Friday, December 26, 2014

Veg pizza( california Kitchen style)

Pizza is an oven baked flat bread generally topped with tomato sauce and cheese.It is commonly supplemented with a selection of meats,vegetables and condiments.Pizza is prepared fresh,frozen and in portioned slices or pieces.Many varieties exist and several similar dishes are prepared  from ingredients commonly used in pizza.Here I tried California pizza with different toppings..I'm posting this recipe in BM#47 under the theme kids delight Holiday special recipes..

4 cups all purpose flour
1/1/4 cups warm water
2 packages dry yeast
1 tbspn honey
3 tbspn good olive oil
2 teaspoons salt.

For the toppings
1 red or green pepper sliced
1/2cup fresh basil leaves
1/2 cup olives sliced
1/2 cup mushroom sliced
1 small  red onion sliced
1 small egg plant sliced
1/2 cup marinara sauce
1 cup mozzarella cheese
crushed red pepper flakes
1 or 2 tspns of Italian seasoning( just sprinkle on top)

  • In a bowl add water and yeast and let it stand a few mins( can see froth on top )
  • Slowly add dough ingredients to the yeast mixture i.e  honey,olive oil,all purpose flour, then salt and mix it well.Keep the dough at least 2 hrs in warm place.
  • After 2 hrs knead the dough again and keep for half an hr
  • Preheat the oven to 400 f .Drizzle another 2 tbspn oil onto a large baking sheet.Shift the dough onto the oiled baking sheet or pizza pan
  • Roll the dough into desired shape.Keep the rolled dough in the oven about 5 to 6mins( this is to cook the base perfectly.)Take out after 5 mins ,Spread little bit cheese n top of it.
  • Add marinara sauce on top of it.Sprinkle some veggies on it.
  • Sprinkle Italian seasoning on top of it,red chilli flakes.Finally add Remaing mozzarella cheese on top of it and bake it for 30 to 40 mins or until cheese melts.

Thursday, December 25, 2014

Waffle pizza

A waffle is a leavened batter or dough cooked between two plates,patterned to give a characteristic size and shape.This time  tried different recipe called waffle pizza,which is very easy to prepare yet delicious.There really aren't any measurements for the ingredients.Just add how much we like.When I was thinking what to prepare for kids with waffles as they bored eating waffle with syrup,so I tried this recipe.It was loved by all my family members great snack for kids I'm posting this recipe in BM#47 under the theme 'kids delight' holiday special recipe.Here goes  my easy recipe.


  • Waffles lightly toasted 4
  • Grated Mozarella cheese 4 tbspns
  • Italian seasoning 1 tspn
  • Veggies( sliced onion, green and red pepper,olives, mushrooms )
  • Chilli flakes 1/4 tspn( just to sprinkle on top)


  • Preheat oven to broiler.
  • Place toasted waffles on a slightly greased baking sheet
  • Spread little bit of  grated cheese on top of it.
  • Now slowly spread pizza sauce on top of it.
  • Arrange veggies on top of it.Sprinkle some Italian seasoning.
  • Add remaining cheese on top of each waffle.
  • Broil apapproximately to 10 mins( or until cheese melts,mine done around 6 mins)
  • Enjoy yummy waffle pizza.
Note; Do not toast waffle brown,else it may burn while broil.

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Wednesday, December 24, 2014

Gingerbread cake recipe

Gingerbread is a sweet food that is flavored with ginger and typically using molasses rather than just sugar.Addition of cinnamon,cloves,ginger gives a very good spice flavour to the cake.It comes out very soft and spicy.One of the traditional Christmas cake recipe I adapated from,only a change I substitute Molasses with maple syrup.When I first saw the ingredients,really felt how was the taste will be but,absolutely delicious with nice spice flavors which suits in this cold winter,I can say a perfect Christmas treat for whole family.I'm posting this recipe in BM#47 under the theme kids delight (holiday special recipes) here goes my recipe.

