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Sunday, 1 February 2015

Easy White Dhokla

I found this recipe to be the most easy to be shared here!!

Will personally try this sometime later

Recipe by Kavita MahendraSikandalous Cuisine

White Dhokla

Another Dholka recipe from my side...


Idli/dosa batter : 1/2 kg ( will make 2 thalis of dhokla )

Garlic : 8 - 10 pods

Ginger : 1/2 inch piece

Green chilli : 1

Soda bi carb : a pinch

Coriander : 1 tbsp

Mustard seeds : 1 tbsp

Hing : a pinch

Oil : 1.5 tbsp

Curry leaves : 10 - 12



Grind garlic, chilli n ginger and mix in the batter. Add chopped coriander and salt. Mix well. Once the steamer is ready add the soda and steam for 10 - 15 mins or a toothpick comes out clean.
Heat oil and crackle mustard seeds, add hing, curry leaves and spread over dhokla. Cut n serve with coriander / mint chutney.
For a crispier version....you may cut n shallow fry in pan.

Saturday, 24 January 2015

Meethe Chawal

We make Zardah In similar Fashion, But this share is far more simple and nice to share!!

Recipe By Narendra Gupta‎  Originally shared in Group Just Sharing Stuff

On Basant Panchmi
(By my mother's speciality)

Ingrediants :
1.00 cup Chawal (Rice)
1.25 cup Sugar
1.50 tbs Ghee
Kishmish, Kaju, Baadam, Green elaychi, Kesar as per your taste
3-4 Long
1 Pinch Haldi Powder

Method :
Soak Rice in water for half an hour
Now in cooker hot ghee and Tadka by Long and haldi powder. Now add rice and two cup water. After 2-3 Wistle close the Gas. Not open till cool.
After cool add sugar, dry fruits, Kesar and green elaychi powder. Now close the lid of cooker without weight (wistle) on slow gas and cooker on the tawa . Here we want very low heat for evopration of water. It will take time about 15-20 mnts. Now check it.
Delicious yummi sweet rice ready

Wednesday, 24 December 2014

Easy Milk Peda / Doodh Peda

Now this is something caught my attention today which was worth noting down and saving it :)

Recipe by Murtaza Ajmer to ‎Huma's Kitchen And Cooking Classes

Tasty Mazaydar Dhoodh Peda / Milk Peda
Delicious as ever!! every body just going to love it.

Homemade Paneer 1 big cup 
Milk pwd 1/3 cup
Milk 1 small cup
Unsalted butter 50 g
Sugar 1 cup
Cardamom pwd ¼ tsp
Pistachios for garnishing

1. Melt butter in a non-stick pan.
2. Add milk to it.
3. Stir well and allow to boil.
4. Add milk pwd and combine.
5. Now add paneer and mix it together.
6. In medium flame, allow the mixture to cook with continous stirring.
7. Take care the mixture doesn’t get burnt in the bottom.
8. Simmer the flame and stir well, until the mixture thickens.
9. After 10 to 12 mins, the mixture starts leaving the sides.
10. Once we get the texture of soft dough, remove from flame.
11. Transfer to a bowl and allow to cool.
12. Once the mixture is slightly warm, add sugar and cardamom pwd.
13. Knead the mixture to smooth dough. ( the sugar melts and combines to form grainy texture )
14. Make small balls out of it and flatten it.
15. Repeat the same for all Pedas.
16. Garnish with sliced pistachios on top, when they're moist & soft.
17,Keep it aside for sometime approx 20 mins.
Tasty Milk Pedas are ready to serve.

Wednesday, 17 December 2014

Moist Carrot Cake

Moist carrot cake - adapted from all recipes
2 eggs
1/2 cup plus 2 tablespoons vegetable oil
1 cup white sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1-1/2 cups grated carrots
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. fold in walnuts if using I used a Handful chopped walnuts rubbed with some maida ...Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe and pic by Maya Mirchandani Prabhu from home bakers guild

Sunday, 14 December 2014

Chennai style Chicken Curry...

