Tuesday 30 June 2015


Preparation time: 5 minutes
cooking time: 10 minutes
Serves: 6


1 cup wheat flour
1 cup pure ghee/ clarified butter
1 cup sugar
2 cup water
2 cardamoms powdered
10-12 almonds chopped
10-12 raisins


  1. Heat water in a pan and add sugar and cardamom powder to it.
  2. Heat till the sugar dissolves completely then switch off the gas and keep it aside.
  3. Heat ghee in a wok/ kadahi and add wheat flour to the heated ghee & stir quickly till the wheat flour turns golden brown  (be careful not to stir the wheat flour for long as it might start burning).
  4. As soon as the flour turns golden, add the prepared sugar syrup to the flour stirring continuously, mix well.
  5. Once all the ingredients are nicely mixed, add the nuts & keep stirring.
  6. The halwa is now ready to be served. Serve hot.
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Thursday 25 June 2015



1 1/4 cups gram flour (besan)
1 cup yogurt
1 " piece ginger
1-2 green chillies
4 tbsp oil
salt to taste
1/2 tsp turmeric powder
1 tbsp lemon juice
1 pinch of asafoetida
1 tsp mustard seeds
8-10 curry leaves
2 tbsp finely chopped onion
2 tbsp finely chopped cottage cheese
2 tbsp finely chopped capsicum
salt and pepper to taste

  1. Heat one tsp of oil and add onion and capsicum to it stir for a while and add cheese and then salt and pepper to taste. Keep the filling aside.
  2. Sieve besan and keep in a bowl. 
  3. Grind ginger and green chillies.
  4. Grease the reverse side of a few thalis or marble table top with a little oil..
  5. Make buttermilk with yogurt and half a cup of water.
  6. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
  7. Cook this mixture, stirring continuously, in a thick bottomed pan on low medium flame till it becomes a smooth thick batter. It takes a little time to get ready approximately 15-20 minutes.
  8. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.
  9. Spread the prepared filling over it.
  10. When cool, cut into strips two inches wide and roll them tightly.
  11. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.When they splutter,add curry leaves and pour over the pieces.
  12. Keep them in fridge and serve cool.
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Wednesday 24 June 2015



Preparation time: 10 minutes
Cooking time: 10 minutes
Serves:  8

8 canape cups
1/2 cup corn kernels
1 tbsp finely chopped carrot
1 tbsp finely chopped capsicum
1 tsp butter
salt and pepper to taste
chaat masala to taste
1/2 tsp honey (optional)
oil for deep frying

  1. heat butter in a pan and add,corn kernels,chopped capsicum and chopped carrot to it. Cook for 2-3 minutes till they become tender.
  2. Add salt , pepper, chaat masala and honey to it and mix well. Keep aside.
  3. Deep fry the canapes in hot oil or bake them in OTG till they become crisp.
  4. Drain out the canepes from oil and fill the prepared filling in them and serve immediately. As otherwise they will become saggy.

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Monday 1 June 2015



Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 8-10

Ingredients :

2.5 cups wheat flour (atta)
1.5 cup gur or sugar
1 tbsp fennel seeds (saunf)
2 tbsp ghee
1/4 tsp salt
1/2 tsp baking powder
Oil for deep frying

  1. Add hot water to the grated gur or sugar and stir till dissolved. 
  2. Add atta, ghee, salt and baking powder to this to form a batter of dropping consistency (add more water if required). 
  3. Add the saunf and mix well. 
  4. Heat oil and carefully drop spoonfull of batter at a time in hot oil then drop more at a distance in the same lot. 
  5. Lower the heat and let the gulgulas cook over medium heat.Turn the side and cook from the other side as well till the gulgulas become brown in color. 
  6. Remove them from oil with a slotted spoon on a napkin and serve hot.
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