This is a very quick,easy & tasty paneer dish without adding any cream or cashewnut paste .It gets ready in a jiffy .I always make this when I want something tasty without doing more effort.I relished this with chapatti but it also taste great with Naan.
If you love the taste of tofu you can add tofu instead of paneer.

Ingredients:
200 gms paneer
3 med sized  tomatoes
2 onions
1.5 tsp ginger garlic paste
1/4 tsp turmeric
1.5  tsp  bottle masala or 1tsp kitchen king powder+ 1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds
1.5 tbsp oil
1/2 tsp kasoori methi  leaves/dry fenugreek leaves
coriander leaves to garnish.

 
Method:

• In  mixer put together onions & tomatoes & grind.
• Heat oil in kadhai, then put cumin seeds.
• Then  add ginger garlic paste & saute for sometime 
• Now add the tomato- onion paste and fry well over medium flame for 6-8 min till the oil separates.
• Put in all powdered masalas & mix well.
• Add water depending upon the consistency you need.
• Add salt & cover with the lid .
• Now add cubed paneer & cook for 3-4 min.
• Lastly add coriander leaves & serve hot with chapatti/naan.

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Seems just like yesterday Last year at this time I was writing my first post didn't even know whether i could still keep writing too many questions in mind ..how will i manage to post what to post so on & so forth .I knew nothing  in blogging but still by help of my Dear Friend Suhaina i moved forward..

My cousins, friends, sis in laws,bro in laws used to text me & keep asking for who kept asking me for recipes ..I was tired sending them via watsapp and mails .It was my Best Friend Suhaina actually inspired me to start my Blog.My Darling Hubby coaxed and supported me from day one saying "Babes go ahead I'm with you"and this is how I started .
When it came to name the blog I had in mind many names in my mind but suddenly this name Pepper,Chilli and Vanilla rang some bells in my ear and finally named it..
I have gained many good friends via bloggging So many blogger friends who kept viistng & supporting by their lovely comments & feed back there are many to thank but still I would love to mention Lousie, Rafeeda, Linsy,Nandoo,Priya Shiva,Priya Suresh ,Priya .A,Swathi ,Mj,Anupa,Remya,Sonali ,Nava,Amelia,Medeja,Rani,Julie,Juliana ,Beulah,Rani,Doreen,Smitha,Shweta & Babitha who always graced my little blog with their valuable comments..I'm really sorry if i have left out any other bloggers name its not done intentionally . In general  I would really like to thank you each one of you from the bottom of my heart. Do continue to shower your love & support always..
Not forgetting my  all dear readers  both silent & vocal who keep trying my recipes & sharing it on fb.. Special thanks to Kohilavani,Raquel,Narina,Priya& Sangeeta

I have not made any special dish to celebrate the blog anniversary ..This Cake was made last sat for my Mom's bday...Its a simple eggless chocolate cake with whipped cream frosting..I didn't want to post any recipes today just wanted to keep this post as a Thanksgiving post..lol

Keep showing your support & love by visitng & giving your valuable feedbacks..Thank you soo much everyone..God bless You all..

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I'm not a big fan of Burgers but yes I do enjoy it sometimes..Normally I make Chicken/Beef Burger Patties and keep it ready and bring some readymade burger buns and relish it .This time I made it with homemade hamburger buns which I posted earlier .Ohh it was lovely ..I will never ever buy Burger buns from out..These patties are so yumm you wont stop eating..Very simple and easy to make.

Ingredients:

• 250 gms mince beef/mutton /chicken
• 1 egg
• 1 green chilli
• 2 med onions
• 5-6 garlic cloves
• 1/2 inch ginger
• 8-10 peppercorns
• 2 tbsp bread crumbs
• 2 tbsp coriander chopped
• salt to taste
• juice of lime
• 1.5 tbsp oil
• salt to taste .