Chennai Style Chicken Curry... By Seema Hussain


1 tsp Cumin Seeds

3 Green Cardamom Pods

1-inch Cinnamon Stick

3 Cloves

1 Star Anise

1 kg Skinless Chicken 

350g White or Red Onion, chopped

25g Garlic and 25g Ginger, ground together in a paste

15g Green Chillies, ground into a paste in a pestle and mortar using a little oil

5g Turmeric Powder

10g Red Chilli Powder

20g Coriander Powder

Pinch Salt

250g Chopped Tomatoes

1 and 1/2 tsp Black Peppercorns, cracked

1/2 Tsp Fennel Seeds

200ml Coconut Milk

1/2 Bunch of Coriander Leaves

10 Curry Leaves

150ml Vegetable Oil


- Trim and remove any remaining skin or fat from the chicken 

- Roast the black pepper and fennel seeds and make a powder of both separately

- Wash and finely chop the coriander leaves

- Heat the oil in a heavy-bottomed pan and gently fry the curry leaves, then remove from the heat and set aside

- Add the whole spices to the pan and allow to crackle

- Add the sliced onions and cook until golden brown

- Add the ginger and garlic paste and stir well, then add the chicken and green chilli paste and stir

- Add the turmeric, chilli powder and coriander powder and cook for five minutes

- Add the chopped tomatoes and stir until the chicken is cooked

- Finish with cracked black pepper and fennel powder and coconut milk

- Serve in a bowl, garnished with coriander and fried curry leaves and chillies

(I added 250 gms yoghurt instead of tomatoes)
(Recipe courtesy)
(Pan-Indian restaurant and lounge)

Tuesday, 9 December 2014

Homemade Kulfi

சரோஜா குமாரராஜா‎Home Chefs Guild

Cool,Creamy,Grainy irresistible yummy treat....Home made Kulfi ice-cream.
Done with shortened milk,whipped cream,sugar,saffron and finely chopped almond, cashew and Pistachio (more %). 
Utterly no space in my freezer for the kulfi moulds as it's nearly 4 kg,So poured n stored in large logs.
Can't stop just with one slice.....GOING ON n ON n ON

Can add more of saffron(kesar kulfi), cornstarch,khoya,any
fruit pulp,etc.Tried many times adding mango pulp… unbeatable taste.
I’m comfortable with two way of Successful Prep.Sharing both. 
Prep - 1
Whole milk – 1litre
Sugar - ¾ cup(more or
less as per taste)
Whipped cream – 1 cup
Cashew,Badam Pista(more %) - ¾ cup or as per taste
Saffron strands – pinch
Cardamom powder – as per taste
Chop half of the nuts.Coarsely powder the remaining.
Boil milk for five minutes and simmer the flame.
Scoop out 1 tbsp of boiling milk in a separate bowl.Crush and
add saffron to it.keep aside.
Add powdered nuts to the boiling milk,keep on slow stirring
as it often stick to bottom.
After 10-15 min of thickening add sugar.Give a stir for few
more min.Switch off flame.
Add Cardamom powder,saffron along with milk.Stir well and
When completely cooled add whipped cream and give a thorough
Pour in kulfi moulds.Store in freezer.
Usually nuts stay at the bottom.So I give a stir in midway for even distribution.

Prep -2:
Instead of shortened milk + whipped cream + sugar, replace 
1 litre milk +1 cup condensed milk + ½ cup milk powder.
Mix all and bring to boil.Simmer for 10 min.Add nuts.Stir for few more seconds.Off the flame.(Add more sugar if needed.)
Add saffron,cardamom powder.Stir well..
Cool and store.

Monday, 8 December 2014

Sunflower Pizza Bread

Recipe as By Harini Sankarnarayan From Home Bakers Guild

Like I promised, let me start off the bread week competition with the pizza bread. 
1 1/2 cups all purpose flour
1 tbs vital gluten (optional)
3/4 cup water
1 tsp instant yeast 
1 tbs sugar
1 tsp salt
2 tbs olive oil
For the sauce
4 to 5 tbs of tomato puree
2 cloves of garlic
salt, sugar and pepper to taste
herbs of choice ( I used basil and oregano)

a couple of spoonfulls of finely sliced onions, chopped peppers, a few cherry tomatoes, a few olives, grated mozzerella and Cheddar.

Bring all the ingredients for the bread together and knead to make a very soft and pliable dough. The water is only an approximation. Use more or less as required. Place dough in an oiled bowl and cover with a plastic wrap until doubled. In meantime prepare your sauce. In saucepan saute the chopped cloves of garlic in a little bit of olive oil, add tomato puree, seasoning and herbs and cook to a sauce like consistency.
When the dough has doubled turn on to a floured counter or a silicon mat and gently press down to remove the air. Stretch or roll the dough into an 8 inch circle. Make criscorss, intersecting cuts at the center of the dough (Totally 4 in number) making sure you do not cut all the way to the edge. You should have 8 triangular cuts in the center. On the outer edge spread the sauce and the toppings and cheese. (do not use too much or you will find it difficult to shape) Pull back each triangle from the center to the outer corner and tuck under. Transfer to a baking tray and cover with a plastic wrap and allow to almost double. Bake in a hot oven at 200C for about 20 minutes until golden and the cheese is bubbly. Serve hot