Google+ Followers

Wednesday, 30 July 2014

Rasmalai pops.

Something new something special--
Pops ?? yes but are these cake pops ????????
RASMALI Pops......
HOW's this ? my daughter's holiday today, i asked  why is today holiday she replied coz its chocolate lollipop day.
yummy juicy rasmalai meets chocolate......& magic begins


milk- 1/2 liter 
2 tsp lemon juice
1 1/2 cups sugar
4 1/2 cups water
2 tbsp cornflour powder
heavy bottom Pan
125 gm chocolate bar
4 tbsp milk
lollipop stick or small fruit fork

Boil 1/2 liter milk in a heavy bottomed over medium-high heat, As the milk comes to a boil, add the lemon juice slowly and stir the milk,curd will start separating, turn off the heat.drain the whey using a strainer line with muslin cloth.Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.Taking the right amount of water out of the paneer is the most important part of this recipe...
place paneer on a dry, clean surface.
and knead the paneer & cornflour powder  for 3-4 minutes until the paneer is almost rolls into smooth soft dough.Divide the dough into small parts and roll them in smooth balls,when forming the balls, lightly press to make about 3/4 small patty shape.
Mix the sugar and water in a heavy bottom pan with lid on medium high heat and bring to a boil.Add the paneer balls and close the pan.turn the heat to medium and cook for about 15 minutes.Make sure the pan is large enough to accommodate the finished rasgullas patties,
as they will expand to about double in the volume while cooking.Close the heat.Take out the patties from the it light to squeeze extra juice put it in refrigerator. 
Now boil some water in deep pan & in a small bowl that can float on water put chocolate & 4 tbsp milk. Put it in the pan & melt it & mix well.
Dip your lollipop stick or fork  into the melted chocolate.Push the chocolate-covered end of the stick into the middle of the rasmali. Dip your rasmalai pop straight down into the chocolate.Hold it sideways over the bowl and rotate it slowly as it drips.When it is done dripping, turn it upside down so that any excess chocolate stops dripping
place pop into foam block to dry.refrigerate them for at least 1/2 hour.
Decorate it with some cake decoration.

Make small patties so fork can easily hold it.

Thank you...

Sunday, 27 July 2014

Maggie tikki

Guys want something new, try this out ...  it's yummy


1 packet cooked Maggie noddles( i used atta noddles)
1 boiled potato
1/2 potato grated
1 chopped onion
1 carrot grated
Salt to taste
5 tablespoon oil
1 teaspoon ginger and garlic paste
1 teaspoon chat masala
1/2 teaspoon chilli powder
1/2 capsicum finely chopped 
1 tsp cornflour powder
1 tsp thick curd 
1 tsp chilli sauces 
1 tsp tomato sauces or sonth chutny

Use the leftover Maggie or boil Maggie into the water.
In a big bowl,add grated potato, boiled potato and mix with carrot,capsicum, cornflour powder, ginger and garlic paste, Maggie.
Add salt, chat masala to the mixture. Mix the ingredients and shape it into a round tikki. Deep fry or shallow fry the tikki as per your liking.
Garnish with onion ,curd ,carrot,capsicum ,sauces ,chilli powder ,salt....Done
Use some cheese to garnish.

Thank you...

Wednesday, 23 July 2014

Rice flour cookies

After successful experiment of Rice cake today i tried Rice Cookies...
these lovely looking & melt in mouth cookies will surely makes Your heart melts!
These girly cookies are surprise for my princes who love pink color.
happiness is only real when shared, so sharing my happiness with all of you ...
these yummy cookies are easy to bake & can be prepared in micro convection mode. Enjoy these tasty Rice cookies on their own or with a glass of milk.
Few cookies are Egg less & few with egg & you can see no difference in these.


1 1/4 cups rice flour
1 tbsp all purpose flour
1/2 tsp baking powder
1/2 cup butter
1 egg 
1/2 cup powdered sugar
1 tbsp rose essences or vanilla essences
1/2 cup pink colored sugar

For colored sugar--
Take 1/2 cup sugar & add your choice of food coloring 2 drops & mix well.