Christmas tree at home


  • 2 1/2 cups of all purpose flour
  • 1 cup Molasses( I substitute 1 cup maple syrup)
  • 1/2 cup of butter
  • 1 egg
  • 1 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground cloves.
  • 1/2 tspn  of salt.
  • 1 cup of hot water


  • Preheat oven to 350F.Grease baking tray with butter or oil
  • In a large bowl cream together butter sugar.Beat in the egg for 2 to 3 mins then add maple syrup.
  • In a bowl,sift together the flour,baking soda,salt,cinnamon,ginger and cloves.Slowly add this mixture to the cream,stir it in the hot water
  • Now pour into the prepared pan.
  • Bake around 50 mins or until a knife inserted comes out clean.After 1 hr when it cools down completely, cut into small cubes and enjoy the yummy cake with  whipped cream on top or just like that.

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Friday, December 12, 2014

Carrot Halwa.

Carrot halwa or gajar ka halwa is a popular and ultimate Indian dessert.Traditionally carrot halwa is prepared during our festivals like Diwali,Holi..It is very popular in North India..There are several ways to cook this carrot halwa.We can use pressure cooker or microwave or stove top.But the real taste lies in taking the time and cooking it over low flame continuously in a pan on stove top.Carrots are exceptionally rich source of  Beta carotenes and vitaminA. Beta carotene is one of the powerful natural antioxidant that helps protect body from harmful effects.Carrots also has all the functions of VitaminA.Such as maintaining good eye health.Because of its numerous health benefits one should include carrots in their diet regularly.I'm posting this recipe in BM#47 under the theme Indian desserts.Here goes my recipe


  • 2 cups of shredded carrot
  • 2 cups of  whole milk
  • 3 tbspoon of unsalted butter
  • 1/4 cup of sugar
  • 1/2 tspoon of cardamom powder.
  • Roasted cashews 5 to 6(broken into small pieces)

  • Take a wide pan and add  butter to it stir it in low flame until it melts.Then slowly add shredded carrot to the melted butter and fry it until it changes the color.It takes 5 to 10 mins.
  •  When it is soft we can slowly add 2 cups of whole milk to the mixture.I usually add 1 cup of whole milk and one cup of heavy cream,as it enhances the taste very much.
  •  We cook until the milk completely dries.It takes around 10 mins.
  • Then slowly add sugar and cardamom powder and fry until the halwa starts to leave the pan.
  •  Garnish with roasted cashews.

Thursday, December 11, 2014


Rasgulla is a popular Indian dessert especially in Odisha and west Bengal states.Rasgulla's are soft spongy balls of cottage cheese soaked in chilled sugar syrup.It  is relished almost everywhere in India and has been popularized abroad as well.Making rasgulla is an art and comes with practice.Rasgulla is a favorite sweet in my family.I'm Posting this recipe in BM#47under the theme 'Indian desserts'.Here goes my yummy recipe.

  • Milk 1 liter( whole milk)
  • Sugar2 cups
  • Sooji 1/2 tspn
  • Lemon juice 2 to 3 tbspns
  • Water 6 cups


  • Heat milk in a deep bowl,bring to boil in medium to high flame,stirring occasionally.( 10 to 15 mins)
  • When milk starts boiling ,switch off the stove.After 3 to 4 mins,Add lemon juice to the milk, Mix lemon juice until it just curdles, stir continuously till the milk curdles completely.
  • Take a muslin cloth and pour the curdled milk,filtering the water completely.
  • Wash the curdled milk called chenna with some cold water.This will remove the sourness and  help in making soft chenna.
  • Lightly squeeze the  chenna holding the sides of the cloth.Don't apply too much pressure.
  • Now hang this for 30 mins to any kitchen tap or cupboard.
  • Meanwhile,heat a deep pot with 5 to 6 cups of water and 2 cups of sugar.
  • After 30 mins take the chenna out from the muslin cloth,start kneading  around 10 to 12 mins,( add sooji and little bit of sugar and cardamom powder)until it is perfect i.e not too moisture nor too dry.Make small round balls with this chenna.
  • Heat 6 cups of water in a bowl and add sugar ,when the sugar syrup comes to boil(always burner should be in high ,),liquid should bubble up add the balls into it and cover with a lid.Water should continuously boiling in medium to high flame.
  • Give a stir after 5 mins.After 10 to 15 mins rasgullas rises up and change in size or volume.
  • Yummy rasgullas ready now.
  • Refrigerate it around 5 to 6 hours and enjoy spongy rasgullas.

