Tuesday, August 23, 2011


Cinnamon Rolls have been on my mind from a very long time but Adrian is not very fond of cinnamon thus I avoided making it.

Whenever I pass by Cinnabon, I keep drooling over the frosted cinnarolls. The aroma is so very enticing that it makes me feel hungry.

So finally today I decided to make it. I reduced the cinnamon but I don't suggest you to do so. I was quiet happy with the outcome, they were super soft, perfectly sweet. I didn't frost them either as I didn't want it too sweet.

I'm glad Adrian and Sabu liked it and both of them ate two each.

Final verdict they were superb. Sabu gave thumbs up. :)


1 1/3 cup KDD Milk (full cream)
1/3 cup vegetable oil
1/3 cup sugar
1 1/2 tsp dry yeast
2 2/3 cups plain flour + 1/3 cup
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
100g unsalted melted butter
3/4 cup brown sugar
3 tsp Cinnamon powder
1/4 cup Sultanas (optional)
1/4 cup walnuts chopped roughly (optional)

Mix the milk, vegetable oil and sugar in a pan.

Heat the milk just before the boiling point, turn off heat and leave to cool for about 30 mins.

When the milk mixture is lukewarm, add the yeast. Leave it to froth for 3-4 minutes.

Add 2 2/3 cups of flour, mix well. Cover and let it rise for one hour.

Now to the above risen dough mixture add 1/3 cup of flour, baking powder, baking soda and salt. Stir the mixture nicely and you will have a very sticky dough.

Leave it for another 30 minutes to rise. Punch the dough.

Sprinkle the rolling board or the surface with flour. Roll the dough thinly into a long rectangle shape.

Now drizzle the melted butter over the rolled dough.

Mix cinnamon & sugar so it can be easily sprinkled on the rolled dough.

Sprinkle the cinnamon & sugar.

Then sprinkle the cinnamon powder, sultanas & walnuts.

Now start rolling the dough slowly making sure both end are equally rolled . Roll it tightly. Finally pinch the ends to seal it.

Cut the roll to 2 inch thick and lay them in a greased baking tray leaving space in between for the rolls to rise.

Let the rolls rise for 30 mins.

Bake at a 180℃ in a pre-heated oven until light golden brown, for 25 minutes.

Enjoy it with hot cup of coffee or simply eat them plain.

Friday, August 19, 2011


Patoli is another Manglorean/Goan delicacy. They are specially made on 15th August to celebrate the Feast of our Lady of Assumption.

These are steamed sweet pancakes made in turmeric leaves stuffed with coconut & jaggery. It is the turmeric leaves that adds a special flavour to them.

My friend Rani brought me few turmeric leaves fom Mangalore. It is also available in Indian grocery stores. You can also try with banana leaves. And If you don't find the leaves you can try it with foil. I tried making one with foil and it tasted yummy just the turmeric leaves aroma was missing.


10 med size Turmeric Leaves
3 cups of boiled rice (wash & soak in ample water overnight)
1 1/2 tsp salt
3 cups of scraped fresh coconut
1 1/2 cup of goa jaggery (grated)
12-15 cardamoms (powdered)

Grind the soaked rice with salt to a smooth thick paste like thick dough. If your batter becomes thin add little rice flour and knead it to a dough.

For the stuffing :

Mix the jaggery & coconut in a big bowl, add the cardamom powder.

Put the bowl in the microwave for 1-2 minutes so you can have a little mushy stuffing. Keep it aside.

Wash & pat dry the turmeric leaves. If the leaves are too big you can cut them into half.

Take a med ball of rice dough in your wet palms and roll the ball into a thick rope.

Place the dough rope in the margin of the leaf and start spreading the dough (left & right) side ways as thin as possible to cover the whole leaf. Repeat it on all the leaves until all the dough is used up.

Now in the center add 2 teaspoonful of the stuffing.

Fold the leaves sideways.

Place the ready Patolis in a steamer with ample water and steam it for 20-25 minutes.

If you dont have a steamer you can steam them in a cooker with little water, place another container over the water and place the patolis in the container. Close the lid, do not put the whistle. Steam for 20-25 minutes.

Voila Patolis are ready to be served warm or cold.

Tuesday, August 16, 2011

Padwal (snakegourd) stuffed with Mince

This is another favorite of mine & Smita's which Mai use to make for us. Hope you all will enjoy it too.

For Vegetarians : Stuffing can be made of Cheese & potatoes, Rajma & soya granules chili, or Paneer burji.


4 long tender Padwal (snake gourd)

500 gms Mince (chicken or mutton or beef) Wash & drain the water.
2 big onions chopped finely
2 medium tomatoes chopped finely
3 green chilies chopped finely
2 tbsp ginger chopped finely
2 tbsp garlic chopped finely
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/4 tsp cumin powder
1 tsp salt
3 tbps + 1 tbsp oil

Scrape the skin of the padwal with knife, wash and pat dry.

Cut into 3inch cylinders, scoop out the seeds & pith, Sprinkle 1/4 tsp salt on it, toss well so the salt coats it well. Keep it aside.

For the stuffing :

In a small frying heat 3 tbsp oil, add chopped onions brown.

Add tomatoes brown it well, add the ginger, garlic, chilies fry it well.

Add the turmeric, cumin powder.

Add the mince, salt stir & let it cook on slow flame for 10 minutes.

Once cooked cool the mince.

Now stuff the padwal with mince and leave it aside.

Take a big frying pan, heat 1 tbsp oil.

Lay all the stuffed Padwals in it. Cover the frying pan with a lid.

Let it cook on slow fire for 30 minutes turning the sides every 10 minutes.

Once cooked you can brown the sides lightly.

Serve hot with Chapattis & Salad.