Monday, December 8, 2008

Plaintain Paneer Sabji


1. Paneer Cubes - 1 cup
2. Plaintain (Cubes) - 1 big
3. Chopped Onions - 2
4. Chopped Tomatoes - 2
5. Turmeric Powder/Haldi - 1/2 tsp.
6. Red Chilli Powder - 1 tsp.
7. Corriander Powder - 2 tsp.
8. Chopped Green Chilli - 1
9. Salt - according to taste

1. Boil the plaintain cubes till they become soft.
2.Fry the onions, green chilli and ginger-garlic paste till the onions turn brown.
3.Add corriander powder, chilli powder, haldi, tomatoes and stir on high.
4.Then add paneer, plaintain cubes, garam masala, salt and cook for a few minutes.

Didn't know that panner and plaintain could make such a nice combination b4 inventing this recipe!!!

Wheat-Semolina Bread

1. Semolina/Sooji/Rava - 1 & a 1/4 cup
2. Wheat/Aata - 1 cup
3. Sugar - 1 tsp.
4. Yeast - 1 tbsp.
5. Water - 1/4 cup
6. Oil - 1/4 cup
7. Salt - 1 tsp.

1. Add the yeast and sugar to warm water and let it rest for 5 minutes.
2. Make a soft smooth dough using semolina, wheat, oil, salt and the above mixture.
3. Apply little oil on the dough and let it rest for around 2 hrs so that it doubles in size.
4. Now shape it in the form of a bread or place it in a loaf pan if u hav one, otherwise place it in a baking tray like I did.
5. Since the temperature and duration entirely depend on the oven, I would say, bake at 180 degree celcius until a brown crust is formed.
6. Perform the toothpick test - Insert a toothpick, it must come out clean.

Variation: You can add powdered sugar to this to make sweet bread :-)

Tofu Cupcakes

1. Maida - 1 & a 1/2 cup Butter - 1/2 cup
2. Sugar(powdered) - 1/2 cup
3. Baking Powder - 1/2 tsp.
4.Milk - as reqs. to make a batter
5. Pureed Tofu - 3/4 cup
6. Vanilla essence - 1 tsp.

1. Sift the flour, baking powder and salt. Set aside. 2. Combine the butter and sugar till it becomes creamy.
3. Add vanilla essence and stir well.
4. Add the tofu (slowly,not all at once) and mix well. spoon.
5. Slowly add the flour micture. Add sufficient milk to achieve a semi solid batter(ribbon consistency).
6. Pour the batter in the cupcake tray.
7. The temperature and time varies from oven to oven, I baked mine in an OTG for 10 mins @ 180 degree celcius, but this may not work for all types of ovens.

Enjoy :-) and don't forget to leave in ur comments...

Thursday, November 13, 2008

Paneer Bhurji

Paneer Bhurji


1.Crumpled Paneer/Indian Cheese - 1 to 1 1/2 cup

2.Diced Capsicum - 1

3.Garlic Paste - 1 tbsp.

4.Ginger - 1 tbsp.

5.Green Chilli(finely chopped) - 1 to 2

6.Cumin Seeds/Jeera - 1 tsp.

7. Finely Chopped Onions - 2

8.Chopped Tomatoes - 2

9.Turmeric Powder/Haldi - 1/4 tsp.

10.Red Chilli Powder - 1/2 to 3/4 tsp.

11. Chaat Masala or Garam Masala - 1 tsp.

12.Salt - according to taste

Corriander Leaves - for garnishing

Method :

1.Fry the onions, green chillies and ginger-garlic paste till the onions turn brown.
2.Add chilli powder, haldi, tomatoes and stir on high.
3.Lower the heat, add paneer, capsicum, chaat/garam masala, salt and cook for a few minutes.
4.Garnish with corriander leaves. You can add the juice of half a lemon.