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Wednesday, December 10, 2014

Kulfi falooda

kulfi a popular Indian dessert usually made with condensed milk,flavored with cardamom and topped with pistachios,almonds.This dessert which is similar to ice cream but is much denser and creamier.Now  coming to today's recipe" Kulfi falooda "is a rich creamy kulfi topped with falooda and rose syrup is a dessert which finds a place at every Indian buffet counter.Falooda sev are vermicelli made from corn starch.Basic falooda can be made with sabja seeds or basil seeds, rose syrup,falooda sev  and chilled milk.Falooda  is popular all over India specially in Delhi and Mumbai.I Prepared this recipe on my husband's birthday last week..This  is going to be my 100 recipe in my blog.I am posting this recipe in BM#47 under the theme' Indian desserts'.Celebrating one year of blogging with this yummy dessert.


  • Milk 1 liter(whole milk)
  • Heavy cream 1/2 cup( you can substitute with milk powder 4 tbspns)
  • sugar 1/2 cup
  • saffron few strands
  • Almonds 1 to 2 tbspns(chopped)
  • pistachio 1 to 2 tbspns(chopped)
  • Cardamom 4 to 5(crushed)


  • Heat milk in a heavy bottom pan and boil the milk on medium to high flame until it starts rising.Once it rises,reduce the flame to medium and add heavy cream.( As I don't have heavy cream at home I substitute milk powder.)
  • Start stirring continuously, until it thickens to avoid burning in the bottom and let it boil around 15 to 20 mins
  • Add saffron strands to the boiling milk( I soak around 5 mins in hot milk)
  • Now add sugar , few chopped pistachio,chopped almonds stir and cook for 5 more mins.
  • Add cardamom powder and switch off the stove.Let it cool completely.
  • Take the kulfi moulds, slowly fill the kulfi moulds and freeze around 5 to 6 hrs or overnight.We can insert bamboo sticks after 2 hrs if we want.
  • Take out kulfi moulds  and enjoy after 5 to 6 hrs
I use my icecube tray for kulfi as I dont have kulfi moulds
Here  a small glass as a kulfi mould

 For one glass serving
  • Rose syrup 2 tspns
  • crushed pistachio 1tbspn
  • Milk 2 tbspns
  • Basil seeds 1 tbspns( Soaked in water for 30 mins)
  • Falooda sev 2 tspns( I use store bought sev or you can substitite with  thin vermicelli, have to  cook in hot boiling water for 2 mins and drain it)
Assembling falooda kulfi:

  • Take one glass to serve,put falooda sev, milk,basil seeds.
  • Add  2 scoops of kulfi,2 tspns of rose syrup and garnish with chopped pistachio.
  • Enjoy yummy kulfi falooda.

Note: you can use store bought falooda mix

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Wednesday, November 26, 2014

Rajma chawal

Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices.This is usually served with rice and roti.But the combination of Rajma and rice generally lists as a top of favorite of North India.Rajma chawal ,the staple food in many parts of the country.Rajma Masala is red kidney beans cooked in Indian Punjabi style.Rajma are not just limited to its fibre and protein content as it is full of antioxidants too.These antioxidants boost our immune system and protect it from harmful effects..Iam posting this recipe in Bm#46 under combo dishes.Here goes my recipe.


  • Rajma 1 cup
  • 1 Big onion
  • small ttomatoes2
  • ginger garlic paste 1 Tspn
  • Daniya powder 1 Tspn
  • jeera powder 1/2 Tspn
  • Garam masala 1/4 Tspn
  • chillipowder 1 Tspn
  • green chillies 2 count
  • Rajma masala store bought1 tspn(optional)
  • Oil 2 tbspns
  • salt to taste

              Soak Rajma over night and pressure cook with 3 to 4 cups of water for 2 to 3whistles.

