BK's Kitchen

Kajjaya

2020-05-08T11:55:00.001+05:30

It’s COVID 19 lockdown time, where I got a chance to remind myself by preparing traditional dishes which my mother was cooking. So here is Kajjaya, which is one of the best sweet which we prepare during Deepavali.

Here is the recipe, I used Ghee to deep fry which enrich the taste.

Preparation time: 20mins

Cooking time: 30mins

Number of medium sized kajjaya: 15

Ingredients:

2 cups Sona masoori Rice

1.5 cups crushed Jaggery

500ml Ghee to deep fry

Water

Procedure:

Soak rice for minimum of 5 hours.
Sieve and remove the water.
Without allowing rice to dry, put in mixer, make fine powder and sieve.
See to that the powdered rice should not dry.
Put a kadai on the stove to heat, add jaggery with just 20ml of water and keep on stirring.
Until the boiling jaggery bubbles (if you put few drops of jaggery in to water in another small bowl, the jaggery should stand straight without dissolving in water).
Immediately add the powdered rice flour mix very well.
Remove the kadai from the stove and mix well.
Let the mixture cool down.
Make the mixture like lemon sized balls, press and flatten them and put in kadai with hot ghee.
Deep fry in hot ghee in medium flame, fry into golden brown, later remove from ghee.
Let them cool, delicious kajjaya is ready to eat.

Boondi Ladoo

2014-10-20T17:02:00.001+05:30

After preparing khara boondi I got confidence of doing any new recipe with boondi. Even I got a chance too in my daughter’s school they asked parents to send Boondi Ladoo for Deepavali, so I thought why not I can give a try. So here is the recipe below surely you can also do it. I am very happy that I am sending Ladoo’s for my little one which I prepared myself.

Ingredients:

250gms Bengal gram flour (Kadale hittu)

350gms Sugar

3 tsp Ghee

1 pinch Cooking Soda

½ tsp Cardamom powder

25gms Cashew (chopped into small pieces)

25gms Dry grapes

10 cloves

Water

Oil for Deep fry

Method:

1. Take a vessel add sugar and water to immerse it. Boil this till it gives you 2 string consistency. Then your sugar syrup will be ready. (Don’t prepare this very much before as your boondi will be frying you can keep this sugar syrup preparation simultaneously).

2. Fry cashew, dry grapes and cloves in a tsp of ghee and keep aside.

3. Take a bowl, sieve Bengal gram flour with cooking soda then add 2 tsp of ghee, required amount of water, consistency should be quite thin compare to idly batter.

4. Heat oil for deep fry, take the boondi ladle hold higher on the hot oil, pour the boondi batter in the ladle slowly, so the batter freely fall into oil as droplets. (if the boondi came with tails then your batter is thick slightly add little water and try again, if the batter becomes very thin then your boondi will become flat, so as per this adjust the consistency)

5. Fry the boondi till it cooks, not to fry more as it turns crisp.

6. Take them out into a big bowl, repeat the same for rest of the batter.

7. Now into the same bowl add fried cashew dry grapes cardamom powder and cloves then add the sugar syrup and mix well by pressing the boondi by your palm.

8. The mixture will be hot, make your palms wet, take a lump of mixture in your palm and press them and make as a ball.

9. Repeat the same for rest of the boondi.

10. Tasty Boondi Ladoo’s are ready to bite.

Khara Mixture

2014-08-24T13:06:00.001+05:30

In my mother in law’s home, Krishna Janmastami is one of the grand festival. For that day will prepare many fries, hots and sweets. All this cooking starts almost a week before the festival. Khara Mixture is one the variety, I saw this first time when she was preparing next time I myself tried it and succeeded.

Khara:

3tsp Salt

5tsp Red chilly powder

1 ½ tsp Asafoetida (Hing)

Mix all the ingredients and keep aside.

Khara Bhondi:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

1 pinch Cooking Soda

Method:

1. Take a bowl mix all the above ingredients add required amount of water, the consistency should be like idly batter.

2. Heat the oil for deep fry, take the bhondi ladle hold on the hot oil, pour the bhondi batter in the ladle slowly, so the batter freely fall into oil as droplets.

3. Fry the bhondi till crisp and take them out, repeat the same for rest of the batter.

4. Now sprinkle the prepared Khara on it and pour in to a big bowl.

Om Podi:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

1tsp Ajwain powder

Method:

1. Take a bowl mix all the above ingredients add required amount of water and mix like smooth ata dough.

2. Put the dough into mould with sev plate (very small holes) and press into hot oil.

3. Fry in low flame till it becomes crisp, take away to a plate.

4. Repeat the same for rest of the Dough.

5. Now spinkle the prepared Khara over it, crush and pour into same bhondi big bowl.

Ribbon Pakoda:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

Method:

1. Take a bowl mix all the above ingredients add required amount of water, the consistency should be smooth ata dough.

2. Put the dough into mould with ribbon plate and press into hot oil.

3. Fry in low flame till it becomes crisp, take away to a plate.

4. Repeat the same for rest of the Dough.

5. Now spinkle the prepared Khara over it, crush and pour into same big bowl.

Thenethollu:

