Monday, November 26, 2012


I made these sunnundalu on deepavali day.They came really well and tasted delicious.It is very simple and easy to prepare.Here goes the recipe.. 


Urad dal -1cup
Sugar -1/2cup
Ghee -1/4cup

Dry roast the urad dal on medium flame until dal changes its colour to light brown colour,don't make it too brown.Remove from the flame and allow it to cool.Once it is cooled grind the dal and sugar into a fine powder.Then transfer the mixture into wide bowl and add warm melted ghee to the powder and mix well without any lumps and then make them into round balls.

If you like you can add fried cashew nuts on the top of the ladoo.
Enjoy it!

Wednesday, October 24, 2012

Spicy Swirls

Hi Friends first of all Happy Dasara  to all of you. It has been long time I posted recipes in my blog. As my in-laws came here  for visiting us , we are bit busy in roaming here and there .At last I decided to write the blog today .So just now I prepared these spicy swirls for evening tea time snack. The aroma of of these swirls is filled the whole home. Here goes the recipe ..

Makes:12 Spirals

Strong white bread flour -475g
Fast-action dried yeast -1 1/4 tsp
Sunflower oil - 2 tbsp
Caster sugar -1tsp
Dried chillies -2
Cumin seeds -2 tsp
Fennel seeds - 2 tsp
Coriander seeds - 1tbsp
Water - 275ml
Salt to taste - 1tsp
Milk - 2 tbsp,to glaze


Crush the dried chillies,cumin,coriander and fennel seeds in a mixer. Reserve 1tsp for sprinkling. Put the ingredients in the bowl along the crushed spices.

Mix the flour with water into a dough, and then turn the dough out on to a floured surface and knead  at least 10 mints.Cut it into 12 equal pieces.Roll each piece into a rope about 12 inches long.Roll each rope into a spiral shape and place on greased baking sheets,spacing them well apart.Cover loosely with oiled cling film and leave to rise in a warm place for 25-30 mints or until almost doubled in size.

Once it is done, brush the milk over the dough. Sprinkle with the reserved crushed spices,following the pattern of the spirals.

Bake in a preheated oven, 220 degrees for 8-10 mints until golden and the bases sound hollow when tapped. Transfer to a wire rack to cool.

Enjoy !

Thursday, June 14, 2012

Besan Laddo

The moment i saw these besan laddo's in Pream's blog , I tempted very much and started doing them immediately. They come very delicious and whole house was filled with aromatic smell of the laddo's. Here goes the recipe..

 Besan/gram flour -2cups 
 Ghee/Unsalted butter -13/4cup
Chopped almonds -2tbsp 


 Heat a pan,add the flour and fry it on slow flame until it changes it's colour. When you see the colour changing into light brown color,add the ghee/butter and mix well and again fry it on slow flame till the aromatic smell comes out and then switch off the flame and keep it aside for few minutes. Then the sugar and mix well. Add the chopped almonds and start making laddo's when it is still warm, other wise we can not make them into laddo' make it when it is warm. Place them on plate to cool for few minutes and then store in a airtight container. It will stay for for 2 weeks,but of course it will not be there . we completed it in 4 days it self.I can't say how delicious these laddo's are.

Tuesday, May 22, 2012

Cauliflower and lentil Dhal

Just now finished making of this cauliflower and lenti Dal.It is my first attempt of mixing both Dal and cauliflower,but it came very delicious.We served with chapati's.Here goes the recipe..

Cauliflower-1small,cut into florets
Onion-1large,thinly sliced
Dried red lentils-1cup
Ginger garlic paste-1tsp
Cumin seeds-1tsp
Chilli powder-1tsp
Coriander powder-1tsp
Coriander leaves for garnishing
Salt to taste


Heat oil in a large frying pan.Add cumin seeds,once it splutter,add onions and fry on medium heat stirring,until starting to colour.Add tomatoes along with ginger garlic paste and turmeric powder.Cook till raw smell goes out from the paste.

Add cauliflower and chilli,coriander powder and cook over medium heat for 5 minutes.Add required water and lentils.Cover and simmer for 20 minutes or till both cauliflower and lentil is cooked.Season and add a little more water if needed.
Serve topped with chopped coriander and enjoy with chapati.

Saturday, May 19, 2012


I made this Kachumba salad for my lunch along with cauliflouwer curry.The salad is simply superab and it is made with fresh veggies.Here goes the recipe..

