Tuesday, October 7, 2014


  • Almonds (Badam)- 1 cup,
  • Sugar (chini)- 1 cup,
  • Milk (dudh)- 1-2 tbsp

1.       Soak almonds for 6-7 hrs or overnight.
2.       Remove the skin of almonds and grind it to smooth paste by adding sugar.( don’t add all sugar at a time. Add little by little)
3.       Add milk if required while grinding. (don’t add more milk. paste should be thick and smooth).
4.       Transfer the almond sugar paste in big nonstick pan.
5.       Cook On medium flame by stirring continuously till paste turns in soft dough.
6.       Turn off heat. Apply ghee on both the palm and make a big ball with dough. ( dough is hot so be careful)
7.       Apply ghee on roller and on plate where we have to roll.
8.       Roll the ball to thick roti. And cut in diamond shape pieces.
9.       Let them set for 1 hr.
10.   Store the katli in airtight container. Its ready to serve

Monday, October 6, 2014


  • All purpose flour (Maida)- 1 cup,
  • Chickpea flour (Besan) – 1 tsp,
  • Sugar (chini) – 1 cup,
  • Yogurt (Dahi)- 1 tsp,
  • Cardamom powder ( Ilaichi) – 2-3 pinch,
  • Saffron (Kesar)-  few,
  • Baking soda- 1 pinch.

1.    Take maida in a big bowl. Add besan and yougurt.
2.    Prepare smooth batter by adding water. Batter should be thick like dosa batter.
3.    Cover it and keep in warm place for at least 24 hrs.
4.    Once the batter is fermented stir the batter for 2 mins.
5.    Now in a pan add sugar and little water , boil on medium heat until the sugar dissolves and it should be in one string consistency.
6.    Add saffron  and cardamom powder to syrup.
7.    Heat oil in flat bottom pan. Add drop of batter in hot oil, if batter comes up immediately then oil is ready…turn gas on medium flame.
8.    Pour batter in  jalebi mould.  Lightly press mould onto medium hot oil in circular motion.
9.    Fry the jalebie until golden brown color. drain the excess oil out and immediately dip into the  sugar syrup.
10.  Let  Jalebi rest in the sugar syrup for at least a minute. Drain the excess syrup and keep in serving plate.

Tuesday, July 2, 2013


  • Gram flour(besan)- 1cup,
  • Rice flour(chawal atta)- 1 cup,
  • Finely chopped spring onion green(patti pyaz)- 2cup,
  • Finely chopped spring onion white(pyaz)- 1 cup,
  •  Frozen corn(makai)- 1cup,
  • Chopped green chili(hari mirch)- 1-2,
  • Ginger-garlic paste(lahsun adarakh)- 1tsp,
  • Black pepper powder(kali mirch)- ¼ tsp,
  • Garam masala- ¼ tsp,
  • Chaat  masala- ½ tsp,
  • Salt(namak)- to taste,
  • Baking soda- a pich,
  • Oil- for deep frying.

1.    Combine all ingredients accept oil and prepare batter by mixing well. ( no need to add water as spring onion releases water. and batter should be thick.)
2.    Heat oil in frying pan. Fry pakoras till gold color and crisp in medium low flame.
3.    Serve hot with ketchup.

Thursday, May 23, 2013


  For The Stuffing: 
  • Finely chopped Onion(Pyaz)- 1cup,
  • Coriander leaves finely chopped(Hara dhaniya)-1tbsp
  •  Nigella seeds(kalonji)- 1/2 tsp, 
  •  Garam masala- 1/4 tsp,
  •  Finely chopped Green chillies(Hari mirch)- 1/4 tsp,
  •  Red chili powder(lal mirch)-1/2 tsp,
  •  Salt(Namak)- as per taste,
  •  Coriander powder(dhaniya)- 1tsp,
  •  Gram flour(besan)- 1tbsp,
  •  Bay leaves(tej patta)- 1 small,
  •  Fennel seeds( saunf)- 1 tsp,
  •  Oil- 1tbsp,
  •  Asafoetida(hing)- 1pinch.

For The Dough:
  •   Refined flour(maida)- 1cup,
  •   Oil- 2-3 tsp,
  •   Milk(dhudh)- 2tsp,
  •   Water(pani)- as per need,
  •   Salt(Namak)- as per taste.

1. Take maida in big vessel, mix salt, milk and oil and make soft dough. Keep aside.
2. Heat oil in pan, add kalonji, bay leaves, fennel seeds and hing.
3. Add onion and green chili and cook till onion turns light brown color.
4. Add gram flour, chili powder garam masala , coriander powder and salt. cook for 4-5 minutes on low flame.
5. Turn off gas. add coriander leaves and allow masala to cool.
6. Make equal sized balls of masala and keep aside.  
7. Divide dough in 5-6 equal portion and form a ball of each portion.
8. prepate small chapati of dough ball by pressing them between palm.and keep masala ball in center of chapati and cover the masala ball completely  by stretching chapati over the masala. press the kachori between palm.
9. Heat oil in frying pan and deep fry kachories on medium low flame. serve with tamarind chutney.

