Masala Dosa

Masala dosa is an Indian cuisine which originated from udupi cuisine although the exact origin of masala dosa is still unknown .A slight variation of masala dosa is Mysori masala dosa which I am going to prepare  and I am pretty much sure that you will enjoy it. I am going to give you the step by step pics of the preparation of this dish.

Mysore masala dosa is a thin and crispy pancake prepared with fermented dosa batter topped with potato masala/spice and red garlic chutney.This is Mysore masala dosa which is same as the famous masala dosa the main difference between Mysore masala dosa and masala dosa is the red garlic chutney spread which is the topping of the  Mysori masala dosa.

Mysore Masala Dosa
Mysore Masala Dosa

For making the urad daal and rice soft I have a mixer and grinder which have a preset option of masala dosa I have skipped the step of soaking but if you have a normal blender or grinder you have to soak the rice and urad daal for a minimum of 4-5 hours because soaking helps to soften the daal and rice which eventually helps while grounding it. Before proceeding further I am giving you some important tips for the preparation of crisp and perfect mysore masala dosa.So here we go firstly I added some poha/flat rice/flake rice(flattened into flat dry flakes. you can purchase it from the market) While grounding the dosa batter to make it crisp but it is optional but I recommend it.Secondly once the batter is grounded you can add 1-2 teaspoon of Bombay rava or semolina/suji to the dosa batter this turns the dosa more crisp.Last but not the least is that when the top of the dosa gets slightly cooked apply the red chutney else the batter might turn messy.

Preparation And Cooking Time Of Masala Dosa

Preparation time 8 hours cooking time : 40 minutes Serving : 20 dosa

Its cuisine is: Karnatka

Ingredients For Masala Dosa

For Preparing Masala Dosa Batter

 Urad Daal 1/2 cup   Sela rice/parboiled rice  1/2 cup   Chana daal 1 tbsp   Toor daal 1 tbsp   Fenugreek seeds/ meethi 1/4 tsp   Water for soaking   Flattened rice/ poha/avalakki / aval washed 1/2 cup    

For Preparing Aloo Bhaji

Mustard/ rai 1 teaspoon

oil  2 teaspoon

Cumin/ zeera  1/2 teaspoon

Channa daal  1 teaspoon

Urad daal  1/2 teaspoon

Hing /asafoetida  1 pinch

Red chili dried  1

Curry leaves  few

Onion finely chopped  1/2

Green chili  finely chopped  1

Turmeric/ haldi  1/2 teaspoon

Ginger 1 inch finely chopped

Potatoes boiled and mashed  3

1/2 teaspoon  salt

Coriander finely chopped 2 tbsp

lemon juice  1 tablespoon.

For Preparing Red Chutney

Daal chana  2 tbsp

Oil  2 tsp

Ginger chopped  1 inch

3 cloves of garlic chopped

Finely chopped onion  1/2

Dried Kashmiri red chili  3

Turmeric/ haldi  1/4 teaspoon

Salt  1/2 teaspoon

Water  1/4 cup for blending

Other Ingredients For Masala Dosa

¼ tsp sugar

½ tsp salt

butter for roasting


First prepare aalo bhaji,dosa batter and red chutney.

Mix the dosa batter gently once it is fermented well.

Then add 1/4 tsp sugar and 1/2 tsp salt to the batter and mix well.

Heat the griddle and pour dosa

Add 1 teaspoon butter and 1 tbsp of red chutney and spread. also, add in potato bhaji filling .   roast for 15-30 seconds and fold the dosa.   finally, serve Mysore masala dosa hot with coconut chutney and sambar.

Step By Step Making Of Masala Dosa With Pictures

Making Of Masala Dosa Batter 

1 .Firstly, soak 1½ cup rice, 1 tbsp toor dal,  1 tbsp chana dal, ½ cup urad dal, and ¼ tsp methi for 5 hours. skip the soaking process if you are grinding in a grinder & blender which has a option of masala dosa

Water Rinse
Water Rinse

2 .Drain off the water and transfer to mixi / grinder.

Dosa Batter Preparation
Dosa Batter Preparation

3 .Also add ½ cup thin poha. Make sure to wash before adding.

Washed Poha
Washed Poha

4 .Blend to fine paste adding water as required.


5  In a large mixing bowl transfer the dosa batter

Dosa Batter
Dosa Batter

6 .Cover and let the batter ferment for 8-9 hours. if you are staying in cold places then keep in pre-heated oven.


How To Prepare Aalo Bhaji 

1 .firstly, in a kadai heat 2 tsp oil and add 1 tsp mustard, ½ tsp cumin,  ½ tsp urad daal , 1 tsp chana daal, 1 dried red chili, pinch of hing,and few curry leaves.

Aloo Bhaji preparation 1
Aloo Bhaji preparation 1

2 .Saute and allow to splutter (phat jai)

Aloo Bhaji preparation 2
Aloo Bhaji preparation 2

3 .Further add ½ onion, 1 green chili and 1 inch ginger. saute well.

aloo bhaji preparation 3
aloo bhaji preparation 3

4 .Additionally add ½ tsp salt and ½ tsp turmeric  mix well.