Tomatoes-2 large, diced 
Cucumber-1, diced 
Red onion-1large, finely diced 
Chat masala-1tsp 
Lemon juice-3 tbsp
Coriander leaves-2tbsp, chopped 
Salt, to season

Mix all the ingredients together in a bowl and season with salt to taste.
Transfer into a serving bowls and enjoy!

Tuesday, May 8, 2012


First time i made these Kaja's.I learned this recipe from MIL,she makes it very delicious.During deepavali festival it is a must sweet in the home.Here goes the recipe..

All Purpose flour/ Maida -2cups
Butter- 50grams,melted 
Baking Soda a pinch
Sugar - 11/2 grams
Maida - 1 tbsp for dusting
Gram flour - 2 tbsp, for filling in the middle of the kaja.


For the dough:
Shift Soda along with the flour in a  bowl. Add the melted butter and crumble well. Then slowly add water and knead to a pliable dough. It should be softness but not to stiff. Knead till you get soft dough.Cover the dough a wet cloth and let it rest for 1 hour. Once 1 hour done, knead again and divide to equal size balls. 

For the Sugar Syrup:
Meanwhile,take the sugar in a pan. Add water till the sugar covers and  then bring it to a boil. Cook till you get a consistency of one thread. This you can confirm, by touching the syrup with your thumb and index finger, when you will find one thread forming. Switch off the hob.

For Making the Kaja:

Dust the dough with maida and roll the first ball like a chapati.Then roll out the second ball to the same size.
On the first rolled out chapati, apply melted butter and gram flour. Spread evenly all over. Now take the second chapati and place on the second. Press firmly.Again brush with butter and gram flour on the top.Starting from top,fold it like a roll.
Then cut into small pieces of 1 inch size.Press them down on the vertical side, then roll them out to get a long strip. 
Heat a pan with oil.Once its hot,bring it to Sim flame and drop in the rolled out Kaja's gently. Turn to the other side to cook evenly.Repeat this to entire Kaja's .
Once they are done, drain the Kaja's and drop them into sugar syrup. Gently press in so that , it soaks the sugar. Let it soak for 2 to 5 Min's, then remove and spread for it to cool.Enjoy!

These stays good up to 2weeks in a airtight box.

Friday, May 4, 2012

Crunchy Bhindi Fry

Just now i prepared this crunchy bhindi fry for hubby's lunch box.It was very crispy and tasted delicious.Here goes the recipe..

Bhindi/lady's finger/okra-250grams
Gram flour-2tbsp
Red chilli powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Oil for deep frying

Wash and pat dry the bhindi.It has to be really dry.Cut them into lengthwise pieces.
Place the bhindi,gram flour,chilli powder,turmeric powder and required salt.Toss them well so that bhindi is nicely coated with the flour.
Heat a pan with oil for deep frying.Oil must be really hot,but be careful sometimes it splutters.Fry the bhindi in batch's and place them on kitchen paper to absorb any excess oil.
If you wish sprinkle amchur powder and enjoy crispy and delicious bhindi fry ..

Monday, April 30, 2012

Paneer Parathas

I made these Paneer parathas yesterday for my lunch.My kids love paneer very much,especially my daughter likes it a lot.We served parathas with onion raitha,actually you can have with any pickle also.Here goes the recipe..


 For the Dough: 
 Atta - 2 cups 
Ghee - 2 tbsp 
Water as needed to make smooth dough 
Salt to taste 

 For the stuffing: 
 Paneer - 100 grams ,grated 
Onions - 1 medium,chopped finely 
Chilli powder - 1 tsp 
Coriander powder-1tsp 
Chat masala-1/2tsp 
Salt to taste 
Coriander leaves few

Mix the flour together with salt and ghee. mix well. Then add water as required to make a soft dough. Keep aside for 10 Min's. Divide into  equal sized balls.

Mix grated paneer with chilli powder,coriander powder, salt, Onion and Coriander leaves. Make equal sized balls. 

Roll the dough like chapati,but small one. Place the stuffing in middle and cover it well.If needed dust with flour and roll out.

Heat a tawa and fry the parathas on both sides with Oil.
Serve this with onion raitha/pickle. Dab a small slice of butter on hot parathas and serve yummy yummy parathas.

Thursday, April 19, 2012

Coffee Cup cakes

Just now i finished making these coffee cupcakes,they came really very well and tasted delicious with coffee icing.Whole house is filled with coffee aroma.Here goes the recipe..


