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Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Friday, May 16, 2014

Fizzy Strawberry Lemonade ~ To Cool Your Head

Summer is here in full spat. The sun shines brightly all day and keeps the mercury soaring relentlessly. Of course, there is some respite in the evening when the cool breeze blows, but for most part of the day you can feel the heat all the time.

In order to enjoy summer make summer bearably, we can obviously enjoy cold chilled drinks. Coz, when the rain hits (which should happen in a couple of weeks), you wont be able to chilled drinks as much as you like. For those will be the time when you will want to gorge on some Onion Bhajji and Masala Chai. So, for now keep your spirits up with this 'Fizzy Strawberry Lemonade'.

To tell you the truth, what I am sharing today is not really a recipe, but just a mixing of ingredients. Unless of course, you want to make the strawberry syrup from scratch. If you would like to do that you can refer to this post to know how to make the syrup. Here I have used the ready made strawberry syrup from Mapro fro convenience sake.

For 1 200 ml serving

2-3 tbsp Strawberry Syrup
Sprite or 7-Up to top up, chilled
Lots of Ice cubes
Mint Sprig


Add the strawberry syrup to a tall glass. Add ice cubes. Top it half way with Sprite or 7-Up. Stir. Add more Sprite or 7-Up to fill the glass. Garnish with mint sprig. Serve immediately.


- Prepare it right before serving to maintain the fizziness of the drink.

Enjoy! Thank you for stopping by!

Saturday, November 24, 2012

Gaajar ka Halwa ~ Carrot Halwa

There are certain sweets that you can associate with some particular season. Carrot Halwa or Gaajar ka Halwa is one such Indian sweet that I associate with Winters. I remember how my mom used to painstakingly shred kilos of carrot to prepare this dish. It must have been a tedious job for her to keep up with the demands of 4 kids. Every time it was prepared in our house, it was a special treat. It is amazing how a dish can bring so many fond memories.

In India, red carrots are preferred for making this dish. Since, we don't get it here, I have used the regular carrots. Red carrots do add a special note to this dish but regular works just fine. Lets see how I make it.


2 cups shredded carrots.
1 tbsp ghee
1 cup milk.
¼ cup sugar or less.
A few strands of saffron.
2 cardamom pods crushed.
Almond flakes and chopped pistachios to garnish.


1. Heat a pan and add ghee. Add the shredded carrot and give it a good stir. In a tbsp of milk soak a few saffron strands.

2. After 2-3 minutes add the milk and heat the mixture on medium high heat for 15-20 minutes. Stir occasionally.
3. The milk will reduce and thicken. Add the sugar and mix it properly. Heat for another 5 minutes. 
4. Add crushed cardamom pods,saffron milk  Keep heating and stirring till the mixture gets the required consistency.
5. It may take another 5-10 minutes.Remove from heat when done. Transfer in a serving bowl. Garnish it with chopped almonds and pistachios. Serve hot.


1. Always use freshly grated carrot for this dish otherwise the color of carrots will turn brown.
2. You can add a little condensed milk if you have it at hand.

Thank you for stopping by! Have a great weekend. Cheers!

Saturday, November 3, 2012

Dal Makhani/ Makhani Dal ~ Rich and Creamy Lentil Preparation

Dal Makhani is one of the popular lentils dishes in India. It has its origin in the state of Punjab, but these days it is widely enjoyed all over India. Dal Makhani literally translates to 'Buttery Lentils' and hence it is very creamy and rich with oodles of cream and butter. If traditionally made it can take up to a day to prepare it as it needs to be cooked slowly over low heat in a tan-door  But, thanks to the pressure cookers these days, we can prepare this dish a lot quicker. I learnt this version from a friend if mine. Lets see how I make it.

Dal Makhani:

This recipe will serve 4 people.


½ cup of whole urid beans.
1/4 cup of red kidney beans (rajma)
3 large tomatoes pureed or 4 tbsp of concentrated tomato puree (I used concentrated tomato puree, as it gives a nice colour)
1 small onion chopped
2 chopped green chilies.
1 tsp grated ginger.
2 cloves garlic minced
2 tbsp oil
2 bay leaves
1 tsp cumin seeds
2-3 tbsp butter.
3-4 tbsp cream
1 tsp garam masala
½ tsp red chilli powder or more to taste
2 tsp roasted cumin powder
Salt to taste.
Handful of chopped coriander and more for garnishing.