Baked Karumuru(Baked Crunchies)

Baked Karumuru(Baked Crunchies)

1. Maida/All purpose Flour - 1 cup
2. Rice Flour - 1/2 cup
3.Sooji/Rava/Semolina - 1/2 cup
4.Aata/Whole wheat flour - a little more than 3/4 cup
5.Lal Mirch Powder/Red Chilli Powder - 1 tsp.
6.Chaat Masala or Garam Masala - 1/2 tsp.(optional)
7.Haldi/Turmeric Powder
8.Asafoetida/Hing Powder - a little less than 1/4 tsp.
9.Baking Powder - 1/2 tsp.(You may omit this if you do not have baking powder)
10.Salt - around 1 tsp.
11.Karipatta/Curry leaves or Corriander leaves


1. Mix maida,rice flour, semolina and aata.
2. Add red chilli powder, haldi, garam masala or chaat masala, baking powder, hing, salt and corriander or curry leaves.
3. Make a soft dough using water. The dough should not be sticky, If so, use maida while making shaping them.
4. Now using ur palms, take a tiny portion of the dough, roll it between your palms so that it gets an elongated shape. Repeat till you use up the entire dough.
5. Place them in a baking tray and bake.
6. I used an OTG(Oven Toaster Griller). I baked them at 180 degree celcius for 5-6 mins. After baking,if they are slightly soft from the inside, bake again for half or one minute, but take care that they do not turn black.
7. Enjoy these evening time crunchies as it is or with chilli sauce.

Variation:You may add sesame seeds(white til) to the mixture while preparing the dough.

Besan Laddoo

Besan Laddoo


1. Bengal Gram Flour/Besan - 1 cup

2. Powdered Sugar - 1/2 cup

3. Ghee/Clarified Butter - 3-4 tbsp.
4. Cardomom Powder - 1/4 tsp.

5. Milk - to bind the laddoos

6. Cashewnuts - 8 to 10


1. In a pan, add the ghee.

2. Then add the gramflour and mix well.

3. Now add the sugar, cardamom powder, cashewnuts and keep on stirring till the mixture becomes golden in colour.

4. Mix well and form into laddoos while it is still warm. You may use milk to make the laddoos.
5. To harden, keep them in fridge for some time

Variation:You may add khoya and other dry-fruits like raisins,badam etc. Made on all almost occassions, besan laddoo is one of the most popular sweets in India. Do try it n leave in ur comments :-)

Monday, October 20, 2008

Chinese Sabji

Chinese Sabji


1.Carrots,Caulifowers,Spring onions,Cabbage,Beans(all cut lengthwise) - 2 cups

2.Onions(sliced lengthwise) - 2 cups

3.Red Chilli Powder - 1 tsp.

4.Turmeric Powder - 1/4 tsp.

5.Green Chilli(finely chopped) (optional)- 1 big

6.Corriander Powder 2 tsp.

7. Ginger-Garlic Paste - 1 tbsp.

8.Tomato Sauce - 2 tsp.

9.Soya Sauce - 1 tsp.

10.Chilli Sauce - 1tsp.

11. Vinegar - 1tsp.

12.Salt - according to taste

Corriander Leaves - for garnishing

Method :

1.Pressure cook the beans upto 1 whistle.

2.In a separate pan, fry the onions and ginger-garlic paste till the onions turn brown.

3.Add corriander powder, red chilli powder and turmeric powder.

4.Then add the vegetables, green chilli(optional) and salt.

5.Stir fry till the vegetables are cooked. Sprinkle some water.

6.Then add vinegar, tomato sauce, soya sauce and green chilli sauce.

7.Garnish with corriander leaves.

This dish has an Indo-Chinese taste. Do try it out and leave your comments :-)

Dal Paneer Cutlets

Dal Paneer Cutlets


1.Crumpled Paneer - 200g

2.A mix of masoor dal and tuar dal/sambhar dal(boiled and mashed) - 1/2 cup

3.Chopped Onions - 1

4.Chopped Tomatoes - 2

5.Corriander Leaves - a small bunch(you can use curry leaves as well, nut corriander leaves taste better)

6.Bengal gram flour/Besan/Kadalapodi - (less than 1/4 cup)to be mixed with water to make a batter

7.Rice flour - to coat the cutlets before frying

8.Green chilli(chopped) - 1

9.Turmeric powder/Haldi - 1/4 tsp.