Alo bhaji preparation 4
Alo bhaji preparation 4

5 .Now add 3 boiled and mashed potato. combine well.

Alo bhaji preparation 5
Alo bhaji preparation 5

6 .Turn off the flame and add 1 tbsp lemon juice and 2 tbsp coriander and

Alo bhaji preparation 6
Alo bhaji preparation 6

7 .finally, mix well and aloo bhaji is ready to prepare Mysore masala dose.

Alo bhaji preparation 7
Alo bhaji preparation 7

How To Make Red Chutney To Use With Masala Dosa

1 .firstly, heat 2 tsp oil and roast 2 tbsp chana dal till it turns golden brown.

Red chutney preparation 1
Red chutney preparation 1

2 .Add in 1 inch ginger, 3 clove garlic, ½ onion and saute well.

Red chutney preparation 2
Red chutney preparation 2

3 .also add  ¼ tsp turmeric, 3 dried red chili and saute.

Red chutney preparation 3
Red chutney preparation 3

4 .Transfer the mixture to small mixi and add ½ tsp salt.

Chutney Preparation 4
Chutney Preparation 4

5 .Blend to smooth paste adding ¼ cup water.

Chutney Preparation 5
Chutney Preparation 5

6 .finally, red chutney is ready to prepare mysore masala dose.

Chutney Preparation 6
Chutney Preparation 6

How To Make Mysore Masala Dosa 

1 .Once the dosa batter has fermented well mix it gently and take required batter in a small bowl. The rest you can store in a airtight container and refrigerate.

Masala Dosa preparation 1
Masala Dosa preparation 1

2 .Now add ¼ tsp sugar and ½ tsp salt  to the batter and mix well.

Masala dosa Preparation 2
Masala dosa Preparation 2

3 .Also heat the griddle and pour a ladleful of batter. spread out in a circular motion.

Masala Dosa preparation 3
Masala Dosa preparation 3

4 .Add in 1 tsp of butter, 1 tbsp red chutney and spread on top of the dosa.

Preparing the masala dosa 4
Preparing the masala dosa 4

5 .On one side of dosa add in potato bhaji filling.

Aloo Bhaji
Aloo Bhaji

6 .Roast for 15-30 seconds and fold the dosa into half or roll into circular.


7 .finally, serve mysore masala dosa hot with coconut chutney and sambar


1 .firstly, dosa batter turns sour after 3 days so use it with in three days.

2 .Always use par boiled rice/sela rice and never use long grain basmati rice.

3 .Finally, adding a pinch of sugar to batter, helps to get the rich colour to mysore masala dosa.

4 .furthermore, adding butter enhances the taste and browning of dosa.

Coconut Chutney

Preparation time: 5 minutes

Cooking time: 2 minutes

Total time : 7 minutes

Serving: 4 Cuisine : South Indian    


Descicated/fresh !/2 cup coconut

Chana daal/ putani roasted 1 tbsp

Peanuts/ ground nuts roasted 1 tbsp

Green chili 2

Petal onions 3

Tamarind small lemon sized

Salt taste

Water to blend as required.

For Tempering

1 .Oil 1 tbsp Mustard seeds 1/2 tsp Urad daal  1/2 tsp

2 .Curry leaves  few


1 .Firstly, keep all the grinding ingredients ready. take roasted chana daal,coconut, ,peanuts, onions and chili.

2 .Furthermore, transfer to a small blender.

3 .also add a small piece of tamarind.

4 . Add salt to taste additionally.

5 .Then add hot water as required and blend to smooth cream texture.

6 . finally, add tempering and serve with idlis and dosas.

Step By Step Coconut Chutney Preparation With Photos 

1 .firstly, keep all the grinding ingredients ready. take roasted chana dal, coconut,  roasted peanuts, onions and chili.

Coconut chutney preparation step 1
Coconut chutney preparation step 1

2 . Transfer them to a small blender.

Coconut chutney preparation step 2
Coconut chutney preparation step 2

3 . Add a small piece of tamarind.

Coconut chutney preparation step 3
Coconut chutney preparation step 3

4 . Then add salt to taste.

Coconut chutney preparation step 4
Coconut chutney preparation step 4

5 .Then add hot water as required and blend to smooth cream texture.

Coconut chutney preparation step 5
Coconut chutney preparation step 5

6 .finally, add tempering and serve with dosa


At first use hot water which will gives a nice and creamy texture

Secondly blend to smooth the chutney this will give a real taste to the chutney.

Thirdly As a variant add a piece of ginger.

And last but not the least tempering is optional but i recommend it because it gives a great taste.

