Friday, August 31, 2012

Sooji Roti


Chiroti Sooji/Rava/Semolina - 2 cups (This rava is finer than the normal rava used for making upma)
Water - 3/4 cup
Salt to taste

For Dusting:

Whole Wheat Flour - 1/2 cup


  1. Boil water.
  2. Take the rava in a mixing bowl, add boiled water and salt.
  3. Mix using a spoon.
  4. Once cooled little bit, knead well to get the dough that is pliable like a chapati dough. Add little water
    if the dough is too hard.
  5. Set is aside for 15 minutes.
  6. Make ping-pong sized balls.
  7. Dust one ping -pong sized ball with flour and roll it into a think disc like roti using a rolling pin.
  8. Place it on a preheated griddle.
  9. When small bubbles start forming on the surface, flip the side.
  10. Again when the bubbles appear, remove the roti from the griddle and place it on high flame to fluff up.
  11. Flip the side and place it on high flame for the small brown specks to form.
  12. Serve hot with a gravy of your choice. 

Thursday, August 30, 2012

Besan/Bengal Gram Flour Laddoo


Bengal Gram flour/Besan - 2 cups
Sugar  - 3/4 cup
Cardamom Powder - 1 1/2 tsp
Ghee - 1/2 cup


  1. Sieve the flour.
  2. Finely powder the sugar and sieve.
  3. Heat ghee in a pan, add flour and roast it on medium flame until a nice aroma comes out.
  4. Transfer onto a plate and let it cool down to room temperature.
  5. Now add cardamom powder, ghee and powdered sugar in a mixing bowl. Mix well.
  6. Now add the roasted flour and mix thorougly. The more you mix, softer the laddoos will be.
  7. Take lemon sized portion of this mixture and roll it between your palms to make laddoos.

Wednesday, August 29, 2012

Capsicum Curry


Capsicum - 2
Onions - 2
Tomatoes - 2
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Fresh Cream - 2 tbsps
Sugar - 1 tsp
Salt to taste
Oil - 3 tbsps

For Gravy:

Onions - 3
Tomatoes - 2
Garlic Cloves - 5
Coriander Leaves, chopped - 1/2 cup
Cashew nuts - 6


  1. Grind all the ingredients for gravy into a smooth paste without adding any water.
  2. Chop tomatoes and onions. keep aside.
  3. Cut capsicum into small vertical slices.
  4. Heat oil in a pan, add chopped onions. Saute until translucent.
  5. Add capsicum slices and saute until they turn slightly soft.
  6. Now add chopped tomatoes and saute until soft they turn soft.
  7. Add turmeric powder, red chilli powder, sugar and salt. Mix well.
  8. Mix in the ground paste and fry until the raw smell of the paste disappears.
  9. Adjust the consistency of the gravy by adding approx. 1/2 cup of water. Mix well and let it cook for 4-5 minutes.
  10. Now add fresh cream. Mix well.
  11. Turn off the heat. Serve hot with phulkas or rotis.

Tuesday, August 28, 2012

Watermelon Granita


Watermelon, chopped - 4 cups
Sugar - 1 cup
Water - 2 cups
Fresh Lemon Extract - 2 tbsps


  1. Heat sugar and water to prepare a syrup.
  2. When it starts boiling, turn off the heat. Let it cool down to room temperature.
  3. Meanwhile, pulse watermelon pieces and make puree.
  4. Place the watermelon puree in a strainer/colander and strain out the seeds.
  5. Force the watermelon puree to pass through the strainer using a spoon. Discard the watermelon seeds.
  6. Now mix sugar syrup, lemon extract to the watermelon puree.
  7. Pour this mixture into a glass bowl and cover the bowl.
  8. Place it in the freezer.
  9. When the puree is firm, almost within an hour (depends on the temperature you set), scrape it using a fork.
  10. Place it again in the freezer and scrape it again using the fork. Do not keep the bowl out of freezer for long as it will start melting.
  11. You need to freeze it for total of 4-5 hours, scraping it once in every 30 minutes.
  12. Serve.

