Friday, February 25, 2011


Indian adaptation of milk cream is everyone's favorite at my home. Today i have one bowl of malai, so I decided to make this delicious MALAI CAKE....!!!!!!!

All Purpose Flour     180 gm(1.5 Tbsp less from 2 Cups)
Malai     1 Cup
Sugar Powder    1 Cup
Baking Powder     1/2 tsp
Baking Soda     1 tsp
Vanilla Essence/ Pineapple Essence     1 tsp
Milk     1/2 Cup or 3/4 Cup
Tooti-Fruity     1 Tbsp

1.   Sieve together flour, soda and baking powder. Keep aside.
2.   Mix malai and sugar; keep aside for 5-10 min.. Don't batter too much.
3.   Add essence and milk, batter it with hand mixture for 2-3 min.. Add tooti-fruity into it.
4.   Pour the mixture into a greased baking pan.
5.   Bake it in a preheat oven at 210. C for 10 min..Then reduce temperature to 150. C and bake for 30-35 min or till done.
6.   Allow the cake to cool. Cut into pieces and SERVE!!!!

Sending this over to Bake off hosted by Champa

Thursday, February 24, 2011


This dish is really simple to microwave from the best of ingredients. Really simple and very tasty...................!!!!!!

Makhana     100 gm
Paneer     150 gm(in cubes)
Pure Ghee    1 Tbsp
Curd     1/2 Cup
Milk     1/2 Cup
Tomato Puree     2 Tbsp
Tomato Ketchup     1 Tbsp
Cornflour     1 tsp
Dhaniya Powder     1 tsp
Haldi Powder     1/2 tsp
Red Chilli Powder     1/2 tsp
Cumin/Jeera Powder     1 tsp
Raisins     2 tsp
Cashews(chopped)     2 tsp
Salt     to taste

1.  In a microwave safe bowl, add ghee and mix makhanas. Microwave it for 2 min.(at 100 power) and set aside.
2.  Take a fresh microwave safe bowl, add curd, milk, cornflour, 1/4 tsp turmeric powder, garam masala, 1/4 tsp red chilli powder and mix well. Now cook this for 1 min. Your gravy is ready.
3.   Now, in a fresh microwave bowl, add paneer pieces and all the dry masalas and let it cook for 1 min.
4.   Add tomato puree, green chillies, coriander leaves and gravy to the paneer. Cook this for 2 min..
5.   Add the roasted makhanas, mix well and microwave on high power for 1 min..
6.   Garnish it with coriander leaves.
7.   Serve hot with poori or parantha.

Sending it to Srivalli @ Microwave Easy Cooking Event page

Tuesday, February 22, 2011


This recipe is from my old diary. Yesterday i was freaking in the shopping mall, I saw these cute baby potatoes on the shelf. I immediately picked the bag. In the evening I made this chaat. Everybody at home liked it very much.....!!!!!

Baby Potatoes     250 gm
Oil     6 tsp
Cashew Nuts    12-15
Mint Leaves     1 Bunch
Green Chillies     3-4
Thick Yogurt     6 Tbsp
Ginger     1 small piece 
Black Salt     1 tsp
Cumin Powder     2 tsp
Chaat Masala     2 tsp
Lemon     2
Salt     to taste

1.   Boil and peel the potatoes.
2.   Heat the oil in a non-stick pan. Add the baby potatoes and stir fry on low heat till the potatoes change color and become a little crisp on the outside.
3.   Grind the cashew nuts, mint leaves, green chillies, yogurt, ginger and black salt to a paste.
4.   Add this paste and dry masalas(cumin powder, chaat masala and salt), to the fried potatoes and stir for 2-3 minutes, till the potatoes are nicely coated with the paste. Add lime juice to it.
5.   Garnish with chaat masala, mint leaves and green chillies. Serve Hot!!!

 Sending this to "Food palette series brown"  @ Torview, Priya and Aipi’s Bookmarked recipes Vol.28 event and also to Herbs and Flowers In My Platter

Monday, February 21, 2011


This is very delicious sweet which makes in a jiffy.

