Search This Blog



Thursday, October 23, 2014

Power Laddos



Whole wheat flour - 1 cup
Semolina - 3/4 cup
Gram flour (besan) - 1/2 cup
Rice flour - 1/4 cup

Nuts of choice (cashew, raisins, makhana)

Ghee -  5tbsp and more


  1. Roast nuts, raisins and makhana in ghee an keep it aside
  2. Mix all the flours and roast in ghee till it gives out nice aroma.
  3. Add roasted nuts and mix well.
  4. Turn off the heat and once it cools down, start making balls. 
  5. Add more ghee to bind the laddos.
  6. Cool and pack in air tight container. 

Saturday, September 27, 2014

Double Chocolate Banana Bread

This is very moist and very yummylicious !



Ripe banana - 3
Butter - 1/4 cup
Brown sugar - 3/4 cup
Egg - 1 large
Vanilla extract - 1 tsp
Baking soda - 1 tsp
Cinnamon - 1/2 tsp, ground
Salt - 1/4 tsp
All purpose flour - 1 cup
Dutch-process cocoa powder - 1/2 cup
Chocolate chips - 1 cup


  1. Heat oven at 350°F. Grease 9x5-inch loaf pan.
  2. Mash banana and keep it aside. 
  3. Whisk melted butter, sugar, egg and vanilla extract.
  4. Mix baking soda, salt, flour, cocoa powder in a sieve. 
  5. Mix all the ingredients from step 2, 3 and 4 very gently with a spoon. 
  6. Stir in chocolate chips
  7. Pour the batter in the greased pan and bake for 55 to 65 minutes or until the tester comes out clean. 
  8. Cool the cake and run the knife around the pan and invert the pan.
  9. Cool the cake on the cooling rack before slicing.  

Source: Smitten Kitchen 

Wednesday, February 19, 2014

Phirni (Rice Pudding)

For the very long time I was confused between phirni and kheer. They both are made of rice and almost cooked the same way. The only difference is how you process rice for cooking. Phirni is made from ground rice and served chilled. Kheer is made from whole rice and can be served chilled or warm.


Basmati ice (or any other rice of your choice)- 3 tbsp
Whole milk - 1.5 cups
Sugar - 1/2 cup
Silvered almond - handful
Saffron - 3-4 strands
Ground cardamom powder - 1/4 tsp

  1. Soak saffron in 2 tbsp warm milk. 
  2. Soak rice in water to 10-15 minutes. Drain and pat dry rice on a paper towel.
  3. Grind in a mixer to make coarse powder.
  4. Boil milk, add ground rice and sugar. Cook till rice is completely cooked. 
  5. Add saffron, cardamom powder.
  6. Portion it in small serving bowls. Garnish with almonds and chill before serving. 
Note: Normally phirni is of a thicker consistency than rice kheer. You can also garnish with pistachios and other nuts.

Tuesday, February 18, 2014

Homemade Naan (No Yeast No Tandoor Recipe)

This is a easy breezy recipe for making naan at home and requires bare minimum ingredients. This does not require tandoor or any other fancy equipment to cook naan. The secret is in the dough that makes it different from a regular roti.

Naan Bread


Wheat flour - 1 cup
All purpose flour - 1/4 cup
Yogurt - 1/2 cup
Baking powder - 1/8 tsp
Salt  - pinch
Warm water - as needed

Method: Mix all the ingredients and prepare a soft dough. Leave the dough covered at room temperature for 2 h. Punch the dough and knead it again. Pinch small balls and roll it like a typical roti (circle) or shape it like a naan (triangle). Cook on medium heat on hot griddle. Flip naan to cook evenly on both sides. Cook till you see brown spots and then do the final cooking on the flame. If you don't have gas stove, then finish cooking on the griddle. Smear ghee on hot naans and serve with your favorite curry.

Monday, February 17, 2014

Amritsari Daal

Daal Amritasri, is the new addition in my menu of things I cook regularly. It is very easy to make and tastes lie heaven. The flavors come out best when cooked slow in an open pot. I don't have luxury to cook slow due to time constraints, but I have tied this cooking in rice cooker and it came out awesome. For everyday purposes, I cook in pressure cooker and simmer for 20-30 minutes on very low heat.

Amritsari Daal


Whole black / urad daal - 1 cup
Chana daal - 1/4 cup
Water - 4 cups
Red onions - 1 small, finely chopped
Ripe tomatoes - 1 small, finely chopped
Green chillies - 1-2 chopped (optional)
Ginger - 1 tbsp, finely chopped
Garlic - 1 tbsp, minced
Bay leaf - 1-2, medium
Garam masala - 1tbsp
Coriander powder - 1 tbsp
Salt - to taste
Turmeric powder - 1 tsp
Cilantro - handful for garnish
Ghee - 1 tbsp (optional)
Vegetable oil - 2 - 3 tbsp
Cumin seeds (jeera) - 1.5 tsp


  1. Soak urad and chana daal overnight or at least for 4-5 hours.
  2. Rinse the daal and pressure cook along with water, ginger, garlic, salt and turmeric. Daal should be cooked till it is soft. Mash some of the lentils to get thick consistency.
  3. Heat oil in a wok. Add cumin seeds and once it starts to splutter, add bay leaf followed by green pepper and onions. Add tomatoes once onions are cooked to pinkish color. Add garam masala, dhaniya powder, more turmeric and cook the mixture on low flame till it starts to release oil.  It is very important to constantly stir the mix to prevent fro burning. 
  4. Once the masala mix is cooked, add the mixture to the cooked daal, which is still in the cooker and simmer. I simmer for 20 - 30 minutes on very low heat. 
  5. Garnish with chopped cilantro and a dollop of ghee !
Note: You can also reserve some garlic and ginger to fry along with onions. Sometimes, I also add rajma powder to add little zing. 


Related Posts Plugin for WordPress, Blogger...