Saturday, February 20, 2010

Rava Laddoo

I always used to think of making rava laddoos.. but was very scared as the way my mom makes it is a bit difficult.. she makes the sugar syrup then add the roasted rava to it then makes the laddoos.. the consistency of sugar syrup has to be just right.... so i never tried rava laddoos.. Few days back one of my friend had brought rava laddoo in the office.. wow they were wonderful... so I asked her how did she make it.. and the recipie she told me was so simple... so I also decided to prepare it the same way... and the result was yum yum yum......

2 cups fine semolina (Rava)
1 cup chick pea flour (Besan)
1 cup clarified butter (ghee)
1 1/2 cup icing sugar (or adjust according to sweetness)
all nuts (cashew, almonds, raisins etc...)
1 1/2 tsp nutmeg powder
1 1/2 tsp cardamom powder

1. Mix rava, besan and 2-3 tbsp ghee together and rub nicely. Leave it for 1/2 an hr.
2. In a heavy bottomed vessel put the rava mixture and roast it nicely adding the remaining ghee little by little.
3. Roast on medium flame till there is nice aroma and the mixture changes colour. (about 20-30 min)
4. Remove in a flat plate and let it cool for about 10-15 min.
5. When it is warm add icing sugar, all nuts, cardamom powder and nutmeg powder.
6. Make laddoos and serve them next day. As the sweetness of the sugar will mix very nicely.

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Monday, February 15, 2010


Missal a very famous breakfast in the Maharashtra..... This saturday I was really missing that wonderful taste of missal and wanted something in the breakfast which combines lunch with it... so its a complete meal in itself.... and my entry for Priyanka's holi event on Asankhana

For the Usal
1 tsp oil
1/2 cup sprouted matki
1/2 cup moong (saoked in water for atleast 8-10 hours)
1/2 tsp turmeric
pinch of asafoetida
1 tsp red chilli powder
1 tsp cumin
1 tsp mustard seeds
1 tsp goda masala
little jaggery (1/2 tsp)
Salt to taste

For the Gravy (called as Tarri)
1 tsp ginger paste
1 tsp garlic paste
1 onion finely chopped
1 tomato finely chopped
2 1/2 tbsp grated dry coconut
1 tsp garam masala
1 tsp Turmeric
1 tsp oil
salt to taste

For garnishing
Farsan, Shev, Finely chopped onion, finely chopped tomato, A wedge of lemon

For Usal
1. Put oil in a pan then add the mustard seeds, when they crackle add cumin seeds, turmeric and asafoetida, matki and moong and red chilli powder.
2. Then add salt, goda masala, jaggery and mix it all together. Keep aside.

For Tarri
1. Fry the onion in oil till brown, then add coconut, ginger and garlic pastes and tomato.
2. Cool it and then grind everything in mixer.
3. Put some oil in a pan and put turmeric, red chilli powder in it and add the onion gravy to it. (if chilli powder is put in oil directly it will bring nice red colour to the gravy)
4. Now add garam masala, salt and fry for another minute.
5. Add water and boil the gravy.

In another vessel make kanda pohe and keep.
Put the Usal in a dish, spread little pohe on it then top with farsan and then with the tarri....
Or the gravy can be served separately in a bowl, keep a wedge of lemon and pav.

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Wednesday, February 10, 2010

Dahi Puri

Yum yum yum... my favourite chaat... I just love all chaat items... but Dahi Puri is at no. 1 amongst all... last weekend I was really bored of making the same old snacks... so decided to make dahi puri... had got all the ingredients and then just see this ....

My first entry to Priyanka's Holi event on Asankhana

So here go the ingredients for 1 plate mouth watering dahi puri

Dahi (yogurt) 1 cup

6 puri (you can get ready made puris of pani puris)

1/2 onion finely chopped

1/2 tomato finely chopped

1 tbsp of coriander finely chopped

1/2 tsp chaat masala

1/2 potato boiled

1 tsp green chutney

1 tbsp dates and tamarind chutney

1 tbsp shev

For making the green chutney

Take 1 green chilli, 2 tbsp of coriander, 2-3 leaves of mint and salt. Grind them together.

For dates and tamarind chutney

Soak 2-3 dates in water for 1 hour. Then in the mixer put the dates without seed, add tamarind pulp 1tsp, 1/2tsp jaggery, 1/2tsp salt and grind together.


1. Add chaat masala and salt to dahi and mix it together. Refrigerate till serving time.

2. Make small holes in the puris and add the roughly smashed potato, then top it up with onion, tomato, green chutney, dates and tamarind chutney, chilled dahi, coriander and shev. Serve.

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Tuesday, February 2, 2010

Nariyal Aur Dudh Pulav

A wonderful flavoured rice..... For any special occasion.....

1 1/2 cups Rice (Basmati)
2-3 green chillies
2 tbsp raisins
4 cardamoms
1/2 tsp sugar
2 tbsp dessicated coconut
1tbsp pistachio skinned and cut into stirps
2 inch stick of cinnamon
2 1/2 cups of milk
1 1/4 cup of water
3 tbsp ghee
2 bay leaves
Salt to taste

1. Wash rice and keep for half an hour with water in it. Drain and mix with the coconut, chillies, salt, sugar, raisins, pistachios, bay leaves, cinnamon and cardamoms.
2. Heat ghee in a vessel and add the rice mixture to it. Fry for 5-10 min stirring constantly.
3. Add the milk and water, and on high flame bring it to boil.
4. Once it starts boiling nicely stir and lower the flame. Let the rice cook and then serve the pulav hot.

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Monday, February 1, 2010

Masala Kaddu

One more easy quick and tasty vege......


Oil 2tbsp

1 large onion, finely sliced

2 dried red chillies

1/2 tsp turmeric

1/2 tsp Kalonji (onion seeds)

1/2 tsp chilli powder

4 cups red pumpkin cubed

Salt to taste


1. Heat oil in a vessel and add kalonji and red chillies to it. Fry for a min and add onion to it.

2. Fry the onions till golden brown. Add the pumpkin, turmeric, chilli and salt and stir fry for few minutes. Cover, and cook on low heat for 10-15 min. Serve hot with

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