 Method:

• Wash the mince well and keep it in the colander to drain the excess water.the mince has to be very dry.
• Then ground the onions,ginger garlic,chilli pepper ,coriander together coarsely.
• To this coarsely ground mixture add the washed mince ,egg and crumbs n grind again till combined.
• Mix breadcrumbs,salt and egg to this and shape into patties.
• Keep the shaped patty in the fridge for minimum 30 min.
• Heat oil in a pan and fry the patty turning both sides till its cooked well and fried evenly.
• place the cheese slice on the fried patty and place 
• Slice the buns into two  ,spread mayo,ketchup /mustard sauce as you like.
• I just kept a slice of cheese on the hot fried patty so that it melts.
• Then I added onion rings and tomato slices .
• Cover the burger with a tooth pick and serve.

Note

You may even grill the burger patty.
You can mix the ketchup with mayo and spread it on the buns .
You can add lettuce/salad leaves too
If you wish to store longer place parchment paper between each patty and freeze it.

Sending this to Haffa's event Back to school

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This the other version of sugee cake that I make .I have posted my  mom's sooji cake  before this is slightly different ..This one is more buttery & rich in taste as I add powdered nuts ..Which make this cake soft ,rich & moist.You will never forget the rich taste.I baked this cake along with Rose swirl cake for my Mom's birthday.

Ingredients:

•  250 gm butter, softened  
• 250 gm castor sugar
•  125 gm maida
• 125 gm sugee/semolina/rava
• 1 tsp baking powder
• 1/2 tsp baking soda
•  1/4 cup cashew ground
•  1/2 cup almond meal
• 1/3 cup  milk
•  1 tsp pure vanilla extract
•   1 tsp rose/almond essence
•  4 eggs

Method:

• Pre heat oven 160 degree for 10 min.
• Line a 9 inch cake pan with parchment .
• Mix the flour,sugee,baking powder together along with the  nuts powder .
• Cream the butter and sugar until fluffy and light.
• Then mix to this on egg at time and beat till everything is combined.
• Add the milk,essence,vanilla and mix well.
• Fold in the flour in 3 to 4 addition and mix till its combined ,I use the beater on low speed to mix.
• Keep aside for 15-20 min .then stir gently before pouring it in the cake tin.
• Pour the batter in the cake tin lined with parchment.
• Cover the cake with foil towards  the last 10 min of baking to prevent it getting dark
• Bake for 55-60 min at 160 degree celsius or till the skewer comes out clean.

Notes
You can make your own almond meal at home just blanch almonds and wipe it clean with kitchen towel and pulse in a mixer till you get a fine powder .you could also powder it with the skin on .
Eggs give this cake a lovely texture and adds softness replacing eggs will totally change the texture and taste.

You could try replacing eggs with 1/2 cup yogurt but the taste will definitely change .

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These have to be the  bestest  hamburger buns i have ever tasted .My dear friend Suhaina is a baking expert I'm really a big fan of her baking.. I was tempted to try this  eggless hamburger buns recipe seeing my friends trying and posting this for 3 days on Fb, I had to give it a try. I tried it out and was happy with the outcome It was perfectly baked soft yummy hamburger  buns with lovely texture .This surely is a fail proof recipe which even a beginner will succeed if followed her recipe well.

 I baked these lovely burger  buns at 3 am.. & was so excited to see the outcome  . The room was filled with the lovely aroma of these freshly baked hamburger buns  and I couldn't resist tasting it .I waited for it to cool with sleep in my eyes but yet I was determined to stay awake till I tasted them the  ..Ahh the first bite was heavenly..just so soft & yumm. The next evening I made some beef patties & relished these hamburger buns with homemade burger It was just too good .I will post the recipe later for the beef patties .

