Saturday, December 24, 2011

Cake Pops

Holidays are here. Wishing you all a Merry Christmas and Happy Holidays!!


1, 8 ounce package cake mix (any flavor you like)
1/2 of a 16 ounce container frosting (any flavor you like)
1 14 - 16 ounce bags of candy melt
lollipop sticks
Styrofoam or lollipop holder [ I made a holder using cake mix box]
sprinkles for decorating (optional)
1. Bake cake according to package directions and let cool completely.
2. Crumble entire cake using a mixer, food processor or your hands.
3. Mix in half of the container of frosting.
4. Line a cookie sheet with wax paper.
5. Using a small cookie scoop, scoop and roll mixture into 1 inch balls and place onto wax paper.
6. Depending on how large you make these, you should get about 40 cake pops.
7. Chill in the refrigerator for at least 1 hour.
8. Place candy melts in a microwave safe cup or bowl and melt in microwave.
9. Take a lollipop stick and dip the very end into the melted candy.
10. Insert stick about half way into a cake ball.
11. Do this for each one.
12. Place cake pops back onto wax paper and chill for at least one hour.
13. Re-melt your candy melts and dip each cake pop until completely coated.
14. Decorate with sprinkles (optional).
15. Stand each cake pop in styrofoam or lollipop holder.
16. Chill for 10 - 15 minutes to let the coating set.

Friday, December 16, 2011

Lamb Kheema (Keema,Qeema )

With my new job, blogging has become real difficult. But thanks to my hubby who is helping me in posting the recipe. This dish is made by him. Am'I not the fortunate girl???


1 pound minced lamb
2 large red onions, chopped finely
6 green chillies chopped
1 cup green peas
1/4 cup sweet peppers
1 1/2 tsp of ginger garlic paste
4 cloves
4 pods of cardamom
1 inch piece of cinnamon
1 bayleaf
1-2 tbsp garam masala
1-2 tsp of red chilli powder
1/2 tsp of turmeric powder
1 tsp of coriander powder
1 tbsp oil
salt to taste.
Cilantro to garnish
1. In a pan heat oil. Add cinnamon, cardamom, cloves & bay leafs fry for 10 seconds 
3. Add the onions, green chilli and fry untill onions turn golden brown
3. Add the turmeric, ginger-garlic paste to the onions.
4. Add the keema. Mix well. Make sure you dont have any lumps formed. Add some water if needed.
5. Add red chilli powder and salt. Close the lid and let it cook for 15-20 minutes.
5. Add the green peas,sweet peppers, and the garam masala. 
6. Cook without closing the lid till all the keema is done.  
5. Garnish and serve
This dish goes good with roti/rice and also as stuffing for sandwich.

Monday, December 12, 2011

Thyme Honey Glazed Grilled Chicken

Its the holiday season and usually many people drown in honey.This is how my thyme honey glazed chicken ended up on our plates.



4 chicken breasts
2 garlic minced
1 tablespoon dried thyme
2-3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 tablespoons honey
1 tablespoon soy sauce
Salt to taste
Pepper to taste
1. Season chicken breasts with olive oil, salt, pepper together with the thyme and minced garlic.
2. For the glaze mix the balsamic vinegar, honey and soy sauce.
3. Place the glazed breasts on a the grill for 15 minutes or until done. During the cooking time glaze the breast frequently with the marinade.
Serve hot!!

Monday, December 5, 2011

Grilled Chicken Pesto Pasta

Where Am I?? Well I'm here. Its been a while I posted any recipe here. Its the holiday season and no wonder the blog also had its timeoff after the 50From50In50 Challenge.
Here is the simple pasta recipe. For all the vegan readers substitute chicken with tofu and enjoy the pasta.  


