Neethu's Kitchen To Yours: 2011

Sunday, October 30, 2011

Custard Almond Phirni

I had this at my friends place recently and it tasted so yum. Recipe inspired by her mom.


1 Tblsp Custard Powder
1 Tblsp Cold Milk
1/4 cup Milk

Custard Base

Mix Custard powder and Cold milk Well. Keep Aside. Boil the rest of the Milk. Keep it in flow flame and mix the custard mix until it forms a thick consistency.

3 tblsp Rice, Soaked in hot water for 30 minutes
1 cup Almond, soaked in hot water for 15 minutes, Skin removed
4.5 Cups Milk
1/2 cup sugar
2 tblsp Slithered Almonds
1 tsp Cardomom Crushed
1 tsp Rose water


1. Grind the Almonds and rice really well to form a thick paste.
2. Boil the Milk. Add the almond rice mixture. Keep stirring for 20 minutes in flow flame. It will start to thicken.
3. Next add the sugar and keep stirring until completely dissolved. Add the cardamom crushed and rose water. Mix Well. Let it cool
4. Take a tall Glass. Pour the Custard mixture first. Keep it in the fridge for 30 minutes. Then pour the Phirni on top. Add Slithered Almonds, raisins. 
5. Serve Cold.

Monday, October 3, 2011

Sweet Corn Chicken Soup


1/4 kg Chicken
1tsp Freshly Ground Pepper
1 Cube Maggi Chicken stock
1/2 Cup Sweet Corn 
1 Cup Corn  Mix made with mixing 1 cup water and 1.5 tblsp white corn Flour
1 egg


1. Cook the Chicken in 1 cup water, salt and pepper for about 15 minutes. Seperate the Chicken from the stock and cut them into small pieces. Keep Aside.
2.  Add maggi chicken stock and sweet corn to the cooked chicken stock water. Then pour 1 cup boiling water and let it boil for 5-8 minutes. 
3. Keep the flame low and pour the corn mix. Stir well for 3-4 minutes. ( Adjust the salt according to your taste ).
4. Beat one egg and slowly add the beaten egg to the boiling soup stirring slowly.  


1 tsp Soya Sauce
2 Tblsp Vinegar
1 green Chilly finely chopped

Mix the Above and pour 1 tsp of sauce for each bowl of soup.

Sunday, October 2, 2011

Easy to Make Simple Chocolate Cake


2 Cups All Purpose Flour
1 Cup Milk
2 Cups Castor Sugar 
3/4 Cup Cocoa powder
2 tsp baking Soda
1 tsp Baking Powder
1 Cup Hot Coffee
3/4 Cup Vegetable Oil
2 large Eggs
1/2 cup chopped Diary milk Chocolate
Butter for coating the pan


1. Preheat the oven to 180 C. 
2. Sift all the dry ingredients and mix. Keep Aside.
3. Beat all the wet ingredients well.
4. Add the dry ingredients to the wet ingredients and blend well with a Cake Beater for 3 minutes.. Then using a spoon Mix the hot Black coffee slowly. Add the chopped Chocolate and swirl just once.
6. Pour into the Greased Pan and bake it in the oven for 1 hour.
7. Let It cool and sprinkle Cocoa Powder on top.

Thursday, September 29, 2011

Chocolate Pizza


2 cups All Purpose Flour
1/2 tsp Sugar
1/2 tsp Salt
3/4 tsp Yeast
1/2 cup Warm Water
1 tblsp Olive Oil

1. Mix Salt, sugar and Yeast in warm water. Let it stay for 10 minutes until the yeast is completely dissolved.
2. Knead the flour and Olive oil in step 1 slowly until the dough becomes soft. Cover it with a plastic wrap for 2 hours.
3. Remove the plastic wrap and punch the dough so it deflates a bit. Take a pizza pan and flatten it with your hands to all the corners. Make dents with fork to prevent it from sogging.
4. Bake at 250 C for 15 minutes or until golden Brown.