10.Cumin seeds/Jeera - 1tsp.

11.Baking powder - a pinch

12.Garam masala - 2 tsp.

13.Chaat masala(optional) - 1 tsp.

14.Red chilli powder(optional) - 1/4 to 1/2 tsp.

15.Vinegar/Lemon juice - 1 tsp.

16.Salt - a pinch

Method :
1. In a bowl, mix the crumpled paneer, onions, green chillies, tomatoes, chopped corriander leaves, the dal mixture, turmeric powder, jeera, garam masala, baking powder, chaat masala(optional), red chilli powder(optional), vinegar/lemon juice and salt.

2. Mix well and make small cutlets(raised ovals) out of this mixture .

3.Make a batter of besan and water. this batter should be slightly thick. Dip the cutlets in this batter and then coat with rice flour.

3.Heat some oil in a non-stick pan, add the cutlets one by one, fry both sides till brown.

4. Take them out and absorb the extra oil with a tissue paper.

5.Serve hot with or without any sauce.

Variation: You can use any dal to make these cutlets, and can add as many vegetables as you wish.

These scrumptious cutlets are easy-to-make and have a taste that is different from our common potato cutlets. Comments are always welcome :)

Vanilla Biscuits

Vanilla biscuits
My Mom's recipe


1.Plain Flour/Maida - 1&1/2 cup

2.Butter - 1/2cup

3.Sugar(powdered) - 1/2 cup

4.Baking Powder - a pinch

6.Vanilla Essence - 1/4 tsp.

Method :
1.Beat the butter and mix with powdered sugar till creamy. Add vanilla essence to it.

2.Separately, sieve the flour and add baking powder to it.

4.Combine both the mixtures and make a soft dough.

6.Make small (not completely flat) balls of the dough.

7.Place in a greased tray or in a tray covered with butter paper.

8.I bake them in an OTG for 10-15 minutes at 130 degree Celcius. The temperature and time may vaary according to the oven.

9.Enjoy the yummy crunchy soft biscuits. If you don't like the biscuits to be soft, keep them in fridge for 4 -5 hours.

Friday, September 12, 2008

Pav Bhaji

Pav Bhaji

1.Pav - 8-10

2.Finely Chopped Onions - 2 big

3.Finely Chopped Green Chillies - 3

4.Finely Chopped Tomatoes - 3

5.Boiled and mashed potatoes - 4

6.Carrots(Boiled and Diced) - 2

7.Cauliflower(Boiled and cut into small florets) - 1/2

8.Capsicum(cut into small pieces) - 1

9.Clove/Laung powder - 1/2 tsp.

10.Cinnamon/Dalchini powder - 1/2 tsp.J

11.Jeera powder - 1 tsp.

12.Red Chilli powder - 1tsp. (you may increase according to taste)

13.Ginger - 1 inch piece

14.Garlic paste - 1 tbsp.

15.Garam masala - 2 tsp.

16.Chaat masala/Pav bhaji masala(optional) - 1 tsp.

17.Black salt - 1&1/2 tsp.

18.Butter for frying

19.Corriander leaves - for garnishing


1. Fry onions,garlic,capsicum,jeera powder,cinnamon powder and clove powder.

2. Grind this in a mixer.

3. Separately, stir fry the potatoes, carrots and cauliflower.

4. In a wide skillet/pan, add butter, green chillies and ginger.

5. Add the vegetables, the mixture, garam masala and pav bhaji/chaat masala(optional).

6. Add black salt, salt, little water and cook for 20 minutes.

7. The longer it is cooked, the better will it taste. This is the secret of the taste of the pav bhaji we get on streets.

8. Add butter in the end as well. You may also garnish with butter.

9. Drizzle some butter on the pav and serve hot with bhaji, lemon and onions.

Pav Bhaji is a sought after spicy dish in the streets of Maharashtra. This dish has become so popular that you can find it on the menu of almost all Indian restaurants all over the world!!!