For cup cakes:
Self-raising flour-1cup
Muscovado sugar-1cup
Baking powder-1/4tsp
Instant coffee powder-1tbsp+3tbsp hot water

For Icing:
Icing sugar-11/4 cup
Instant coffee powder-1tsp+3tsp hot water

Preheat the oven to 175 degrees and place 12 paper cases into a muffin tin.

Using an electric whisk or food processor , beat the butter, sugar and diluted coffee mixture until very light and fluffy.
Add the eggs one at a time, beating each one in well before adding the next.Carefully fold in the flour.

Divide the mixture equally into the case and bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the coffee cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don't overcook the cupcakes otherwise they will dry out. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

Sift  icing sugar and butter in a large bowl. Add diluted coffee mixture.. Slowly stir together, then once most of the sugar has been worked in, start to beat. Keep going until creamy and smooth.
Then fill the icing into a piping bag ,using big star nozzle and pipe it on cupcake and enjoy !

Monday, April 9, 2012

Chicken Liver Fry

Sunday i made this chicken liver fry along with chicken curry.It came out deliciously and takes very less time to cook.You can have this fry along with chapati also.Here goes the recipe..

Chicken liver -250grams
Chopped onions-1medium
Chopped tomato-1medium
Ginger  garlic paste-1tsp
Chilli powder-1 1/2tsp
Coriander powder-1tsp
Pepper powder-1/2tsp
Turmeric powder-1tsp
Salt to taste
Coriander leaves for garnishing

Clean and cut the chicken liver into medium size pieces.
Heat a pan with oil,add the spices and let them splutter,then goes the chopped onions and fry till they change there colour.Once onions turns into brown colour add the chopped tomatoes along with ginger garlic paste and fry till everything is nicely cooked.Then add the chicken liver pieces along with chilli and coriander powders and stir well,so that liver pieces are nicely coated with the masala and fry them on high flame for 5minutes stirring in middle.Close the pan with lid and let it cook on medium flame for 10-15minutes or till it is cooked.Then add the fresh pepper powder and mix well.Finally add the chopped coriander leaves and remove from the hob and transfer it into a serving bowl and enjoy delicious chicken liver fry. 

Friday, March 30, 2012

Fried Chicken

Last Sunday i made these Fried chicken of my lunch along with biryani.But i did not get the time to post it.At last today i have done it.Here goes the recipe. 


Chicken thighs-4nos
Chicken drumsticks-4nos
 Plain flour-1cup
Ground cumin-2tsp
Cayenne pepper-2tsp
Celery salt-2tsp
English mustard powder-1tsp
Vegetable oil as required for deep frying


For the chicken: Place the chicken thighs and drumsticks in a pot of boiling water  and leave to simmer for about 30 minutes, or until the chicken is cooked through.
Remove from the stock and drain, then chill in the fridge overnight.
When the chicken is ready, mix the flour, cumin, cayenne pepper, celery salt, mustard powder and a pinch of salt in a large bowl. Toss the chilled chicken in the seasoned flour (the skin can be removed if preferred).
Pour the milk into a shallow bowl, dip the chicken pieces into milk one by one and then dip them back into the seasoned flour. Set aside.

Fry the chicken in batches, carefully lowering them into the oil with a slotted spoon and remove when crispy, golden and cooked right through about 5 minutes.Serve the chicken with a salad .

Monday, March 19, 2012

Parmesan- Poppy Seeds Crackers

Yesterday i made these crackers with cheese.My kids enjoyed in making these crackers.Both my kids made these rounds.It came very nice.Here goes the recipe...


Plain flour-300grams
Baking powder-2tsp
Onion salt-1/2tsp
Sunflower oil-2tbsp
Poppy seeds-2tbsp
water- as required for making dough
Parmesan cheese-30grams


In a food processor bowl,add plain flour,baking powder,sugar and onion salt.Pulse to mix them up well.
Add the butter and turn on the processor until the butter is rubbed in and the mixture resembles breadcrumbs.Add in the poppy seeds and blitz to mix up.

Add the oil , then begin to add the water slowly until the dough comes together.Gather the dough into a ball, wrap in clingfilm and chill in the fridge for half an hour.Once the dough has rested roll it out between two sheets of baking paper to about a 4mm thickness.  

Preheat the oven to 170c fan.
Cut out the crackers using a small round cutter and place on a baking sheet lined with baking paper.  Prick them with a fork and grate the Parmesan cheese over the tops.

