Friday, May 30, 2014


All purpose flour - 1 cup
Yeast - 2 tsp
Sugar - 1 tbsp
Corn flour - 2 tbsp
Yogurt - 2 tbsp
Oil -2 tbsp
Cardamom powder - 1/2 tsp
Luke warm water - 1/2 cup (more or less)
Yellow food colour - few drops (optional)
Oil - for frying
For Sugar Syrup
Sugar - 1 cup
Water - 3/4 cup
Lemon juice - 1 tsp
Cardamom powder - 1/2 tsp
Saffron strands - few
Cooking instructions:
Combine all purpose flour, yeast, sugar, corn flour, yogurt, cardamom powder and oil into one big bowl and mix everything well.
Prepare a thick batter by adding little by little lukewarm water.
Place the batter bowl in the warm place and let it rise for about 30 minutes.
Meanwhile combine sugar, water and lemon juice into one pot and keep it to boil.
Once the syrup comes to boil, turn the flame to low and simmer the syrup till you get the two thread consistency.
Then add cardamom powder and saffron strands .Mix well.
After 30 minutes, check the batter and mix well and fill the batter into jalebi squeezing bottle (you can use ziplog bag or tomato ketchup bottle).
Heat the oil into the pan on the medium flame. Then turn the flame to low and squeeze out the jalebis into circular shapes.
Fry the jalebis till light golden in colour and crisp on both the sides.
Drain the excess of oil from the jalebis and put them into the sugar syrup.
Allow the jalebis to remain the syrup for 20 seconds and then remove on to the plate.
Jalebis are ready to serve.

Monday, December 27, 2010

Carrot Flowers with Cucumber Leaves

I've been fascinated with the vegetable carving for sometime now. But as I don't keep in touch with this art regularly, I'll need a few warming up exercises before I produce something presentable. These flowers can be carved with Beetroot / turnips / Raddish / Knol Khol etc.
The only tool required is - a Carving Knife and of course loads of patients and concentration.
Nayna's event has inspired me to turn out these beauties.

Sending this to the Create n carve Event.

Carrots carved

Some more carrot flowers as I had only carrots at hand !

Sending this to the create n carve event.

Tuesday, July 13, 2010

Alu Paneer Parata

As I had a small portion of paneer left over in the fridge, I combined it with some potato and used it up to make this delicious parata. As of any Parata, this is also very soft, wholesome and filling.


For the stuffing-

Potato - boiled & grated , 1 cup
Paneer - grated, 1 cup
Green Chilly paste - 2 tsp
Salt - to taste
Ajwain/ aniseed/ cumin - a pinch
Coriander leaves - chopped, 2 tbsp
Garam Masala powder - 1/2 tsp
Lemon juice - 1 tbsp
Sugar - 1/2 tsp

For the covering-

Whole wheat flour - 1 cup
Oil - 1 tbsp
Salt - as required
Sugar - 1/2 tsp
Water - to make the dough


Make a soft dough using the wheat flour, for the covering and rest for some time.

Mix all the ingredients for the stuffing .

Pinch a tennis ball size of the dough, flatten it, and place a smaller size/ equal size of the stuffing, gather the covering on the top and bring it together and seal well.
Roll lightly dusting it with the wheat flour to the required thickness.
Cook on a hot griddle applying oil on both sides till done.

Serve hot with any Raitha/ tomato Sauce/ pickles/ chutney.

Saturday, July 10, 2010

Pineapple Kesaribath

Kesari is the easiest sweet preparation and it prepared very often in homes and functions alike.
Kharabath - keasribath is an all time favorite combination, which appears on the menu of all the small and big occasions. Fruits , like mashed ripe bananas , apples and pineapples are sometimes used to flavor this traditional dish individually. Otherwise elichi powder is used for flavour. Ghee is used generously . The diet conscious people can replace it partially with oil. Feel free to reduce or increase the milk- water proportion.


