Friday, October 28, 2016

Badam Burfi

Burfi is a famous sweet from Indian subcontinent.There are many famous burfis include besan burfi( made with chickpea flour) ,cashew burfi,( made with cashews)almond burfi.(made with almonds).Today I'm posting famous festival sweet dish Badam or almond  burfi which is quiet healthy and tasty.I have lots of almonds in my kitchen pantry, thought to do something with them  in a way kids will like it.Finally I made this burfi for Diwali to my family.My kids tasted it first and they loved it.Actually they are not much sweet lovers.But,they absolutely enjoyed eating this burfis..Ancient Indian beliefs that almonds increase brain capacity and intellectual ability.Cholesterol reduction is the most extraordinary benefit of almonds.


  • Almonds or badam 2 cups ( soaked over night preferebly)
  • sugar 4 and 1/4cups( 4 cups + 1/4 cup),I used cane sugar shown in the pic)
  • Ghee 3 tbspn
  • Grated almonds 3 to 4
  • cardamom powder 1/2 tspn
  • water 3/4 cup
  • milk 1 cup ( to mix while grinding)
  • Rose water 1 tspn


  • Soak almonds over night and blanch almonds in the morning( just putting in the boiling water for 2 mins and drain it ,soon rinse in the cold water.)Grind almonds into smooth paste using 1cup of milk
  • Boil sugar and water in a pan for sugar syrup until 1 string consistency.(  this takes around 20mins)
  • check one string consistency by just touching one drop between your fingers and pulling apart.It it extends as a string then it is ready.
  • Soon the syrup is ready add the prepared badam paste to the syrup.Stir it continuously around 45 to 50 mins until the syrup is thickened.Stirring continuously is the important step or else bottom will be burnt.
  • when the paste is little thick enough and is almost ready transfer the mixture into a greased plate or bowl.
  • cool it few mins then shape into desired shapes and enjoy Badam burfi.

Tuesday, October 4, 2016


Falafel is a patty made with ground chick pea flour.It is a middle eastern food,usually served with Pita bread.Falafel become a pretty common form of street-food in Middle east. Falafel plays an important role in Israeli cuisine and considered as national dish of the country.Now a days it is pretty common in most of the restaurants in North America.This dish is very healthy dish as it is made with chickpeas,which has a high protein and essential nutrients.Falafel replaces meat for Vegetarians and has become popular among vegeterians. I tasted Falafel first time in Middle East restaurant,and I loved it.Tried falafel first time at home and it came out very well.It tastes similar to our chana dal vada..Here you go posting my version of Falafel.


  • chickpeas or chole 2cup( 160 ml cup)
  • spinach 1 cup
  • onion 1/2( smaller one)
  • coriander leaves 1/2 cup
  • jeera or cumin seeds 1 tspn
  • garlic 3(large) cloves
  • green chilli 3
  • Maida 2 tbspns
  • salt to taste.


  • Soak chick peas overnight for 6 to 7 hrs.Drain the extra water and keep aside.
  • Cook spinach in boiling water for 2 mins.Drain water and keep spinach aside..
  • Grind chickpeas,chopped onion,garlic,spinach,jeera,coriander leaves,salt, green chilli, into coarse  batter using very little water.( hardly 2 tbpns of water)
  • Add Maida to the batter.Make round balls(each lemon size) and flatten  the ball slightly pressing it on top.
  • Heat oil in a pan for deep fry,once it is hot slowly drop flatten balls into the oil.Fry both sides until brown.
  • Yummy Falafel is ready.You can have it with hummus or eaten just like that .


Friday, September 16, 2016

Masoor matki dal

Masoor Matki or whole red lentils or whole baby masoor dal or sabut masoor dal is very healthy a great source of protein and fiber.They retain their shape when cooked and wonderful in taste.These are tiny lens shaped pulses which have traditionally been used as a meat substitute. Masoor matki can be prepare very easily at home with just few ingredients.Here goes the recipe.Adapted this recipe from chef sanjeev kapoor's kitchen.