Wednesday, September 10, 2008

Kothimbir Wadi

Kothimbir Wadi


1.Corriander Leaves/Dhaniya(finely chopped) - 2 bunches

2.Gram flour/Besan - 1 cup

3.Jaggery/Gur(grated) - 2 tablespoons( you may omit this if you want to, but this is added in the traditional snack)

4.Chopped Green chillies - 2

5.Turmeric powder/Haldi - 1/2 tsp.

6.Soda bicarbonate or Baking Powder - 1/4 tsp.

7.Salt - according to taste (approx. 1 tsp.)

8.Oil - to deep fry

1. Combine the coriander leaves, gram flour, green chillies, jaggery, salt, soda bicarbonate/baking powder, turmeric powder and add enough water to make a thick batter.

2. Pour the batter into a greased tray(The height of the tray should be such that we can cut cubes from the steamed mixture).

3. Steam on high heat for fifteen to twenty minutes(in cooker) or till firm and cooked(in microwave). Check by inserting a skewer or toothpick into the wadi. It is cooked if the skewer or toothpick comes out clean. Remove, cool and cut into one-inch sized cubes.

4. Heat oil in a kadhai/deep pan and deep-fry the wadis till they are light golden brown in colour and crisp. Drain and keep on an absorbent towel/tissue paper.

5. Serve hot, garnished with chopped coriander leaves.

Hope you liked the posts of this month.Cya soooon :-)




1.Rice flour - 1 cup

2.Water - less than 1 cup(around 3/4 cup)

3.Oil for greasing

4.Salt - a pinch

5.Grated Jaggery/Gur - 1 cup

6.Grated Coconut - 1 cup

7.Cardamom (elaichi) powder - 1/2 tsp.

8.Ghee - 1 tbsp.

Method :
1.For the filling, add grated coconut and jaggery in a pan and cook over a slow flame till the jaggery melts.

2.Add the cardamom powder and mix well.

3.Boil the water separately. Reduce the flame, add the rice flour while stirring continuously.

4.Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes. 5.Then knead the dough while it is warm.

6.Make small balls of the dough. Then roll each of them into a round shape, around 3½" in diameter. You may use rice flour to roll the balls.

7.Add little filling in te dough.

8.Bring all the ends together and press to seal. Make long depressions on the side of the dough to make it look like a closed cloth basket!!!(Ok, I'm not very good at this, but hope you get the point:-) )

9.Prepare a steamer by adding water, and heat it till it comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 10 minutes.10. Once the modaks are cooked they will turn translucent.

Serve hot drizzled with pure ghee.

This sweet becomes so popular during the Ganesh Chaturthi season that pethas are made in the shape of modaks and sold in sweet shops.

Friday, August 22, 2008

Patriotic Pulao

Patriotic Pulao


1. Basmati/Biryani Rice - 3 cups

2. Grated Carrot - 1
3. Chopped Spinach(palak) - a small bunch
4. Chopped Onions - 2
5. Green Chillies - 2
6. Ginger - Garlic paste - 1 tbsp.
7. Asafoetida/hing powder - 1/2 tsp.
8. Cumin Seeds/Jeera - 2 tsp.
9. Red Chilli Powder - 2 tsp.
10. Corriander powder - 1 tbsp.
11. Saunf/Aniseeds - 1 tsp.
12. Cinnamon - 1 inch piece
13. Salt - according to taste
14. Ghee/Clarified Butter - to cook


1. Heat ghee in a kadhai(vessel) and add 1/4th tsp.hing powder, 1tsp. jeera, 1/tsp. saunf and 1/2 the cinnamon stick.
2. Then make a paste of ginger and green chillies and add half of it to the vessel.