  • Heat oil in a pan.when the oil is hot add chopped onions fry well until onions turn golden brown.
  • Add ginger garlic paste fry few more minutes,then add tomato purée,fry well until the raw smell goes off.
  • Now add Daniya ,jeera,chilli powder ,a bit garam masala,salt.Fry well around 5 to 10 mins.You may add store bought Rajma masala now if u want (optional)
  • Add cooked Rajma to the masala and mix well.You can add water to the masala mix(the water which we used for cooking rajma)
  •  Cover the lid and cook for 15 to 20 mins in slow to medium on stove.
  •  Remove the lid mix well.yummy Rajma ready now.Have it with rice and roti.

Tuesday, November 25, 2014

Veg Fried rice with Manchurian

Fried rice is a dish of steamed rice stir fried in a wok often mixed with other ingredients,such as eggs, vegetables and meat.Here i prepared veg fried rice.This is one of our favorite Indo chinese recipe.,A quick and  easy recipe which can be done not more than 10 mins if the rice is ready.Any fried rice goes well with manchurian...My all time favorite gobi manchurian , which goes well with fried rice.Today I'm posting  Fried rice with gobi manchurian  under" combo dishes"Here goes my both recipes.

Fried rice


  • Rice  1 cup
  •  Beans,carrots each 1/4cup
  •  Green peas less than 1/4 cup
  • green onions 1/4 cup
  • Azanamoto 2 pinch
  •  Vinegar 1/4 Tspn
  •  Soya sauce 1 Tspn
  • Chili garlic sauce 1 tspn
  • pepper 1/4 Tspn
  •  Oil 2 tbsp
  • onion 1 (medium size)
  •  One spn of garlic and ginger finely chopped.
  • salt to taste.


  • Cook rice separately in a rice cooker and cool it completely.( don't over cook the rice,rice grains should be separate)
  • Take a deep wide pan and little oil and heat it up,once it is hot add minced garlic and ginger.Now add all vegetables and fry few mins,stir fry till the vegetables almost cooked but not burnt. then add onions,pepper and salt.
  • Now add aznamoto,vinegar,soya sauce,mix it well.
  • Its time to add cooked rice to the pan,mix it well.Lastly add chili garlic sauce,mix it well.
  • Garnish with fresh spring green onions.
Gobi Manchurian:


  • Cauliflower  1 small size
  • Onion 1 finely chopped
  • Garlic 5  to 6 pods finely chopped
  • Spring onions 4  finely chopped
  • Chilli tomato sauce 4 tspns
  • Soya sauce 2 to 3 tspns
  • Pepper powder 2 tspns
  • Salt to taste
  • Maida or all purpose flour 2 tbspns
  • Corn flour 2 tbspn
  • Oil    As needed

                  Prepare a batter with corn flour,maida.It should be thick enough to coat the cauliflower.


  • Wash the cauliflower florets and immerse in hot boiling water for 5  to 10 mins.After that take out the florets and drain it .
  • Slowly dip the well drained florets in the batter or we can mix all in it.Deep fry until crispy and keep aside. 
  • Take another wide pan add 2 to 3 tbspn of oil and add chopped garlic.Stir few mins then add finely chopped onions,fry till they are golden brown.Add both soya,tomato chilli sauces,salt,pepper powder and mix well.If you doesn't want too much  dry You may take 1/2 cup of water and add 2 tspns  of corn flour, mix it well.Add this to the pan.
  • Now add deep fried cauliflower florets,mix well evenly.Lastly we can add finely chopped spring onions and mix well for 1 or 2 mins.That's all yummy gobi manchurian is ready.Enjoy with fried rice.

Monday, November 24, 2014

Luchi aloor dum

Luchi is a Bengali poori very popular with aloor dum.Usually poori is prepared with wheat flour and just deep fry in oil.But Luchi traditionally prepared with all purpose flour ,ghee which is very tasty.I tried luchi few months back, but this time the recipe is more tasty, one of my hit recipe at home.Being very attached to oriya foods  which are very similar to Bengal recipes I got more inputs from my husband.Luchi which goes very well with aloor dum,a popular Bengali  dish made during breakfast and festivals. I Cooked  aloo dum in my style and added spices which suits our taste.I'm posting this recipe in Blogging Marathon#46 under the  theme "Combo dishes"..Here goes my both recipes