In a bowl mix sugar, butter & egg.( for egg less just skip egg and add 2 tbsp water).
Mix all purpose flour, rice flour & baking powder together & mix it in butter mixture and make a smooth dough. If adding water & your dough is bit dry so add some more water & make a very smooth dough.
Now make small ball shape from the dough.
Roll them in to the colored sugar. Place these bolls on a greased baking tray.
Preheat the oven or microwave & bake it on 180.C for 14-15 min.
Let them cool & store in air tight.

Mix all things with a spoon and make a dough don't use your hand to make the dough.

Thank you...

Friday, 18 July 2014

Besan cake

Want something different ?


For batter--
1 Cup besan
1/4 Cup curd
2 tbsp Sugar
5 drops of blue food colouring 
2 tbsp kiwi crush
1 pouch ENO
1 tsp oil

For icing--
Few cherry chopped
1 1/2 tbsp cheese spread
2 1/2 tbsp heavy cream 
3 tbsp powdered sugar 

1 tbsp kiwi crush

For liquid--
2 tbsp kiwi crush
1 tbsp sugar
1/4 cup water

Add curd & sugar in another bowl, mix well & add food color. Take besan in a bowl, add kiwi crush, curd mixture and oil make a batter using some water,Not so thick, not too runny.
Grease a Microwave medium size bowl,
Add ENO in batter mix with light hand in 2-3 seconds.Pour it in microwave bowl.
Microwave it for 5 min. take the knife test. If not done microwave it for 30 second more.

Mix kiwi crush, water & sugar in a microwave bowl & micro it for 1 min.
Let it cool for 5 minutes. put the cake upside down & Pour the kiwi water on it & turn it again.

Mix cheese, cream & sugar well , you can use small jar of mixture grinder  to mix it well. Now add chopped cherry. put it in refrigerator for 15 min.
Spread the cheese on cake.
Now spread kiwi crush on this.
Your cake is ready...

You can use any color & fruit crush.
Fruit crush is important part of this recipe.

Thank you...

Thursday, 17 July 2014


A popular dessert of Maharashtra & ganesh ji favorite too....


1 cup rice flour
1 cup water
1 tsp oil
1/4 tsp salt

1 cup gur crushed
1 cup fresh coconut grated
1 tsp cardamom powder
1 tsp poppy seeds
1 tbsp cashews
2 tbsp dry fruits

Heat a pan, add gur & grated coconut & cook on slow flame till gur melts,
and when mixture starts to thick Add the cardamom powder, dry fruit and poppy seed.Mix well.Turn off the flame.
In another pan boil 1 cup water. Add 1 teaspoon oil & salt in the water.
Reduce the flame, add the rice flour & stir well.
Cover with a lid and leave it for 5 min.knead the dough while it is warm.
Use oil to knee the dough.Make small size balls of the dough & roll them into a round shape.
Add 1 tsp filling into the dough & shape them, bring all the ends together & seal.
In a steamer add water & boil it. place the modaks on greased steamer plate and steam for 10 min.
When the modaks are done they will look shinny.
Take out the modaks in a plate & serve hot.

Thank you...

Monday, 14 July 2014

Imarti rani

Imarti is a traditional Indian sweet & my favorite too.
Not perfect but taste awesome.


Dhuli urad dal 1 cup
Rice 1/4 cup
Edible orange Color as required
Sugar 5 cups
Rose essence 5 drops
Cardamom powder 1 tsp

Soak dal and rice together for 4 hours. Drain and grind with the color to a soft mixture. 
you need about one cup of water to grind. The batter should not become too thin.
Boil sugar & two and a half cups of water till syrup of single-thread consistency.
Remove from heat. Add rose essence and cardamom powder. Keep the syrup hot.
Heat sufficient oil in a flat thick bottom pan.
Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil. 
For the traditional design, make a small circle and over this make scallops in anti-clockwise direction ending at the starting point. 
Deep fry on both the sides till crisp and light golden brown. Drain the imarti and dip into the sugar syrup.
Let them absorbed syrup. Drain and place the imarti rani on a plate. Serve hot.