250 gms Bengal gram flour (Kadale hittu)

50 gms Rice flour

2 tsp Ghee

Method:

1. Take a bowl mix all the above ingredients add required amount of water and make like smooth ata dough.

2. Put the dough into mould with thenethollu plate (bigger than sev holes) and press into hot oil.

3. Fry in low flame till it becomes crisp, take away to a plate.

4. Repeat the same for rest of the Dough.

5. Now spinkle the prepared Khara over it, crush and pour into same big bowl.

Remaining Ingredients:

250 gms Flattened Rice (Gatti Avalakki)

400 gms Ground Nut

1 bunch Curry Leaves

1 inch Chopped Dry coconut

1. Deep Fry all the above ingredients separately and take out in a bowl.

2. Add 250 gms of Fried Gram into the same bowl.

3. Sprinkle the prepared Khara over it, mix well and pour into the same big bowl.

Now mix well all the prepared mixture contents om podi, ribbon, thenethollu, flattened rice, ground nut, dry coconut, fried gram and curry leaves.

Now Khara Mixture is ready to serve, we have to save in air tight container and can be preserve for a month.

Badam Burfi

2014-08-24T11:44:00.001+05:30

I learnt this from my mother-in-law, the best thing is once I prepared this after that she always allows me to prepare, hope she liked my style of preparing. Recently I prepared for Krishna janmastami as my hubby likes very much to distribute prasadam, similarly he distributed to few of his colleagues in which one of his colleague asked me to post the recipe so that she wants to give a try for it, hence the recipe. No one will say no for Badam burfi, its rich delicious and can’t stop for single piece.

Preparation time: 30mins

Cooking time: 20mins

Number of Badam burfi’s: 25

Ingredients:

200gms Badam (Almonds)

325gms Sugar

150gms Ghee

200ml Milk

Procedure:

1. Soak Almonds in boiled water, then peel the skin of almonds (as we will peel skin of Avarekalu) and keep aside.

2. Ground peeled almonds with milk into fine paste (add milk little little while grinding, the resulted consistency should be thick dosa batter).

3. Take a thick bottom kadai add the ground paste, sugar and 75gms of ghee, mix well.

4. Keep the same kadai on stove in a medium flame.

5. Go on stirring it, don’t ever stop because it will turn brown very easily (While stirring it may splutter so be careful do on low flame).

6. Add the rest ghee and continue stirring till the batter consistency turns as single lump.

7. Take a plate grease with ghee, shift the prepared badam lump on the plate, spread evenly.

8. Let it set leave for 5 mins, then cut it into your desired shapes.

9. Yummy Badam Burfi is ready to eat.

Bread Aloo Cutlet

2013-07-18T15:55:00.001+05:30

In winter season, every evening feels like to have something hot hot and spicy, so now a days I am preparing different types of cutlets at home. This is my first choice as I had one loaf of brown bread at home which has to be used with in a day. Hence I used more bread and less potatoes here. As these cutlets are shallow fried intake of oil is not as deep fries. Preparation of these cutlets is very simple, with in 15 mins you can have your cutlets to eat.

Preparation time: 10mins

Cooking time: 10mins

Number of medium sized cutlets: 15

Ingredients:

8 Brown bread slices

2 Potatoes (boiled, peeled and mashed)

4 Green chillies (finely chopped)

1 tsp garam masala

1 tsp Coriander powder

½ tsp Aamchur (dry mango) powder

5 tsp Coriander leaves (finely chopped)

1 tsp Basin

250ml warm Milk

5 tsp vegetable Oil

Salt

Water

Procedure:

Dip a bread slice in warm milk immediately squeeze the milk and keep in a bowl, do the same for all bread slices.
To the same bowl add mashed potatoes, green chillies, garam masala, coriander powder, aamchur, coriander leaves, and required amount of salt, mix well.
Divide the mixture in to lemon sized balls and keep aside.
In a small bowl add basin and little water, mix well without any lumps, consistency should be like thin batter.
Keep a tava to heat, throw a tsp of oil over it.
Take prepared ball, press lightly as cutlet and dip in basin batter and put on tava (at a time you can prepare 4-5 cutlets on tava), follow the same for all balls.
Fry on both the sides till it turns golden brown in low flame (sprinkle the oil if required).
Hot Hot spicy Bread Cutlets are ready to eat with chutney or tomato sauce.

Fruit Cassata Cake

2013-07-17T15:33:00.003+05:30

It was my in-laws marriage anniversary, we went out previous day night and reached home late but i thought of preparing something special for the next day, immediately I remembered eggless cake mix at home, so using that I prepared cake, but never thought of preparing Cassata. As my husband is the best cook he suggested to try for cassata using the same cake, then i used just fruit salad, strawberry ice cream and the plain spongy cake. It was so tasty that i did not expected so much likes from my loved ones.