1. Soak both the beans for 5-6 hours or overnight.  Wash them thoroughly and cook them in a pressure cooker.
2. In a frying pan add 2 tbsp oil. When heated add the bay leaves, cumin seeds and chopped green chilies. Saute for a minute and then add the ginger and garlic. After 30 seconds add chopped onions and saute till the they turn golden brown.
3. Add the tomatoes puree, red chili powder, salt and cumin powder and cook for 5-7 mins. To it add the boiled beans. With the back of the spoon/spatula mash the beans a bit. Add water to get the desired consistency.
4. Now add garam masala, cream and salt. Heat for another 10-15 minutes on low heat. You can slow cook it a bit longer if you have more time.
5. Transfer in a serving bowl. Garnish it with chopped coriander leaves and serve hot with a dollop of butter with rice or roti.

Tip: Dal Makhani always tastes better if you prepare it a day in advance. It helps to develop the flavour. You can increase the measure of butter and cream if you want it richer.

Thank you for stopping by! Cheers!

Have a nice weekend!

Saturday, September 15, 2012

Egg less Red Velvet Cake

Past few days in India has been hectic. I had been hoping to be able to blog from here, but was caught up with so many different things that, in the end blogging took a back seat. Today, I decided to give my blog a visit and found there are a few drafts which could be posted with a little effort. Of course, I do not want you guys to forget me while I am away from this space.

While I know I am posting two decadent sweets one after another, I really cant help it. The cake I am sharing today is the one I baked for my DH's birthday last month. I was hoping I would be able to post it sooner, but couldn't. I decided to post it on my birthday which was a couple of days back but, couldn't.really manage to do even that. So, today to break my long absence from blogging, I want to virtually treat you all with this Red Velvet Cake!

Birthdays are special. So, I like to bake something special. This Egg less Red Velvet Cake is also a result of such efforts. The cake was not as red as I would have like and I later felt I could another table spoon of the red colour. But, after it was iced and cut, the red looked reasonably good in contrast with the white icing. I actually forget to take a picture of a slice, so pardon me for that.

This article on wiki gives a synopsis of the history of this special cake. Since this cake is egg less I have deviated a lot from the way that cake is traditionally make. But for an egg less cake, the results were pretty good. Lets see how I made it.


11/2 cup + 2tbsp plain flour +1tbsp cocoa powder
2 tsp baking powder
1 tsp baking soda
1tin condensed milk
1/2 cup butter, at room temperature
1/2 cup yogurt + 1/2 cup water
2 tbsp red colour (add another tbsp for a brighter red colour)
1tsp vanilla extract
1tsp apple cider vinegar


1. Preheat the oven at 160 C. Line a 9" round tin. Please note that baking time may vary if you choose a smaller or larger tin. So, adjust accordingly.

2. Shift the flour, baking powder and baking soda twice. Set aside.

3. In a large bowl whip the condensed milk and butter till the mixture is creamy. Add the red food colour and whisk again.

4. Add the flour mixture to the creamed mixture in 2-3 parts. Keep stirring while adding flour mixture. Add butter milk, vinegar and whisk for another 2 minutes. The batter will have a pouring consistency. Don't over do it

5. Pour the batter in the prepared tin and bake it in the preheated oven for 30 minutes at 160 C. Then lower the temperature to 150 C and bake for another 15-20 minutes.

6. The cake is done when a skewer inserted in the middle comes out clean. Cool for at least 15 minutes before turning the cake out of the tin.Cool completely before icing the cake.

Mascarpone Cream Icing:

280 gm mascarpone cream
225 gm whipping cream
3/4 cup icing sugar

Pour all the ingredients in a large bowl and whip it till it is creamy and has a soft peak consistency. Chill it in the fridge for half an hour.

Assembling the cake:

Slice the cake in 3 layers. In a cake plate place the top most layer and spread the prepared icing in an even layer. Top it with the second and third layer in the same way and cover the whole cake with rest of the icing. Get creative with decorating the cake. I used piped border, glace cherries and chocolate hearts. You can do it the way you fancy!