  • if u don't have imarti cloth u can use thick hanky with small hole.
  • for the first-timer switch off the flame & and press the batter through the hole into the hot oil & then on the flame, so u can easily give it perfect shape.

Thank you...

Parwal ka meetha

It's my childhood memory, my favorite & my mom's favorite too....


8 Parwals peeled, slit and carefully seeded
1 cup khoya 
1 1/4 cup Sugar
2 cardamom powdered
2 Tbsp dry fruits
1 Tbsp Milk powder
a pinch of baking soda
1 tsp dry coconut grated 
1 Tbsp condensed milk
1 1/2 cup water

Fry the khoya on low heat till it becomes soft. Add 1/4 cup sugar, condensed milk, coconut,and roast.
Switch off the flame & add dry fruits, milk powder & cardamom powdered and mix it.
In a pan boil sugar with water & make a light sugar syrup.
In other pan add parwal 1 cup water & baking soda & boil for 5 min.Now transfer parwal in sugar syrup.
Cook till they become soft & glossy.Drain it & let it cool.Now stuff them with the khoya.
Cool & serve. 

Peel parwal with help of potato peeler.

Thank you...

Friday, 11 July 2014

KFC style veg rice bowl

Just WOW, KFC rice bowl ?  right ?
OMG but available only in few cities , Don't worry now you can make it at home too, just like KFC.
Yummy gravy preparation & with that veg or chicken crispy bolls.


1 bowl rice 
2 Tomato
1 onion sliced & caramelize 
3 green chilli
5 garlic cloves
1/2 tsp ginger paste
2 clove
1 tbsp oil
5 pepper corn
1 green cardamom
1/4 tsp turmeric
1/2 tsp chilli powder
salt to taste
1/2 tsp garam masala 
1/2 cup tamarind water
4 bowl water
2 Tbsp chopped coriander leaves

For tamarind water--

Soak a small ball of tamarind in 1/2 cup warm water and squeeze the juice. Discard pulp and seeds. 
You will have 1/2 cup of liquid at the end.

For rice--

Wash the rice and cook with water turmeric & salt, drain the water.
Grind the onion, tomato, chilli & garlic & make a paste.

For gravy--

Heat oil in a pan, Add clove, peppercorns & cardamom & mix onion- tomato paste in it. 
Add salt, ginger paste & cook on a low flame for about 10 minutes, when the gravy thickens, Add tamarind water & cook till gravy thickens.
Now add in spices and some chopped coriander leaves.
Gravy is ready for rice bowl.

Add half of the cooked rice in gravy.

Paneer boll--

10 small cubed paneer
Oil for frying
Salt to taste
1 tablespoon cornflour
1 cup bread crumbs
1/4 Tsp red chilli powder
1 Tsp lemon juice
1 boiled potato

Mash the boiled potatoes add breadcrumbs, chilli powder salt in a bowl.
Mix the cornflour & 1 tbsp water in a bowl, make batter.
Not coat the paneer with breadcrumbs & dip in the batter & Deep fry.

Take a serving bowl, fill it half with the mixture of rice and gravy and other half with plain rice,
just like shown in image. Pour the bowl onto a serving plate, upside down.
Top with paneer bolls and serve.

Thank you..

Thursday, 10 July 2014

Sambar Recipe.

A very quick recipe for sambar, Try it .


1/2 cup of arahar dal
1/2 cup of tamarind water 
1 Tomato big sliced
1 onion sliced 
1 carrot cubed 
1 potato cubed 
1 drumstick pieces or lady finger
2 green chillies slit 
3 tbsp of sambar masala
1/2 cup bottle gourd
2 tbsp oil
1 tsp mustard seeds
10 curry leaves
a pinches of hing
1 tsp chilli powder
a pinch of turmeric
salt to taste
2 Dry red chilli

For tamarind water--

Soak a small ball of tamarind in warm water and squeeze the juice. Discard pulp and seeds. You will have a cup of liquid at the end.