Chocolate Sauce

2 Mars Bars
1 Snickers Bars
100 gms Dark Chocolate
3 Tblsp Milk
1/2 Cup Desiccated coconut
1/2 Cup shredded Chocolate
6-7 Cherries, cut into Half

1.Melt all the Above chocolates in a pan at a very low flame. Once the Chocolate is melted, add the milk and mix well to get a saucy consistency.

2.Spoon the Chocolate sauce and spread it evenly on the Pizza.

3. Sprinkle Desiccated coconut. Then Sprinkle Shredded Chocolate and some cherries. Voila...!

Tuesday, August 23, 2011

Tomato Chutney


4 Large Tomatoes, cut into cube size
2 Medium Size Onions, chopped
1 large Chilly, diced 
1 tsp garlic
1/2 tsp Turmeric Powder
2 Tblsp Chilly Powder
1/2 tsp Asafoetida 
2 tsp coconut oil
1/s tsp mustard
1 sprig curry leaves
Salt, to taste


1. Add Coconut oil in a pan and saute onions for 5 minutes. Add tomatoes, diced chilly and saute for 7 to 8 minutes until you see the oil separate at edge of the pan. The final mix should look pasty.
2. Add turmeric and chilly powder and saute for 2 minutes in medium flame.
3. Grind the above in a blender really well. Keep aside and let it cool down. 
4. Splutter Mustard and curry leaves in a pan with 1 tsp coconut oil. Add the ground tomato mix and then add asafoetida in low flame. Keep stirring for a minute. And Voila you have the yummiest tomato chutney. 
Perfect with Dosa, Idly and even rice with curd.

Monday, August 22, 2011

Chicken Calzone


Pizza Dough
2 Cups Bread Dough or All purpose Flour
2 Tblsp Olive Oil
1 tsp Salt
1 tsp Sugar
1 1/2 tblsp Instant Dry Yeast
Warm Water, Accordingly to form a dough

1.Knead the Above Ingredients really well for about 10 minutes until the dough feels very soft.
2. Brush some olive oil and cover with a cotton cloth for about 30 minutes.

Chicken Filling
1 cup  Pasta Sauce
2 Chicken Breasts
2 Medium Sized Green Capsicum, sliced
2 Onions, Sliced
1 Green Chilly
3 Tblsp pepper
1 egg Beaten
2 tblsp Extra Virgin Olive Oil
100 gms Mozzarella Cheese, sliced
Salt to taste


1. Preheat oven to 350 F
2. Cook the Chicken with Salt and pepper. Cut them into small pieces. Keep Aside.
3. Take a Pan, add olive oil and saute capsicum, onions, chillies and chicken together for about 5 to 6 minutes in medium Heat.

4. Cut the Pizza dough into 4 pieces and roll  using a rolling pin to form a circle. Spread pasta sauce and then chicken mix. Add Mozzarella Cheese on top.
5. Fold each circle to form a semi circle and close the edges using a fork or fingers. Brush beaten egg on top.

6. Bake for about 25 to 30 minutes.
7. Serve Hot.

Thursday, August 18, 2011

Nutella Nut Porotta with Cream Cheese Filling


Porotta Mix
2 cups Maida
1 egg
1 tsp sugar
2 tblsp Oil
Water, enough to Knead the Dough

1 tblsp Nutella for one poratta spread
200 gms cream Cheese
4 tblsp  Nutella
100 gms Cashews, Roasted and chopped

Mix the cream cheese and 4 tblsp nutella and keep aside.


1. Knead the Above the ingredients really well for  about 10 minutes. 
2. You can make 6 to 7 balls out of this.
3. Take one ball and spread the ball with a rolling pin very thinly. Spread Nutella all over the porotta mix. take the dough from one corner and make pleats like in saree. Beat the pleated porottas like you are washing clothes  the old style :D.  Roll the dough in the center of the palm.
4. With the rolling pin, make round shapes with out adding too much pressure.

