Feb 27, 2012

Shahi Paneer

Onion - 2(medium )
Ginger - 1"
Garlic - 4 cloves
Green chilly -2
White pepper pwdr -1/2tsp
Red chilli pwdr - 1tsp
Turmeric - 1/4tsp
Garam masala pwdr - 1tsp
Cream - 4 tbsp
Milk - 1/2cup
Cashew nuts & Raisins -5 each
Coriander leaves - for garnish

  1. Cut paneer into small cubes and fry till light brown,Keep aside.
  2. Saute Cashew n raisins in 1 tbsp oil.
  3. Grind ginger,onion,garlic and green chilly in a blender .Maek a fine paste,fry this mixture till the oil seperates.
  4. Add salt,red chilli pwdr,white pepper pwdr,turmeric and garam masala-saute for 2 min
  5. Add milk to make gravy,bring gravy  to boil on low flame.Boil till it becomes little thick.
  6. Now add one portion of dry fruits to this gravy and keep the rest for garnish.
  7. Atlast add the fried paneer cubes and 1tbsp of Cream.Mix well and cook for 5 mins
Garnish Shahi Paneer with remaining Cream ,dry fruits and coriander leaves.

Feb 26, 2012

Dal Makhani

A simple and quick recipe.

Dal Makhani
Masoor dal - 1 cup
Rajma - 1 handsfull
Onion - 1 medium(chopped)
Tomato - 1 big(chopped)
Ginger and Garlic (chopped) - 1tsp each
Jeera - 1tsp
Red chilli pwdr - 2 tsp
Garam Masals - 1 1/2tsp
Ghee /Oil
Hing - a pinch
Coriander leaves - for Garnish

  1. Soak dal and rajma for 6-7 hrs or overnight.
  2. Wash and drain the dal and rajma.
  3. Pressure cook dal-rajma with salt and red chilli pwdr.(4-5whistles)
  4.  Heat oil/ghee in a kadai,add hing and jeera.
  5. Saute onion till transparent.
  6. Add ginger-garlic,saute well.
  7. Add the masalas,mix properly-then add the tomatoes.
  8. Cook till tomatoes are soft.
  9. Check salt and spice ,add if needed.
  10. Add the rajma-dal mix.Plus little water if needed.
  11. Let it boil for 5-10 min.
  12. Garnish with corainder leaves.
Keep the gravy little thick.Serve hot with rice ,chapati or Naan.

Rava(Sooji) Idli

hai frnds..am back aft a tini-mini break..actually was trying or i should say experimenting a new art..Glass Painting(for d 1st time)..i really njoyd it..made 4 paintings..will upload d pics soon.
So coming back to the recipe..rava idli..another dish that my frnd Gayathri taught me..oh!i just luv it..but somehw didn't make it past 1 yr..last sunday wen my hubby said he wanna hav sumthg vry light for lunch(as he was having a cricket match later that aftnun) i thought to make idli..it tasted YUMmm..its a vry quick,simple n yummy dish..pls do try

( Makes- 12 idlis)
rava idli

Rava - 1 cup
Curd - 1 cup
Cashew nuts - 4 or 5(broken into small pieces)
Curry leaves
Chana Dal - 1 or 2 tbsp
Green Chillies - 4(chopped)
Mustard Seeds
Hing - a pinch
Eno - 1 1/2tsp
Water - half cup(if needed)


  1. Roast rava,do not change color.
  2. Take a bowl mix Rava,salt and curd.
  3. Fry cashew nuts and add to rava mix.
  4. Prepare Tadka(Rai,hing,curry leaves,chana dal,chilly ),pour this over the rava mix.
  5. Mix all properly..keep it little thick.
  6. If vry thick and you feel that the mix is dry then add little water.
  7. Atlast add eno to this batter ,mix well.
  8. Keep the Idli maker on stove with enough water.
  9. Grease the idli plates and pour 1tbsp full of batter and keep it inside the idli maker.
  10. Steam cook the idli for 15-20 min.
Serve idlis with Sambar,Coconut chutney or any other chutney.

  • Note:- Do not delete the cashews..as it gives the idlis that yum taste.and eno is also the main ingredient..do not delete or replace it.If u want to do sum variation..u can also add carrots to this..just grate n saute carrots and mix to the batter.