Ingredients:

For Cake:

350gms Eggless cake mix

1tsp Baking powder

20ml Vegetable oil

1 tsp Ghee

½ tsp Strawberry essence

3gms Cake gel

25ml Water

For Fruit Salad:

1 cup finely chopped Mango

1 cup finely chopped Banana

½ cup finely chopped Kiwi

3 tsp Custard powder

25 Dry grapes

15 finely chopped Cashew

3 tsp Honey

200ml Milk

150ml Sugar

For Cassata:

500gms Strawberry Icecream

15 chopped Cherries

Procedure:

Cake:

Take a bowl add water, cake gel and whip for a minute in low speed.
Add cake mix, baking powder and whip in high speed for 5 minutes.
Later add oil, strawberry essence and whip for a minute.
Transfer this into a greased (apply ghee constantly inside the pan) cake pan.
Preheat oven at 200 degrees for 15 mins then bake at 170 degrees until a toothpick inserted into the center of the cake comes out clean, it takes 25 to 30 minutes.
Later allow the cake to cool for about 10 minutes then unmold and cool completely.
Spongy cake is ready.

Fruit Salad:

Take a kadai, add milk, custard powder and sugar, mix well without any lumps.
Keep the kadai to heat on low flame, go on stirring as it easily burns.
As it forms as thick gel, remove the kadai from heat, let it cool.
Take a bowl add all the chopped fruits, dry grapes, cashew, honey, cooled custard mix and mix well.

You can use any fruits as per your taste.

Cassata:

Take a round shaped (steel or air tight) box, slice the sponge cake and make as lower layer of 2 cm thickness, pat well.
Spread 1 ½ cm thickness of strawberry ice cream on it.
Then spread 2 cm thickness of fruit salad, throw chopped cherries over it.
Refrigerate for 6 hours.
Later cut into your desired shape and serve chilled tasty Fruit Cassata cake.

Melting Panner Balls

2013-06-17T15:34:00.000+05:30

Summer holidays finished and daughter’s school also started so my daily work has become routine and regular and here I am. Actually panner balls I prepared long back but updating now because even I was enjoying the holidays.

I had 2 packets of panner at store, so I thought of utilising in some recipe where I can use most of it, so I prepared these balls adding our spicy south indian taste, it’s very much suitable for evening snack in this weather.

Preparation time: 15mins

Cooking time: 20mins

Serves: 6

Ingredients:

100gms Paneer (Grate and keep aside)

3 tsp Rice flour

3 tsp Basin

3 tsp all purpose flour (Maida)

2 tsp red chilly powder

2tsp Garam masala

1tsp Jeera powder

3 tsp chopped coriander leaves

Salt

Water

Vegetable oil for deep fry

Procedure:

Take a bowl add grated paneer, red chilly powder, garam masala, jeera powder, rice flour, basin, coriander leaves and required amount of salt, mix well and make lemon sized balls.
Take maida in a bowl, add water to it and mix well, make thin batter without any lumps (consistency should be like thick milk).
Keep a frying pan with oil to heat (always make sure oil should not be more than half of the pan, otherwise it spills out while frying).
Dip panner balls in thin batter one by one and deep fry in oil till they turns golden brown.
Later, throw them on to a tissue paper.
Serve hot hot Melting Panner Balls with tomato sauce or coconut chutney.

Puri Unde

2012-11-07T16:51:00.000+05:30

I learnt this from my husband, he is very good in cooking but he cooks for me very much rarely L. He was preparing this for krishna janmastami by helping my mother-in-law, after our marriage even I tried to be with him when he was preparing this, as I am a quick learner J now mother-in-law asks me to prepare instead of her son that’s nice na but he is my teacher in this respect.

We think its very difficult to do this unde as most of the times it breaks but let it happen one or two times surely you will feel comfortable preparing third time, nothing to worry as you are quick graspers surely for one shot you will get this.

Here I have used just puri nothing else, additionally you can add, fried gram, dry coconut pieces, groundnut pieces and you can prepare this at any time as early as possible.

Preparation time: 15mins

Cooking time: 5mins

Number of Medium size unde: 10

Ingredients:

4 cups Puri (Puffed rice)

1 cup crushed Jaggery

1tsp Cardamom powder

Water

Procedure:

1. Keep a kadai to heat, add jaggery and 5tsp water to it, stir continuously as jaggery dissolves completely and boiling in low flame.

2. To make sure syrup is done or not, we can try any of the one method below, preferably first one.

2.1. In a glass of cold water put a drop of jaggery syrup, if you take it out in finger it should become like a lump and not to stick to fingers.

2.2. In a glass of water if u put a drop of jaggery syrup it should not disintegrate.

3. Take a bowl add puffed rice and sprinkle cardamom powder over it mix well.

4. Later add the prepared syrup immediately as its ready (otherwise it will become hard) and mix well.

5. Take few drops of water on your palms and rub your palms, take a ball sized puffed rice mixture with jaggery and tightly press them in your palms so you will get a good shape as a ball (take care while doing this as jaggery syrup will be very hot it might burn your palms).

6. Then your crunchy puri unde is ready to eat (store them in air tight box to keep them for few days).

Ragi Burfi

2012-11-07T16:06:00.002+05:30

I got this recipe from a cookery show, as ragi is very good for health, I thought of giving a try. Ragi burfi is actually a cross of burfi and halwa because as we cut into pieces it looks like burfi but it’s consistency is like halwa. I prepare most of the dishes for my husband because he loves to eat homemade food and he gives a lot of critics as well as suggestions to improve the dish but all the critics and suggestions can’t be accepted. Ha hah ah a…

This recipe really has come out so well that husband loved without any comments and mother-in-law packed to distribute for her friends, all together I felt happy as they loved it.