5.Heat the tawa and cook the porotta like how you would make chapatis.
6. Spread the cream cheese Nutella mix on the poratta. Sprinkle good amount of roasted nuts and fold. Press and cut into two.
7. Store it in the Fridge for 15 minutes or you can even have it hot!

This one is Heavenly! TRUST ME!...

Tuesday, August 16, 2011

Spicy Chemmen/Shrimp Roast


1 kg Shrimp, Cleaned and deveined
4 Large Onions, Thinly Sliced
4-5 Tblsp oil
3 Small Tomatoes
2 Chillies, Slit
2 tsp Garlic
3 Tblsp Chilly Powder
1/2 tsp Turmeric Powder
1 tblsp Coriander Powder
1/2 tsp Garam Masala
1 sprig curry leaves


1. Add oil in a pan. Add the onions and Saute for about 10 minutes in Medium Flame or until the onions become Translucent. Then add the garlic, curry leaves and chillies. Saute for 1 minute. Add the tomatoes and saute until it forms a pasty texture.

2. Add the Cleaned shrimp to the above mixture and mix well for 2 minutes. Add turmeric, chilly and coriander powder. Mix well and keep it on medium flame. Keep stirring until it turns golden brown and you see that the onion and tomato mixture is well blended.

3. Add the garam masala and saute for 2 minutes. Ready to serve :). SIMPLE!

Monday, August 8, 2011

Milk Pudding


2 Cups Milk
1 Can Condensed Evaporated Milk
10 Gms China Grass
1tsp Vanilla essence


1. Mix Milk and condensed milk together and let it boil. Keep aside.
2. Soak the china grass in  1 1/2 cups water for 10 mins. Boil the china grass until completely dissolved.
3. Add the china grass to the milk mixture along with vanilla essence and pour into dessert dish.
4. Refrigerate for 3 hrs and sprinkle dessicated coconut.

Wednesday, August 3, 2011

Chicken Shawarma

For the Filling

1 cup Cooked shredded Chicken
2 tsp Arabic Spice or Middle Eastern spice (got that from Saudi, if u dont have it, freshly ground Pepper works as well)
2 Tablespoon Oil

Take a pan. Add some oil and saute the shredded the Chicken until golden brown. Add the Arabic Spice and mix well for another 3 to 4 minutes.

For the Tahini Sauce

1 cup fresh Curd
3 cloves minced Garlic
3 tablespoon Olive oil
2 tablespoon Lemon Juice
A Pinch of salt

Mix all the above  ingredients together and refrigerate.


1/2 cup Sliced Onions
1 tomato thinly sliced
2 Pickled cucumber, chillies or beetroot slices 


Spread the Pita bread with 2 tablespoon of tahini Sauce. Place the roasted Shredded Chicken, Onions, tomato, pickled cucumber on to the Pita bread. Roll up and hog!

My Best Shot at the Wannabe Shawarma :D

Monday, August 1, 2011

Chatti Pathiri

Crepe Mix

2 Cups Maida
1 Egg
1 cup cold water

1.Beat all the ingredients above with a electric mixer and beat well into a thick batter.
2. Take a flat non stick pan, add some oil and make around 8-10 thin crepe of uniform size matching to the diameter of the baking dish

Erachi mix/ Chicken Mix

 1 whole Chicken
1 1/2 cups water

3 big onions
2 tsp ginger paste
2 tsp garlic paste
3 thinly sliced green chillies
2 tsp pepper

1 tsp chilly powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp homemade Garam Masala 
1 sprig curry leaves

1. Wash the chicken. Boil the chicken with water, salt and pepper for 30 mins. Close the lid.
2. Seperate the chicken meat from the bone and shred in a electric mixer.
3. Take a pan and saute the finely chopped onions with ginger garlic paste, chillies and curry leaves. Add turmeric , chilly powder and coriander powder and saute for 2 minutes. 
4. Add the shredded the chicken and mix for another 3 minutes. Add Garam Masala and mix again for 10 minutes or until golden brown.