  • Maida 2 cups
  • Ghee 2 tbspns
  • water to knead the dough
  • salt a pinch( or salt needed for the dough per your taste)
  • Sooji 1 tbspn
  • oil for deep fry


  • Take a deep bowl add all purpose flour,ghee, Sooji,salt, mix it well.Slowly add enough water to knead the dough.Knead the dough until soft and smooth.Cover the dough with moist cloth.Wait for 15 to 20 mins
  • Make a lemon sized balls from the dough and cover it until you cook.
  • Roll each dough into round balls without using much flour( you can roll without flour)
  • Heat oil in a deep pan or kadai,when it is hot slowly drop pooris in the hot oil,and apply little pressure with a slotted spoon so as to puff the pooris.
  • Turn the other side when it just puffs and fry few secs.Remove luchi or poori and drain it on a kitchen towel to remove excess oil.
  • Serve luchi with Bengali aloo dum or any curry of your choice.

 Aloor dum


  • Small dutch potatoes around 15 to 20
  • Mustard oil 3 tbspns
  • Onions 3 small( or 1 big one)
  • Poppy seeds 2 tspns
  • Ginger 3 to 4 small pieces
  • Tomatoes 2 small or 1 big one
  • 1 tspn corriander powder
  • 1/2 tspn cumin powder
  • 1/4tspn turmeric powder
  • 2 tspn red chille powder.( kashmiri red chilli powder)
  • Dry spices( 3 cardamom,3 cloves 2 cinnamon 1 tbspn fennel seeds,1 red chille..grind all these into fine powder)
  • Oil to fry potatoes.( you may deep fry or shallow fry)
  • Salt to taste


  • Boil and peel the  potatoes.Prick them all over with a fork.( Boil until they cook 60 to 80%don't boil until they are soft)
  • Heat 5 to 6 tbspn of oil and fry potatoes until they are fried need to fry until golden brown( just fry few mins 5 to 8)
  • Take out potatoes on a paper towel just to remove extra oil.
  • In the same pan add chopped onions,ginger and fry few mins or until onions just browned lastly add poppy seeds and fry one more min
  • Take out the fried onions and let it cool.And grind into fine paste.In the same pan add chopped toamtoes and fry well until we get rid of the raw tomato smell.( around 5 to 6 mins) keep aside and let cool.Grind into  fine paste.
  • Now get ready the spice powder and keep aside.
  • Heat 3 tbspn of oil or you may use the same pan with left over oil,when it is hot add onion paste,jeera powder,daniya powder,chilli powder, turmeric salt..Fry few mins.
  • Add fried potatoes and mix it well.Now add tomato paste, and 1/2 cup water or as per our taste..we can add less water.mix well cover with a lid and let it cook in the gravy around 15 to 20 mins in the medium flame or until potatoes soft ,absorbs masala)
  • Now remove the lid and add dry spice powders let it cook few more mins and switch of the stove.Yummy aloor dum is ready.Have it with Luchi..the best combo I ever tasted.


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Wednesday, November 5, 2014

Raw banana chips

Raw banana or plantains carry more vitamin A than bananas.Fresh plantains have more  potassium.Plantains make delicious savory recipes used in place of potatoes in baking.Boiled and mashed plantains are used in many recipes.I usually cook fry, cutlet ,dal ,bajji...Usually i replace some of my potato dishes with raw banana whenever raw banana is available to me.This the first time i tried very simple easy recipe which is good while travelling.I'm posting this recipe in BM#46 under the theme car snacks.

  • Raw banana 2
  • Red chilli powder less than 1/4 tspn
  • pepper powder 1/4 tspn
  • Chat masala sprinkle on top(less than 1/4 tspn)
  • Oil for deep fry


  • Take 2 raw banana and peel out the skin and cut into thin slices with vegetable slicer.
  • In another bowl add raw banana slices,red chilli powder,salt,pepper powder.Mix it well
  • Heat oil in pan,when it is hot  drop slices slowly in the oil and fry them until golden brown in medium flame.
  • Drain it on a paper towel and sprinkle some chat masala on top and enjoy crispy snack.