Preparation time: 25mins

Cooking time: 15mins

Number of Ragi burfi’s: 15

Ingredients:

300gms Whole Ragi (Finger Millet)

250gms grated Jaggery

2tsp Ghee

6tsp grated dry Coconut

1tsp Poppy seeds

Water

Procedure:

1. Soak ragi in water for a night, in the morning wash the ragi again and grind in the mixer with water, later sieve the ground mixture, then will get ragi milk from it and keep the ragi milk aside (we can take out ragi milk twice using same mixture by adding water and grinding again after taking out milk for the first time).

2. Disslove grated jiggery in a glass of water.

3. Keep a kadai to heat add the jaggery water as it starts boiling add the ragi milk.

4. Keep on stirring in a low flame (there is more chances of burning so stir continuously).

5. As the liquid mixture becomes thick gel, continue stirring add poppy seeds and dry coconut to it.

6. As the consistency of mixture becomes like dough add ghee to it, mix well.

7. Grease a plate with ghee and spread the prepared ragi mixture evenly.

8. After some 30mins as it cools, cut into your desired shapes and serve.

9. Healthy tasty and mild Ragi burfi is ready to eat.

Palak Paneer Kofta

2012-10-12T15:36:00.001+05:30

There was fresh palak leaves at home, using it I want to prepare something delicious on behalf of bandh as all restaurants were closed that day. I got this recipe from a cooking program and did little changes to it, so here is my palak paneer kofta, its very suitable for roti, chapathis. It was so good that I prepared enough quantity but everything finished for breakfast itself. I felt very happy that everyone at home loved to have it again.

Preparation time: 30mins

Cooking time: 20mins

Serves: 6

Ingredients:

100gms Paneer (Grate and keep aside)

2 bunch Spinach (Palak) leaves

3 big Potatoes (boil, peel the skin and grate)

3 big Tomatoes

4 green chillies

1 inch long Ginger

2 bay leaves

10 Cashews

3 tsp Rice flour

3 tsp Basin

2 tsp red Chilly powder

2tsp Garam masala

1tsp Jeera

½ tsp Sugar

1 tsp unsalted Butter

Salt

Water

Procedure:

Wash spinach leaves thoroughly and strain them.

Take a frying pan, fry the spinach leaves till all the leaves shrink.

For Kofta:

1. Take a bowl add grated paneer, grated potatoes, red chilly powder, 1tsp garam masala powder, rice flour, basin, 1/4^th part of fried spinach and required amount of salt, mix well and make lemon sized balls.

2. For deep fry, keep a kadai with oil to heat, add some 5 balls at a time and fry till they turns golden brown.

3. Follow the same for all balls, keep them aside.

For Gravy:

1. Grind tomatoes and ginger into fine paste take it out, then grind spinach, green chillies, cashew into fine paste.

2. Keep a pan to heat add butter followed by jeera and bay leaves sauté it.

3. Add the tomato ground paste and fry till it changes its color then add spinach paste stir continuously for 3 mins.

4. Later add 1tsp garam masala, sugar and salt, mix well and fry for 3 mins (add little water if gravy is more thick).

Palak Paneer Kofta:

1. Before serving add kofta’s into hot gravy and serve with roti or chapathi.

2. Delicious and finger licking palak paneer kofta is ready.

Baby Corn Bajji

2012-10-03T16:11:00.000+05:30

It’s on a week end, as husband and kid at home no mood to go out but want to spend time together by having some hot and spicy snack while watching a movie, I found few baby corn’s in refrigerator, so here is the Baby Corn Bajji, enjoyed every bite of it, Baby corn bajji made that evening…. J

Preparation time: 10mins

Cooking time: 20mins

Number of Bajji's: 20

Ingredients:

1 cup Besan

¼ cup Rice flour

5 Baby corn sticks

Vegetable Oil for deep fry

1tsp red Chiily powder

1 pinch Cooking Soda

Salt

Water

Procedure:

1. Wash Baby corn cut them lengthier, then make them in to 2 pieces, so in one baby corn we can prepare 4 baby corn bajji’s and keep aside.

2. Make a batter with besan, rice flour, red chilli powder, cooking soda, required amount of salt and water without any lumps.

3. Keep a frying pan with oil to heat (always make sure oil should not be more than half of the pan, otherwise it spills out while frying).

4. Dip chopped baby corn one by one in batter and deep fry in oil till they turns golden brown.

5. Move them on to a tissue paper.

6. Serve hot hot Baby corn bajji with tomato sauce.

Baby Corn Rice

2012-10-03T15:50:00.001+05:30

This is my own recipe, here I experimented using baby corn with rice and prepared something special as Baby Corn Rice, its taste is quite special as while chewing you will find cooked baby corn here and there, i hope even you enjoys while tasting it.