I will definitely try to blog more often. I have read a few books and I will post the reviews soon. Stay tuned.
Thank you for stopping by! Cheers!

Thursday, August 30, 2012

Maakhanya Lassi ~ Buttery Lassi

There are many dishes that one can associate with some special memories. Some can be associated with childhood - food prepared by mom. It can make you nostalgic and flood your mind with sweet anecdotes. Some dishes can be related to events - a special sweet dish or a cake that was meant for special occasion. And some are linked with a particular place - 'nukad ka chaat wala' (road side vendor) who makes the best Papdi Chat or a particular place known for their mouthwatering kulfi.

One such dish for me is this Maakhanya Lassi,  maakhanya literally means buttery.

I brings back to me the memories of visiting Jodhpur, Rajasthan. There is a snack shop (unfortunately I don't remember the name. I will update this if I remember) which is famous for this Lassi. All day long people throng to this place to enjoy a glass or two of this cold Lassi. In summer it sells like hot cakes! 2-3 years back when I had been to Jodhpur, my FIL had taken us to this shop. One sip of the Lassi and I was in heaven. One will be tempted to buy a second glass, but let me tell you, it is very filling. Two glass of this Lassi and you can forget about lunch!

When I had prepared this butter, this Lassi was the first thing I thought of making. I tried to replicate the taste from memory, so, I am not sure if it tastes exactly same, but it is definitely near.

You will need:

2 tbsp of fresh butter at room temperature. You can also use store bought unsalted butter
1 cup yogurt
1/4 cup water or more
1cardamom, pounded
4-5 saffron strands
2 tbsp sugar, more of less, adjust to taste
4-5 ice cubes

1. Rub the saffron with a few drops of water to bring out the colour.
2. In a blender jar, add yogurt, water, saffron, cardamom, sugar, ice cubes and half of the butter.
3. Blend it for a few seconds. Pour it into a tall glass. Top it with the remaining butter and serve immediately!


1. The butter which is added while blending will be in bits and will float on top. So, you will have a buttery, creamy top layer. You can add more butter to have a thicker creamy layer if you like.
2. Add more water if you like thinner Lassi.

It tastes best when served cold.

Enjoy! Thank you for stopping by! Cheers!

Tuesday, August 21, 2012

Veg Chow mein Noodles ~ A Popular Indo-Chinese Dish

Indo Chinese Food is very popular in India. It is basically a fusion cuisine. Veg Chow mein is perhaps one of the most popular Indo Chinese dishes. From road side carts to posh restaurants, this humble noodles finds a place in many menus.

When ever, I prepare this dish, the first person who comes to my mind is my little sister, she loves this dish. DH likes it too. When I am not in a mood for elaborate cooking, I resort to making it. It is easy, yummy and filling too. Only task that can be cumbersome about making this dish is the way the veggies are sliced. It can take a lot of time if you are cooking for a lot of people, but for the two of us, it is not much work. Lets hop of to the recipe now-

Veg Chow mein Noodles

150 gm Chow mein Noodles
1 tbsp soya sauce
2 tbsp chilli sauce( add more if you like it spicier).
1 tbsp vinegar
Salt and black pepper to taste
1" inch ginger grated
2 cloves garlic chopped

Julienne cut vegetables (Amount may vary, I generally add about 1/4 cup of each)
Bell peppers (I used red, green and yellow)
Thinly sliced baby corn

Spring Onions for garnish (That you had grown on your window sill)


1. Cook the noodles as per the instructions given on the box. Make sure you cook it upto 80%. When it is sautéed with veggies, it will cook further.
2. Heat oil in a pan. When heated add the sliced onions. Fry them till they are slightly translucent. Add the ginger and garlic and sauté it for 30 seconds. Now add the carrots, beans and baby corn. Add salt and stir. Cover it and cook for 2-3 minutes, so that the carrots, beans and baby corn are tender. Now add the cabbage, bell peppers and peas. Stir and add some more salt and pepper.
3. Now add the cooked noodles and give it a nice stir. Add the soya sauce, chilli sauce, vinegar. Give it a good stir. Check seasoning. Add more salt and pepper if needed. Cook for another 3-4 minutes and take it off gas.
4. Serve it hot with Sweet chili sauce or ketchup or both! Enjoy!