3. Add half the chopped onions and fry till golden brown.
4. Add salt, red chilli powder and corriander powder.
5. Then divide the rice into 3 parts and add one part to the vessel, along with the grated carrots.
6. Add water(double the quantity of rice), cover the vessel with a lid and wait till the rice is cooked.
7. Keep stirring it in between so that it doesn't stick to the pan. Adjust the water accordingly.
8. When it is cooked, remove from pan and allow to cool.
9. Then, again add 1/4th tsp. hing powder
, 1tsp. jeera, 1/tsp. saunf and the remaining 1/2 of the cinnamon stick.
10. Let them splutter in oil. Then add the remaining half of the ginger-chilli paste.
11. Add the chopped onions and fry till golden brown.
12. Add
salt, red chilli powder and corriander powder.(The whole process is repeated.)
13. Then add the chopped and washed spinach and cook for some time.
14. Add the 2nd part of the rice and water(double the qty. of rice).
Cover the vessel with a lid and wait till the rice is cooked.
16. When the rice is cooked, remove from pan and keep in a separate vessel/plate.

17. Then cook the remaining rice.
18. To arrange it, first spread the spinach rice on a plate, add the plain rice over it and finally top it up with the carrot rice.

Variation: You may add saffron/kesar soaked in warm milk to the carrot rice, and corriander leaves to the palak rice, and dryfruits to enhance the colour and taste, respectively, of the pulao.

Due to some technical problem, I couldn't post this month's recipes in the first week. Anyway, better late than never:-) HAPPY INDEPENDENCE DAY!!!

Veg. Semolina Cake

Veg. Semolina Cake

1. Semolina/Rava - 1 1/4 cups
2. Yoghurt - 1.5 cups(you may increase according to the consistency)
3. Grated carrot - 1 small

4. Beans - a few
5. Green Peas - 1/2 cup
6. Ginger - 1/2 inch piece
7. Asafoetida/hing powder - 1/4 tsp.
8. Cumin Seeds/Jeera - 1 tsp.
9. Mustard Seeds/Rai - 1 tsp.
10. Red Chilli Powder - 1 tsp.
11. Sesame seeds/White til - 3-4 tsp.
12. Baking Powder - 1/4 tsp.
12. Chopped Corriander leaves - a few
13. Salt - according to taste


1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
1. In a bowl, mix the semolina and yoghurt.
2. Add chopped beans, grated carrot and green peas(frozen peas will also do).
3. Grate the ginger piece and add to the mixture. Mix well.
4. Heat oil in a small pan and add the tadka - hing powder, jeera, rai and 1tsp. sesame seeds. Let them splutter(tempering). Take care that they do not burn.
5. Add this to the semolina mixture along with red chilli powder, baking powder, corriander leaves and salt.
6. Mix well. The batter should be of a semi-solid consistency. Pour the batter in a baking dish and keep it in the oven. I kept it in the OTG(Oven Toaster Grill) for 20 min. at 180 degree Celcius. I guess, in the normal oven, it can be kept for around 35-40 min.
7. When the cake is cooked, insert a toothpick into it. The toothpick should come out clean.
8. Cut into pieces and either have it as it is, or with chilli sauce or mint chutney.

This is a modified version of the famous Gujarati Dhokla. The cake is slightly sour, still if you want to increase the sourness, you may add the juice of half a lemon, but I don't think that would be necessary:-)




1. Whole wheat flour/Atta - 1 cups
2. Grated Jaggery/Gud - 1/2 cup

3. Ghee/Clarified Butter - 1/2 cup
4. Poppy Seeds/Khus Khus - 1 tsp.
5. Saunf/Aniseeds/Fennel Seeds - 1 tsp.

6. Milk - 3 tbsp.
6. Cardamom/Elaichi powder
- 1/4 tsp.
8. Cashewnuts - 8-10


Heat ghee in a pan and add saunf to it.
2. Then add wheat and fry till the wheat turns golden brown. Take care that it doesn't stick to the pan.
3. Add the poppy seeds and cook for around 1 more minute.
4. Turn off the flame and let it cool slightly. Then add the grated jaggery and mix well.
5. If you feel that the jaggery hasn't blended well into the mixture, heat the mixture again till the jaggery completely dissolves in the mixture.
6. Then add cashewnuts(fried in ghee or plain) and mix well.
7. Remove from flame.
8. Add milk to sweet more soft.
9. Transfer it to a bowl and serve hot.

