Thursday, August 25, 2011

Mum's Delight

I got this recipe from one of my neighbours. Thanks to her, I baked this sweet to celebrate a special occasion. Believe me, it turned out really delicious! And to make it more appealing, I dusted it with powdered sugar (I did not have icing sugar) and topped each piece with strawberry preserve (any topping of your choice would also do). The end result is here for all to see.

Its delicious, easy to prepare and a hit at parties especially kiddies parties. No wonder it is called "Mum's Delight" !

However, weight watchers should avoid indulging in this as I found that no one can stop at just one piece!

Mum's Delight with Strawberry Preserve topping
 Mum's Delight
Ready for baking
Baked, Cooled and Cut into squares

100 gms
Freshly Grated coconut
1 cup
Condensed milk
Marie Biscuits (crushed)
2 pkts (200gms) each
Drinking chocolate
1/2 cup
Chopped (mixed) nuts
1 cup
Icing sugar (optional)
for dusting
Strawberry preserve (optional)
For topping


  1. Put butter in a baking tray measuring (12’x 9” x 2”) and melt over heat (gas stove) for a minute or two. Remove from flame.
  2. Sprinkle crushed biscuits evenly on the melted butter.
  3. Sprinkle grated coconut over the crushed biscuits.
  4. Sprinkle drinking chocolate powder over the grated coconut.
  5. Pour the condensed milk evenly over the chocolate powder.
  6. Lastly, top it with the chopped mixed nuts.
  7. Stir the ingredients roughly and spread it evenly again.
  8. Place the baking tray in a preheated oven at 180 degrees centigrade for 30 minutes (a toothpick when pierced, will come out clean).
  9. Allow to cool completely before cutting into desired shapes.
  10. Dust it with icing sugar (optional).
  11. Place a teaspoon of strawberry preserve (optional) over each piece before serving.

Preparation time: 20 mins
Baking time : 30 mins
Makes : 20 square pcs.


  • I used unsalted butter. You can also use salted butter. For mixed nuts, I used cashews, almonds, pistachios and walnuts.
  • I have restricted the use of condensed milk. You may add more if you prefer it sweeter.
  • The cup that I have used measures 125 gms or 125 ml
  • Can be refrigerated to preserve it for a longer period. 

Thursday, August 18, 2011

Monsoon in Goa

This trip to Goa was long pending and somehow or the other, it would get postponed. We finally managed to do this trip thanks to the long week end. The time spent at the beaches is really therapeutic and the monsoon season makes it adventurous too.

The scenenic splendour of Goa during the monsoon is simply dazzling. The lush green paddy fields, hills and the country side are a sight for sore eyes. The roads though narrow are smooth and devoid of pot-holes ! The palm fringed beaches with the spectacular sunrise and sunset are the main attraction. Goa is a sea-food lover's paradise and one should not forget to mention the locally brewed "Feni". For the non-vegetarians, Goa is a gourmet's delight. For the vegetarians (like me) the choice is limited. I tried a vegetarian xacuti (eaten with rice) at the Crown Goa (Harbour Cafe) which was very delicious and I hope to try this out in my kitchen !

Since Bangalore is in the interior of Karnataka, we are deprived of these heavenly beaches. So, we had our fill of these wonderful beaches not only in Goa but also in Karwar and Gokarn in coastal Karnataka on our way back.

I am sharing  a few photos of these wonderful beaches.

Colva Beach 2
Colva Beach - Dark clouds looming overhead

Aguada Beach 1
Aguada Beach - Sunny with a hint of dark clouds

Anjuna Beach, Goa 1
Anjuna Beach - Clouds obstructing the view of the sun

Sunset at Anjuna Beach 1
Sunset at Anjuna Beach when the clouds cleared for a few minutes
Cloudy sky - Anjuna Beach
Spectacular sky at Anjuna Beach
Karwar coast
 Karwar Coast, Karnataka - Lush Green
Om Beach, Gokarn
Om Beach, Gokarn- Karnataka - Sunny afternoon with the waves splashing

For a detailed Goa trip report, you may see it shortly on my daughter's blog -

Tuesday, August 9, 2011


“Salsa” is a type of dip or sauce and not to be confused with the famous “Salsa Dance” from Cuba. Salsa is generally tomato based. Some say that it has its origin from Mexico and some others say that it has come from Spain. From wherever it has originated, I feel that after having a taste of this spicy sauce, you may want to do the Salsa dance!