Bake in the oven for 12-15 minutes until golden and cooked right through – check by flipping them over and checking the middle of the base, if it still looks a little doughy bob them back in the oven for another couple of minutes. 
Once baked allow to cool for a short while on the tray before transferring to a wire rack to cool completely.

Store in an airtight container for up to one week.

Tuesday, March 13, 2012

Cheddar Dill Scones

Today i made these scones which i has seen in Food network channel.It came really delicious.My daughter Laky liked it very well.Here goes the recipe..


All-purpose flour- 2cups 
Baking powder-1tbsp
Cold unsalted butter -250grams, diced
Large eggs -2, beaten lightly
Cold heavy cream-1/2cup
Yellow cheddar cheese -1/2cup
Fresh dill-1/2 cup, minced 
Egg -1, beaten with1 tablespoon milk , for egg wash


Preheat the oven to 225 degrees C.

Combine 2 cups of flour, the baking powder, and salt in the bowl of an food processor.  Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, with 1 tablespoon of flour and add them to the dough. Mix until they are almost mixed.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 3-inch circles.  Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Once done,allow it to cool and enjoy eating..

Monday, February 20, 2012

Channa Pulao

I made this channa pulao for my saturday lunch.First time i made this pulao and it came deliciously.We had it with onion raitha otherwise you can have with any kurma.Here goes the recipe..


Channa -1cup ( here i used canned one)
Basmatic rice-2cups
Red chilli powder-1/2tsp
Shahi jeera-1tsp
Bay leaves
Turmeric powder-1/2tsp
Salt to taste

To grind:
Green chillies-2nos
Ginger garlic paste-1tsp
Chopped coriander(few for grinding and remaining for garnishing)


Wash and soak the rice for 30mintutes.After 30minutes drain the rice and keep aside.
Heat a kadai with 1tsp of ghee,add shahi jeer ,bay leaves and cardamon.Add the rice and saute for few minutes so that rice is nicely coated with ghee.Add 3cups of water and little bit salt and cook on high flame for 5minutes and when you see water bubbling,simmer the flame and close with lid.Cook till water is completely absorbed.Once it is done.Spread the rice in a large plate.

Heat a pan with oil,add chopped onions and fry them till they turn into pale colour.Then goes the grounded masala paste and saute till raw smell goes out.Then add chopped tomatoes along with turmeric,chilli powder and required salt.Mix them well and fry till tomatoes are nicely cooked.Add the cooked channa/chickpeas and mix well so that it is nicely coated with the masala.Once oil oozes out,add the cooked rice slowly and mix well and cook with closed lid for 2minutes.Before removing from the hob add remaining chopped coriander leaves and transfer into a serving bowl and enjoy with onion raitha or with  your favourite kurma.

Wednesday, February 8, 2012

Mushroom Fry

Just now i made this mushroom fry.Though i don't eat mushroom i made it for my hubby.He likes it very much.Its very simple to make and delicious to eat.Here goes the recipe..


Baby mushroom-250grams
Chopped onions-2 medium
Chopped tomatoes-2 medium
Ginger garlic paste-1tsp
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1tsp
Cumin seeds-1tsp
Coriander leaves
Garlic pods-4nos
Salt to taste

Heat a pan with oil,add cumin seeds when it splutters add chopped onions and fry till they change they colour.Add little bit of slat to the onions,so that it cooks fast.Then goes the turmeric powder  along with ginger garlic paste and fry till raw smell goes.

Add chopped tomatoes and cook them till they become soft and add the baby mushrooms and saute well.Add chilli and coriander powder and mix well.Cook them with closed lid till mushrooms becomes soft and oil oozes out.Switch off the hob.

In a mixer crush the garlic pods and peppercorns roughly.
Heat another pan with butter,then add the crushed mixture and mix well.Add the cooked mushroom  and saute very well till water is absorbed.Finally add chopped coriander leaves.Transfer into a serving bowl and enjoy with chapatis or as a side dish

Sending this dish to CC-Dish For Loved Ones


Monday, January 30, 2012

Oven Roasted Chicken Wings

Sunday i made these chicken wings for our lunch along with chicken biryani.I marinated these wings with curd and spices overnight and baked in oven.Here goes the recipe..


Chicken wings-4pieces
Red chili pwd-1tsp
Garam masala-1tsp
Ginger garlic paste-1tsp
Chopped green chillies-2nos
Pepper pwd-1/2tsp
Food colour a pinch


Take a mixing bowl and mix all the above ingredients except butter and marinate it for overnight in fridge.

preheat oven at 230degrees and place the leg pieces on a baking tray lined with silver foil and grill for 10mints on one side.