Preparation time: 15mins

Cooking time: 15mins

Serves: 6

Ingredients:

2 cups basmati or other long-grain white Rice

4 Baby Corn sticks

5 Red chillies (Byadagi)

2 Tomatoes

2 Bay leaves

4 Cloves

1 inch Cinnamon stick

1 inch Ginger

2 tsp vegetable oil

2 tsp Ghee

1 tsp Poppy Seeds

1 tsp Coriander powder

½ tsp black Pepper corns

½ tsp Fennel seeds

½ cup grated fresh Coconut

1 pinch Turmeric powder

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1. Wash rice and keep aside.

2. Cut baby corn into 2inch lengthy and keep aside.

3. Keep a frying pan to heat, add red chillies, pepper, cloves, cinnamon stick and fry add poppy seeds at the end and keep aside.

4. Grind one Tomato, grated fresh coconut, coriander powder, turmeric powder, ginger, coriander leaves and fried items into fine paste.

5. Keep a pressure cooker to heat, add oil and ghee as it heats up add fennel seeds, bay leaves and sauté.

6. Later add baby corns, let it for 2 mins then add chopped one tomato and ground paste and fry for 3 mins.

7. Add cleaned rice and required amount of salt and water.

8. Close the lid and wait for 2 pressures.

9. As cooker cools serve hot hot Baby Corn Rice.

Aloo Curds Gravy

2012-10-03T15:08:00.000+05:30

If you are not in a mood to have spicy food but want to eat something tasty with roti’s chapathi or for poori, then try this recipe Aloo Curds Gravy, it gives very mild taste and you will not feel heavy, easy to cook too as potato and curds are main ingredients.

Preparation time: 10mins

Cooking time: 15mins

Serves: 6

Ingredients:

4 big Potatoes

2 tomatoes (chop into small cubes)

1 cup sweet Curds

3 Green chillies (Split into long pieces)

2tsp refined Vegetable oil

4tsp Basin (Channa Dal Powder)

½ tsp Mustard seeds

½ tsp Red Chilli powder

½ tsp Garam Masala powder

½ tsp turmeric powder

6 Curry leaves

2tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1. Cook the potatoes in cooker later peel the skin, Mash them and keep aside.

2. Take Basin and curds in a bowl mix well without any lumps and keep aside.

3. Keep a pan to heat, add oil followed by mustard seeds, as it splutters add tomatoes, green chillies, curry leaves and sauté.

4. Add mashed potatoes, then red chilli powder, garam masala powder and fry for 2 mins.

5. Now add Basin curds mixture, salt and mix well, continuously stirring in low flame (Add little water if the gravy is very thick) and fry for 5 minute.

6. Garnish with coriander leaves.

7. Aloo Curds Gravy is ready to serve with hot roti, poori or chapathi.

Baby Corn Veggie Masala

2012-09-03T16:02:00.001+05:30

I already tried and posted Baby Corn Aloo sabji where we need to boil the corn and some grinding process too but this time I avoided both and tried baby corn with few more vegetables which is more easy to prepare. The people who likes vegetables and less spicy this Baby Corn Veggie Masala is very much suited for them, its mild and tasty.

Preparation time: 15mins

Cooking time: 20mins

Serves: 4

Ingredients:

6 Baby corn sticks

1 Potato

1 capsicum

1 Tomato

½ cup boiled Milk

5 tsp Vegetable oil

1 tsp Garam masala

1 tsp red Chilly powder

1 tsp Fennel seeds

1 tsp Sesame Powder

Salt

Procedure:

1. Chop Baby corn, tomato, capsicum and potato into ½ inch long.

2. Keep a kadai to heat, add vegetable oil followed by fennel seeds and sauté.

3. Later add chopped tomato, potato, capsicum and baby corn and fry for 5 mins.

4. Then add boiled milk and cook till all the vegetables turns tender.

5. Add salt, red chilly powder, sesame powder and garam masala and fry for 5mins then its ready.

6. Serve hot Baby Corn Veggie Masala with chapathi, roti or poori.

Gobi Paratha

2012-09-03T15:16:00.000+05:30

On a week end my husband taken me to a Punjabi restaurant their we had Gobi Paratha, actually it was the first time I tasted this, I liked it very much so I tried at home, my husband loved it even my kid too because that day she had more than half paratha. You also give a try to prepare sure you like.

Preparation time: 25mins

All together Cooking time: 30mins

Number of medium sized Parathas: 8

Ingredients:

For Gobi Stuffing:

3 cups finely shredded Cauliflower

½ cup finely chopped Coriander leaves

1 tsp Red chilli powder

1 tsp Garam Masala powder

¼ tsp Turmeric powder

2 tsp Vegetable Oil

Salt

For Dough:

3 cups whole wheat flour

3 tsp Vegetable Oil or Ghee

Salt

Water

Procedure:

For Gobi Stuffing:

1. Keep a kadai to heat, add 2 tsp Vegetable Oil followed by finely shredded cauliflower.

2. Stir continuously without burning cauliflower in low flame until it gives a good aroma of cooking.

3. Later add salt, turmeric powder, red chilli powder and garam masala powder, mix well and let this cook for 5 mins add coriander leaves and mix well.