We had it with Chilled Sweet Lime Soda..

Note: You can also add tofu or paneer pieces.

Thank you for stopping by! Cheers!

Thursday, August 9, 2012

Homemade Blueberry Jam

I am not really a jam person. There are only a few times when I actually had jam on toasted bread. I specially don't like the store bought jelly like set jams. No, they are not for me. The first time I actually liked having jam was when I bought a bottle of blueberry jam from IKEA. Since then I started enjoying it with Crepes, Scones and on Crispbreads.. But, I really never thought of making it at home.

Recently when I saw these berries on sale, I thought to try making jam at home. I have seen many fellow bloggers swearing how homemade jam is so much better and that one would never buy a bottle again, once they have tasted the homemade jam. I know now what they mean.

Home made jams are so much more flavorful and it is so easy to make them at home. But, one should be always cautious while storing them. Properly sterilized jars can increase their life and you can enjoy them longer. The lemon juice used in the recipe gives it a bit of tanginess in addition to helping it set. Lemon juice had a high pectin content which helps jams in setting.


1 cup Blueberries, rinsed and dried
1/2 cup sugar (if you like your jam sweeter add more, up to another 1/2 cup)
2-3 tbsp lemon juice
1 tsp lemon rind


1. In a large deep pan, add the blueberries, sugar, lemon juice and lemon zest. Bring it to a boil.
2. In 5 minutes or so, the berries will burst and give out it juice and the mixture will become liquid. Turn the heat to medium.
3. Continue heating for another 10-12 minutes. The mixture will thicken. Heat for another 5 minutes if you like it thicker. It will get thicker as it cools.
4. Take it off heat and let it cool completely before storing it in a sterilized jar. It should keep well for month in refrigerator.

Enjoy it on toasts, pancakes, crepes, scones etc

Note: Using the same recipe you can make jam of any berries or mixed berry jam.

Linking it to Jagruti's Super Food~Super Power Event

Thank you for stopping by! Cheers!

Thursday, July 26, 2012

Blueberry Lassi | Blueberry Smoothie ~ To Beat The Heat

I find Irish weather very unpredictable. During this summer some days have been rain washed, some over cast and gloomy and a couple of times we are blessed with bright sunny weather. Such unpredictable weather poses more than one problem. For one thing one can't decide how to dress up. Each day is different, so simply cannot do away with the woolen clothes or shove the quilts and pull overs in the overhead drawers. You buy a big tub of ice cream and from then onwards, the weather gets cold and you feel like having Onion Bhajjis with a cup of masala chai.

Today is one of those few bright and sunny days and I was craving for a cold flavorful drink. On going through my fridge I found a bottle of 'Home Made Blueberry Syrup' which I usually use for making Blueberry Lemonade. But lemonade was not what I wanted to have and I whipped up this Lassi or Smoothie as it is called in this part of the world.


1/2 cup low fat yogurt
1/4 cup water
3-4 tbsp Homemade Blueberry Syrup (follow link for recipe)
Ice cubes
6-7 fresh blueberries, optional

1. In a mixer jar add yogurt, water, ice cubes and blueberry syrup and give it a quick whiz.
2. Pour into a tall glass and top with fresh blueberries. Serve immediately.
Linking it to my event - Cool Summer Sips.
Thank you for stopping by! Cheers!

Wednesday, July 18, 2012

Shyam Savera ~ Spinach and Cheese Balls in a Tomato Gravy

If you are bored of the usual paneer curries, then this curry - Shyam Savera can be a welcome change. The name literally translates to night and day as it offers. as is evident from the picture two contrast colours. Simply put, it is 'Spinach dumplings with a creamy cheese centre in a rich tomato gravy'. It is one of the favorite special curries in my household. Since, it require some time consuming preparations, it is reserved for special occasions.