For chicken
2 boneless, skinless chicken breasts
2-3 garlic clove minced
1 tablespoon dried rosemary
2 tablespoon oliveoil
Salt to taste
Pepper to taste
For Pasta
2 cups whole wheat pasta (definitely a rotini or penne, to catch the pesto on the ridges)
3 tablespoon Pesto (I used Kirkland Signature Basil Pesto from Costco)
2 garlic cloves minced
Salt to taste
pepper to taste
1. In a medium bowl, mix together the ingredients under chicken.  Add the chicken, and turn to coat. Cover, and marinate for 20 minutes.
2. Grill the chicken 6-8 minutes per side
3. Cook the pasta according to packet directions.
4. Drain cooked pasta. Toss hot pasta in bowl with pesto and minced garlic, adding the pasta water as needed to thin out the sauce until it covers all the pasta.
5. Let chicken rest for a few minutes after coming off the grill. Slice and add to pasta dishes
6. Adjust the seasoning (Salt and Pepper) to taste and serve

Thursday, November 17, 2011


Thanks a lot to everyone for participating in the blogoversary giveaway. It was truly pleasure reading the recipes and getting to know you all. I hate this part of declaring the winner since, every entry I got was very nice. But then contests are meant for winning and loosing. And with this spirit I announce the winner!!!
Congratulations Sangee Vijay!!!
Recipe: Burrito Bowl

Sangee,please mail me your address and e-mail to

Saturday, November 12, 2011

2 more days!!! Send in your Entry

Hello Readers,

The first giveaway at Saji ends on Nov'14. What are you waiting for?? Send in your entry and win $25 Amazon Gift Card. Hurry Up. Please see the below link for rules

Happy Weekend!!!

Tuesday, November 1, 2011

A Blogoversary Giveaway

To celebrate the one year of Saji, I thought it would be nice to give away a little something to my readers for sticking around and showing me some love. I thought it will be nice to make the contest about the 50 From 50 In 50 challenge. 
a $25 gift card to
Prerequisite You should be a public follower of Saji or like the facebook page and leave a comment that you do follow...If posting in blog, use of logo is must.
Here's how you enter for a chance to win!
1.You must make any one recipe from 50 from 50 In 50 challenge.
Find the list of recipes here
2.Ingredients should be listed with measurements and the method explained clearly
3.Send me in details to with the subject line Blogoversary Giveaway
   Blog name and URL: { If available }
   Recipe name and URL:
   Pic: { Do not grab from internet }

4. The deadline for the contest is Nov'14 2011.
5. The winner will be selected based on their creativity and presentation.

Note: Currently limiting this giveaway to only U.S readers

Monday, October 31, 2011

Recipe 50/50 : Iran : Kebab Morgh (Grilled Skewered Chicken)

                                                  Happy birthday to Saji...
Time does fly when you're having fun, and just like that, an entire year's gone by in the blink of an eye. Its also the 50th recipe from the 50 From 50 In 50 challenge. I'm hoping that you enjoyed reading/making the recipes at home. Please keep a eye on my space tomorrow as I have something for you readers. 
Coming to today's recipe I made Kebab Morgh. Iranians enjoy the grilled meat and poultry.
Just before getting broiled





2 onions, finely grated
6 tablespoons lemon juice
1 1/2 teaspoon corainder powder
2 pounds boneless chicken, cut into bite-size pieces
4 Tablespoons melted butter
Cubes of onions
Cubes on green and red bellpeppers
Small pinch of saffron threads, dissolved in 2 teaspoons warm water (optional, but recommended)
Pepparika to taste
Salt to taste
1. Mix all the ingredients except chicken in a bowl
2. Add the chicken and marinate for at least 4 hours.
3. Thread the chicken pieces onto skewers alteranately placing the onions and bellpeppers in between.
4. Stir the melted butter and dissolved saffron into the marinade.
5. Brush the marinade onto the chicken.
6. Preheat broiler or grill. Grill the chicken for 15-20 minutes.
7. Occasionally moisten and turn the chicken as needed and serve hot!

Note: Soak the skewers before night in water to make sure you don't burn them like I did. I just soaked it for 1 hour.