Egg mixture

5 eggs
10 roasted Cashews

1 small onion, chopped
1 chilly, finely chopped

1. Beat the Eggs. Saute the onions, and chilly until translucent. Add the Cashews

2. Add the cooked onions to the beaten eggs and add some salt.

Assembling the Layers

1. Preheat the Oven to 350 F. Grease the sides of the Baking dish
2. Start with the initial layering by Maida Crepe at the bottom followed by the chicken mix. Scoop the egg mixture and pour.
3. Repeat the process till its done
4. Close the pan with aluminum foil and bake for about 50 minutes. When the sides have become crispy and golden brown, itz ready!
5. Slice the Chatti Pathiri and serve as a starter or as a main dish.

Wednesday, April 13, 2011

Date-Nut chocolate bites


100 g Diary Milk Chocolate Bars
75 g Hazelnuts, toasted
10 Dates, pitted and slit
1/4 Cup Cream


1. Melt the chocolate with cream and mix well. 

2. Mix the toasted nuts and dates together to the melted chocolate. Mix well.

3. Using a teaspoon, drop small bites of the mix onto a baking sheet lined with parchment paper or a plate coated with butter.

4. Allow to set in a cool place.

Tuesday, April 12, 2011

Egg Noodles


150 gms Egg Noodles
1 carrot Thinly shredded
1 Yellow Bell Pepper Thinly Shredded
1 Green Bell Pepper Thinly Shredded
1 Green Chilly, Slit
1 onion, diced
1/4 cup beans thinly chopped
2 eggs, Beaten
3 cloves of Garlic diced
1 1/2 tsp Soya Sauce
1 tsp chilly sauce
2 tblsp Chilly tomato sauce
1 tsp freshly ground pepper 
Seasame oil


1. Cook the noodles as per the instructions. After cooking the noodles,Take a pan and fry the noodles seperately for 2 minutes in sesame oil.

2. Scramble the eggs seperately.

3. In a pan, add sesame oil. Saute some garlic and onions for about a minute. Add all the vegetables together with some salt and fry briefly. Add the scrambled eggs and fry for another 1 minute.

4. In a seperate bowl, add soya sauce, chilly sauce, pepper, chilly tomato sauce and mix well.

5. Add the sauce mix to the pan. Mix all the ingredients together well. Adjust the salt according to your taste. In low heat, add the noodles and mix well. 

Thursday, April 7, 2011

Beat the Heat with some Water Melon.


1 Cup Diced Watermelon
1/2 Cup Diced Peaches
1/2 Cup Diced Pineapple
12 Cashewnuts
1 tsp Lemon Juice
2 tsp Desiccated coconut
1 tsp Butter
2 tblsp Sugar


1. Roast the cashewnuts in butter and grind well in a mixer.

2. Mix all the fruits. Add sugar, ground cashewnuts, lime juice  and mix well. 

3. Spread Desiccated on the top.

4. Refrigerate for 30 minutes and Enjoy :)

Tuesday, April 5, 2011

Pineapple Biscuit Pudding


1 1/2 Packets of Marie Gold 133 gms Biscuit
Custard made with 1/2 litre Milk
1 cup grated Pineapple
1 Scoop Vanilla Icecream
1 tsp Butter

Custard Mix

Mix 2 tbsp custard powder with 3 tbsp of milk taken form 1/2 litre milk to form a paste. Boil the remaining milk with 3 tbsp sugar. Also add 1/2 tsp Vanilla Essence. Add the custard paste and stir for 2 minutes. Let it cool


1. Break the biscuits with your hands and grind it in the mixer until powder form. Add melted butter and mix well.

2. Take a Dessert dish and press the crust mix firmly  with hand into the bottom and sides of the pan. Keep it in the fridge for 15 minutes.