How To Prepare Idli Sambar

Preparation time: 10 minutes

Cooking Time: 30 minutes

Total time: 40 minutes

Servings: 4

Cuisine: South Indian


For Preparing Sambar Powder

Coconut oil  1 tsp

Coriander seeds  1/4 cup

!/2 teaspoon methi/ fenugreek

1 teaspoon urad daal

1 tbsp cumin/ zeera

Channa daal  1 teaspoon

Red chili 20 dried

Few curry leaves

Hing/ asafoetida  1/4 teaspoon

For Sambar

Oil 2 tsp

mustard 1 tsp

Methi/ fenugreek  1/4 tsp

Hing/ asafoetida  pinch

Curry leaves  few

Shallots halves  4

Chili slitt 2

Tomato chopped  1

Carrot chopped  1/2 carrot

Potato cubed  1

Beans chopped  5

Drumsticks 5 pieces

Bringal/ baingan cubed  1/2

Turmeric  1/4 tsp

Jaggery/ gur  1/2 tsp

Salt  1 tsp

Water  1 cup

Tamarind extraxt  3/4 cup

Toor daal boiled  1 cup

Coriander finely chopped 2 tbsp


Firstly,Heat 2 tsp oil and splutter tempering in a large kadai.

Add 2 chili,4 shallots and saute for 1 minute till it changes its colour.

Then add 1 tomato and continue to cook.

Now add mixed vegetables and saute for 2 minutes.

Then add 1/2 tsp jaggery, 1/4 teaspoon turmeric,1 tsp salt and 1 cup water.

mix well, cover and boil for 10 minutes.

now add ¾ cup tamarind extract and mix well.

cover and boil for 10 minutes.

additionally, add 1 cup toor dal, water and mix well.

add in 4 tsp of prepared sambar powder.

boil for a minute, until the flavours are well absorbed.

add in 2 tbsp coriander leaves and mix well.

finally, enjoy idli sambar with hot steamed idli.

Step By Step Preparation Of Sambar With Photos

How To Prepare Sambar Powder

1 .firstly, in a pan heat 1 tsp coconut oil and roast ½ tsp methi.

Sambar powder preparation Step 1
Sambar powder preparation Step 1

2 .now keeping the flame on low add 1 tbsp cumin, ¼ cup coriander seeds, 1 tsp chana dal,1 tsp urad dal.

Sambar powder preparation Step 2
Sambar powder preparation Step 2

3 .Roast until the spices turn golden brown.

Sambar powder preparation Step 3
Sambar powder preparation Step 3

4 .further, add few curry leaves, 20 dried red chili,  and roast until the chilies turn crisp.

sambar Powder Preparation 4
sambar Powder Preparation 4

5 .Cool the spices completely and transfer to the blender along with ¼ tsp hing.

Sambar powder preparation 5
Sambar powder preparation 5

6 .Blend to a slightly coarse powder and sambar powder is ready.

Samber Powder Preparation 6
Samber Powder Preparation 6

How To Prepare Idli Sambar

1 .firstly, in a large kadai heat 2 tsp oil and splutter 1 tsp mustard, pinch hing, ¼ tsp methi and few curry leaves.

Idli Sambar Preparation Step 1
Idli Sambar Preparation Step 1

2 .Add 2 chili,4 shallots and saute for a minute till it changes colour.

Idli Sambar Preparation Step 2
Idli Sambar Preparation Step 2

3 .Add 1 tomato and continue to cook.

Idli Sambar Preparation Step 3
Idli Sambar Preparation Step 3

4 .Now add ½ carrot,1 potato, 5 beans , 5 pieces drumstick and ½ brinjal.

Idli Sambar Preparation Step 4
Idli Sambar Preparation Step 4

5 .Saute for 2 minutes, or until the vegetables shrink slightly.

Idli Sambar Preparation Step 5
Idli Sambar Preparation Step 5

6 .Then add ½ tsp jaggery/gur , 1 tsp salt, ¼ tsp turmeric and 1 cup water.

Idli Sambar Preparation Step 6
Idli Sambar Preparation Step 6

7 .Mix well, cover and boil for 10 minutes or until the vegetables are almost cooked.

Idli Sambar Preparation Step 7
Idli Sambar Preparation Step 7

8 .Now add ¾ cup tamarind extract and mix well.

Idli Sambar Preparation Step 8
Idli Sambar Preparation Step 8

9 .Cover and boil for 10 minutes, or until the raw smell from tamarind disappears.

Idli Sambar Preparation Step 7
Idli Sambar Preparation Step 7

10 .Then add 1 cup toor dal and mix well.

Idli Sambar Preparation Step 10
Idli Sambar Preparation Step 10

11 .Add water and mix well adjusting consistency as required.

Idli Sambar Preparation Step 11
Idli Sambar Preparation Step 11

12 .Boil for a minute or until the froth appears.

Idli Sambar Preparation Step 12
Idli Sambar Preparation Step 12

13 .Add in 4 tsp of prepared sambar powder. you can alternatively use store brought sambar powder.

Idli Sambar Preparation Step 13
Idli Sambar Preparation Step 13

14 .Mix well making sure there are no lumps formed.

Idli Sambar Preparation Step 14
Idli Sambar Preparation Step 14

15 .Boil for a minute, until the flavors are well absorbed.

Idli Sambar Preparation Step 15
Idli Sambar Preparation Step 15

16 .Add in 2 tbsp coriander leaves and mix well.

Idli Sambar Preparation Step 16
Idli Sambar Preparation Step 16

17 .Finally, enjoy idli sambar with hot steamed idli.