I have learned preparing this dish from my MIL. However, I have tweaked the gravy recipe a bit to make a bit more spicier and creamier. If you want to try this dish please make sure you read it first fully. It will make it easier to follow the steps. Here is how I make it:


200gm Spinach
1 litre whole milk
3 tbsp lemon juice
Salt to taste
1/4 tsp white pepper powder
2-3 tbsp corn flour
Oil for deep frying

3 large tomatoes
1/4 cup chopped onion
2 cloves garlic
1 tsp grated ginger
1 green chili, slit
2 cloves
1 bay leaf
2 green cardamom pounded
1 small piece of cinnamon
1 tsp cumin seeds
2 tbsp tomato paste, optional
1/2 tsp turmeric powder
1/4 -1/2 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
2-3 tbsp oil
2-3 tbsp cream
2-3 tbsp chopped coriander leaves


1. Heat the milk in a deep pan and bring it to boil. When it comes to boil, add the lemon juice and stir. Remove it from it and let it sit for 2 minutes. The cheese will separate from the whey. Pour the mixture through a muslin clothe lined sieve. Squeeze out all the water out of the paneer (cheese) and let it cool to room temperature.

2. Once it it cooled down completed add the salt and pepper powder and mix thoroughly to get smooth texture to the paneer. Make 12-15 same size smooth paneer balls by rolling them in your palm. Set aside.
3. Blanch the spinach leaves by pouring very hot water over it. Drain and squeeze out any excess water. This step is very important. Then chop the blanched leaves finely. Add them in a large bowl and add salt and corn flour. Divide the spinach evenly to cover each paneer ball with it.

4. Heat oil and deep fry them. Set aside.

5. To make the gravy heat oil in a pan. Add cloves, bay leaves, cinnamon stick, cardamom and cumin seeds and let it cook for a few seconds. Add garlic, green chili and onions. Saute them on medium heat until onions are slightly brown, stirring every couple of minutes.
6. Blanch tomatoes by adding them to very hot water and peel off the skin. Chop them into pieces. Add the chopped tomatoes, tomato paste and add all the spices except  garam masala and continue cooking on medium heat onions and tomatoes mixture start leaving the sides of the pan leaving oil on the sides.
7. Now take the gravy off heat and churn it in a blender into a smooth paste. Take out all the whole spices before grinding. Put it back to the pan. Add water to get the desired consistency and cook for another couple of minutes.
8. Now add  the garam masala and stir. Cook for a few minutes and then add cream and stir. Add handful of coriander. 
9. Just before serving slit the Spinach Paneer Balls in half and place them over hot tomato gravy. Serve hot with naan, chapati or paratha. Enjoy!

Wednesday, May 2, 2012

Kheer ~ Indian Rice Pudding

There are a few sweet dishes that I have grown up eating, Bread Ras Malai, Cardamom Kulfi are among them. Another frequently made sweet dish in our house was 'Kheer'. Although, I love it, I don't really make it that often these days, reason being DH doesn't like it much and cooking for myself doesn't inspire me enough to make it. However, on the rare occasions I make it, I relish the whole lot myself, and I don't mind.

Kheer can be served hot or cold. I like mine chilled with a generous sprinkling of nuts.

Linking this to Walk Through The Memory Lane event hosted by Sizzlingveggies. This event is the brain child of Gayathri

Serves 6 people.

1 litre milk.
¼ cup granulated sugar.
¼ cup basmati rice (60 gm).
2 tbsp raisins
Chopped almonds and pistachios for garnishing.
½ tbsp rose water (optional).
2 cardamom pods powdered.


1. Wash and rinse the rice and soak it for half an hour.
2.  Heat a pan and add milk. Keep the gas on medium high and heat the milk till it reduces a bit.
3. When the milk comes to boil (10-12 mins) add the rice. Heat it till the rice is cooked. Keep on stirring gently so that milk does not stick on the bottom of the pan.
4.The milk will reduce to almost half. It will take another 15 minutes. Now add the raisins, cardamom powder and rose water. Heat for another 2 mins and take it off gas. Garnish it with chopped almonds and pistachios.
5. Serve it hot or chilled.

Thank you for stopping by! Cheers!