  • whole masoor dal or masoor matki 1 cup
  • Tomatoes 2 medium size
  • one small onion chopped
  • Bay leaves 1 to 2
  • Jeera 1/2 tspn
  • Green chillies 2 to 3
  • coriander powder 1 tson
  • Kasuri methi 1/4 tspn
  • Red chillie powder 1 tspn
  • garam masala powder 1/2 tspn
  • Finely chopped or grated ginger 1 tspn
  • chopped coriander leaves 1 to 2 tbspns
  • salt to taste.
  • oil 2 tbspns
  • Soak whole masoor dal or masoor matki for 30 mins and pressure cook upto 3 whistles.Then keep  aside.( you can add 2 cups of water ,add grated ginger little bit)
  • Heat oil in a pan when it is hot add jeera,bay leaves,green chillies,  grated ginger.Fry little bit,add chopped onions fry few more min till onions turn little brown.
  • Then add chopped tomatoes let it cook few mins until tomatoes turn soft
  • Now add garam masala powder,daniya powder and red chilli  powder,kasuri methi powder.
  • Add cooked masoor dal to the pan mix it add 1/2 cup of water and salt let it cook 10 more mins.Adjust water as per your taste.
  • sprinkle coriander leaves on top and serve hot with rice or roti.

Thursday, August 25, 2016

Boondi Laddu

Laddoo is a pretty famous sweet all over India.Here the recipe called Boondi laddoo is made out of Boondi.It is  served in all occasions including festivals and marriages.There are two different kids of laddoos the one which is soft and the other one which is little hard.Mine is the second one.I grew up eating these laddoos in my childhood on every occasion..Preparing these laddoos is quiet easy but the only difficulty is to shape it into balls when the boondi mixture is little hot.Finally I tried first time at home..Cant believe that, they are very tasty.Posting this recipe on this special day Krishnastami( Indian festival).


  • chickpea flour(sanaaga pindi) 2 1/2 cups( 1 cup is 250 ml )
  • sugar 2 cups
  • water 1 cup for sugar syrup
  • cardamom powder 1/4 tspn
  • Ghee 2 tbpsns
  • oil for deep fry


  • Take a bowl,add chickpea flour and mix it nicely like thick batter by adding water( I  use 1 cup of water if you feel the batter is thick can add little more water, should be like dropping consistency)
  • Heat oil in kadai,when it is hot,slowly drop the batter on top of siever as shown in the pic.
  • Fry a min and takeout on a paper towel.
  • In another bowl,boil sugar and water until thick consistency( more than one string consistency,around 10 to 15 mins)
  • Mix,ghee,cardamom powder,fried Boondi in the sugar solution.
  • switch of the stove and mix it well until the sugar syrup coats well with boondi.
  • Remove from the stove and let it is little hot to handle with hand,start  taking little amount in your palm and shape it as laddu( shown in pic)
  • keep continuing the same procedure for the rest of  the laddus.

Sunday, August 14, 2016

Dahi vada

Dahi vada is a popular Indian  chaat,prepared by soaking vadas in thick dahi or yogurt.These served as a side dish in every meal.This dish is enjoyed on special occasions like poojas,festivals,birthdays. and many more.Dahi vada and even vada is favorite in our family. I do make them at home atleast once in a month..I love to make vada as these are my favorite too.Adding yogurt sauce to the vadas gives a great taste. Tadka or seasoning is entirely  our choice..We usually add mustard ,curryleaves chopped ginger..Here goes my recipe.

  • Urad dal 1 cup
  • water  1/2 cup
  • Oil for deep frying
  • Yougurt 2 cups
  • Roasted cumin powder 1/4 tsp ( just for garnishing)
  • onion 1/2 chopped
  • Ginger small pieces( chopped finely 1 tspn)
  • Green chilli 2( chopped finely)
  • Salt to taste.


