I found this recipe at sanjeevkapoor.com. I followed pretty much what he did except replaced 1/2 cup of clarified butter[ghee] with 1 tbsp ghee and 1/4 cup of canola oil. Also used whole wheat bleached flour instead a mix of regular wheat flour and all purpose flour [maida].
My Shakarparas came out very good, almost melts in the mouth. Its really a guilt free snack, enjoy ....
Mix all the ingredients and make a soft dough using cold water. Cover the dough and leave it to set for 30 minutes. Pinch the dough into five balls and roll each ball one at a time into 0.5 cm thick chapati like sheet [use flour dust to ease the rolling process] Using knife or pizza cutter cut the sheet into the form of diamond and place it over greased baking tray. Repeat the same process with other dough ba…
This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff.
Here is how I prepared:
Whole wheat flour
Water-just enough to prepare the dough
Food color - yellow [optional]
Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foilCombine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyasBake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300]Cool diyas at room temperatureThe diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!!Tips: While preparing the dough you can add some fresh petals to add beautiful patternDuring baking, one of my diya's base puffed like chapati, it can hap…
Back home I used to love bell peppers [aka capsicum, shimla mirch] and for some reason don't enjoy eating it here in the US. Being a vegetarian, its not a good idea to be choosy with limited vegetables available here :)) So I decided to cook a regular bell pepper and potato curry with a twist.....and my secret ingredient is MDH Paav Bhaji Masala [you can get in any Indian store ]. Trust me, Paav bhaji masala adds an extra zing to the sabzi and now its one of my favorites !! I hope you all gonna enjoy this one....
Potato - 2 medium
Bell pepper [Capsicum] - 2 medium
Onion- 1 big
Mustard seeds [rai] - 1tbsp
Turmeric - 1.5 tsp
*Paav Bhaji masala - 2tbsp
Corriander/Cilantro Powder [dhania] - 1.5tsp
Salt - according to taste
Green Chillie - 1 chopped
Method: Boil potato, make sure you don't over boil them, else they will be mushyChop onions [slightly bigger pieces, it adds taste to the subzi (curry)]Chop bell peppers [not too big nor too small] Heat oil, add mustard seeds a…
Milk cake ....yummm, reminds of the sweet shop of my city, made some delicious milk cakes. It used to be our favorite pick from that store on the occasions of Rakshabandhan and Diwali. I am so happy that I found this recipe here and now I can make it my kitchen. Its a super duper easy recipe and it cooks in no time.
Enjoy this recipe for the Mothers Daythis weekend !!
Milk - 6 cups
Lemon juice - ~ 3 tbsp
Sugar - 1/2 cup
Ghee or unsalted butter - 2 tbsp
Cardamon powder - pinch
Pistachios - for garnishing
Method Boil milk in a thick bottomed saucepan, preferably non-stick. Let it it boil for 2-3 minutes Add small amount of lemon juice to the milk and let it curdle. Do not add the entire amount of lemon juice, just enough to curdle the milk and not separate whey completelyBoil for 4-5 minutes and remove 1-2 cups of whey water over a strainer to retain the curdled milk pieces that may come along with whey. Put back the curdled milk pieces back in the saucepan. [Throwing excess…