This recipe is from of my large collection and is titled as “Nancy’s Salsa”. I remember last time when I made this salsa, some close relatives came home unexpectedly. I served them with "'papad" and  spread some of it on the bread too like chutney. From the way they were gobbled up, I knew it was a hit !  This time too I tried it with slight variations and it turned out good.

I partly used the tomato puree from the tetra pack and partly fresh tomatoes.
You can also prepare your own puree by immersing the washed tomatoes in the boiling water for few minutes and then immerse it in cold water. Peel off the tomato skin and put them in a blender and blend it to a puree.
If the tomatoes used are sour, you may add a little honey which I had to do.

Salsa -Tomato 4


Olive oil
4 tbsps
Onions (finely diced)
1 large
Garlic cloves
6 minced
Capsicum (bell pepper)
1 (diced)
Jalapeno pepper /green chilly
1or 2 (minced)
As per taste
Black pepper
¼ tsp
Red chilly powder
A pinch
Tomato puree
4 cups
2 tbsps
Coriander leaves (chopped)
A small bunch
4 tbsps


Salsa simmering in the pan
  1. Heat a heavy bottomed or a non-stick saucepan on a medium flame. Add olive oil and chopped onions and sauté till they turn golden brown.
  2. Add the minced garlic, capsicum and minced green chilly or jalapeno peppers. Stir for about 10 mins.
  3. Lower the flame, then add all the remaining ingredients (salt, black pepper, chilly powder, vinegar, coriander leaves and water). Stir occasionally and let it simmer for about 40-45mins.
  4. If the salsa gets too thick or starts sticking to the bottom, add some more water and allow it to boil for another 5 to 10 mins. Remove from flame. And allow it to cool.
  5. Store it in air-tight glass jars.
Salsa stored in two jars - a few scoops sampled from one jar!

Cooking time      : 1 hour
Preparation time : 20 mins
Makes                 : 2 jars of 250 gms each


  • This sauce goes well with noodles or spaghettis. I also use it on sandwiches or with chapattis.
  • I have used extra virgin olive oil.
  • For longer storage, it is advisable to refrigerate it.

Tuesday, August 2, 2011

Raw Amla (Gooseberry) Chutney

Indian Amla or gooseberry is a pale green fruit. It is round in shape and smooth in texture. This fruit is astringent in taste; when you take a bite of this fruit and as soon as your saliva comes in contact with it, it leaves a sweet taste in your mouth.
However, there is another variety (star gooseberry and in konkani it is known as "Raaj Aavalo") which is smaller in size but very sour to taste. And as kids, we used to eat them with salt and chilly powder and actually relish them! Apparently this variety has no medicinal value.

This recipe was recently given to me by my aunt. It was so simple, that I tried it immediately. It was an instant hit at home. So I thought of sharing this with you all.
As you all know that amlas are a good source of vitamin C and has various health benefits too.

Like all “amchis” (term used for Konkani speaking people) I generally put them in brine (salted water) and use them whenever possible for preparing “Saaru” or “Gojju”. I have observed that amla is now available throughout the year at least in Karnataka.

Amla Chutney
Amla Chutney

Raw Amlas (Gooseberries)


Amlas (Gooseberries)
3 medium
Lime juice
1 tsp
Grind together:

Coconut (grated)
1 tbsp
Green chilly
Coriander leaves
A small bunch
As per taste
Seasoning ingredients:

1 tsp
Mustard seeds
½ tsp
Curry leaves
1 sprig


  1. Wash the Amlas and pat dry them with a kitchen towel. Grate the amlas in a bowl. Add lime juice to it. Mix well and keep aside. (Discard the seeds of the amlas).
  2. Grind together all the four ingredients mentioned above (coconut, chilly, coriander leaves and salt) into a smooth paste.
  3. Add this ground paste to the grated amlas and mix well.
  4. Heat a small pan. In it add oil, and mustard seeds and when the mustard seeds starts to splutter, add the curry leaves. Remove from flame and pour the contents on to the amla mixture.
  5. Mix well and serve.


This chutney goes well with rice and sambhar or rice and dal or with chapattis too.
It also tastes good in sandwiches.

Link to pictures of Star gooseberry: