September 30, 2009

Mango Thokku

Red chillies are one of the main ingredients of the Indian cuisine. This pickle or thokku is a spicy accompaniment for a South Indian meal. It wakes up your senses and tastebuds. Lakshmi of Kitchen Chronicles is hosting "Think Spice -Think Red Chillies" which was started by Sunita of Sunita's World.


Raw Mango grated - 1
Red chilly powder - 2 tsp
Methi - 1 tsp
Salt - to taste
Oil - 4 tbsp -5 tbsp to saute

Mustard seeds - 1 tsp
Asafoetida - a pinch
Curry leaves - 2 strings
Turmeric powder -1 tsp
Red chillies - 3 broken into halves

1. Peel and grate the raw mango
2. Roast the methi and powder it
3. Heat the oil and make a seasoning of mustard seeds, red chillies, asafoetida, turmeric powder and curry leaves
4. Add the grated mango and mix it
5. Keep stirring it in between and cook till the oil separates for about half an hour
6. Add the powdered methi, red chilli powder and salt
7. Cool it and store in airtight container

September 10, 2009

Almond Roca

My daughters Samantha and Nikita love anything with chocolates. Almond Roca is their all time favorite. This recipe was given by my friend Jamie. It is her family recipe. This dessert is absolutely dangerously delicious and addictive.

Salt to Taste has announced the event Cooking for Kids hosted by Hema. This event was started by Sharmi of Neivedyam. I would like to share this recipe.


2 sticks unsalted butter
1 tblsp karo syrup
1/4 cup water
1 cup sugar
8 oz slithered almonds
8 oz mini kisses baking chocolate chips

1. In a pan take the water, karo syrup, sugar, butter and slithered almonds.
2. Cook in medium heat and keep stirring with a wooden spoon.
3. Simultaneously spray a pan and keep in ready
4. Cook the almond mixture for about 20-25 minutes till frothy and slightly dark color
5. Pour on the sprayed pan
6. Melt chocolate chips in the microwave and spread on top on the almond roca
7. Set it in the fridge till set for a couple of hours
8. Break to pieces to serve