Monday, August 27, 2012

Achari (Pickle) Parata


Whole Wheat Flour - 4 cups
Coriander Leaves, chopped - 1/2 cup
Salt to taste
Any Oily Pickle Masala - 1/2 cup
Oil/Ghee for roasting each parata


  1. Take Whole Wheat flour, salt and coriander leaves in a large mixing bowl. Add little water and knead it into soft dough that is pliable.
  2. Set it aside for 30 minutes.
  3. Make ping-pong sized balls of these dough.
  4. Dust a ball with flour, and roll it out into a chapati using flour for dusting.   
  5. Smear 1 tsp pickle on the surface of the chapati. (Adjust this quantity depending on desired spiciness).
  6. Tightly roll this chapati.
  7. Now, roll the roll again.
  8. Flatten it little bit and dust it again with flour.
  9. Roll it out into chapati again.
  10. On a preheated griddle, roast both the sides sprinkling some oil/ghee.
  11. Serve hot with curd or some mildly spiced gravy.

Friday, August 24, 2012

Vegetable Sagu


Vegetables (Carrot, French Beans, Capsicum, Potato, Cauliflower) - 1/2 cup each
Fresh Green Peas - 1/2 cup
Onions - 2
Mustard Seeds - 1 tsp
Curry Leaves - 6
Dry Red Chilli - 1
Lemon Extract - 1 1/2 tbsps
Salt to taste
Oil - 2 tbsps

For Masala:

Coconut, grated - 1 cup
Green Chillies - 4
Onion - 1 small sized
Peppercorns - 5
Cinnamon - 1 inch long piece
Cloves - 4
Poppy Seeds - 1 1 /2 tsp
Raw Rice - 1 tbsp
Turmeric Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Coriander Seeds - 1/2 tsp

For Garnishing:

Coriander Leaves


  1. Boil all the vegetables together with sufficient water.
  2. Chop onions.
  3. Heat oil in a pan, add mustard seeds, curry leaves and dry red chilli pieces.
  4. When mustard seeds start spluttering, add chopped onions. Saute until onion turns translucent.
  5. Meanwhile, grind all the ingredients for masala into smooth paste adding little water.
  6. Add this masala to the sauteed onions and cook until the raw smell disappears.
  7. Now add boiled vegetables and salt. Mix well and bring to boil.
  8. Turn off the heat, add lemon juice. Mix well.
  9. Garnish with coriander leaves.
  10. Serve hot with phulka or poori.

Thursday, August 23, 2012

Multigrain Flour Laddoo


Multigrain Atta/Flour - 2 cups
Sugar - 1 3/4 to 2 cups
Water - 1 cup
Ghee - 1/2 cup
Cardamom Powder - 1 tsp
Cashew nuts - 10
Raisins - 10


  1. Roast cashew nuts and raisins in 1 tbsp ghee. Keep aside.
  2. Heat ghee in a wok and fry the flour until nice aroma comes out. Ensure that the flame is set to medium.
  3. Boil sugar in water to prepare sugar syrup.
  4. When the syrup is about to reach single thread consistency, pour this into the flour.
  5. Immediately turn off the heat.
  6. Add roasted cashew nuts, raisins and cardamom powder.
  7. Mix thoroughly.
  8. Let it cool down little bit. This mix will start sodifying very fast.
  9. Grease your palms, take small lemon sized portion of the mix and turn them into laddoos.
  10. Once the mix is cooled, you will not be able to make laddoos as it will not bind together. So make the laddoos as fast as you can.
  11. Store them in an air tight container
Variation: You can replace Multigrain flour with Whole Wheat flour.