Paneer/Cottage Cheese     1 Cup
Sweet Dry Petha     3/4 Cup
Fresh Grated Coconut     1Cup
Cardamom Powder     1/4 tsp
Raisins     1 tsp
Almonds & Pistachio(chopped)     1 tsp


1.   Grate paneer and dry sweet petha.
2.   Add grated coconut, mix very well.
3.   Add cardamom powder and dry fruits.
4.   Shape into rounds or cylindrical .
5.   Refrigerate for 10-15 min..
6.   Garnish with raisins and serve.....!!!!!!!

Sending this to Ayeesha's Any One Can Cook Series 17

AND in "Food palette series brown" event @ Torview

Friday, February 18, 2011


CHUM-CHUM is a delicious sweet. As bread is easily available in everybody's kitchen, I decided to make chum-chums from bread..........

Bread Slice     4-5
Milk     1/2 Cup
Suji/Semolina    2 Spoons
Maida/Refined Flour     1 Spoon
Coconut Powder     2 Spoons
Grated Khoya     1/2 Cup
Yellow Color
    3-4 Drops 
Sugar     2 Cups
Rose Essence     3-4 Drops
Chopped Almonds & Pistachio     1 tsp
Oil     to deep fry 


1.    Cut the sides of the bread slices.
2.    Now dip the bread slices in the milk and then crush it with fingers.
3.    Add suiji and coconut powder, mix very well.
4.    Make balls(8-10) out of this mixture and keep aside.
5.    Meanwhile add drops of yellow color or kesar threads in grated khoya, almonds, pistachio and mix well and divide it into 8-10 small portions of stuffing.
6.    Now take the ball out of the bread mixture, flatten it, place the stuffing and close the round. Flatten slightly and shape into CHUM-CHUM.
7.    Make other chum-chums in the similar way.
8.    Deep fry the chum-chums in hot oil till the chum-chum becomes golden brown in color.
9.    Mix sugar and water and make sugar syrup of 2 strings consistency.. Add rose water in it.
10.  Put chum-chums into sugar syrup for half an hour.
11.  Cut from the center and SERVE..!! 

PS- If you don't have khoya, take 1/2 Cup condensed milk and add 1 Tbsp milk powder and chopped almonds and pistachios for the stuffing.

sending this to Pari, FOODELICIOUS

Wednesday, February 16, 2011


Chutney is a term for a class of spicy preparation used as an accompaniment for a main dish. Without any chutney an Indian meal is incomplete. Mostly i use to prepare green chutney, today morning when I was searching my fridge, suddenly an idea of making tomato chutney came to my mind. I stopped my other workings and decided to try it first.....!!

Tomato     1 Kg
Sugar     650 gm(or as per taste)
Dry Dates    10
Raisins     2 Tbsp
Melon Seeds     1 Tbsp
Degi Mirch Powder     1 tsp
Garam Masala     1/4 tsp 
Salt     to taste


1.   Add tomatoes in hot boiling water for 3-4 min..
2.   When cool, remove the skin.
3.   Grind tomatoes in a blender.
4.   Take a heavy bottom pan, add pureed tomatoes and sugar.
5.   Brings to a slow boil. Reduce heat and simmer. Cook until thickens the chutney
6.   Add salt, red chilli powder and garam masala.
7.   Finally add sliced dry dates, raisins and melon seeds.
8.  Cool it and transfer into a sterilized glass bottle.
9.  Serve with bread or parantha.

Sending this recipe to Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO hosted by Sanyukta at CREATIVE SANYUKTA


Tuesday, February 15, 2011


This is from my old diary, which I have bookmarked few years back from a monthly magazine but could not try it. Today, when I was going through the pages, suddenly I had a look on this recipe. I decided to make it in dinner......!!!

