Showing posts from July, 2008

Palak paneer

Ingredients :2 Cups Paneer cut in slices( shape as desired).3 Cups cooked and pureed Palak.1 Cup sliced Onions. 1Teaspoon Chopped Ginger. 1 Cup Chopped Tomatoes. 1 Cinnamon stick. 1 Bay leaf. 1 Teaspoon Turmeric. 1/2 teaspoon Cumin Seeds. 1 Teaspoon Cumin Powder. 2 Tablespoons Butter. 1 teaspoon Vegetable oil.Salt to taste.
Method of preparation:
Soak the paneer in hot salt water for half an hour. This makes the paneer soft and squeeze. Heat oil in a frying pan, add cumin seeds, chopped ginger and sliced onions. Sauté until onions turn into golden brown colour. Add cinnamon stick, tomatoes, turmeric powder, cumin powder, spinach and butter.Simmer for 5 minutes. Add the panner cubes.


1/4 kg Margarine. 1/4 kg Ghee. 5 Cups of White flour. 1 1/2 Cups Powdered Sugar. 2 Eggs. 2 Tsps Baking Powder. 2 Tbsps Sooji 1/2 tsp Cardamom Powder.
Method of preparation:Preheat oven . Mix all the ingredients( except flour) in a cake mixer untill it gets smooth. Use strainer for separating lumps from the powdered material of the flour in dish and pour the mixture in it, knead well to make a smooth dough. Make small balls of the dough and flatten slightly with palm. Decorate with a piece of almond or cashew nuts.Bake in a moderate heat untill golden brown.

Besan Ke Laddu


2 Cup Besan. 2 Cup sugar. 1 Cup Ghee.2 Tsp Cashew nutes(in pieces). 2 Tsp Raisins. 1 tsp cardamom powder. Food color(yellow). Silver paper for finishing.
Methods of preparation:Take a bowl and put besan in it adding little amount of water in it make a thick dough of it. Divide a dough in to small pieces from 10-15 make a 'puri' of them. Heat the frying pan with a ghee & fry all the puri. Heat another pan and make sugar chashni through it by adding 2 cup sugar with 1 cup water and let in remain in the pan boiling untill the chashni is prepared.When this sugar chashni achieve single string consistency, add few drops of food color & cardamom powder in it & remove it from fire. When the puri are not hot then grind all puri in a grinder it will result in a smooth flour. In the sugar chashni add this flour, cashew nuts, raisins & mix them well. Keep this mixture aside for an hour. Make laddu of this mixture as desire and in the end cover it with silver…

Laccha parantha

Ingredients :

3 cup : Whole wheat flour

1¾ cup : Water.

to taste : Salt.

1 tbsp : Ghee.

1 pinch : Baking soda.

6 stks : mint leaves

2 tsp : Garam masala powder

¼ cup : Ghee.

Method to prepare:

Chop the fresh mint leaves.

In a cup take garam masala .

Heat water in microwave for a minute that it should be warm.

Combine whole wheat flour with salt and baking soda, add water slowly to make a dough.

A soft dough knead for about 15 minutes cover and for half an hour.

Divide the dough into equal balls.

Take one portion, dusting flour, roll out into a circular disc.

The thickness should be very thin Spread a spoon ghee over the topmost layer.

Sprinkle some chopped mint leaves and garam masala powder and make a fold.

Start rolling from one corner and seal the other end underneath the dough bud.

Dust the board with little flour and roll out the dough bud.

Roll out only one side, do not flip and roll.

Press gently to roll without affecting the layers, too much rolling will spoil the layer and it will look li…



1 cup : Gram flour.½ cup : Rice flour.1¼ tsp : Salt.4 tbsp : Ghee.¼ cup : Water.2 : Onion (chopped).2 : Green chili ( chopped) .5 clove : Garlic (crushed).1 tbsp : Ginger (crushed).1 tsp : Cumin seeds.¼ tsp : Turmeric powder.¼ tsp : Red chili powder.3 cup : Oil (for deep frying).Curry leaves.Method of preparation:Combine gram flour, rice flour, turmeric powder, red chili powder and salt and mix it well. Add this to the flour.To this, add onions, chopped chilies, curry leaves, crushed ginger and garlic.Mix well to coat the flour mixture on all sides.Extra water if needed add Slowly to your knead and form a stiff dough. It should look like a thick mass, but it should not stick.Meanwhile heat oil in a kada.When its ready to fry, fry till it turns golden brown on all the sides.First we have to take out the fried slices when it is cool then again dip in the oil and have a deep fry in this way pakoras taste good and are fried well.Drain excess fat in a paper towel after frying.

Chocolate Sponge Custard

3 : Eggs.1/4 : Teaspoon cream of tartar. 1 1/4 cup : Milk. 1/3 cup : Chocolate-flavored syrup. 1/4 cup : All-purpose flour. 3/4 tsp : vanilla. Method of Preparation: In a bowl beat egg whites with cream of tartar until it get stiff , until it whites slip no longer when bowl is tilted. In a bowl, blend yolks, milk, syrup, flour, and vanilla until it get smoothen. Fold it into beaten whites. Place 6 (6 oz.) lightly greased custard cups in large baking pan. Pour egg mixture into cups. Place pan on rack in preheated 350ºF oven. Pour very hot water into pan to within 1/2 inch of top of custards. Bake until chuffed and cake tester wooden pick used to inserted near center comes out clean, about 30 to 35 minutes. Remove from hot water. Cool at least 5 minutes before serving.

Vanilla custard


8 : Large Egg Yolks, beaten.
2 : Tablespoon Cornstarch.
11/2 : Cups Heavy Creams.
1 : Table spoon plus 1 tea spoon Somersweet.
1/2 Teaspoon Vanilla.
Method of preparation:

Mix Egg yolks and cornstarch in a medium stainless steel bowl.
Pour the cream into a heavy bottomed saucepan.
Heat cream on low until small bubbles appears around the outside edge.
Slowly pour cream over the eggs, stirring constantly.
Place a bowl over a saucepan of simmering water.
Cook for 5 minutes stirring constantly untills the mixture get thickens.
Add Somersweet and Vanilla. Stir until Somersweet dissolves.
Cover surface with plastic wrap .
Allow custard to cool about half and hour or can refridgerate for at least 2 hours.



1 packet : Khaman Dhokla.
1 : Onion (chopped).
1 Tsp : Mustard seed.
4 Tbs : Oil.
1 Tsp : Zeera.
1 Cup : Peas, carrot, cucumber( chopped together).
2 Tbsp : Methi leaves ( chopped and cooked).
Ginger paste.
A pinch of Asfoetida (Hing).
2 Tbs : yoghurt.
Few Curry leaves.
2 : Green chilles cut into two equal halves.
Sugar according to taste.

Method of preparation:

In a bowl mix the khaman dhokla, 2 Tbs yogurt, 2 Tbs of oil and some water.
Now add the cooked methi leaves, zeera and the gingerpaste and mix well saute it .
Add enough water to make into a smooth paste.
Steaming it.
Keep checking it is steamed properly.

Another method to cook in microwave:

Take a microwave safe square box.
Apply a thin coatings with a little oil and pour in it the batter prepared till you have about an 1 inch of depth filled up.
Cover it with a lid and cook it in the microwave time to set timming between 7-10 minutes .
Check if the cake is cooked by poking with toothpicks.
Take it out let it cool and cut into the …