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Monday, July 28, 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.

Tuesday, July 22, 2008



  • 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 paper.

Saturday, July 5, 2008

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 like flat chapati.

  • The rolled should be little thick with visible layers.

  • Place the rolled on tava or pan to fry.(Flat pan)

  • Fry for few seconds medium high flame then turn to other side and cook for another 30 seconds.



  • 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.

Thursday, July 3, 2008

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.

Tuesday, July 1, 2008



  • 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 shapes as desired.


  • In a pan add 1 tsp of oil let it get a little hot and then add some mustard seeds.

  • After those sputtering have quietened down add the curry leaves, hing and onions saute untill golden brown.

  • Add all the remaining vegetables and fry on simmer hot untill everything looks slightly cooked.

  • Add the sugar, chillies and some lemon juice to make it spicy and sweet