Wednesday, August 22, 2012

Eggless Coconut and Lemon Syrup Cake


All Purpose Flour (Maida) - 1 3/4 cups
Powdered Sugar - 1 3/4 cups
Dessicated Coconut - 1 cup
Milk - 3/4 cups (original recipe had 1/2 cup)
Refined Oil - 1/2 cup
Vanilla Essence - 1 1/2 tsp
Flaxmeal - 3 tbsps mixed and soaked in 9 tbsps of lukewarm water for 10 minutes (original recipe had 3 eggs)
Baking Powder - 2 tsps
Lemon Rind, finely shredded - 1 tbsp
Salt - a pinch

For Finishing the Cake:

Fresh Lemons - 2
Sugar - 1/4 cup
Water - 1/4 cup


  1. Sift all purpose four, baking powder and salt together twice.
  2. Mix dessicated coconut to the sifted flour.
  3. Take flaxmeal, sugar and vanilla essence in a large mixing and beat until it becomes smooth and light.
  4. Now slowly add oil. Beat well.
  5. Add lemon rind, mix well.
  6. Fold in sifted flour and coconut mixture with milk using a wooden or metal spatula.
  7. Preheat the oven to 160 degrees C.
  8. Grease and dust a cake tin of 9" diameter.
  9. Pour the cake batter into the prepared tin and bake at 160 degrees for 40 mins.
  10. Now set the temperature 180 degrees C and bake for the next 20 minutes or until the toothpick/skewer inserted in the centre of the cake comes out clean.
  11. Let the cake stand in the oven for a few minutes.
  12. Remove it out of the oven and place it on a wired rack. Let it cool down to room temperature.
  13. Meanwhile carefully peel the lemons to get as long strips as possible.
  14. Heat 1/4 cup sugar in 1/4 cup water.
  15. Add the lemon peels
  16. Boil until the lemon peels are well coated with sugar syrup and the peels turn slightly translucent.
  17. Pick these peels out carefully out of the syrup using a toothpick or a skewer. Place them on a plate and them cool down. These peels will stiffen when cooled.
  18. To the remaining syrup add juice of 1 lemon and 1/4 cup of hot water to thin down the syrup.
  19. Unmould and place the cake on a flat plate.
  20. Pour half the quantity of this lemon syrup on the cake.
  21. Now carefully invert the cake and pour the remaining quantity of the lemon syrup such that the cake is soaked in lemon syrup
  22. Place the stiffened lemon peels on the cake.
  23. Decorate with fresh coconut curls if required.

Recipe Source: Nita Mehta's Cake & Cake Decorations

Tuesday, August 21, 2012

Palak Paneer


Palak Leaves - 3 big bunches
Fresh Paneer - 250 gms
Onions - 2
Tomato - 1
Green Chillies - 3
Ginger Garlic paste - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/4 tsp
Garam Masala Powder  - 1/2 tsp
Cashew nuts - 1 tbsp
Poppy Seeds - 1 tsp
Milk - 3 tbsps
Salt to taste
Oil - 4 tbsps


  1. Heat milk and soak cashew nuts and poppy seeds for 30 minutes.
  2. Heat 1 tbsp oil in a wok and fry chopped palak leaves until they shrink. Let it cool down.
  3. Heat remaining oil in a wok, add cumin seeds.
  4. When cumin seeds start sizzling, add chopped onions, green chillies and ginger garlic paste. Saute until onion turns translucent.
  5. Now add chopped tomatoes and saute until it is soft and mushy.
  6. Meanwhile, puree palak leaves.
  7. Add turmeric powder, garam masala powder, red chilli powder, coriander powder, cumin powder and salt.
  8. Add pureed palak. Mix well. Cook on medium flame for a few minutes.
  9. Blend cashew nuts and poppy seeds into smooth paste. Add this to palak.
  10. Cook for a 7-8 minutes.
  11. Meanwhile, add cubed paneer in boiling water. Add 1/4 tsp salt.
  12. When the paneer cubes turn soft, add them to palak. Mix well and cook for a couple of minutes.
  13. Serve hot with rotis/phulkas.