Upma Sooji - 1 cup
Sugar - 1 cup
Pineapple diced - 1 cup
Milk - 2 cups
water - 1 cup
Ghee - 1/2 cup
Kesar - few strands
Turmeric Powder/ food color - a pinch
Cashew pieces - 1 tbsp
Sulthana - 1 tbsp


Using the whipper button of the blender , Crush the pineapple lightly, for a second.
Toast the sooji with a couple of tsps of ghee till a good aroma wafts the kitchen .
In a thick bottom pan heat the remaining ghee & fry the cashew till golden color. When the cashew is almost ready , drop the sulthanas and fry till they swell up. Drain and reserve them for later.
Pour the milk and water into the same pan with ghee and bring it to a boil. Add the turmeric and kesar now. Stirring all the while , pour in the sooji and cook till done.
Add the sugar and pineapple crush now and cook till all the moisture dries up.
Garnish with the fried dry fruits and serve.

Sending this to Srilekha's Sweets & Savory Event.

Friday, July 9, 2010

Carrot Rice

The spices used in this Rice preparation is slightly different from the regular Pulavs. The addition of coriander seeds and sesame seeds makes this Rice differently fragrant. Mostly I followed the recipe verbatim , but for a few minor changes. I used Green chillies to turn on the heat factor , in addition to the Red chillies. Some Lemon juice in the end to balance the sweetness of carrots . The green peas provide the much needed contrast to the texture and colour of the Rice.

Recipe Source -


Rice - 1 cup
Carrots grated - 1 1/2 cups
Green Peas - a handful
Coriander seeds - 1 tbsp
Sesame seeds - 1 tbsp
Red chillies - 4
Coconut grated - 2 tbsps
Green Chillies - 4
Oil - 2 tbsps
Ghee - 1 tbsp
Jeera - 2 tsps
Bay Leaf - 1
Cinnamon - 1 ''
Cloves - 2
Onion - 1 large, sliced
Salt - to taste
Lemon juice - 1 tbsp
Water - 3 cups


I have used regular Rice , but feel free to use Basmathi as well. Wash rice and soak it in some water till required.
Toast the coriander seeds, sesame seeds and Red chillies in some oil , cool and powder in a blender. Add the coconut and green chillies and run the blender once more.
In a pressure cooker , heat the oil and ghee , stir in the jeera & bay leaf, cinnamon , cloves to release their flavors.
Drop in the sliced onions and stir fry for a few minutes. Add the green Peas , grated carrots and stir for a couple of minutes. The coconut mixture is stirred in for another two minutes.
Add the washed & drained Rice and mix with the other ingredients for a minute.
Pour in the measured hot water. Add the seasoning ( salt ). Give a good stir and Pressure cook on high flame till the first whistle. Later cook in sim for another 5- 7 mins.
Open after the pressure has released.
Add the lemon juice and mix well.
Garnish with coriander leaves.
Serve with any Raitha. Tastes good by itself also.

Posted by Picasa

Fudgey Rich Chocolate Cake

This chocolate cake is my son's favorite and is something to die for. I have baked this cake back to back 3 times in a row and it has still managed to retain the top position. It is a soft, fudgey and rich enough in chocolate to satiate the chocolate crazy palettes. I have included the coffee to enhance the intensity and have reduced the sugar. As this cake does not call for any frosting, it can be prepared in a jiffy. Go on and indulge !

Recipe Source -


Butter - 100 gms
Castor Sugar - 125 gms
Brown Sugar - 50 gms
Dark Cooking Chocolate - 125 gms
Golden Syrup - 1 tbsp
Eggs - 2
Vanilla Essence - 1 tsp
All Purpose Flour - 100 gms
Baking Powder - 1/2 tsp
Cocoa Powder - 2 tbsps
Instant coffee powder - 2 tsps


Grease and line a 8'' cake tin.
Pre - heat the oven to 180 C.
Sieve the flour along with baking powder and cocoa powder.
Dissolve the coffee powder in 2 tbsps of hot water.
Melt the Butter in a pan and remove from the heat.
Mix in chopped cooking chocolate & both the sugars and stir well till they blend well. Add the vanilla essence and coffee .
Beat the eggs till light and frothy.
Pour this into the chocolate mixture and beat lightly.
Fold in the flour and immediately pour into the prepared tin.
Bake for 25 minutes.
Cool for 1/2 an hour and cut.