Sunday, October 30, 2011

Recipe 49/50 : Kenya : Coupe Mount Kenya

This is the last but one recipe from 50 From 50 In 50 challenge. It feels really good that I could make it for this. All your wonderful comments boosted me towards the challenge. I hope that you all had enjoyed the recipes from various country's. Please keep watching this space as I've something for you beautiful readers.
Coupe Mount Kenya is said to be one of the wonderful desserts of Kenya. Any fruit ice cream will serve for the Coupe Mount Kenya, especially peach ice cream. Fruit sherbet may also be used. 



Ingredients for Mango Ice cream
2 cups Mango pulp
1 cup heavy cream
1/2 cup sugar
2 tablespoon lemon peel, cut in tiny ribbons
1/2 cup condensed milk
1/2 teaspoon salt
1. Whip the heavy cream with the sugar until stiff.
2. In a 2-quart bowl combine the mango pulp, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream.
3. Pour into freezer trays and freeze.
Ingredients for Pineapple Rum Sauce (the zing!)
1 cup pineapple juice, canned
1 cup sugar
1/2 cup cooled white rum
3 cups fresh pineapple, cut in 1/2 inch dices
1 tablespoon pistachio nuts
1. In a 1-quart sauce pan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup.
2. Add the white rum and cool.
3. Place the cut fresh pineapple pieces in a 2-quart bowl and pour the pineapple rum sauce over them. Marinate for several hours.
How to serve
Place 1 scoop Mango Ice Cream in a wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture. 
Garnish with pistachio nuts, coarsely chopped.
Note : I added just the liquid ingredients of pineapple rum mixture, avoided pineapple peices since it absorbed more rum and I did not like the flavor

Recipe 48/50 : Japan : Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration. Of all the recipes made till today, making sushi perfectly was the toughest, specially to get the perfect shape. I tried for an 1 hour to get the perfect shapes.




Juice of 1/2 lemon
1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
4 sheets nori
1/2 batch sushi rice
1/3 cup sesame seeds, toasted
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
4 crabsticks, torn into pieces
Wasabi, for serving
Soy sauce, for serving
1. Squeeze the lemon juice over the avocado to prevent browning.
2. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with  wasabi and soy sauce

Sushi Rice Recipe
2 cups short grain rice
2 cups water, 
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Saturday, October 29, 2011

Recipe 47/50 : Brazil : Quejadinhas

Quejadinhas (coconut-cheese snacks) makes a delicious snack for Brazilians. But, we loved having this as dessert.



1 cup tightly packed fresh grated coconut
1 can (8-ounce) sweetened condensed milk
2 Tablespoons freshly grated Parmesan cheese
2 large egg yolks
1.Preheat the oven to 450°F.
2.Place all of the ingredients in a medium-size bowl and mix well.
3.Place paper cups into the cups of a muffin tin. Drop the mixture by the spoonful into the paper cups.
4.Place the muffin tin in a larger pan that has been filled with about 1 inch of water and cook for about 35 minutes and serve
Note: These will keep well if they are stored in a tightly closed cookie tin.

Friday, October 28, 2011

Recipe 46/50 : United States Of America : Buffalo Wild Wings

My first visit to U.S had many funny memories. I would share one the funniest question I asked when I saw buffalo wings in  a menu at a restaurant, Does buffalo have wings? My hubby dear had a stupid smile on his face and to my surprise he ordered the buffalo wings and later realized its chicken and not buffalo.From then on buffalo wild wings has always been one of our favorite junk food. I tried making buffalo wild wings at home but used drumettes instead of wings. 






1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings [ I used chicken drumettes ]
oil for deep frying
1/4 cup butter
1/4 cup hot buffalo sauce
1/2 teaspoon grated garlic 
1. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings [ In my case drumettes] in a large bowl and sprinkle flour mixture over them until they are evenly coated. Cover bowl and refrigerate for 60 minutes.
2. Heat oil in a deep fryer. The oil should be just enough to cover wings entirely.  Fry the winds for 10-15 minutes or until they turn brown. 
3. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. 
4. Add the fried chiken wings/drumettes to the sauce mixture and mix well till the chicken gets coated very well.
5. Place wings in serving platter and serve.

