May 27, 2011


Maida - 2cups
Suji - 1cup
Soda bicarb - 1/2tsp
Salt - 1/2tsp
Sugar - 1/2tsp
Sour Curd - 1/2cup
Oil - for frying

Soak suji in water,which is just enough to cover it.Keep aside for 5 min.
Sieve salt,soda and flour .
Add suji,sugar and curd.Knead with little warm water to make dough of rolling consistency.
Knead again with greased hands till the dough is smooth.
Brush the dough with oil.Cover the dough in a polythene and keep it in a warm place for 3-4hrs.
make 8-10 balls.Roll into puri shape.
Deep fry in hot oil .Do not press the bhatura's while frying(like we do for puri)..add bhatura to oil and let it float on top then pour hot oil with the help of strainer.

Serve hot hot with Cholle(garnished with imli chutney and chopped onions).


Maida- 1 1/2cups
Soda Bi-carb -1/4tsp
Yoghurt - 8tbsp
Sugar - 2cups
Pista/almonds(chopped) - 4 to 5
Ghee - 2/3cup and for deep frying


Sieve flour,soda together.
Rub in ghee(2/3rd cup) into the flour till it resembles bread crumbs.
Add beaten yoghurt and knead into a soft dough.Cover and allow to rest for 45min
Divide the dough into 12 equal portions and shape into balls with light hands.
Make a dent in the centre of the ball using ur thumb.
Keep the balls covered.

Heat sufficient ghee in a kadai and when it is medium hot,add the balls and deep fry on very low heat.
Gradually the balls will start floating to the top.At that time turn it and fry till it is golden brown.
Drain and allow to cool on room temp.

Sugar Syurp

Heat sugar and water(1cup) till it reaches 2 string consistency.
Remove the syurp from heat and soak the fried balls in it for 30 min.
Gently remove the Balu-shahi's from syurp and place on a serving plate.

Garnish with the chopped nuts.

Serve when the sugar has hardened.

May 25, 2011

Curd Rice

Thanks to My frnd- Gayathri,who taught me this yummy dish.

Rice - 2 cups
Curd - 2 1/2 cups

For Tadka
Green chilli - 4
Hing - 1tsp
Cashew nuts
Chana dal
Mustard seeds
Curry leaves


Cook rice in the normal way,keep aside to cool a little.
Add salt and enough curd to cover the rice.
Prepare tadka pour it over the rice-curd mix.
Combine well  - ready to use.

Carrot Cake


Veg. oil - 1 cup(250ml)
Firmly packed ,Brown Sugar - 1 1/3 cups(250gm)
Eggs - 3
Firmly packed,Grated Carrots - 3 cups(720gm)
Chopped Walnuts - 1cup(120gm)
Self-raising Flour - 2 1/2 cups(375gm)
Soda bicarbonate -1/2 tsp
Mixed Spice -2tsp(a blend of cinnamon n nutmeg)


Preheat oven to moderate.
Grease cake pan.

Beat Oil,sugar and eggs in a small bowl with electric mixer until thick and creamy.
Transfer mixture to a large bowl,stir in carrot and nuts.
Sift Flour,Soda n  mixed spices together twice,add this to the large bowl.
Mix all properly.

Pour mixture into the prepared cake pan,bake in moderate oven about 1 1/4 hrs.

If using Microwave,bake for 11 min or until the knife comes out clean.

Excellent tea time snack.njoy!!

May 19, 2011

Vermicelli(Semiya) Pulav

Oil- 3tbsp

Big Onion - 1/4cup(finely chopped)

Green chilly - 1 tbsp(finely chopped)

Ginger - 1/2 tbsp(finely chopped)

Tomato - 1/4cup(finely chopped)

Water - 1 1/2 cup

Fried Semiya(Vermicelli)-1 cup

Carrot - 1/2cup(grated)

Coconut(shredded) - 1/4cup

Coriander leaves - 1 tbsp(chopped)



1.Heat oil in a frying pan,add onion-ginger-chillies and saute them.

2.Add carrot and tomato.

3.Pour water and salt,keep a lid.

4. when water is boiled,add semiya and keep closed for 5 min.s

5.Add coconut and coriander leaves.

Serve hot with ketchup as breakfast/evening snack or Light dinner.

Lauki ke Kofte

Serves - 4

For Kofte
Lauki(Bottle Gourd)-1 cup(grated)
Besan - 2 to 3 tbsp
Ajwain(Carrom seeds) - 1/2 tsp
Haldi - 1/2tsp
Red Chilli Pow. - 1/2 tsp
Hing - 1/2tsp

Oil - for deep frying

For Curry
Onion - 2 medium (Finely sliced)
Tomato - 2 big (finely sliced)
Garlic-ginger Paste(ggp) - 1 tbsp
Coriander leaves
Haldi - 1 tsp
Red chilli pow. - 1/2Tsp
Garam Masala - 1 1/2 tsp
Coriander pow. - 1 tbsp
Mustard seeds
Curry leaves


Mix all the ingredients needed for koftas .No need to add water,as lauki has good content of water inside it.Make small balls and deep fry.Keep aside and start preparing Curry.

Take a kadai,pour little oil-crackle mustard seeds n kadi patta.
Add GGP ,saute for a few seconds and then add the onions.Saute till it turns light brown then add all the masalas.
Add tomatoes,cook for 5-7 min.s(with lid on).
Add enough water for a gravy.
Add salt and then all the koftas.Stir with light hands.
Donot stir again n again,as after soaking water koftas are tend to break easily.

Cook for another 5 mins and garnish with coriander leaves.
Serve hot with Rice or Chapati.