Khoya/Mawa     100 gms
Makhana     100 gms
Onions    2(grated)
Tomatoes     3
Ginger     1 1/2 tsp
Green Chillies     2(chopped)
Turmeric Powder     1/4 tsp 
Dhania Powder     2 tsp
Chilli Powder     1/2 tsp
Garam Masala     1 tsp
Fresh Curd     1/2 Tea Cup 
Ghee     3 Tbsp
Ghee     For deep frying
Salt     to taste


1.   Roast the khoya without any ghee very lightly.
2.   Deep fry the makhanas very lightly in ghee.
3.   Cut the tomatoes into big pieces, add 1 tea cup of water and cook. When soft, prepare a soup by passing through a sieve.
4.   Heat the ghee in a vessel and fry the onions till pink in color.
5.   Add the ginger, green chillies, turmeric, dhania and chilli powders and fry for one minute.
6.   Add the tomato soup, curd, khoya and salt.
7.   Add the makhanas and cook for a few minutes.
8.   Sprinkle garam masala and cook again for one minute.
9.   Garnish it with chopped coriander and serve.

Sending this to Priya and Aipi’s Bookmarked recipes Vol.28 event

Sunday, February 13, 2011


In the month of February, love is all around....!! Its the month of chocolates, cakes, cup cakes. So I baked these muffins for my beloved....!!

Refined Flour     1 3/4 Cup
Soda Bi-carb     3/4 tsp
Baking powder    1 1/2 tsp
Sugar Powder     3/4 Cup
Milk     3/4 Cup
Butter     3/4 Cup
Orange Crush     3 Tbsp
Cashew Nut     2 Tbsp(fine chopped)
Raisin     2 Tbsp
Colored Candies     1 Tbsp


1.   Sieve together refined flour, baking powder and soda bi-carb.
2.   Mix butter and sugar powder; batter it to make light.
3.   Add flour, milk, orange crush, 1 Tbsp cashew nuts, raisins, candies and mix properly for 2-3 min..
4.   Fill half of the cake cup with paste. Sprinkle cashew nuts and raisin on it.
5.   Bake it in pre-heat oven at 180. C for 15-20 min..
6.  Cup cakes are ready.

Sending this over to Show Me Your Muffin hosted by Divya

Friday, February 11, 2011


Orange Juice(fresh/tin)     1 Bowl
Hot Tea     5-6 tsp
Sugar    1 tsp
Apple     1 Medium(diced)
Ginger     1 inch piece
Fresh Mint Leaves     6-7
Lemon     1


1.   Strain the hot tea. Take a bowl, add orange juice, hot tea, apple, lemon juice, mint leaves, sugar, ginger and crushed ice.
2.   Blend all these in a blender.
3.   Strain it.
4.   Pour it into glasses.
5.   Garnish with mint leaves. Nutritious fruit punch is ready.. SO REFRESHING!!!!

Tuesday, February 8, 2011


Happy BASANT PANCHMI to all my friends. Basant panchmi marks the beginning of the spring season. The fields are mustard yellow with the ripening of crops. Yellow is an auspicious color- a color of spirituality. On this day, as a mark of reverence people prefer to wear yellow and eat yellow sweets. To celebrate this, I prepared this rice pudding.

Basmati Rice     400 gm
Milk     1 ltr.
Sugar    200 gm
Various fruits     1 Bowl(kiwi, papaya/mango, grapes, banana)
Almonds     10(blanched and chopped)
Raisins     1 Tbs
Saffron     1/4 tsp


1.   Wash and soak rice for an hour.
2.   To make a paste grind rice in grinder.
3.   Heat milk in a heavy bottom pan. When boils add rice paste and simmer the fire.
4.   Stirring continuously in order to avoid lumps.
5.   Cook until thicken.(Custard like consistency)
6.   Add sugar and saffron threads, cook for 2-3 min..
7.   Remove from fire.
8.  Let it comes to room temperature.
9.  Add the pieces of fruits, chopped almonds and raisins).
10. Refrigerate for half an hour.
11. Serve chilled

Monday, February 7, 2011


As fresh green chickpeas is widely available these days, I decided to try it with rice flakes. It is  high in protein. This snack is very easy to make.

Rice Flakes/Beaten Rice     2 Medium bowls
Fresh Green Chickpeas     1 Medium bowl
Onions    1 (chopped)
Ginger     1 Small piece
Cumin/Jeera     1 tsp
Coriander     1 Tbsp (chopped)
Salt     to taste


1.   Wash and drain rice flakes. Keep aside.
2.   Heat 2 tsp oil in a pan.
3.   Add drained rice flakes and salt. When they turn into pink, switch off the gas and transfer into a plate.
4.   Again, in the same pan, heat 2 tsp oil. Add jeera, green chilli and chopped onion and ginger.
5.   Saute till transparent. Add fresh green chickpea, stir well. Add salt. Cover it with a lid.
6.   Cook for 5 min..
7.   Remove from fire, add crispy rice flakes. Toss well.
8.   Garnish with chopped coriander and serve hot.