Feb 8, 2012

Jalebiii - Our all time Fav. sweet

(Adapted from Rak's Kitchen)

Maida-   1 cup
Corn Flour -    2 tbsp
Thick Curd   -  3/4 cup(approx.)
Cooking soda   -  1 pinch
Ghee   -  2 tblsp
Yellow food colour    - 1/2 pinch
Oil + ghee   -  for deep frying

For Sugar syrup

Sugar   -  1 cup
Water   -  1 cup
Lemon juice   -  1 tsp
Yellow food colour   -  1/4 pinch
Rose essence/elachi powder  -   Optional


  1.     Mix maida,corn flour, cooking soda,ghee and food colour in a bowl.
  2. Add curd and make a thick batter by adding more water... Consistency should be like vada batter.
  3. Keep it in a warm place for 12 hours/overnight ( it should ferment well).Next day mix well with a ladle. It should be a sticky thick batter of dropping consistency. 
  4. Boil sugar with water,food colour, until one string consistency. Say 15 minutes in medium flame. 
  5. Then add lemon juice, essence/elachi,saffron and keep in lowest heat possible.
  6. In a wide( flat bottomed) pan, heat oil+ ghee.  
  7. Take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle.
  8. Fill with the batter and draw circles in a medium heated oil.( oil should never fume)
  9. Also  it should be enough to fry the jalebis nice and crisp. So adjust the heat accordingly.
  10. Make 3-4 circles per piece and end the circle by overlapping the tip when you end, otherwise the shape wont be good. 
  11. Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup.
  12. Soak for 2 minutes at least.
 After some time, drain it and arrange in a plate.
{i tried plastic cone but..d plastic got torn then i used Gits Jalebi Maker..it takes a lot of patience n skill to get d correct jalebi..so guys keep ur cool..i didn't add saffron here..just added rose essence..it tastes n smells Waao wow :) }

Notes By Chef(Rak's)

    The batter consistency is very important,it should be thick like vada batter. If its runny, then jalebi will become flat.
    Don’t add cooking soda too much.
    While cooking jalebi, keep flame medium to make it crisp.
    Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.
    If using ziploc, use a durable one(thick) as otherwise the bag will tear.
    Lemon juice prevents sugar from crystallizing. If  you want jalebis to be more on tangier side, add more lemon juice than mentioned.


Feb 7, 2012

Cornflour Halwa

Yesterday searching thru Rak's..again :D ,my eyes caught up with a vry soft-yummy n simple lukg  Halwa recipe...oh!its was lukg WOW..d halwa was like calling me..saying  Hey U come n try me .;p so i made up my mind to prepare it today itself..got fud color from supermarket this aftnun and as soon as my hubby left for office aft lunch..i  prepared it..superb halwa..tht's wat i can say..my son luvd it and still he's roaming around d kitchen to get another piece..:))..just waiting to get my hubby's comment too..once he's back from work.

Corn flour  -   1/2 cup
Sugar   -  1 1/2 cups
Water   -  2 cups
Illachi powder-     A pinch
Cashews  -   5 nos.
Ghee     2 –3  tsp

Food colour    - 1/2 pinch

  1. Mix corn flour,sugar,water and food colour in a large microwavable bowl, without any lumps.
  2. Microwave in high for 6 minutes. After 4 minutes in between, mix once.
  3. Again microwave for 6 minutes, stirring in between after every 2 minutes of interval. 
  4. Fry cashews in ghee till golden brown and mix well.
Grease a plate with ghee and pour in the plate and let it cool down for 1/2 hour or more. Cut with knife(carefully) into pieces.
  It's just like jelly..its vry tender and melts in ur mouth..so Handle with Care. :D

Note by Chef(Rak's)

  •     Stirring in between as mentioned is very important to ensure even cooking.
  •     Do not reduce the sugar amount,as it will change the glossy look too and end up in porridge ;)
  •     The whole process is made in microwave high power.
  •     According to oven the cooking time varies plus or minus 2-3 minutes.
  •     Consume within one or two days. Refrigeration changes the texture so it is not recommended.