Then apply butter on both sides and grill the other side for another 10mints.

Finally remove from the tray and transfer into serving bowl and serve with onions rings and tomato rings or with mint chutney.

Tuesday, January 24, 2012

Chocolate Muffins

Yesterday night i made these chocolate muffins at 8clock.When my daughter asked me that she wants to have muffins right now at that time,so i prepared these muffins.Its very easy to prepare and takes only 20minutes to complete the whole process,10 minutes for mixing and 10 minutes for baking.So its very easy.Here goes the recipe.. 


Plain flour-125gms
Coco powder-25gms
Baking powder-1tsp
Sunflower oil-2tbsp
Chocolate Chips-100gms(both white n chocolate)
Salt a pinch
Muffin cases

Preheat the oven at 160C.
Take a bowl and sieve the flour,coco powder and baking powder.Mix well.
Add choco chips and mix well.
In another bowl mix egg,sunflower oil,milk and sugar  properly. 
Now add these wet ingredients into dry ingredients bowl and mix well.
Divide the mixture evenly between the muffin cases and sprinkle some white choco chips on top.Bake for 10 to 12 minutes until they risen or toothpick comes clean when  you test.Cool them on wire rack and then enjoy

Sending this recipe to CC-Chocolate Fest

Thursday, January 19, 2012

Roast Parsnips With Cornmeal

Yesterday i made these roast parsnips,which are super healthy and high in fibre,good source of vitamin C.The cornmeal add a crust to the parsnips and make them extra crispy too.Here goes the recipe..

Parsnips-1kg,quartered and core removed
Nutmeg powder a pinch
Olive oil-4tbsp


Heat oven to 200C.Mix together the cornmeal and nutmeg,and set aside.Bring a pan of salted water to the boil,tip in the parsnips and cook for 6mins or until just tender.Drain.While parsnips are still hot,toss with the cornmeal mixture to coat.

Set a roasting tin over the hob and heat the oil.Add the parsnips and turn to coat in the oil.Put the tin in the oven and roast for 15mins,then turn the parsnips over and cook for 15mins more until golden.
Once it is ready transfer into a serving bowl and enjoy hot- hot  and crispy  roast parsnips..

Sending this dish to Winter Vegetables

Tuesday, January 17, 2012

Basic Vanilla Cupcake

Today i made these basic vanilla cupcakes.It has been so long i have baked any cakes or cupcakes.So today i thought of why not make these cupcakes which is very simple and very delicious to have.I prepared these cupcakes before my daughter return from school because she likes these cakes very much.Here goes the recipe..


Plain flour-150g
Baking powder-11/2tsp
Vanilla extract-1tsp


Preheat the oven to 160 C.

Sieve  the flour and baking powder together.Place the butter and sugar in a mixing bowl and whisk with an electric mixer until light,fluffy and really creamy.Add vanilla extract.Gradually whisk in the beaten egg,a little at a time until smooth,adding a spoonful of flour if the mixture curdles.using a large metal spoon ,fold in the sieved flour.

Divide the mixture evenly between the cupcake cases and bake for 18 to 20 minutes until golden brown and risen.Cool them on wire rack and then enjoy!

Wednesday, January 11, 2012

Cauliflower Masala

Today i made cauliflower masala for my lunch.It is very easy,simple and quick to cook.We had this masala with can have this as a sidedish along with rice.Here goes the recipe.. 


Cauliflower- 1 medium one
Onions- 2 medium
Tomato-2 medium
Ginger garlic paste-1tbsp
Red chilli powder-1tsp
Coriander powder-1tsp
Chopped corianderleaves
Turmeric powder-1/2tsp
salt to taste


Cut the cauliflower into florets and cook them in boiling water for 5minutes along with a little salt.Drain the water from the florets and keep asdie.
Heat a pan with oil,add fennel seeds,once they splutter add chopped onions and saute them  till they change there colour.Add ginger garlic paste followed by chopped tomatoes,turmeric powder and fry them till raw smells goes out from the paste.Add chilli powder and mix well.Add florets,corinder powder and mix well so that all florets are nicely coated with the masala and cook with closed lid for 5minutes on medium flame.Then add half a cup of water and mix well and cook till the florets are nicely cooked.If you  want you can add some more water and cook.Finally add chopped coriander leaves and transfer into a serving bowl and enough with chapati's.