Yesterday evening a small group of my kitty party friends came to my place. I decided to make something with soya. All of my friends liked this easy and innovative snack....

Soya Chunks     15-20
Capsicum(Big)     1
Onions    2
Tomatoes     2
Besan     1Cup
Red Chilli Powder     1 tsp
Degi Mirch
    1/4 tsp 
Garam Masala     1 tsp
Carom Seeds     1/2 tsp
Chaat Masala     1 tsp
Oil     to deep fry 
Salt     to taste


1.   Soak soya chunks in hot water for 10-15 min..
2.   Wash and squeeze out the water. Keep aside.
3.   Wash and diced tomato and capsicum.
4.   Peal and diced the onion petals.
5.   Make a thick consistency batter of besan by adding salt, red chilli powder, degi mirch and carom seeds.
6.   Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.
7.   Make other candy pakoras in the similar way.
8.   Dip these candy pakoras into the besan batter. Coat well.
9.   Heat the oil in a deep fry pan and fry these  pakoras till golden brown.
10. Serve hot with mint chutney. 

Friday, February 4, 2011


......Though I am not good at baking, but i have a great passion for it. To improve my baking skills I am always at my toes to achieve the perfection. This morning I tried to bake EGGLESS VANILLA CAKE, which I am sharing here....!!!

Maida(Refined Flour)     1 1/4 Cup
Baking Powder     1 tsp
Baking Soda    1/2 tsp
Butter     1/2 Cup
Condense Milk      200 gms
Milk     3/4 Cup
Powdered Sugar
    2 Tbsp 
Vanilla Essence     1 tsp
Whipped Cream     250 gms
Canned Cherries     5-10
Black Grapes     1 Tbsp
Sprite/Limca     1/2 Cup


1.    Sieve together refined flour, baking powder and baking soda.
2.    Now, separately take butter, sugar, essence. Batter them properly to make it light.
3.    Add condense milk and milk. Batter them.

4.    In this paste add small small quantity of refined flour while battering it regularly. When complete flour is added; then grind it with hand mixer for 3-4 min..
5.   Grease the tin and dust it with some flour.
6.   Put this mixture in greased tin. Then level it.
7.   Bake it in a pre-heat oven at 150. C for 30-35 min.. If a toothpick comes out clean the cake is ready.
8.   After 5 min. take out the cake from the oven. Let it cool.

9.   To moisten the sponge, prick it with a needle or toothpick and pour sprite/limca.

10. With a spatula apply whipped cream on the cake, cover it fully.
12. Decorate it with cherries and black grapes.

Sending this over to Bake off hosted by Champa

Wednesday, February 2, 2011


This is one of my favorite chaat since my since my school days. In remembrance of those days, I made these yummy and tangy bhuttas(corn on the cob) for me and my family.....

Corn On The Cob     3
Tamarind     1/2 cup
Grated Jaggery    1/2 cup
Chaat Masala     1 tsp
Dhaniya Powder     1 tsp
Red Chilli Powder     1 tsp
Dry Ginger Powder
    1 tsp 
Black Salt     1 tsp
Salt     to taste

1.   Boil corn on the cob until soft(pressure cook or microwave)
2.   For chutney- make tamarind pulp by boiling tamarind in water and then straining it.
3.   Now take a pan, add tamarind pulp, jaggery, dry ginger powder, black salt, red chilli powder and 1 cup of water.
4.   Cook on medium heat. Once it comes to boil, simmer the fire, cook for 10 min. on low flame.
5.   Remove from fire and cool.
6.   Now take a plate, place boiled corn on the cob. Sprinkle chaat masala, dhaniya powder, red chilli powder and salt. Rub well.
7.   Pour over the chutney.Bhutta Chaat is ready !!