Thursday, July 31, 2014

Banana Pudding (Serves 12)

Banana pudding

This is my take to recreate the famous New York bakery “Magnolia’s” banana pudding. Their cupcakes are very famous and this pudding is no different. I had to rush in taking the photographs as I prepared this for a party and was getting late, but still managed to shoot some decent pics I  guess, lol!. This recipe is a winner and all my guests loved it, some even asked for the recipe then and there.Hope you all will like it too…


1. Banana 4 count, ripe, sliced to rounds
2. Sweetened condensed milk 1, 14 oz can
3. Ice cold water 1 ½ cups
4. Vanilla instant pudding mix 1, 3.5 oz packet (preferably Jell-O brand)
5. Heavy cream 3 cups
6. Nilla wafers 1, 12 oz box (preferably Nabisco brand)


  • In a small bowl, add the sweetened condensed milk and ice cold water. Combine well using an electric blender at medium speed about 1 minute.
  • Add the pudding mix and beat well, about 2 minutes or more. Cover and refrigerate for 4 hours or overnight before continuing.It is very important to allow the proper amount of time for the pudding mixture to set.
  • In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.
  • To assemble the dessert, select a large, wide glass bowl with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Banana pudding

Recipe courtsey:


Friday, July 25, 2014

Al Faham Chicken/Arabian grilled chicken (Serves 4)–Ramadan Special

Al Faham Chicken


1. Chicken thighs/drumsticks 4 pieces, skin removed
2. Red onion 1 small
    Ginger 1 inch piece
    Garlic 6 cloves
    Green chilly 4 small
    Tomato 1 small
3. Greek yogurt 1 cup (if using regular yogurt, hung it in a cheese cloth for 30 minutes to     remove all water content)
    Lemon juice 2 TBSP
    Arabian masala (recipe follows) 3 tsp, heaping
    Salt, pepper as needed
    Olive oil 2 tsp

Recipe for Arabian masala:

1. Cumin seeds ½ cup
2. Fennel seeds ½ cup
3. Cinnamon stick 3 two inch sticks
4. Whole coriander seeds ½ cup
5. Whole pepper corns ¼ cup
6. Dry red chilly 6-8 nos (use according to your spice preference)
7. Turmeric powder 2 TBSP

Dry roast everything except turmeric powder at medium low flame for 10 minutes. Cool completely and blend to a fine powder along with turmeric powder. Store in an air tight container. This recipes makes about a cup of the masala.

Dry roast all ingredients number 2 except Turmeric powder

Grind to a fine powder

Arabian masala










Arabian masala



  • Clean and make silts on the chicken pieces.
  • Blend together ingredients numbered 2 to a smooth paste. Transfer to a mixing bowl.
  • Add yogurt, lemon juice, Arabian masala, salt, pepper and olive oil. Mix well to combine.
  • Now add the chicken and incorporate well with the marinade. Keep in refrigerator for at least 4 hours.
  • Preheat oven to 450 F.
  • Place the marinated chicken onto a foiled tray and bake for 30 minutes. Change the oven mode to BROIL and cook for 1 minute. Immediately remove from the oven and allow to rest for 5 minutes before serving.
  • Alternately you can use a grill to cook the chicken.

Mix together yogurt, lemon juice, salt, pepper, olive oil, arabian masala and the paste

Add chicken , mix well to coat masala and marinate for 4 hours

Bake at 450 F for 30 minutes and broil for last 1 minute







Arabain grilled chicken















Monday, July 21, 2014

Gobi paratha/ Cauliflower paratha (Makes 6)

Gobi paratha

I was always a huge fan of stuffed parathas and this is my favorite anyday. It is very easy to prepare and is filling too. Gobi parathas have become a staple dinner for us these days as my DD loves gobi/Cauliflower. And the greatest thing about stuffed parathas is that, they don’t need any curry, simply enjoy these delicious gobi parathas with yogurt and pickle!!!


For the dough:

1. Wheat flour 1 cup
    Oil 1 tsp
    Water as needed to form dough

Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour. Divide into medium size balls. Set aside.

For the filling:

1. Riced cauliflower 1 cup (to rice the cauliflower, cut the to medium florets and chop finely using a vegetable chopper or simply grate them)
2. Red chilly powder ½ tsp
3. Coriander seeds ½ tsp, crushed
4. Turmeric powder ¼ tsp
5. Ajwain seeds ¼ tsp, crushed
6. Garam masala ¼ tsp
7. Coriander leaves 2 TBSP, finely chopped
8. Mint leaves 2 TBSP, finely chopped
9. Salt as needed


Heat a pan at medium heat and add the riced cauliflower and cook covered for 3-4 minutes. Open lid and add all the other ingredients and cook uncovered for 5 minutes. Switch off flame and allow to cool. Make sure there is no moisture in the masala, if needed cook for more time until the masala is dry.

Cook the riced cauliflower on a pan for 3-4 minutes

Add all the other ingredients and cook till dry

Cauliflower filling








To make the parathas:

Take each portion of the dough and roll out to about 2 inch round or make it into round shape using your palms. Place about 2 TBSP of cauliflower filling in the middle and seal the ends to make a parcel. Flatten between your palm and dust dry flour. Carefully roll out into medium thick rounds. Set aside.

Heat a tawa and sprinkle little oil. Place the rolled out paratha and cook until brown spots appear, about a minute or two. Flip and cook for another 2-3 more minutes to get the brown spots. Serve immediately with yogurt and pickle.

Roll out/ flatten the dough into 2 inch round

Place 2 TBSP of the prepared cauliflower filling in the middle

Work from all sides to make a ball







Seal and flatten

Seal and flatten

Dust in dry flour






















Recipe adapted from chef Harpal Singh Sukhi…
Notes: you can add more oil or butter while cooking the parathas for an extra taste..


Wednesday, July 16, 2014

Kerala appam/Palappam/Vellayappam (Makes 18-20)



1. Basmati rice/ any kind of long grain white rice 2 cups
2. Sweetened coconut flakes* ¾ cup
3. Cooked rice a fistful
4. Active dry yeast ½ tsp
5. Sugar 1 TBSP
6. Milk ¼ cup
7. Salt a few pinches

*Instead of sweetened coconut flakes, you can use regular grated coconut, but make sure you add about 2 tsps of sugar while grinding.


  • Wash and soak the rice for about 6 hours. Drain water and grind into a smooth batter along with coconut, cooked rice and about 1 ½ cups of water. The batter should not be too thick or thin.
  • Dissolve active dry yeast in 2 TBSP warm water and add to the batter, mix well and allow to ferment for at least 10 hours covered or until tripled in volume.
  • Add the sugar, milk and salt and give a gentle mix only in one direction. Allow to sit undisturbed for 10 minutes. It will be foamy on the top by now. DO NOT MIX THE BATTER from now onwards.
  • Meanwhile, keep an appa chatti/pan on the flame. when it is hot, pour one ladle of the foamy batter and immediately swirl the appam chatti/pan to make appams. Do not swirl more than once as it will make the sides thick. Close with lid and let it cook for 2 minutes or until the sides are lacy and brown. Transfer to a serving plate and repeat with rest of the batter.
  • If the batter is not foamy after making few appams, leave it undisturbed for 10 minutes and then continue.

Notes: if you do not have an appam chatti, you can use a regular flat pan to make appams too.


Appam chatti

Pour a ladleful batter

Swirl aroung to make appams



Related Posts Plugin for WordPress, Blogger...