3. Spread the grated pineapple all over.

4. Add the Custard Mix and let it the set in the refrigerator for 2 hours.

5. Slice and have it with a Scoop of vanilla Icecream! ( Haagen Dazs would be Ideal) ;))

Lets just Say Chicken Curry ...Simple! ;))


1 Kg chicken
1 Large Onions
4 Tomatoes
1/2 cup coconut Grated
2 Chillies
1 tsp Garlic and 1 tsp Ginger Crushed 
1tsp Mustard Seeds
2 tblsp Chilly Powder
1 tblsp Chicken Curry Powder
1/4 cup Chopped Coriander Leaves 


1. Add Oil in a pan and Splutter Mustard Seeds with some Curry leaves.

2. Add Chopped onions with ginger garlic Chillies paste  and Saute for about 3

3. Grind Tomatoes and Coconut Grated Separately in the Mixer really well. Add little water.

4. Add this mix to step 2. Mix until you see the oil separate. Add chilly powder and chicken curry powder and Saute for another 2 minutes along with coriander leaves. Add 1 cup hot water. Let it boil. Now add the cleaned chicken. ( Marinate the chicken with Vinegar to avoid any kind of meaty smell). Cook with the lid for about 10 to 15 minutes.

5. Open the lid and mix it all well for another 5 minutes. 

Voila! Serve it with Roti

Friday, February 25, 2011

Chicken Salami Sandwich with healthy Cucumber Spread


1/2 Onion, thinly sliced
1/2 Zucchini, thinly sliced
2 Chicken Salami
1 fat free cheese slice
1/2 Tomato, Thinly Sliced
1/2 Red Bell Pepper, thinly Sliced
2 Slices of Brown or White Bread
A Pinch of Pepper and Salt

Cucumber Spread

1 tblsp Olive oil
1/2 tsp Vinegar
1 cup Low Fat yoghurt
2 tblsp sour cream
2 Garlic cloves
Cucumber, peeled and diced
1tsp chopped Dil
1/2 tsp Salt
1/4 tsp pepper


1. Prepare the Spread by mixing Olive oil, garlic, vinegar, salt and pepper. Whisk Yoghurt and Sour cream. Add the olive oil mixture to the yoghurt mix. Add the cucumber and dill and mix well.

2. Spread it on both slices of bread. Layer it by adding cheese first, chicken salami, tomatoes, bell pepper,onions, sprinkle some pepper/salt and then another slice of chicken Salami. Press it with your hands and cut the Sandwich into two.

3. Have it With Orange Juice.

Tuesday, February 22, 2011

Mutton Chops in your mouth goes "Chow Chow Chop Chop"


1 kg Mutton Chops
2 tblsp Freshly Grounded Pepper 
2 tsp Garlic chopped
4 tsp Garlic Thinly Sliced
2 Chillies, Sliced
2 tsp Coconut oil
Salt to taste

Onion Sauce

20 Small Onions, Thinly Sliced
Mutton Stock


1. Marinate the mutton Chops with the above ingredients . Add 1/2 cup wate, Mix Well and pressure cook for 30 minutes.
2. Separate the mutton chops from the stock. Pan fry and then sprinkle some pepper powder while frying. 
3. Take another pan. Add some oil and sliced small onions. On low flame, slowly caramelize the onions until golden brown.
4. Add the onions to the left over stock from the cooked mutton chops and cook till it thickens for about 5 minutes. Grind them well in a mixer. Voila, your simple Onion Sauce is ready.
5. Serve the mutton chops with the Sauce.

GooseBerry "Wine is like Bottled Poetry" ;))


2 Kg Gooseberry (washed)
2 Kg Sugar
1/4 kg Sugar for Syrup.
2 Cinnamon Stick
3 cloves


1. Get a earthenware or Bharani thoroughly washed.
2. Add  all the ingredients layer by layer. Close the lid. It would be better to close the lid with a large piece of cloth on top of the lid and tie it air tight.
3. After 25 Days, open the lid and add Sugar Syrup. Prepare the syrup by boiling  1/4 kg sugar with 1/4 litre water.
4. On the 45th day, Strain the Gooseberry mix using any thin cotton fabric. Transfer this to another Glass Jar.
5. Mix half and half of wine with sprite or water chilled. Enjoy it with Mutton Chops. ;))