This is a Gujarati sweet dish.
You may also find sukhdi in the form of squares and diamonds. The traditional way is to serve it warm in a bowl. Hope you like it:-) Do leave in ur comments!!!


Thought of sharing this photo with all of u. Though it looks like a glass bowl, this is actually ICE, which was not shaped in the form of a bowl deliberately:-) The vessel contained water and it was kept in the freezer, and when my mother touched the middle portion of the ice, it cracked and the ice from the top fell inside and this made it look like a bowl.

Tuesday, July 1, 2008

Aloo ka Saag

Aloo ka Saag

1. Boiled potatoes(cut into half inch cubes) - 4
2. Asafoetida/hing powder - 1/4 tsp.
3. Cumin Seeds/Jeera - 1 tsp.
4. Mustard Seeds/Rai - 1/2 tsp.
5. Ginger Paste - 1 tsp.
6. Green Chilli Paste - 1 tsp.
7. Red Chilli Powder - 3/4th tsp.
8. Turmeric Powder/Haldi - 1/4 tsp.
9. Cardamom Powder/Elaichi Powder - 1 tsp.
10. Yoghurt ( preferably sour) - 1 cup
11. Salt - according to taste


1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
2. Add the boiled potato cubes and saute for a few mins.

3. Add red chilli powder, haldi, cardamom powder and salt. Cook for some time.
4. Then take the kadhai/vessel away from the flame and add yoghurt.
5. Keep the vessel again over the flame.
6. Cook for 2 mins. and then add half a cup of water.
7. Once it starts boiling, cook for a few mins. on sim.
8. Remove from heat.

You may garnish with corriander leaves. Serve with chapattis. This is a bitter-sour Rajasthani potato dish. Made it for the first time today; it can be served with rice as well. Do try it n leave ur comments:-)



1. Rice Flour - 1 cup
2. Dessicated Coconut - 1/2 cup
3. Jeera/Cumin Seeds - 1 tbsp.
4. Oil - for deep frying
5. Salt - to taste (approx. 1/2 tsp.,you may increase to your taste)
6. Sesame seeds - 2 tsp. (optional)


1. Dry roast the rice flour till you get rid of the raw smell. Remove from the flame.
2. Add dessicated coconut and cumin seeds. Add sesame seeds(optional).

3. Slowly, add water and make a dough.
4. Make small balls and fry.

Dessicated coconut is dried coconut.You get it in sealed packets. This is a South-Indian snack, perfect for the evening. Do try it out and let me know how it turns out :-)

Churma Laddoo

Churma Laddoo


1. Whole wheat flour/Atta - 2 cups

2. Semolina/Sooji/Rava - 4 tbsp.

3. Ghee/Clarified Butter - 1 cup
4. Powdered Sugar - 3/4 cup
5. Cardomom Powder - 1/2 tsp.

6. Milk - to bind the laddoos

7. Oil/Ghee(clarified butter) - to deep fry

8. Cashewnuts - 8-10


1. Mix wheat/atta and semolina/sooji/rava.

2. Add half cup of melted ghee and mix well.

3. Knead into a dough.If required,you may use milk for doing this.
4. Divide the dough into lemon sized balls.

5. Heat sufficient oil/ghee in a kadhai/vessel and deep-fry the balls on medium heat, till they are well done.

6. Drain onto a tissue paper and cool.
7. Coarsely grind the wheat balls in a mixer. This is called churma.
8. Chop cashewnuts.

9. Add powdered sugar, cardamom powder, cashewnuts and half cup of warm ghee to the coarsely powdered wheat balls.

10. Mix well and form into laddoos while it is still warm. You may use milk to make the laddoos. 11. Cool and store.

Variation:You may add khoya and other dry-fruits like raisins,badam etc.
You may also roll the laddoos in churma and then store them. This enhances the taste.

This is a popular Rajasthani sweet.In Rajasthan, the sweet dishes are served before the meal, with the main course and after the meal, unlike other desserts. Therefore, sweet dish is never called dessert in Rajasthan.