4. Keep the kadai aside let the stuffing cool.

5. Later make them to equal (lemon size) sized balls.

For Dough:

1. Take a bowl, add whole wheat flour, salt and 3tsp of Vegetable oil or ghee, mix well add required amount of water, knead well and make soft dough wrap a polythene cover and keep aside for 15mins (Consistency should be same as chapathi’s).

2. Divide the dough into equal parts (let it be as big tomato size) as balls.

For Gobi Paratha:

1. Roll out one portion of the dough as possible as a circle shape (as poori size) using whole wheat flour for rolling.

2. Keep one portion of the gobi stuffing in centre of the circle.

3. Bring together all the sides in the centre and seal tightly.

4. Roll again into a circle (Take care while rolling so that the stuffing not comes out, not to roll very thin) using whole wheat flour for dusting.

5. Cook on a hot tava using oil or ghee, until both sides are golden brown.

6. Repeat the same for remaining dough and stuffing to make more parathas.

7. Serve hot hot tasty Gobi paratha with curds.

Vegetable Upma

2012-04-23T12:37:00.000+05:30

Upma tastes different at different timings, I love to have upma for dinner compare to breakfast. Some people hate upma and call it as concrete but once you try this vegetable upma I am sure you will ask to prepare again.

Preparation time: 15mins

Cooking time: 20mins

Serves: 5

Ingredients:

250gms Upit Rava (Medium size)

1 big tomato (chop as cubes)

1 Carrot (Chop into 1inch long)

1 big potato (chop as cubes)

1 big green Capsicum (chop as cubes)

4 cloves

½ cup grated fresh Coconut

1 inch cinnamon stick

1 Lemon (squeeze the juice)

2 Cardamoms

5 Green chillies (chop into 2 slits)

1 tsp grated Ginger

1 tsp Coriander powder

1 tsp Bengal gram dal

1 tsp Black gram dal

5 tsp vegetable oil

½ tsp Mustard seeds
½ tsp Turmeric powder

10 Curry leaves

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

Keep a frying pan to heat add upit rava and 1 tsp oil, fry continuously without burning it, till it gives a good aroma.
Keep a kadai, add 4tsp oil followed by mustard seeds as it splutters add cinnamon sticks, cloves, cardamom and sauté.
Add curry leaves, green chillies, ginger, Bengal gram and black gram and fry till it turns golden brown.
Later add chopped tomato, carrot, potato and capsicum, fry till they turn tender.
Add 500ml water, required amount of salt, turmeric powder and grated fresh coconut, let it boil for 5mins.
As all vegetables are cooked add coriander powder and upit rava and mix well without lumps.
Close the lid and let it cook for 3 mins, mix well again.
Add lemon juice, coriander leaves and serve hot and tasty Vegetable upma.

Paneer Kofta

2012-04-23T11:57:00.000+05:30

This recipe I prepared on my father in-law birthday, actually I use paneer rarely this is delicious at the same time rich dish but having occasionally will not affect our health, so try and serve then you look rich smile on your loved ones face.

Preparation time: 20mins

Cooking time: 25mins

Serves: 4

Ingredients:

100gms Paneer (Grate and keep aside)

2 big Potatoes (boil, peel the skin and mash)

2 big Tomatoes

1 inch long Ginger

2 bay leaves

1 cup sweet Curds

3 tsp Rice flour

2 tsp red Chilly powder

1tsp Garam masala

1tsp Jeera powder

1tsp Fennel seeds (saunf)

½ tsp Sugar

3tsp coarsely chopped Coriander leaves

1 pinch Turmeric powder

Vegetable oil

Salt

Procedure:

For Kofta:

1. Take a bowl add grated paneer, mashed potato, 1tsp red chilly powder, rice flour and required amount of salt, mix well and make a small lemon sized balls.

2. Keep a kadai to heat with oil for deep fry, add some 5 balls at a time and fry till they turns golden brown.

3. Follow the same for all balls, keep the ready kofta’s aside.

For Gravy:

Grind tomatoes and ginger into fine paste.
Keep a pan to heat add 2tsp oil followed by fennel seeds and bay leaves sauté it.
Add the ground paste and fry continuously without burning for 3 mins.
Later add jeera powder, garam masala, sugar, red chilly powder, turmeric powder and salt, mix well and fry for 3 mins (add little water if gravy is more thick).
Add Curds and coriander leaves, mix well and remove the pan from heat.

Paneer Kofta:

1. Before serving add kofta’s into hot gravy and serve with roti or chapathi.

2. Mouth watering delicious and rich paneer kofta is ready.

Ata Rava Laddu

2012-04-13T15:17:00.001+05:30

I learnt this recipe from my husband, it’s slight change from rava laddu as we are going to add little Ata to it which makes it different from rava laddu and enriches its taste.