Ingredients :(makes six buns)
Recipe Source :mysingaporekitchen

• Plain flour/Maida- 250 grams (a little less than 2 cups)*
• Poolish starter- recipe given below
• Instant Yeast- 1/8 tsp**
• Dry milk powder- 1 tbsp(optional, or may use whey powder)
• Salt- 3/4 tsp
• Honey- 1 tbsp
• Vegetable oil (canola/ sunflower) - 3 tbsp
•  
•  Ingredients for the Poolish starter: 
• Plain flour- 2 tbsp
• Water- 1cup (at room temperature)
• Yeast- 1/2 tsp
• Sugar- 2tsp

 Topping: 

• Sesame seeds- 5 tbsp
• Water- as per requirement.

Method:

• Prepare the poolish by mixing the above ingredients to form a slurry. 
• Cover with a cling wrap or foil and keep aside for at least 3-4 hours

Method for preparing the hamburger buns:

Add the prepared poolish to rest of the ingredients except oil.

Add a bit of flour or water to form a mass which is not too sticky or not too firm.

Add in  oil and knead for 10 to 15 minutes, applying oil in your hand to prevent the dough from sticking. 

Divide the dough into 6 equal pieces and set aside for 5 minutes.

Line a tray with baking paper.

Shape the dough into a ball and pinch and seal the ends tightly.

Sprinkle 3/4 tbsp of sesame on a plate to form an even layer.

Take a bowl of water and dip the top of the buns and place the dipped buns on the sesame plate so that all the sesame gets stuck to the bun in an even layer.

Place the bun on the tray.

Repeat the same procedure of sprinkling the sesame on the plate, dipping the buns in water and then pressing it on the sesame plate until you finish all the buns.

Place the buns 2 inches apart.

Cover with a wet tea towel or an oiled cling wrap or plastic until it double in size for 45 to 60 minutes.

Sprinkle a bit of water over the risen buns.

Preheat the oven to 200 degreeC for 10 minutes.

Reduce the oven temperature to 190 degree and place the risen dough.

Bake for 15- 18 minutes until it turns golden brown.

Turn the tray 180 degrees, after the initial 10 minutes of baking to ensure even browning.

Remove to a wire rack and cool down completely.

Homemade soft and fluffy hamburgers are ready to be enjoyed.

 

Tips
* If you prefer to make a wholemeal version, try replacing one cup plain flour with 1 cup atta/wholemeal four.
**If using Active dry yeast,bloom the yeast with a bit of water and then add as mentioned in the recipe.This is to ensure that the yeast gets completely incorporated in the flour and  the yeast is working plus you don't bite into yeast granules in the final product.

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This is typical East Indian Style Prawn Curry with brinjal in green masala  which is  mild spiced  coconut curry.We make different style of prawn curries i have posted  some curries already 1.prawn curry with lady fingers/okra ,2. prawn kanji curry &  3. prawn curry without coconut already .This curry is a very tasty  & goes well with hot steamed rice/roti/handbreads.

 Ingredients:

• 12-15 medium sized prawns
• 4-5 baby brinjals 
•  1 tomato
• 1 tsp tamarind pulp
• 2 tbsp oil
• salt to taste

to grind to paste

• 1 cup fresh grated coconut 
• 4-6 green chillies
• 1 tbsp coriander seeds
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds
• 6-8 garlic cloves 
• 1 inch ginger
• 4-5 baby brinjals 
• 1 tomato chopped
• 1.5 cup coriander leaves
• 1 tsp tamarind pulp 
• 2 tbsp oil
• salt to taste

    Method:

•   Devein the prawns you can keep the shell intact if you wish too ,wash & drain excess water.
•  Rub some salt to the prawns & keep aside while you grind the masala.
•  Grind all the ingredients from the list (to grind to paste)to a fine smooth paste.
  
• Cut the brinjals & keep them in water to prevent them from turning black.
• In  a vessel heat oil ,then put the chopped tomatoes, saute for while
• Now dd in the ground masala paste & fry over medium flame for 3-4 min.
• Add the prawns & fry till the masala coats the prawns
• Then put the chopped brinjal & add water  according to the consistency needed for the gravy.
• Bring it to a nice boil .
• Once the brinjals have cooked add the tamarind pulp & salt only if required.
• Simmer & let it boil for 3-4 min.
• Switch off the flame & serve hot with rice/roti/ and some  fried prawns.