Sunday, June 8, 2008

Kadhai Sabji/ Kadhai Vegetables

Kadhai Vegetables

1. Mixed vegetables (carrot, beans, cauliflowerm capsicum etc.) - 2 cups

2. Onions, cut lengthwise - 2 big
3. Chopped Tomatoes - 2 big
4. Ginger-Garlic Paste - 2 tsp.
6. Chopped Green chilli - 1
Turmeric powder - 1/2 tsp.
Garam Masala - 2 tsp.
9. Corriander powder - 2 tsp.
Red chilli powder - 1 tsp.
11. Jeera/ Cumin Seeds - 2 tsp.
12. Finely chopped corriander leaves - for garnishing
13. Salt - to taste


1. Pressure cook the vegetables ( 2 whistles).
2. Add 2tsp. oil in a kadhai/pan and fry the onions and ginger-garlic paste till the onions turn brown.

3. Add corriander powder and fry.
4. Add tomatoes and fry till the tomatoes become pulpy.

5. Add the green chilli.
6. Add turmeric powder/haldi and red chilli powder.
7. Add the vegetables, salt and garam masala.
Stir fry for a few minutes till cooked.
Garnish with corriander leaves.
10. Serve with chapattis/puris.

Variation: You may add the juice of half a lemon.

This is an easy to make recipe, especially if you get the already cut mixed vegetables, that cum in sealed packets.

Friday, June 6, 2008



1. Plain flour/Maida - 2 cups

2. Warm oil - 1 tbsp.
3. Water - to knead dough
4. Salt


1. Boiled, peeled, mashed potatoes - 2
2. Finely chopped onion - 1
3. Mixed vegetables - 1 cup
4. Chopped Green chillies - 2
5. Ginger-Garlic paste - 2 tsp.
6. Finely chopped corriander leaves - 1 tbsp.
7. Juice of 1/2 a lemon
8. Turmeric powder - 1/2 tsp.
9. Garam Masala - 2 tsp.
10. Corriander powder - 2 tsp.
11. Red chilli powder - 1 tsp.
12. Salt - to taste
13. Oil - to deep fry


For dough
1. Make a well in the flour.
2. Add oil, salt and little water.Mix well till crumbly.
3. Add more water little by little, kneading into a soft dough.
4. Cover with moist cloth, keep aside for 15-20 minutes.

For filling
1. Fry the onions till brown.
2. Add the ginger-garlic paste and green chillies.
3. Add corriander powder, turmeric powder/haldi and corriander powder.
4. Stir fry for a minute. Add the boiled vegetables and potatoes.
5. Stir fry for a few minutes till cooked.
6. Add lemon juice, salt and garam masala.
7. Add corriander leaves.
8. Cool. Keep aside.

To proceed
1. Roll the dough in the form of a square.
2. Place the stuffing in the centre.
3. Join then diagonal ends and press together the edges to make a triangle.
4. Deep fry in hot oil on LOW to MEDIUM (not high), till light brown.
5. Absorb the oil with tissue paper.
6. Serve hot with green and tamarind chutneys.

Variation: This stuffing can be replaced by a stuffing of cabbage and beetroot.

Enjoy this savoury snack:-)

Rava Ladoo

rava ladooIngredients:

1. Rava/Semolina/Sooji - 1 &1/2 cups
2. Sugar - 1/2 cup
3. Ghee - 3/4 cup
4. Milk - for binding
5. Cashewnuts - for garnishing


1. Fry semolina in 1tbsp. ghee till the rawness goes, i.e., the white colour turns into golden.
2. Cool it and grind it in a mixer along with sugar,but don't let it become very fine.
3. If the ghee is solid, heat it to liquify it.
4. Fry cashewnuts in ghee.
4. Then using this ghee, make balls of the semolina-sugar mixture.
5. Add milk if required, but do not add too much of milk as it may make the ladoos too hard.
6. Place a cashewnut on top of each ladoo.

Variation: You may mix the cashewnut pieces with the semolina-sugar mixture and then make ladoos.
You may also add raisins,badam etc.

This is a popular sweet of the South. My mother used to make this irresistible sweet for me when i was small and i loved it. Hope u guys love it too :-)