Friday, March 30, 2012

Onion Bhajji ~ Crisp Onion Fritters

These savoury onion fritters are a crowed pleaser. It is one of the popular street food in India. I love to have them hot with a cup of tea. I had made them to take it to my work place and every body enjoyed it a lot. Few of them even remarked that they were really moist and flavourful unlike the ones you get in shops, which tend to be very dry when cold. The secret to it is adding a pinch of baking soda to the batter, it gives the inside of the bhajji a soft texture. I also add a couple of spoons of rice flour in the batter which gives a crispy crunch outside.

Here is the recipe.


1 cup chickpea flour, shifted.
1 cup sliced onions (About 2 medium onions)
3 tbsp rice flour
1 green chili, de seeded and chopped
11/4 tsp salt
1 tsp red chilli powder
1/2 tsp roasted cumin powder
1/4 tsp turmeric powder
handful of chopped coriander leaves
1 tsp ajwain/carom seeds
2 tsp crushed kasoori methi (dried fenugreek leaves)
2 tsp oil
1/4 tsp baking soda.

1. Peel the onion and cut it into four halves. Slice them thinly. Put the sliced onions in a large bowl and toss with the salt. Set aside for 10 minutes.
2. Add the chickpea flour, rice flour, chile powder, cumin, turmeric, ajwain, coriander leaves, baking soda,kasoori methi, green chilli and stir well. Add a couple of tablespoon of water to form a thick batter. Do not add water add water all at once, add spoon by spoon and stir with a spatula to check the consistency.
3. Heat 500 ml oil in a frying pan. When bubbles appear at the bottom of the pan lower it to medium. Drop tablespoon of batter into the hot oil. Fry 5-6 bhaajis at a time. If the pan is too crowded they will not cook evenly. Fry them till they are golden in colour. Stir it occasionally so that they are fried evenly.
4. Remove them with a slotted spoon and drain them on paper towel. Serve hot with coriander chutney or tamarind chutney. It can also be served with ketchup, pairs best with a cup of hot tea or coffee.

1. Shifting chickpea flour helps in avoiding lump.
2. Make sure baking soda also has no lumps. Once the batter is made, don't let it sit for too long. Start preparing the bhajis in 5-7 minutes.
3. It is best to drop the batter in the oil using your finger. It can be a bit messy but helps in getting uniform shapes which in turn helps in uniform frying.
4. You can make them in advance and heat them in the microwave before serving.

Have a nice weekend. 
Thank you for stopping by! Cheers!

Wednesday, March 14, 2012

Green Chutney ~ Variations~ Indian Kitchen Staples

Green Chutney/Dip is another thing that you will always find in my fridge. A must for Indian Chaats and pairs well with Indian snacks like Samosa, Paneer Tikka, Onion Bhaji, Vada Pav, Cutlets etc. The list can be endless. I had shared a recipe of this chutney in my Vada Pav post. But, I thought a separate post for this versatile chutney will be helpful for any one looking for this recipe.

You can make it in many ways and hence I have included a list of the variation right after the recipe. Let me know how you make it.

Green Chutney:

1 bunch of coriander leaves (will be about 3 cup of coriander leaves)
1 ripe tomato (optional)
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece, peeled
Salt to taste.
Lemon juice as needed.

  1. Add all the ingredients in a grinder and make a paste. Add water as little as possible.
  2. Add lemon juice to taste just before serving.
1. Add half measure of plucked fresh mint leaves and adjust seasoning for Coriander and Mint Chutney.
2. You can leave out tomato totally. Instead, 1/4th cup of chopped raw mango (when in season) for a tangier chutney.
3. You can can add 1/4 cup of chopped onion and 1-2 garlic cloves if you wish.
4. Another variation would be to add dried pomegranate seeds to it. 
5. You can also add a few tablespoons of tamarind paste.
6. Add a few pieces of fresh coconut flesh
It can be stored for weeks  in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Once the chutney cubes are frozen, you can take them out and transfer them in a Ziploc back and refrigerate until needed. Generally, I defrost two cubes of chutney in microwave and then add lemon juice. It is ready to use.
Thank you for stopping by! Cheers!