Friday, March 22, 2013




  • Cabbage(patta gobhi)- 3cups,
  • Gram flour(Besan)- 2tbsp,
  • Salt(Namak)- as per the taste,
  • Turmeric powder(Haldi)- ¼ tsp,
  • Carom seeds(Ajwain)- 1/4tsp,
  • Chopped coriander(Dhaniya)- 1tsp,
  • Red chili powder(lal mirch)- ½ tsp.

  • Tomato(Tamatar)- 2,
  • Onion(Pyaz)- 1small,
  • Ginger(adarak)- 1inch piece,
  • Garlic(lahsun)- 3 cloves,

  • Coriander leaves(Dhaniya)- 1tbsp,
  • Dried fenugreek leaves(Kasuri methi)- 1 ½ tsp.
  • Oil- 3-4 tbsp.
  • Cumin seeds(Jeera)- ½ tsp,
  • Bay leaves(Tej patta)- 1,
  • Asafetida(hing)-pinch full.
  • curd(dahi)- 1 tbsp.
  • Gram flour(besan)- 2-3 tsp,
  • cinnamon(dalchini)- 1 inch piece,
  • Red chili powder(lal mirch)- 11/2 tsp or as per taste,
  • turmeric powder(haldi)- 1/2 tsp,
  • coriander powder(dhaniya)- 1 1/2 tsp,
  • salt(namak)- to taste,
  • garam masala- 1/4 tsp. 

1.    Chop cabbage finely or grate.
2.    Add kofta ingredients and mix well.
3.    Make round balls and deep fry koftas to golden brown colour. keep aside.
4.     Make paste of all gravy ingredients.
5.     Heat oil in a heavy bottom vessel.
6.     Add cumin seeds, hing, bay leave and cinnamon.
7.     Add besan and fry for 2 mins in low flame
8.  Add red chili powder, turmeric powder, dhaniya powder and garam masala. mix well.
9.   Pour gravy and mix well. cover the vessel. Keep stirring at intervals and check if the gravy is done.
10.    Once gravy done, add kasuri methi,curd and switch off the gas.
11.    At the time of serving heat the gravy, add koftas, mix well.
12.    garnish with coriander leaves.

Wednesday, March 20, 2013



  • Boiled and mashed Potato(aloo)- 2 big,
  • Frozen green peas(hari matar)- 1/2 cup,
  • Cumin seeds(jeera)- 1/4 tsp,
  • Coriander seeds(dhaniya)- 1tsp,
  • Fennel seeds(sounf)- 1 tsp,
  • Chopped green chili(hari mirch)- 2,
  • Garlic paste(lahsun)- 1tsp,
  • Turmeric powder(haldi)- less than 1/4 tsp,
  • Garam masala- 1/4 tsp,
  • Coriander powder- 1/2 tsp,
  • Salt(namak)- to taste,
  • Oil- for deep frying and for dough,
  • Refined flour(maida)- 1 1/2 cup,
  • Water(pani)- as per need.

1.    Combine maida, salt and oil. mix well. add water to makea soft dough.cover it and keep aside.
2.    Heat oil in pan. Add cumin seeds.
3.    Add green peas, fennel seeds, coriander seeds and garlic paste, mix well. and cook for 1 min.
4.    Add green chilies, potatoes, garam masala, turmeric powder, coriander powder and salt. stir and cook for 2-3 mins in low flame.
5.    Masala for samosa is ready. keep aside.
6.    Knead dough nicely. take small portion of dough and make a ball.roll  round shaped thin roti.
7.    Cut it in to parts. take one part of roti and fold it into cone shape. apply water for sticking. pinch the side of cone nicely.
8.    Fill the cone with potato masala. adjust the masala in cone. and close the open part of cone applying water.pinch nicely.
9.    Heat oil in frying pan. fry samosas in medium low flame till golden color from both the sides. serve hot with sweet tamarind chutney.

Thursday, January 10, 2013


  • Cashew(Kaju)- 100gm,
  • Tomatoes(tamatar)- 2, 
  • Onion(pyaz)- 1,
  • khova(khoya)- 1 tbsp,
  • clarified butter(ghee)- 1 tbsp,
  • cumin seeds(jeera)- 1/2 tsp,
  • salt(namak)-  as per test, 
  • kasuri methi- 1tsp.

  • Onion(pyaz)- 1
  • Garlic(lahsun) - 1,
  • Green chillies(hari mirch)- 2, 
  • Chopped coriander(hara dhaniya)- 1cup,
  • Cardamom(ilaichi)- 1, 
  • Coriander seeds(dhaniya)- 1/2 tsp,
  • Cumin Seeds (Jeera )¼ tsp,
  • Fennel seeds(soanf)-1/2 tsp,
  • cashew(kaju)-5-6.

1.    Chop the onion and keep aside.
2.    Prepare tomato puree and keep aside.
3.    Add all gravy ingredients to mixer jar and grind it to smooth paste.
4.    Heat ghee in pan and fry kaju and keep aside. Add jeera in pan. Once jeera splutter add chopped onion. And fry until onion pieces look a bit transparent.
5.   Add tomato puree. Fry till ghee separated. Now add gravy paste to the pan. Add water & cook for 5 mins. Add salt, khova, kasuri methi and fried kaju, and mix well. Cook for 5 mins on low flame.
6.    Remove from the flame.
7.    Serve hot with Naan.