 

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Right From Childhood tutti fruitti has been my favourite be it cake bread /cookies i love tutti frutti in everything...I usually bake these cookies along with snowballs & eggless coconut cookies  during Christmas but was craving for them badly so quickly baked them this morning  these cookies are too addictive you can't stop on one.. They jut melt in your mouth .along with tutti frutti I have added chopped cashews too .I also made some yummy dry fruits cookies which I will post it later.

Ingredients;
1 1/2  cup all purpose flour/maida
2 tbsp custard powder (i used pineapple flavor)
1/2 cup   plus 1 tbsp butter (I used amul)
1/2 cup sugar powdered
1/2 to3/4 cup tutti frutti/candied peel
8-10 cashews chopped fine (optional)
1/2 tsp pineapple essence or 1 tsp vanilla essence.
1 to 2 tbsp milk/ as needed .

 Method:
In  a bowl mix butter & sugar till creamy n fluffy .

Mix flour ,custard powder , tutti fruitti & essence to it.

Then add milk & mix to soft dough.

Cover the dough in foil /butter paper & Refrigerate for 2 to 3 hours or leave it overnight

Dust the surface with the flour roll out the dough or cut in desired shapes with cookie cutters/with knife.

I shape it into a log wrap into cling foil and then place it in a rectangular box and refrigerate it ,later cut it with knife.

Preheat the oven for 10 min at 170 degree Celsius

Place the cookies on lined baking tray leaving gaps in between.

Bake for 12-15 min/until the edges turn brown at 170 degree Celsius

Transfer them on cooling rack ,once cool transfer them in air tight containers.

You may add any flavoured custard powder or simply use cornflour.

You can use unsalted butter in that case add a small pinch of salt. 

The dough can be kept in the fridge for 2 to 3 hours or overnight .

Baking time may vary in each oven usually takes 16 to 18 minutes max.

The cookies appear to be soft while its baked but after cooking they are perfect. 

I use 1/2 cup powdered sugar and the sweetness is perfect for us as we add tutti frutti which is sweet too you may increase the sugar to 3/4 cup if you prefer more sweet cookies.

you can try it with wheat flour too but the cookies will turn out slightly hard

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Quiche is  my families favourite dish  We just love it .. You will find it in our parties & family gatherings ..I normally make mini quiches which becomes easier to serve. The best thing is it can be served for breakfast/dinner brunch  and eaten warm or cold taste good either ways.
You can choose the filling you want  you can add bacon,ham ,chicken tikka ,smoked chicken,leftover roast chicken mushrooms the list is endless...here is a simple recipe which has never failed me..

Ingredients:
for the pie crust
150 gms/1 cup+1 tbsp refined flour /maida
75 gms cold butter
cold water to knead
pinch of salt

for the filling
1.5 cup chicken shredded(boiled with salt & pepper)
8-10 mushrooms chopped finely
1 medium onion chopped
1 small capsicum
2 eggs
1/2 cup fresh cream
1/2 cup milk
1 cup  grated cheese
1/4 tsp nutmeg powder
1 tsp crushed black pepper/as needed
1/2 tsp chilli flakes (optional)
salt to taste

Method:
Mix the butter with the flour till it resembles crumbs..

Add cold water & knead to soft dough.

Cover the dough & keep it in the refrigerator for 30 min

Then roll it & spread it evenly on greased tart mould.

Refrigerate for 15-20 min.

Mix eggs ,milk ,cream, nutmeg powder together till smooth and creamy.

In the prepared tart mould put chicken pieces, then the milk & egg mixture.

Add chopped capsicum & chopped onion and coriander leaves

Lastly sprinkle cheese & bake in preheated oven for 30-35 min.

De mould once the tart  leaves the sides of the mould.

Slice it & serve it warm or cold.

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