury Softasilk Enriched Cake Flour Bleached. Available at grocery stores baking section)
1 tsp baking powder
1/4 tsp salt

For Mixture:
1 cup raw almond with skin (Soak this in warm water for at least 2 hours. Sometimes I just soak it overnight and that is ok.)
1 cup granulated sugar
1 cup (8oz) unsalted butter. (Keep it at room temperature for an hour or more so that it softens)
6 large eggs, at room temperature.
1 tsp vanilla extract

For decoration (Optional):
1-2 tsp Confectioners sugar for dusting at the end.

Preheat oven to 350F.

Butter and flour a 11-inch bundt pan, and Set aside.
Mix the flour, baking powder and salt on a plate/foil, and Set aside.

Slip/Peel almond skin. If it is hard to peel, soak some more time in warm water. Grind almond to make a paste. I add a little bit of milk(2% or whole milk), to make it easier to grind. We need a thick paste. So, be careful while adding milk.

For mixing ingredients, you can use a food processor, a standing mixer or a hand-held mixer. These days I use the kitchen-aid stand mixer and love it.

Add almond paste, sugar and butter to the mixer bowl. Beat on medium-high speed until the mixture is light and creamy (abt 5 mts). Add the eggs one at a time, beating well after each egg is added. The mixture will look curdled. Add vanilla and beat for some more time.

Add one-half of the dry ingredients to the bowl with mixture and using a rubber spatula, fold in gently until all the flour is mixed in and no lumps are seen.
Add the remaining dry ingredients and very gently fold it in until the batter is smooth and no lumps are seen. You can also turn the bowl while folding to make the movement slow and gentle. The cake will be tough if you fold the mixture too fast.

Spread the batter in the buttered/floured bundt pan.

Bake the cake until a toothpick inserted comes out clean, about 40-45 mts.
Watch the cake closely towards the end so that it won’t overbake.

Let the cake cool for 10 mts on a wire rack or something where the bottom is exposed for cooling evenly. Place a plate above the pan, and invert them together. Tap gently on the top and slowly lift off the pan. If you buttered, floured the pan, and cooled the cake properly, the cake should come off easily from the pan to the plate. Let the cake cool completely on the plate.

Once the cake cools, put the confectioner’s sugar on a strainer/sieve (I use the Indian tea strainer), and dust on top of the cake. This is just for decoration and is optional.

After enjoying it, leftover can be stored covered outside for up to 3 days, and in the fridge after that for many more days.