Friday, February 17, 2012

Besan ki Puri ~ Crispy Chickpea Flour Crackers

These 'besan ki puri' is my childhood favorite. It was one of those special breakfast mom used to make once in a while and each of us used to get no more than 2. Fresh off the pan and served with a hot cup of ginger tea, it was unbelievably tasty. It keeps well for a few days, so whenever we went to Rajasthan to visit my grand parents during the winter holidays, it was made in good numbers for the train journey(from Assam it took 2 days in those day as there was no direct trains). I have made it on my own a couple of times and every time I call mom up to confirm the process and measurements. When I saw Gayathri's event -Walk through the memory lane, I thought to share this recipe.


1¼ cup whole wheat flour.
¼ cup AP flour
2 tbsp oil
1 tsp salt.
Water to make the dough.

For the filling:

½ cup chick pea flour (Besan).
2 tbsp dried fenugreek leaves.
2 tsp coriander seeds lightly crushed
1 tsp red chilli powder.
3- 4 tbsp oil.
1 chopped green chilli or as per taste.
½ tsp turmeric powder
2 tsp water.
1 ½ tsp salt or as per taste.
Oil for shallow frying.


1. Mix whole wheat flour, AP flour, salt, oil and knead the dough using water as necessary. Dough must be a little tough as for the puris. Let it sit for 15 mins before rolling.

2. For the filling masala, heat a pan and add the oil. When the oil is ready, add the chick pea flour and heat it for 2-3 mins such the raw smell goes away. Do not overdo it, or the mixture will become very dry.

3. Turn off the gas and add all the spices. Sprinkle a few drops of water over the mixture and using your hand rub it to mix it well. The filling mixture should be moist yet crumbly. This is very important; otherwise it will be a little problem in rolling the puris with filling inside.

4. Now knead the dough well again and make 8 Golf size balls. Using some dry flour roll it into a roti about 3cm in radius.

5. Using a spoon place 1 tbsp of masala in the middle. Join the edges and close it forming a ball.
 Roll it again about 6 cm in radius.
6. Keep a heated tava ready. Heat the roti on tava, when one side is done turn it over and heat on the other side. Brush oil in the top side and turn it over again. Brush oil on the other side as well. Apply pressure with a big spoon while heating. It will help it to become crisp.
7. Repeat the process with rest of the dough. Place the puris on a paper towel separately and let it cool completely before storing.
It is an excellent snack with tea and even goes well with yogurt. It can be stored in air tight container for at least 7 days. How ever, it does become a little soft after storing, still it is great in taste.
Thank you for stopping by! Cheers!

Thursday, February 9, 2012

Creamy Mint Dip for Blog Hop Wednesdays and Forgetfulness Episodes

Yesterday started with a bang and I realized it was Wednesday and not just any other Wednesday but a Blog Hop Wednesday. Usually, I compose the blog hop post well in advance, but today I was almost caught off guard. Really, for no reason I can fathom, I suddenly realized that I have not been keeping a track of what day it is? Even after I had scheduled this post for Tuesday! Well the forgetfulness episodes is not just about this but about all the other 101 things I keep forgetting everyday and particularly those things DH categorically asks me to do. 

First thing first. So, when I realized it was blog hop Wednesday, I headed off to my assigned blog (which I have visited a couple of time the past week and have read almost all her posts). But, now I was looking for something that can be prepared in a jiffy. I had already bookmarked this, this and this. Then I had thought of this, but then I didn't have the said biscuit at home. So, finally I zeroed on this recipe as it was the quickest thing possible. I whipped it up, clicked a few pics, kept the dip in the fridge and headed straight to the already appointed engagements of the day. I came back home a little late than planned and was literally starving. This dip and the tortilla chips came to my rescue and in no time, I finished off the bowl clean.

Recipe Source: Pink's Recipe Diary

Greek Yogurt 150 ml
3-4 Mint leaves finely chopped
Salt and sugar to taste
Chili flakes to taste

Note: I have used Greek Yogurt here which is thick and creamy. Instead, you can use hung curd, prepared by spreading the yogurt over muslin cloth lined over a sieve and letting the whey from the yogurt drain away.


Add everything in bowl and mix well. The dip is ready to serve. 
I had it with lightly salted Tortilla Chips

As Pinky puts it, It is a very versatile dip and can be used to spread it on sandwich and I am going to try that soon.  