Preparation time: 25mins

Cooking time: 15mins

Number of Medium size laddu’s: 15

Ingredients:

250gms Chiroti Rava

100gms Ata

200gms Sugar

200gms Ghee

150gms grated Dry Coconut

25gms Cashew pieces

25gms Dry Grapes

4 Cardamoms

Procedure:

Blend Sugar and cardamom into fine powder.
Keep a frying pan, add ghee followed by cashew and fry till it becomes light brown then add dry grapes and sauté.
Later add chiroti rava and fry continuously till it gives a good aroma then add ata and stir for 5mins.
Add dry coconut and stir for 5mins, later let the mixture becomes cool.
Add powdered sugar and mix well then by sprinkling milk make prepared mixture into lemon sized balls.
Ata Rava Laddu is ready to eat.

Atta Coriander Khara Bun

2012-03-29T16:07:00.002+05:30

More than sweet I like hot and spicy food, here is the one such hot bun I prepared. I used Atta instead maida and Coriander is the main ingredient in this, hence the name Atta Coriander Khara Bun.

Preparation time: 30mins

Baking time: 30mins

Number of Buns: 10

Ingredients:

400gms Whole wheat (Atta)

10gms Sugar

1 cup finely chopped coriander leaves

4 finely chopped Green Chillies

1 tsp crushed Jeera

1 tsp Dry yeast

2 tsp Butter

1 tsp Salt

500ml Water

Procedure:

1. Take 50ml of warm water add sugar and dry yeast, mix well and keep aside for 5 mins (you can see bubbles or foam created on surface, then it’s ready to use).

2. Take a bowl, add Atta, salt, prepared yeast mixture and mix well, later by adding sufficient water make the dough silky smooth and elastic.

3. Add the butter to it and knead the dough for 5mins.

4. Now add coriander leaves, green chillies and jeera mix well with dough and work again for 10mins.

5. Later make equal sized balls of dough as bun shape and keep it in bun tray (provide enough spacing between the buns), leave the bun tray in warm place for 30mins (buns expands almost double in size).

6. Just apply little butter on the buns surface to avoid dryness.

7. Preheat oven at 200degrees for 15mins, later keep the bun tray in oven and bake the buns for 30mins (toothpick inserted in middle should come out clean) later let them cool.

8. Healthy and spicy Atta Coriander Khara Bun is ready.

C-Square Grill Sandwich

2012-03-29T15:35:00.000+05:30

Taking brown bread as base, I started preparing sandwich with different varieties of stuffing in between, here is the primary one that I prepared. I used Capsicum and Carrot as main stuff items, so the name C-square grill sandwich.

Preparation time: 15 mins

Cooking time: 15mins

Number of sandwiches: 4

Ingredients:

8 brown Bread slices

1 cup grated Carrot

1 cup finely chopped Capsicum

½ cup Tomato Sauce

½ cup finely chopped Coriander leaves

100gms salt Butter

1 tsp Salt

2 Green chillies

Procedure:

1. Grind green chillies, coriander leaves and salt into fine paste and keep aside as green chutney.

2. Take a bread slice apply butter first, later thin layer of green chutney, then stuff with carrot and capsicum evenly over the slice.

3. Now take another bread slice apply butter first then tomato sauce, cover this for the first slice.

4. Apply little butter on top and bottom of the sandwich and keep it in a preheated grill sandwich maker for 5mins.

5. No need to wait its ready, serve hot and tasty C-Square grill sandwich with tomato sauce.

Brown Bread

2012-03-28T12:58:00.000+05:30

Bread is the one I was thinking from very long time to prepare but after I experimented I found bread is one of the easiest recipe to prepare. I prepared Ata bread which normally called Brown bread and it is healthier compare to white bread. Using this bread as a base we can prepare sandwich, toast, grill using different vegetables. Shortly I will upload them too.

Preparation time: 60 mins

Baking time: 30mins

Number of bread Loaf: 1

Ingredients:

400gms Whole wheat (Ata)

10gms Sugar

1 tsp Dry yeast

2 tsp Butter

½ tsp Salt

Water

Procedure:

1. Take 50ml of warm water add sugar and dry yeast, mix well and keep aside for 5 mins (you can see bubbles or foam created on surface, then it’s ready to use).

2. Take a bowl, add Ata, salt, prepared yeast mixture and mix well, later by adding water make the dough silky smooth and elastic.

3. Add the butter to it and knead well by sprinkling little water for 10 to 15mins.

4. Take the bread loaf tin Greece using butter and make the well kneaded dough in to loaf shape without any cracks over it and put into loaf tin, then keep this in a plastic cover at warm place for 1 hour (dough will almost double in this time).

5. Preheat oven at 200 degrees for 20 mins later put the loaf tin into it, let it bake for 30mins.

6. Take the bread out from the tin, let it cool completely.

7. Our Brown bread is ready.

Note: As we have not used any preservatives Brown bread has to used within 5 days.

Jam Nuts Bun

2012-03-09T12:30:00.002+05:30

I thought of preparing bun at home with some changes by using nuts, jam for filling which kids always loves and as a healthy point I am using whole wheat instead of all purpose flour. I used mixed fruit jam you can use as your taste and willing.