Idli Sambar Preparation Step 17
Idli Sambar Preparation Step 17


To make sambar more tasty and healthy add vegetables of your own choice to make sambar

Then when vegetables are almost cooked add tamarind.Else sometimes vegetables will not cook.

additionally, adjust the consistency of sambar as it thickens once cooled.

Finally idli sambar tastes best when it is served in a slightly water consistency

How To Make A Delicious Vegan Coffee Cake

This Coffee Cake is topped with cinnamon streusel that bakes up beautifully.Add nuts and other dry fruits to the batter add streusel. Chocolate chip cake can be made in many styles and kinds and with additions of ( berries, coconut, vegan and marshmallows) one tip for making the cake is to make the cake slightly thicker for loafs,thinner for pan cakes and if you make muffins then add fruits and nuts for muffins.I am using the same batter to make this super easy coffee cake.

Coffee-Cake big
Coffee-Cake big

This Cake is Everyone Approved! We’ve served it to a mixed crowd and everyone has asked for the recipe. If you make, do let me know how it worked out in the comments.

Note: Coffee cake is a term used for a regular cake with a streusel topping usually served in a coffee shop and it does not contain original coffee.A cake which contains coffee is also called a coffee cake, but here is a streusel cake served with a coffee or tea.

Serving And Preparation Time Of Coffee Cake

Use a 8 by 8 inch pan or use 9 by 9 inch brownie pan.

Preparation time 10 minutes

Cooking time: 40 minutes

Total time: 50 minutes

Dessert cuisine: American

Ingredients And Their Quantities To Make Coffee Cake

Wet Ingredients

Wet ingredients include 1 cup or 244ml almond or soy milk not the dairy milk.

1 tbsp apple sauce.

1 teaspoon of vinegar

1/3 cup or 66.67 gram of sugar and if you want to make it more sweeter than add 1 tbsp more.

1/4 cup or 56 ml neutral oil or use 3 tbsp apple sauce to make it oil free.

Vanilla extract 1 teaspoon

A few drops of almond extract it is optional but makes a great taste.

Dry Ingredients

.5 to 1.75 cups (187.5 g) of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour, or all unbleached all purpose)

Baking powder 2 tsp

Baking soda 1/4 tsp

Salt 1/2 tsp


Flour 1/2 cups

Brown sugar 1/3 cups

Salt 1/3 tbsp

Cinnamon 2 tsp

1 tbsp oil or use vegan butter

2 tbsp coconut oil.

Method To Make Coffee Cake

Take a pan , line it with parchment hanging on the edges.Mix the wet ingredients in a bowl until the sugar is fully combined.Preheat the oven at 176 degrees C or 350 degrees F.

Whisk baking powder, baking soda, slat and 1 1/2 cup of flour in a bowl and add spices of your own choice plus add berries,candied ginger and pineapple if you like.Add to the dry 2 tbsp almond flour for additional texture.

Fold into the wet until just combined.Add flour 1 tbsp at a time if needed to make just slightly thick batter.Pour it to the parchment lined pan.

Add the dry streusel ingredient in a bowl and mix it well.Add the oil and vegan butter and mix it with your fingers until well distributed and crumbly.Spread it over the cake batter.

Bake it for 35-45 minutes at 350 degrees F and it depends on the cake height and pan etc.Let it cool for 10 minutes and then remove it from the pan.Ensure that it cool down completely before slicing.

It can be stored in the counter for upto 2 days, can be kept in the fridge upto 7 days and in freezer it can be kept upto 1 month.

If you want to make cup cakes or muffins bake it for 22 to 24 minutes for regular size muffins.


Gluten-free: Mix 3/4 cup white rice flour, almond flour 1 1/4 cup , potato starch  1/3 cup , chia seeds 1 tbsp /flax seed meal. Use 1 3/4 cup of the flour mix and add more as needed. Use a mix of rice flour and almond flour for the streusel. 

Oil-free: For making batter use apple sauce.For the streusel use 1/4 cup nut butter.Also use 1/4 cup brown sugar and add  few tsp maple syrup as needed to make a crumbly mixture.

Variations: With the dry ingredients of this batter add some berries, some nuts and dried fruit for enhancing the flavor and overall look of the cake and twist in some softened peanut butter into the batter.

.Icing: Mix 1/3 cup powdered sugar with a tsp or so non dairy milk and use. I suggest syrup dressing which I use as it keeps the cake moist for a long time. (3 tbsp sugar+ 1 tbsp water)  Nutrition for This cake is 1 serve (1 slice).


Nutrition Facts: Amount Per Serving Calories 259

Calories from Fat 90% Daily

Value*Fat 10g 15%

Sodium 321mg 14%

Fiber 1g 4%

Carbohydrates 37g 12%

Vitamin A 60 IU 1%

Sugar 15g 17%

Protein 3g 6%

Iron 1.5mg 8%*

Calcium 97mg 10%

Potassium 152mg 4%

Percent Daily Values are based on a 2000 calorie diet.

Pound Cake

Pound Cake Made From Scratch

This is an easy pound cake that everybody love to have it because it is delicious and easy to make and its preparation is very low as compared to the cakes available in the market and it is also very healthy when compared to the pound or plane cakes available in the market.