Thursday, October 27, 2011

Recipe 45/50 : Mexico : Burrito Bowl

Chiptole was one of my favorite hangout place, now being Salsarita's. Its just a name difference, but what I love at these places is the same, the Burrito bowl. I love the combination so much that makes me lick my fingers.I made the homemade version of it and it was simply superb. Also the Mexican salsa, Pico de gallo is the best which goes with Tostitos chips.



1 cup of Black beans [ Used Canned Beans ]
1 cup of rice
1/4 cup of frozen / fresh corn
1/4 cup Lettuce
1/4 cup cilantro
1/4 cup of Capsicum
1 tbspn of sour cream
Salt to taste
1. Cook the rice separately and mix with cilantro.
2. In a pan, add oil ,add the capsicum and saute.
3. Add salt and cook for few minutes (till the vegetables are tender).
4. Now in a bowl, add a cup of rice, add the capsiucm, black beans, Lettuce, corn, pica de gallo, sour cream, cilantro and Guacamole
Mix well before you eat!

Pico de gallo Recipe [ The Mexican Salsa]
1 medium tomato
1 medium onion
1 tsp finely chopped green chili [ Use pepper incase u dont want it to be very spicy ]
1 tsp salt
To make the salsa, chop the onions and tomatoes into small pieces and add salt and chopped green chili / pepper
Guacamole Recipe
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

Tuesday, October 25, 2011

Recipe 44/50 : India : Diwali Sweets

Wishing All my lovely readers a Happy Diwali!
When I started up my 50 From 50 In 50 challenge, I was questioning myself; what would I cook for my country India. India has many cultures and hence the traditional foods. It was really difficult for me to make the choice but, this festival of lights had solved my problem. Diwali is one festival celebrated across India among most of the cultures.There are only two sellers who are busy filled with people on this day; one being the fire work sellers and other the sweet shops. Sweets Sweets and more sweets.
I made 3 variety of sweets for Diwali this year.
1. Besan ladoo
2. Kowa
3. Gujia
Hope you enjoy reading and wishing all a happy and safe Diwali








1. Besan Ladoo
11/2 cups Besan
4 tbsp coarse Semolina
1/2 cup Ghee (clarified butter)
3/4th cup sugar
1 teaspoon Cardamom powder
4-5 tablespoon almonds chopped coarsely
1 tablespoon raisins
1. First warm the ghee in low heat. If it is solidified, then it will melt. Don't overheat.
2. In a bowl, sift the chickpea flour and add the semolina and the ghee
3. Mix well until well combined.
4. Take a pan and drop the mixture and keep the heat in low heat. and roast this mixture to get rid of the rawness of the chickpea flour. It may take 15-20 minutes based on heat
5. Remove the besan mixture from heat and set aside to warm dowm
6. In same pan add 1 teaspoon butter and toast almonds and raisins
7. Add the sugar,cardamom, almonds and raisins to this mixture.
8. While warm make round ladoos.

2. Kowa Recipe
1. 14 oz Condensed Milk
2. 6-7 tablespoom mawa powder
3. 1 stick butter
4. 1/4 cup chopped nuts [ Almonds and Pistachios ]
1. Melt the butter in a microwave safe bowl, add in condensed milk and mawa powder. Stir
2. cook in microwave for 8 minutes stirring the mixture in bewtwen for every one minute.
3. Time may vary for different microwave, you will its done, by the color and aroma. 
4. Once done add the nuts and set aside to cool, make different shapes and serve

3. Gujia Recipe
For crust
1 cup all purpose flour
1 tablespoon semolina flour
2 tablespoons oil
Lukewarm water or as needed
For filling
I USED KOWA Recipe as filling for my Gujia's
1. Mix flour, semolina flour and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft.
2. Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.
3. Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
4. Knead the dough again for a minute.
5. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
6. Roll each ball into about 4-inch diameter like a roti
7. Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
8. Take the rolled dough in your palm and put about 1 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.
9. Continue filling the rest of the gujia in the same manner.
10. Heat about 1-1/2 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
11. Place the gujia in the frying pan few at a time.
12. After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
When they are done cooking, lift them out of the oil with a slotted spoon.