Preparation time: 30mins

Baking time: 30mins

Number of Buns: 6

Ingredients:

300gms Whole wheat (Atta)

100gms Jam

50gms Badam (Powder and keep aside)

50gms Cashew (Chop into small pieces)

50gms Dry grapes (Chop into small pieces)

50gms Sugar

½ cup icing sugar

1 tsp Cardamom powder

1 tsp Dry yeast

2 tsp Butter

½ tsp Salt

400ml Water

Procedure:

1. Take 50ml of warm water add ½ tsp sugar and dry yeast, mix well and keep aside for 5 mins (you can see bubbles or foam created on surface, then it’s ready to use).

2. Take a bowl, add Atta, salt, icing sugar, prepared yeast mixture and mix well, later by adding water make the dough silky smooth and elastic.

3. Add the butter to it and knead the dough for 5mins.

4. Cover dough with a plastic wrap and keep at warm place for 1 hour (dough will almost double in this time).

5. Later make equal sized balls of dough and keep aside.

6. Take a dough ball roll in rectangular shape, first apply jam and then sprinkle badam powder followed by cashew and dry grapes, sprinkle cardamom powder and sugar on it.

7. Roll as if the bun completely overlaps the stuffing and give a smooth texture on the surface, do similarly for all dough balls, later transfer all the prepared rolls into greased bun tray (Make sure rolls have enough space to double in size).

8. Preheat oven at 200degrees for 15mins, Bake the buns for 30mins (toothpick inserted in middle should come out clean) later let them cool.

9. Yummy Sweet Jam Nuts Bun is ready to eat.

Basin Laddu

2012-02-24T18:30:00.000+05:30

Basin laddu is one of the sweet I prepare frequently, its very easy to cook, less ingredients and tasty to eat.

Preparation time: 15mins

Cooking time: 15mins

Number of Medium size laddu’s: 25

Ingredients:

2 cup Basin (Channa dal powder)

1 ½ cup Sugar

1 cup Ghee

4 Cardamoms

Procedure:

1. Blend Sugar and cardamom into fine powder.

2. Keep a frying pan, add basin and ghee, start stirring until the mixture leaves bubbles over it, this may take approximately some 15mins, later remove the pan from the stove and let it cool.

3. As the mixture cools, add powdered contents into it and mix well, make them as round laddus using your palms.

4. Nothing to wait tasty mouth watering Basin Laddu’s are ready to eat.

Bisi Bele Bath

2012-02-09T16:38:00.003+05:30

Eating Bisi Bele Bath in winter or rainy is really an enjoyable moment and this recipe is very suitable in that weather. In this we will intake less fat and more dal and few vegetables at once so as health wise also very good to eat.

Ingredients:

1 cup normal white Rice

3/4^th cup Toor (Thogari bele) dal

200gm Beans (cut into 1 inch long)

1 big carrot (cut into 1 inch long)

1 big green Capsicum (chop into cubes)

1 big Tomato (chop into cubes)

1 big Potato (peel and chop into cubes)

½ cup Groundnut

½ cup fresh Green peas or frozen baby peas

½ cup grated fresh Coconut

3 tsp Sambar powder

2 tsp Poppy seeds

1 tsp Coriander seeds

10 Red chillies (byadagi)

1 inch Cinnamon stick

6 Cloves

1 tsp Mustard seeds

½ tsp Asafoetida (Hing)

2 tsp Tamarind paste

3 tsp Jaggery

5 tsp Ghee

10 Curry leaves

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1. Wash rice and toor dal cook this with beans, potato, groundnut, peas and carrot in a pressure cooker (Add 2 cups more water compare to normal rice cooking) for 2 whistles and keep aside to cool.

2. Fry capsicum in 1 tsp of ghee and keep aside.

3. Keep a frying pan to heat, fry 6 red chillies, cloves, cinnamon into light brown and add poppy seeds at the end.

4. Grind coconut, sambar powder and fried items into fine paste and keep aside.

5. As the cooker cooled, open lid and add capsicum, tomato, salt, tamarind paste, ground paste and jaggery, mix well (You can add little water if the bath is too thick) and cook for 10 mins by stirring continuously.

6. Keep a kadai to heat add ghee followed by mustard seeds as it splutters add hing followed by 4 red chillies, curry leaves and saute. Pour the seasoning on the contents in cooker and add coriander leaves.

7. Bisi Bisi Bele Bath is ready to eat.

Crispy French Fries

2012-02-05T18:45:00.001+05:30

Evening time my daughter asking for snacks, I remembered she loved to have French fries when we went to McDonalds, so I prepared at home and served her she really enjoyed and asked for more. Even elders also likes to have you can see in few minutes your served plate will be empty and people will be waiting to have some more.

Preparation time: 10mins

Cooking time: 15mins

Serves: 2

Ingredients:

2 big long potatoes

1 tsp Red chilli powder

1 tsp Sugar

Vegetable Oil for deep fry

Salt

Water

Procedure:

1. Wash the potatoes, peel the skin and cut into long medium sized pieces and put into water containing sugar.

2. After 5mins, strain the water and using paper towels drain the water from potatoes.

3. Heat oil for deep fry, later add the chopped potatoes and deep fry in medium flame till it turns golden color.

4. Remove excess oil using paper towel.

5. Sprinkle salt and red chilli powder and toss the fries so that they are evenly distributed.

Ready to serve yummy French fries crispy outside and soft inside.