Do check what other blog hoppers are up with.

I will chronicle my forgetfulness episodes in the next post as it I have ranted a lot here already. Thank you for stopping by! Cheers!

Wednesday, January 25, 2012

Dulce de Leche Malai Kulfi

If you do not know what 'dulce de leche' is, then the title of this post may sound a bit intimidating. But, let me assure you this is one of the easiest recipes and quick recipes and once you try this one, I am sure you will make it again. I must add a word of caution here, it can get really addictive.

Dulce de leche is just 'cooked' condensed milk. I had made it for these Banoffee pots and I used the leftover dulce de leche for making these kulfis. I am a big kulfi fan and can have them at any time and of course, weather doesn't count. I can be wearing sweaters and be tucked under a blanket and still can gobble down a whole lot of them. You can find the other kulfi recipes I have posted, here.

Refer to this post to see how I made dulce de leche. If you are apprehensive about trying it that way then read this post by aquadaze where she has described a number of ways to make it, including one in microwave. Sure, that would be a time saver and will come in handy. But, I have discovered something better. On searching a bit more about in google I found that Nestle Caramel is nothing but dulce de leche. I had searched for it in the grocery store and had taken for granted that it would be selling under its original name. So, the next time I have a serious urge to make these kulfis, a trip to the super market will help me a lot. Stocking them up at home can be dangerous!

Click here for the printable version

180ml dulce de leche
120 ml double cream or fresh cream
120 ml milk, I used low fat.

Yields 6-8 kulfis depending on the size of the molds.


1. Add all the ingredients in a mixer jar and whiz for a few seconds.
2. Pour into kulfi molds and freeze over night.
3. Allow the molds to remain outside the refrigerator for 5 minutes and then un mold it or run hot water over the kulfi molds to un mold it even quickly. Enjoy!

To sum up in a word, they were just 'AWESOME'. I already have my favorite recipe of the year! Do try it out!

Thank you for stopping by! Cheers!

Thursday, January 19, 2012

Savoury Semolina Cake ~ A Healthy Snack!

I have recently finished reading a book I didn't enjoy much. So instead of writing a bad review and cribbing about it, I decided to do a food related post again. The book review can wait for a while. 

This recipe has been lying in my drafts for months now, I thought it would be good to post it now since, I have a food event running here with the theme -'Healthy & Hearty' and this one of the healthiest snack/bake I make regularly. It can be served for breakfast or afternoon tea and you don't have to worry about the portion size at all.
Savory Semolina Cake:
Recipe Source: Anjum Anand's Indian Food Made Easy
(Click here for the printable version:)


2 tsp vegetable oil, plus extra for oiling the loaf pan.
1 cup semolina.
1 cup plain low fat yoghurt.
3 tbsp water.
¼ cup frozen peas.
¼ cup chopped onions(optional, i didn't use it)
¼ cup finely chopped carrot.
¼ cup chopped bell pepper.
¼ cup chopped green beans
1 tsp grated ginger
1 green chilli chopped finely.
Few curry leaves.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mustard seeds.
½ tsp cumin seeds.
1 tsp bicarbonate of soda.
1 tbsp sesame seeds.
A pinch of asafoetida
1 tsp salt

Serves 8.


1.Preheat the oven at 180 C and oil a medium loaf tin.

2. Mix together the semolina, yogurt, water, salt to make a batter of a medium thick consistency. Heat the oil in a small saucepan. Add asafoetida, mustard seeds, curry leaves, green chilies and cumin seeds and cook for about 20 seconds until the mustard seeds have popped and the cumin is aromatic. Add the veggies and spices and cook for 2-3 minutes Stir into batter.

3. Stir in the bicarbonate of soda and immediately pour the mixture into the prepared tin and sprinkle over sesame seeds. Bake in the preheated oven for 20-25 minutes.

4. The cake is ready when a toothpick inserted in the middle comes out clean and when the edges are crisp. Leave the cake to cool in the tin. Slice when cooled and serve with the chutney of your choice or ketchup.

Linking it to my event- Healthy and Hearty. Thank you for stopping by! Cheers!

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