Friday, August 17, 2012

Sprouted Green Gram and Finger Millet Rotti


Sprouted Green Gram/ Hesaru kalu - 2 cups
Rice - 1/2 cup
Finger Millet/ Ragi - 3/4 cup
Onions - 2
Green Chillies - 4
Ginger, grated - 2 tbsps
Salt to taste
Ghee/oil for roasting each rotti


  1. Soak rice and ragi in water for 2-3 hours.
  2. Grind together rice, ragi and green gram along with ginger and green chillies into a coarse batter adding water.
  3. The consistency of the batter should slightly thicker than dosa batter.
  4. Add chopped onions and salt. Mix well.
  5. Place a big laddle full of this batter on a preheated griddle.
  6. Spread the batter evenly on the griddle and let it cook covered.
  7. Sprinkle little oil/ghee on top of the rotti and flip the side.
  8. Let it roast on medium flame.
  9. Serve it hot with tomato sauce or chutney of your choice.

Variation: You can add grated carrots, beans or any other leafy vegetables to the batter.

Thursday, August 16, 2012

Cherry Temptation - Eggless


Eggless Vanilla Cake (baked as per the recipe here)
Tinned Cherries with syrup- 1 medium sized tin
Strawberry Flavored Jelly - 1 packet (I used Weikfield)
Cake Board - 1

For Decorating:

Nestle Milky Bar - 2
Colored Choco Vermicelli - 3 tbsps
Fresh Cream - 2 cups (Since whipping cream was not available at the local stores, I used medium fat Milky Mist Fresh cream which turned out a little 'buttery' on whipping)
Powdered Sugar - 1/2 cup
Vanilla Essence - 1 tsp

For Chocolate Truffle:

Nestle Milky Bar, chopped - 1 1/2 cups
Fresh Cream - 1 cup


To prepare Chocolate Truffle:

  1. Take a non-stick pan.
  2. Heat the fresh cream on medium flame until it starts boiling.
  3. Now turn off the heat and mix in chopped nestle milky bar chocolate.
  4. Mix thoroughly such that there is no lump formed.
  5. Let it cool down to room temperature.
To prepare Strawberry Jelly Layer:
  1. Prepare the Strawberry jelly as per the instructions in the packet.
  2. Pour it into a plate of 1/2 inch height with the same diameter of the cake. Instead, you can use the cake tin you used for baking the cake and fill the tin until it is filled 1/2 inch from the base.
  3. Set aside.
To Prepare/Decorate the Cake:
  1. Bake the eggless vanilla cake as per the recipe linked above. In this recipe, I used a round baking tin.
  2. Once cooled to room temperature, refrigerate for an hour. This lets you slice the cake easily.
  3. Meanwhile, pick out the cherries from the tin, deseed them and smash them gently. Keep asides.
  4. Place the cake on a flat surface and horizontally slice the top layer of the cake to remove the brown layer.
  5. Now horizontally slice the cake into three equal sized slices.
  6. Place a cake board on a flat surface.
  7. Soak a slice of the cake in cherry syrup until it is wet throughout. Take care not to over-soak the cake slice as it might make the slice to fall apart.
  8. Place it on the cake board.
  9. Evenly coat it with a layer of chocolate truffle.
  10. Spread a layer of smashed cherries.
  11. Now soak another of slice of cake in cherry syrup. Place it on the cherry layer.
  12. Repeat steps 10, 11 and 12.
  13. Now smear all the remaining chocolate truffle all over the cake such that the cake is completely covered.
  14. Refrigerate for 1 hour at the coolest temperature setting.
  15. Meanwhile, the cream, powdered sugar and vanilla essence in a large mixing bowl and whip until it forms small, soft peaks. Since I used medium fat cream instead of the whipping cream, I placed the mixing bowl in a large vessel containing ice cold water while whipping.
  16. Gently grate 1 Nestle Milky bar. Keep aside.
  17. Now, carefully unmould the jelly layer and place it on top of the cake.
  18. Smear the whipped cream through the sides of the cake using a palette knife. Sprinkle some colored choco vermicelli over the sides.
  19. Take some whipped cream in a piping cone and make some design of your desire through the edges of the cake surface. Pour some grated Nestle Milky Bar over this.
  20. Refrigerate for a few hours.