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Tuesday, November 4, 2014

Tutti frutti cookies

Tutti frutti cookies are very delicious and a great snack for everyone.When I bought tutti frutti from Indian grocery I thought to make yummy cake.When i finished  baking cake rest of them store it in refrigerator.Thought cookies goes well with tutti frutti  and addition of custard powder and milk powder gave it a rich taste with very good flavor.I followed Vahrehvah recipe.When I was baking cookies my kitchen filled with nice aroma,my kids who are not sweet lovers rushed to kitchen and keep asking me cookies.Thank god my younger one who is a picky eater loved it.I'm posting this recipe in BM#46 under the theme "car snacks".Here goes my yummy recipe..


  • All purpose flour 1 cup( 250 ml)
  • Butter 1/2 cup
  • Baking powder 3/4 tspn
  • Cardamom powder 2 tspns
  • Milk powder 4 tspns
  • Custard powder 1/4 cup( 50 gms)
  • Tutti frutti 1/2 cup
  • Sugar powdered 1/2 cup( you can increase sugar quantity)
  • Pineapple essence 1/2 tspn
  • Milk 3 tbspn


  • Take a large bowl add all purpose flour,tutti frutti,custard powder,milk powder,cardamom powder,Baking powder and mix it well.
  • In another bowl cream butter,powdered sugar,fruit essence,milk.
  • Slowly add flour mix to the butter cream mix and make it as tight dough.Roll the dough into thin sheet and cut them into desired shapes.
  • Preheat oven 375F and bake for 20 to 25 mins.( check after 15 mins if the edges are brown)
  • When the edges are brown taken out from the oven and let it cool.Enjoy yummy cookies.

NOTE: Add 1 or 2 tbspn of all purpose flour when you feel the dough is not firm.
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Monday, November 3, 2014

Besan pare or spicy crackers

Besan pare is a great snack for everyone.It is one of the delicious snack with few ingredients.Besan pare is crunchy and spicy which is more popular in North India.Namak pare is often made with all purpose flour and wheat flour.I adapted this recipe from Manjulas kitchen.Both kids liked it very much and finished in 2 days.Even while travelling this is great snack for all of us.Just prepare it in one hr and store in a airtight box enjoy your travel munching with spicy snacks.I'm posting this recipe in BM#46 under the theme "Car snacks".Here goes yummy snack.


1 cup all purpose flour or maida
1 cup besan or gram flour
2 tbspns fine semolina or sooji
4 tbspoons oil
1 tspn salt or per taste
1 teaspoon red chili flakes
1/4 tspn carom seeds(ajwain)
Pinch of hing or asafoetida
1/2cup water
oil for deep fry


  • Combine all purpose flour,sooji,gram flour,salt,carom seeds.asafoetida,chiliflakes and oil together.
  • Add water as needed to make firm dough( not smooth dough)cover with a damp cloth and set it aside for 10 to 15 mins
  • Now knead the dough another min and divide into four equal parts.
  • Take each part of the dough and flatten it,,roll them into round circles like chapathi and prick them with a fork all over the dough(this helps not to puff when frying)
  • Cut each of round circle into desired shapes,with knife or pizza cutter.
  • Heat oil in a frying pan on medium heat,When the oil is ready slowly drop besan pare and fry them both sides until golden brown( always fry in a medium heat)
  • When they come to room temperature they should become crispy.They stay fresh and crispy for 2 weeks if we store in a air tight container.

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Friday, October 24, 2014

Pesara boorelu( Kudumu boorelu)

kudumu Boorelu or pesara boorelu is a traditional sweet prepared commonly during festival seasons in south India.Moondg dal and grated coconut stuffing gives very good taste to Boorelu.This recipe is my favorite one.During my childhood days Amma used to cook on festivals and our family's most liked traditional sweet recipe.

  • Rice 1 cup
  • Urad dal 1/2 cup
  • Moong dal 1 cup
  • sugar 1 cup
  • Elachi or cardamom powder 1 tspn
  • Fresh or frozen grated coconut 1 cup
  • Cashews chopped ( small pieces)1/4 cup
  • Salt a pinch
  • oil for deep fry.