Pound Cake
Pound Cake


Always try to use the best possible ingredients to make this cake for instance best butter, best eggs etc in order to have the best results.

About The Taste Of This Pound Cake

All butter pound cakes are dense cakes with a sturdy crumb structure.It is moist and buttery and has a velvety feel.You can easily pick up a slice place it on a napkin, break off pieces with your fingers to pop straight in your mouth.

Effects Of The Ingredients Used In This Cake

The main ingredients used in this pound cake are:





These ingredients gives the cake richer and moist  flavor and makes it consistently moist.

The evaporated milk


Baking powder


These ingredients above gives each bite of this pound cake intense flavor

Preparation Time And Serving

Serves 12 slices

Preparation : 15 minutes

Cooking time: 55 minutes

Total time: 1 hr 10 minutes

Ingredients And Their Quantities

Take 1 cup unsalted butter which should be cooler than room temperature

  1 cup granuled sugar,

  4 large eggs slightly cooler than the room temperature  

All purpose flour 2 cups  

1 1/2 teaspoons baking powder  

1 teaspoon kosher salt  

1 cup evaporated milk  

2 teaspoon quality vanilla extract


Line a 10-inx5-in loaf pan with parchment paper.

Whisk together flour, baking powder and salt in a medium sized bowl and set it aside.

Mix together evaporated milk and vanilla in a small cup and set it aside.

In a large mixing bowl place together butter, sugar and cream together on medium speed until very pale and fluffy.Stop a scrap down the bowl as necessary.It should take about 5 minutes.

Slowly beat one egg at a time in the butter mixture and beat each egg before adding the next one.

Alternate and mix in the dry and wet ingredients, starting and finishing with the dry ingredients. In other words:    – Add in 1/3 of the flour mixture and beat until just combined.    – Pour in 1/2 of the evaporated milk mixture and beat until just combined.    – Add in 1/2 of the remaining flour mixture and beat until just combined.    – Pour in the remaining evaporated milk mixture and beat until just combined.   – Add in the remaining flour mixture and beat until just combined. 

Pour the batter into the prepared loaf pan. Smooth the top with a spatula so the batter is even. Bake for 55-60 minutes, or until a toothpick inserted in the middle of the cake comes out with just a few crumbs.

Remove from oven and allow the homemade pound cake to cool in the pan on a cooling rack for at least 20 minutes. You can allow the pound cake to finish cooling in the loaf pan completely. Or to speed it up, transfer the pound cake to the cooling rack to completely cool.

You can enjoy this easy homemade pound cake the day it is baked, but for the best flavor, allow it to sit overnight.  

Carrot Cake

Carrot Cake

This is a simple carrot cake which is made from scratch which means that all the ingredients used to prepare this cake are cheap and easily available. Infact they are readily available in every homes kitchen.

This cake is a very delicious and moist homemade cake which is easy to prepare and its preparation time is very little.

Carrot Cake
Carrot Cake

This cake can be used on special or sacred occasions like on birthdays,anniversaries weddings or other celebrations.

This cake got approval from the excellent bakers.

Techniques , Tips And Suggestions To Make Carrot Cake

Do not omit baking soda with baking powder they both are used in the preparation of this cake.

Dont use brown sugar in place of granulated sugar

Make sure that your oven is working properly so that it bakes the cake evenly at proper temperature.

If you want to make a double cake the recipe can be easily doubled.

Dont use small eggs to have best result use large eggs.

If you add 1 teaspoon of orange extract it will add an incredible fruity flavor to this cake.

Preparation Time

Preparation time: 10 minutes  

Cooking time: 40 minutes

Total time: 50 minutes

Ingredients And Their Quantities To Make Carrot Cake

Olive oil 3/4 cup

Eggs 2 large

Vanilla extract  1 teaspoon.

Granulated sugar  1 cup

All purpose flour  1.5 cups

1 tsp baking powder

Baking soda 1 tsp

Cinnamon powder  1 teaspoon

Nutmeg powder  1/4 teaspoon

Ginger powder  1/4 teaspoon

Carrots shredded  1.5 cups

Walnuts finely chopped  1/4 cups, coated in flour to prevent sinking

Cream cheese frosting  2 cups


Add eggs, vanilla extract ,sugar, oil in a large mixing bowl and mix until smooth.

Whisk together flour, baking powder, baking soda, cinnamon,ginger and nutmeg in a separate bowl.

Dump this dry mixture into wet mixture along with the carrots and mix until they are combined.

Fold it in walnuts.

In a greased/ floured round cake pan pour batter.Cake pan dimensions are (9×2)

Bake it at 350 degrees for 40-45 minutes until an inserted toothpick in the center of the cake comes out clean.

Allow the cake to completely cool down.Then ice it in cream cheese frosting.

Decorate it using round tip and star tip.

Sprinkle walnuts around the bottom of the cake.


Leftovers can be stored in a container in the fridge for up to 3 days.