  • Soak urad dal minimum 6 to 8 hrs ( for very good vadas) .I usually soak overnight if possible.
  • Drain the water from dal and grind  dal in a blender using very less water.
  • Next after grinding take out the batter in a bowel,add salt and mix chopped( onions,green chilies,ginger) mixing these ingredients is optional,I do this as our family likes this way.
  • Heat oil in a kadai or deep pan.
  • Now to make vadas, wet your hand and take little amount of batter in your hand( approx medium lemon size)flatten it and make a hole in the center and slowly leave in the oil( its a tricky part,if you feel its difficult you may try using a ziplock bag)
  • Repeat the process for all the vadas.
  • Cook the vada until golden brown on one side and flip other side and cook again.
  • Remove these vadas on a paper towel and let them cool few mins ( 5 to 10mins )
  • Now take a bowl and just fill with water add little salt.
  • Drop these vadas in that water and allow them to soak for 2 mins.In another bowl mix yogurt and add litttle water if it is whole yogurt.
  • Mean time get ready the yogurt tadka.Take a small pan add few( mustard seeds,curry leaves jeera,red chilli)tadka is also optional but i do this for dahi vada.Add this tadka to the yogurt.
  • Remove  vadas from water after 2 mins and press them in your palms to squeeze extra water.
  • Pour yogurt mix on the vadas and coat it completely
  • Sprinkle jeera powder on top of it or spices you prefer.( I used grated carrot,jeera powder,coriander leaves)

 Tips for perfect vadas:
  • Always prefer grinding dal in a food processor or wet grinder.
  • Soak dal overnight for soft crispy vadas.
  • Before cooking I keep the batter in a refrigerator for atleast half an hr.

Sunday, June 26, 2016

Watermelon fruit salad

Fruit salads are just layering the  chopped fruits in a bowl and mixing with our favorite ingredients.There are various types of fruit salads prepared in different ways.Usually I Prepare custard fruit salad with variety of fruits.It tastes good  only when refrigerated.Coming to this simple fruit salad is very quick process to serve kids when they are very hungry.Especially my daughter who is  a picky eater keep asking me snacks every time.( skipping her main course).Luckily she loves fruits a lot.So I keep giving her variety of fruits in different ways.Today I'm posting watermelon salad in BM#65 under the theme Soups and salads.


  • water melon chunks 1 cup
  • Blueberries 1/2 cup
  • Apple 1/2 chopped into smalla chunks
  • sugar 1 tspns
  • Mint leaves 1 or 2
  • Pepper powder 1/4 tspn
  • chat masala a pinch


  • Chop all fruits  except berries into small cubes.
  • Mix all fruits nicely.Add a dash of pepper, little sugar and a pinch  of chat masala.
  • Sprinkle few mint leaves on top.
  • Enjoy the simple watermelon salad in this hot summer..

Saturday, June 25, 2016

Vegetable sweet corn soup

Sweet corn is a variety of maize with high sugar content.Sweet corn is a special maize variety genetically differ from field maize.It's kernels are tender,delicious and eaten as vegetable in many cuisines world wide.This soup is in my list for so long.When I signed for soups and salads, this soup is my first preference in list.My daughter loves corn,so she loved and enjoyed the soup.Adapted this soup from Sanjeev kapoor's kitchen.Today I'm posting vegetable sweet corn soup in BM#65 under the theme soups and salads.Here is my recipe.

  • Sweet corn kernals  1/2 cup
  • vegetables chopped( carrot,beans,,cabbage)1 cup
  • oil 1 tbspn
  •  sweet Corn kernals blended  1 cup( blend into creamy kind of paste)
  • vegetable stock 2 cups
  • crushed pepper 1/2 tspn
  • salt to taste
  • spring onions few for garnishing
  • corn starch or corn flour 2 tbspns
  • water 1 cup

  • Heat oil in a pan,add chopped vegetables and saute few mins on high heat.
  • Now add blended sweet corn kernels,then add vegetable stock and water.
  • Add pepper powder and salt to the pan and mix it well.Allow it to boil for 15 mins.
  • Now add sweet corn kernels and wait until it boil  few more mins.Add corn flour mixed with 2 tbspns of water.cook till the soups just thickens.Garnish with spring onions,Serve hot and enjoy.
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