  • Soak rice and urad dal in water over night and drain the water from urad dal and rice and grind into smooth paste with very little water.It should be like thick paste,add salt and keep aside
  • Soak moong dal in water atleast 2 hrs.After drain the water and grind into coarse  paste by adding little water.( don't blend too soft)
  • Now pour 1or 2 tbspn of  moong dal batter in idli moulds and steam cook around 10 to 15 mins.Then allow it to cool.Then chop it and put it in a blender  blend it coarsely.
  • In another pan fry grated coconut with just 1 tspn of ghee,fry well until it releases nice aroma.(around  5 to 10 mins)Keep aside.In the same pan fry chopped cashews well.
  • Take moong dal mixture in a bowel add sugar,cardamom powder,roasted cashews,roasted grated coconut.Take a lemon size ball in your palm and make into round balls.
  • Now dip each moong dal ball in the urad dal batter  and coat it evenly,drop them slowely in oil.Deep fry until golden brown(medium heat.

Note: For  best results of outer layer( more crispy and tasty) ferment the batter over night or keep the batter aside for 6 to 7 hrs before coating.

Thursday, October 23, 2014

Cashew pista rolls

Kaju pista roll is a traditional Indian sweet made with cashew,pistachios,condensed milk,milkpowder.It is very easy to prepare when you have all ingredients.I prepare this recipe on occasion of Diwali.Here goes yummy recipe.


  •  2 cups of cashew nuts unsalted
  • 1 tin condensed milk( appromimately 1 cup ).
  • 2 teaspoons of ghee
  • 1 teaspoons of rose water
  • 2 cups of pistachio unsalted
  •  Green food coloring a pinch(optional)
  • 1 tspn of grounded cardamom
  • 4 tbspn of milk powder.


  • Blend cashews and pistachios to fine powder and keep aside.
  • Take a deep non stick pan add grounded cashews,  half of condensed milk,1 spn ghee and mix well in a medium to low flame  around 10 mins or until it is combined well.
  • In another pan take grounded pistachio add 1 tspn ghee, remaining condensed milk, cardamom powder,green color mix well around 10 mins or until it is well combined.
  • Now stir 2 to 3 tbspn off milk powder in each pan until firm dough is formed.
  • Remove from the pan and allow them cool separately.
  • Now roll cashew mixture on a zip-lock to form a small rectangle,nearly our palm size.
  • Take pistachio mixture and form into a small log less than cashew sheet size.
  • Tightly roll cashew around pistachio log and allow it cool in a refrigerator.

Note: I haven't use any sugar as i used sweetened condensed milk.
         Add extra milk powder if you want the pista more firm.

Sunday, October 12, 2014

Carrot cake

Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumbsMany carrot cake recipes include optional ingredients, such as nuts or raisins.The mere fact that the carrot is the main ingredient in this dessert makes the carrot cake one of the healthiest dessert options available.  Carrots are rich in vitamin A, which is reportedly an excellent way to improve night vision. The carrot has also been credited improving the appearance of the skin, hair and nails and lowering cholesterol and blood pressure. Iam posting this recipe in BM#45 UNDER THE THEME "CAKE AND MUFFINS " WITH FRUITS AND VEGETABLES.


  • 1cup of all purpose flour
  • 3/4 cup of sugar( I added only1/2 cup of sugar)
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of baking powder
  • 1teaspoon of cinnamon powder
  • Pinch of salt
  • 2 eggs
  • 3/4 cup of vegetable oil
  • 1/2 cup chopped almonds(optional)
  • 2 cups of grated carrot
  • Preheat oven 350F.
  • Take a large mixing bowl,mix all dry ingredients together flour,sugar,baking soda and baking powder,cinnamon,salt.
  • In another bowl mix wet ingredients eggs,vegetable oil.
  • Pour the egg mixture in the bowl with the flour.
  • Blend all ingredients together until,combined.,be careful not to overwork the dough.
  • Now add grated carrots and chopped almonds.Mix well.
  • Grease the baking tray lightly with oil.
  • Pour this batter into the baking tray and bake for approximately around 40mins.
  • After 40 mins remove from the pan and cool completely.
  • Yummy cake is ready.

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