Nutrition This Cake Contains

Amount per serving 

Calories 632 calories from fat 252

% Daily value

Total Fat 28g43%Saturated Fat 4g20%Cholesterol 36mg12%Sodium 314mg13%Potassium 200mg 6%Total Carbohydrates 92g 31%Dietary Fiber 1g 4%Sugars 71gProtein 4g 8%Vitamin A 72.3%Vitamin C 1.5%Calcium 4.8%Iron 8.3%* Percent Daily Values are based on a 2000 calorie diet.

Russian Salad

Russian salad also known as Olivier salad was invented in 18th century by Lucien Olivier.Over the course of centuries it was widely recreated throughout Europe and different regions of Eastern Europe have developed their own variations of this salad.Only some core ingredients are now common in all kinds of Russian salads.These ingredients are carrots, potatoes, eggs, pickles, onions , peas and mayonnaise.

Russian Potato Salad
Russian Potato Salad

Ingredients And Their Quantities

Boil 3 medium size yellow potatoes and chop them.

Boil 3 medium sized carrots and chop them.

Boil and chop 6 eggs.

3 medium size pickles in brine, peeled and chopped.

1/2 sweet onion large or 1 if small chopped

15 oz can peas,rinsed

1 cup of mayonnaise

1 tbsp Dijon mustard or any other mustard you preferred.

Salt and pepper to taste


The Preparation of Russian salad needs some time and there are some cooking steps involved in the preparation of this salad because the eggs and vegetables should be cooked and cooled off before they are chopped.

The steps involved in the preparation of this salad are as under.

Step 1

Place the eggs in a pot containing cold water.Boil the eggs for 10 minutes and let them cool before peeling.

Step 2

Place the unpeeled potatoes and carrots in a pot of water and add a tablespoon of slat in the pot and boil the vegetables..Cook until the vegetables are fork tender for about 20-25 minutes.Remove from water and let it cool off fully before peeling.

Step 3

Chop and peel the pickles.Peeling is optional and my suggestion is peeling is better because they taste better in the salad without tough skin.

Step 4:

Chop the onions.

Step 5:

Rinse and strain canned peas.

Step 6:

Peel and chop carrots, potatoes and eggs in cubes

Step 7

Place the ingredients in a large bowl and mix them together.

Step 8

Combine mustard , mayonnaise and pepper in a small bowl.Add it into the salad ingredients and mix all together.

Important Tips For Making Russian Salad

Do not add salt to your mayonnaise mixture because mayonnaise and Dijon mustard have a lots of salt in them.Dress your salad first then taste it and then add the salt if needed.Always remember that salt can be added at anytime but you cannot take it away.

Russian-salad ingredients
Russian-salad ingredients
Russian-salad ingredients 2
Russian-salad ingredients 2
Russian-salad ingredients 3
Russian-salad ingredients 3
Russian-salad ingredients 4
Russian-salad ingredients 4

Equipment Needed For The Preparation of Russian Salad

Cutting Knives

Large pot

Cutting board


Large mixing spoon

Large and small bowl.


Nutrition Per serving is carbohydrates 20 g,  calories 335 kcal,  protein 9 g,  fat 24 g,  saturated fat 4g,  cholesterol 134 mg,  sodium: 486 mg,  potassium: 596 mg,  fiber: 5g,  sugar: 5g,  Vitamin A: 4360IU,  Vitamin C: 27.3 mg,  Calcium: 76 mg,  Iron: 4 mg

Double Chocolate Waffle

Double chocolate waffle is very delicious.It is crisp from the outside and soft from the inside and its full of chocolate and there is a lots of chocolate and the chocolate lovers , especially the kids will surely love to have this.

For intense chocolate flavor cocoa powder and chocolate chips both are used.It is served with some more chocolate sauce on the top.It is so rich and an excellent texture balance.

It is a breakfast item and very easy to make and you can serve it to your guests and you can satisfy your chocolate craving by having this dessert.

Double Chocolate Waffles
Double Chocolate Waffles

Ingredients To Make Waffle

1/2 tablespoon baking powder

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoon white sugar

1 tablespoon brown sugar

3 tablespoon unsweetened cocoa

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/4 cup butter milk

1/2 cups semi sweet chocolate chips

Strawberries,whipped cream,banana and chocolate sauce for serving.


Preheat your waffle iron and put a paper towel or wax paper under the waffle maker to make a cleanup easier.In a small bowl whisk together baking powder, flour, baking soda,sugar,salt and cocoa.

In another bowl another bowl whisk together oil, eggs, vanilla and buttermilk.Add the wet ingredients to dry ingredients and stir until just combined.Batter will be lumpy depending upon the size of your waffle iron., you may need more or less batter.I used about a half cup for 1 waffle.Pour batter onto hot waffle iron then scatter evenly with a handful of the chocolate chips.Close the waffle iron and let cook–it could take anywhere from 4-8 minutes.I find mine are just perfect once the steam has mostly subsided. Carefully remove waffle from iron and place in a single layer on a baking sheet in a 200 degree F oven to keep warm.To serve, top waffles with slices of fresh strawberries, bananas, a swirl of whipped cream, and a drizzle of chocolate sauce. This made 5 waffles in my iron, but if you have a large Belgian waffle iron, it will probably only make 3.