Important Note:

Bake the cake the previous day so that it saves a lot time in cooling and sets well for slicing without crumbling the cake.

Monday, August 13, 2012



Thick Beaten Rice/Poha - 1 cup
Fresh Curd - 2 1/2 cups
Green Chillies - 3
Curry Leaves - 8
Ginger, grated - 1 1/2 tsps
Coconut Shaving - 3 tbsps
Cumin Seeds - 1 tsp
Ghee - 2 tsps
Sugar - 1 tsp
Salt to taste


  1. Soak beaten rice in water for 15 - 20 minutes.
  2. Strain out all the water and spread the beaten rice on the plate. Keep aside.
  3. Slice green chillies. Keep aside.
  4. In a serving bowl, take soaked beaten rice, curd, salt and sugar.
  5. Heat ghee in a pan.
  6. Add cumin seeds.
  7. When cumin seeds start sizzling, add grated ginger, sliced green chillies and curry leaves. Saute for a minute and add this to the serving bowl containing beaten rice and curd. Mix well.
  8. Add coconut shavings. Mix well.
  9. Serve.

Monday, August 6, 2012

Pineapple Kesari Bhath


Semolina/Rava - 1 cup
Fresh Pineapple, chopped - 3/4 cup
Sugar - 2 cups
Ghee - 2/3 cup + 2 tsps
Water - 3 1/2 cups
Saffron strands - 15, soaked in 1 tbsp hot milk for 5 minutes.
Cardamom Powder - 1 tsp (optional)
Cashew nuts - 10
Raisins - 10
Salt - a pinch


  1. Heat 1 tsp ghee in a pan and roast semolina on medium flame until a nice aroma comes out. Take care that the color of semolina does not change to brown. Transfer it immediately onto a plate, keep it aside.
  2. Heat another tsp of ghee in the same pan and roast cashew nuts and raisins. Transfer them onto another plate.
  3. Take water in the pan, add chopped pineapple. Let it boil.
  4. When the water starts boiling, add sugar.
  5. When all the sugar melts and starts boiling, ghee, cardamom powder, saffron milk, salt, roasted cashew nuts and raisins.
  6. Now slowly add semolina, stirring continuously to avoid any lumps. Mix well.
  7. Cover the pan with a lid and set the flame to medium.
  8. Stir occasionally and cover it again. Ensure that the water vapours from underneath the lid does not fall into the pan.
  9. When all the water is absorbed, remove the lid, stir continuously until it forms a mass and is not sticky. Turn off the heat.
  10. Serve hot.
  11. You can store in air tight container for 2-3 days, once it is completely cooled. This can be stored for 1-2 days more if refrigerated. Re-heat before serving.

Wednesday, August 1, 2012

Masala Palak Parata


Whole Wheat Flour - 4 cups
Palak, chopped - 2 cups
Onions - 2
Green Chillies  - 2
Coriander Leaves, chopped - 1/2 cup
Cumin Seeds - 1 tsp
Carom Seeds/Ajwain - 1 1/4 tsp
Salt to taste
Oil for roasting parata


  1. Chop onions.
  2. Roughly crush cumin seeds and carom seeds. Keep aside.
  3. Blend chopped onions, palak, coriander leaves and green chillies into smooth paste without adding water.
  4. Take little water in a mixing bowl, add crushed cumin and carom seeds, whole wheat flour, blended palak paste and salt. Knead it into smooth dough. Set aside for 30 minutes.
  5. Make large lemon-sized balls of the dough.
  6. Roll out each ball into thin disc using flour for dusting.
  7. Place each rolled out parata on a preheated griddle.
  8. When small bubbles start appearing on the surface, flip the side, smear some oil on the surface.
  9. Flip and roast until small brown specks form on both sides.
  10. Serve hot with curd and pickle.