Peanut Butter Chocolate Chunk Cookies

I love the taste of peanut butter and this is the first time i am adding chocolate to the peanut butter to make cookies which are peanut butter chocolate chunk cookies and it gives the great texture and flavor to the basic chocolate but I am afraid how it taste because the peanut butter taste is too strong and I had some doubts about the flavor of the biscuits but it tastes so great.The taste is not overwhelming but it combines so well with the chocolate.

I am pretty much sure that our readers will enjoy the taste of the biscuits especially the kids would love to have these biscuits.

Peanut Butter Chocolate Chunk Cookies
Peanut Butter Chocolate Chunk Cookies

Nutritional Facts Of Peanut Butter Chocolate Chunk Cookies

1 cookie contains -calories: 121, fat 6.9 g, saturated fat 2.7 g, carbohydrates: 13.7 g, fiber: 0.9 g, sugar :8.4 g, cholesterol: 14 mg, protein :2.9g; chelories from fat 62, sodium 83 mg, potassium 79 mg, vitamin A 1%, iron 6%, calcium 1%, vitamin c 0%, , nutrition grade C- daily percent values are based on a 2000 calorie diet.


140 g or 10 tbsp of unsalted softened butter

50 g or 1/4 cup of granules sugar

135 g or 2/3 cup of firmly packed light or dark

140 g or 1/2 cup creamy peanut butter

1 large egg

1 large egg yolk

vanilla extract 1/2 teaspoon

1½ cups all purpose flour or 185 g

1 tablespoon cornstarch (cornflour)

3/4 teaspoon baking soda

3/4 teaspoon salt

milk chocolate 8 oz coarsely chopped (use 5 bars of chocolate)


1.  Combine butter,sugar and peanut butter in a large pot and use an electric mixer or standard mixer to beat until it becomes creamy and well combined.

2. Add egg yolk, egg and vanilla extract and stir well.

3. In a separate medium size bowl whisk together baking soda, cornstarch, flour and salt.

4. Stir flour mixture into peanut butter mixture gradually with mixture on low speed. Pausing occasionally to scrape down the sides of bowl.

5. Stir in chocolate pieces by the help of spatula.

6. Cover cookie dough with plastic wrap and transfer to refrigerator.Chill it for at least 30 minutes.

7. Preheat oven at 350°F/175°C.Line cookie sheets with parchment paper and set it aside.

8. Once oven has preheated and cookie dough has chilled remove dough from fridge and scoop cookie dough into roughly 1½ tablespoon-sized balls.Roll into balls between your palms if desired and then place onto prepared cookie sheets.

9. Place cookies at least 1½ inch apart on prepared baking sheets and bake for about 12 minutes

10. Allow cookies to cool completely on baking sheets before serving.

Italian Bread

Italian bread is a famous bread and in this recipe i am going to tell you how to make it from scratch.It has been flavored with extra virgin olive oil,sea salt and rosemary. It can be made with different toppings like caramelized onions,dried tomatoes etc.

Making Italian bread is quiet easy all you need to do is some working on the dough with your palms and fingers,creating holes in the dough by stretching.It has a soft crumb with crispy top and bottom crust.

For best results for a soft and elastic bread use a strong flour rich in gluten as well as for an irresistible flavor you have to have first cold pressed extra virgin olive oil and fresh rosemary.

Italian Bread
Italian Bread

Nutrition This Italian Bread Contains

1 out of 10 servings contains  calories 332,saturated fat 1.6 g, fat 11.2 g, carbohydrates 50.4 g, sugar 1.2 g, fiber 2.4 gram, protein 7.7 g, cholesterol: o mg, sodium 603 mg, vitamin D 0mcg, calcium 15 mg 1%, Iron 4 mg 20%, potassium 129 mg 3%, daily percent values are based on 2000 calorie diet.

Preparation And Cooking Time Of Italian Bread

30 minutes +resting time

Cooking time 30 minutes

Total time 1 hour


Servings 8-10Take 5 cups (630 g) bread flourTake 3 tsp fresh dry yeast2 tsp or 15g flaky salt1 2/3 cup or 400 ml luke warm water1/4 cup or 56g extra virgin olive oil2 tsp or 10g sugar For the topping56 gram or 1/4 cup extra virgin olive oil2 tbsp or 30 ml waterfresh chopped rosemary


1 .Whisk together flour and salt.

2. Stir fresh yeast with sugar in a small bowl until it liquefies. In 2/3 cup or 160 ml water dissolve yeast and then add it to the flour mixture.Add the remaining 1 cup water and the oil.Combine with a wooden flour and then knead for about 5-10 minutes on a lightly floured surface util smooth.

3 .In a lightly oiled bowl transfer the dough.Then cover it with a plastic wrap and rest it for about 1 hour at room temperature until double in size.The dough should be placed in a warm place.

4 .Shape the dough into a rectangle on a lightly oiled surface and fold it in 3,rotate,stretch it a bit again and fold in 3.

5. In a greased bowl place the folded dough, cover it and let it rest for 30 minutes.

6. Grease a 12×16 inch or (30x40cm) baking sheet with extra virgin olive oil.

7. In the prepared baking sheet place the dough and stretch it with your palm to so that it fits the entire pan.

8. Cover it and let it rest for 30 minutes.

9. Then preheat oven to 425°F or 22°C.

10. Chop fresh thyme and rosemary.Combine oi with water in a small bowl.

11. Create holes in the dough by using your fingers.Pour the water and oil mixture over the dough thus filling the holes in the dough.Sprinkle chopped herbs and flaky sea salt.

12. Bake for about 25-30 minutes until golden brown.Add some more olive oil if desired right after taking it out of the oven.

13. .Let it cool slightly and have a delicious Italian bread.

Veal Paprika

Veal Paprika With Sauerkraut

Veal paprika is a dish of Hungarian origin and at that time it was cooked in a kettle and in Hungary veal paprika was one of the famous Hungarian stews.It belongs to Hungarian cuisine.Paprika did not appear till the 18th century and it was in the 18th century that the people started to season their foods with paprika.

If you are searching for a veal dish which is easy to make and have the delicious taste that appeals to the taste buds then veal paprika is the best dish.You can also make this dish to serve to your guests as it is tasty and well presentable.

If we talk about its effects on health then this dish has a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight. It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.

Veal Paprika
Veal Paprika

Step One To Prepare Veal Paprika


Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yield: 50 portions  Each portion : about 4 oz, veal

Veal  18 lb


  1. Cut meat into 1½-inch-by 1-inch-pieces

Step Two To Prepare Veal Paprika


Butter  1 lb

Onions sliced  6 lb

Garlic cloves minced  3

Paprika  6 tbsp

Dry wine or white wine vinegar(its non alcoholic)  8 oz

White stock (recipe given below)  8 oz


2. Melt butter in sauce kettle.Add onions and cook slowly until tender.Add garlic cook lightly.Add paprika.Add 8 oz dry wine or white wine vinegar and 8 oz of white stock.Add meat and cook until meat is slightly brown.

Step Three To Prepare Veal Paprika


Sauerkraut (canned, drain and wash sauerkraut) with juice  10 lb


4. Brown 3 oz butter in a frying pan, then pour over cutlets.

5. Serve sauteed potatoes as a side dish.

White Stock

Step One To Prepare White Stock


Yield about 4½ gallons

Bones veal,beef or chicken  25 lb

Water to cover  about 6 gallons


  1. It is like preparation of stock.Cut bones with meat saw.
  2.  Wash and rinse all bones in cold water.
  3. Place bones in stock pot and cover with cold water.
  4. Place on range and bring to boil.Drain all liquid.Cover bones with cold water again.
  5. Bring to a boil.Reduce heat and simmer for 3 hours.

Step Two To Prepare White Stock



Onions chopped  2 lb

Celery chopped  1 lb

Carrots  1 lb

Bay leaves  3

Thyme  1 tsp

Peppercorns ,crushed  1 tsp

Cloves whole  1 tsp

Parsley stems  from 1/2 bunch.


6. Add mirepoix,spices,herbs and parsley stems.

7.Simmer for an additional 3 hours.

8. Strain through china cap and cheesecloth.

9. Vent and cool. Refrigerate and use as required.

Breaded veal cutlet

Breaded Veal Cutlet And Its Benefits

Breaded veal cutlet is a delicious veal cutlet dish and it has also some very good health benefits .You will be amazed to know that it contains calcium,phosphorous,protein, potassium,vitamin D, vitamin B12,vitamin A, riboflavin.It reduces your coronary heart disease risk to 15-20 %.It also reduces the risks of dying from type 2-diabetes and also reduces blood pressure.

Origins of veal cutlet is somewhat hazy it was infact thought that the original recipe came from Vienna in 1700’s in the form of thin slices of veal dipped in egg,breaded and fried.However the latest studies in agrifood reveal that historical documents regarding Milan which shows that the feast of Saint Satyrus was celebrated in 1134 in Italy and he was honored by succulent and the delicious veal cutlet. 

breaded veal cutlet
breaded veal cutlet


Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

Yield: 50 portions  Each portion : 4 oz

Step One To Prepare Breaded Veal Cutlet


Veal cutlet (about 4 oz.each)  50


Using boneless leg of veal, cut uniform portion about 1/4 inches thick.Place on cutting board or meat block and pound with cutlet hammer to flatten and break tissues.Do not pound hard enough to destroy meat.

Step Two To Prepare Breaded Veal Cutlet


Breaded flour  2 lb

Salt  to taste

Pepper  to taste

Eggs whole  6

Milk  1 qt

Bread crumbs  3 lb


Bread according to standard procedure (recipe give below) using flour,salt and pepper: egg wash made of eggs and milk; bread crumbs of cracker meal.

Step Three To Prepare Breaded Veal Cutlet


Salad oil  for sauteing


3. Place 1/4 inch salad oil in heavy skillet and saute cutlets until golden brown on one side.Turn and brown other side.Remove and drain well.In mass production cutlets may be finished in oven on sheet pan or roast pan lined with brown paper.

Note: A richer egg wash can be made by doubling amout of egg and adding 1 cup oil.Oil is sometimes used to reduce browning.

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.