Wash the dal and drain,
Combine the dal with 2 1/2 cups of water add Tomato, carrot, potato, drumstick & bottle gourd in a pressure cooker and cook for 15 min.
Add turmeric, chilli powder, onion, sambar masala, salt & tamarind water  mix well and bring to boil.
cook on a medium flame for 5 minutes,stir occasionally.Switch of the flame.
Heat the oil in a pan and add the mustard seeds, 
curry leaves, Dry red chilli, green chilli and asafoetida and sauté for a few seconds.Add it to sambar.Serve hot.

 This sambar can be served with rice, idli & dosa.

Thnak you...

Tuesday, 8 July 2014


Asman ka ek tukda , aj gira hai meri bowl me !
Khake dekha thanda tha,bilkul meethi barish sa !
Kuch tukde maine samhale hai, apne pyare dosto ke liye !!!


1 liter milk ( cow milk is best)
1/4 Cup lemon juice or 2 tsp white vinegar
1 1/2 Cups sugar
5 1/2 Cups water
heavy bottom Pan with lid
1/8 Tsp crush cardamom
1 Tbsp sliced almonds or pistachios to garnish

Boil 1 liter milk in a heavy bottomed pan over medium heat, When the milk comes to a boil, add the lemon juice & stir the milk,
chena will start separating, turn off the flame.drain the whey using a strainer line with muslin cloth.
Rinse under cold water, This process takes out the sourness  & Wrap the chena in the muslin cloth, and squeeze well. 
Taking the right amount of water out of the chena is the most important part of this recipe... place chena on a clean & dry surface, & knead the chena  for 10 minutes until the chena is almost rolls into smooth soft dough.
Divide the dough into 10-12 equal parts and roll them in smooth balls
Mix the sugar and water & crush cardamom  in a heavy bottom pan with lid on medium high heat and bring to a boil.
Add the chena balls and close the pan.turn the heat to medium and cook for about 10-12 minutes.Make sure the pan is large enough to accommodate the finished rasgullas , as they will expand to about double in the size while cooking.Turn of the flame. 
let it cool refrigerate & enjoy..

By using food color u can give it any color ,add the food color while you knead the chena.
Just in case if you are feeling that your chena is too runny after u knead the chena just add 2 tsp ararut powder or cornflour powder. it will help to bind the chena.
Taking the right amount of water out of the chena is the most important. not too dry & if you leave whey in chena, rasgulla become flat after done.
You can use spoiled milk too.

I would love your feedback about this.

Garnish it with pistachios & rose petals.

Thank you...

Monday, 7 July 2014

Chole recipe..

Every hand has do different methods of cooking chole and a different sharing my method & my taste.


250 gm. chickpeas
2 Big onions
3 medium tomatoes
1 tsp ginger paste
1/2 Tsp garlic paste
10 cloves garlic
2 Green chillis
1/2 Tsp baking soda
1/2 Tsp garam masala
1/4 Tsp turmeric powder
1 Tsp chilli powder
2 Tbs choley masala
1 Tsp coriander powder
1/2 Tsp cumin seeds
1 black cardamom
2 Dry red chilli
4 Black peppercorns
1 Bay leaf
2 cloves
salt to taste
1 tsp amchur powder
1/2 tsp mint powder
1/2 tsp kasuri methi
3-4 Tbsp oil

Grind onion, tomato & green chilli & make a paste.
Wash and soak the chickpeas in enough water overnight.
In a pressure cooker add the chole,water, salt, backing soda & pressure cook for 5-6 whistles or till The chole be soft.
You can check it by pressing a spoon.
Now in a deep pan, add oil. Once the oil becomes hot, add cumin seeds, black cardamom, Dry red chilli, Black peppercorns, Bay leaf, cloves & stir.
Add garlic cloves stir.Add the onion-tomato paste & fry till broun. Now add ginger-garlic paste, Once the raw smell of the ginger-garlic disappears add salt.
In a bowl take 2 tbsp water add garam masala, turmeric powder, chilli powder, choley masala & coriander powder, mix.
Add this paste to pan & Saute for a minute.
Now add the chole with its stock. You can add more water if you want more gravy.
Simmer for 10 minutes on a low flame till the gravy thickens & smooth.Now add the amchur powder, mint powder & kasuri methi.
Switch off the flame.Garnish it with chopped onions and tomato or green chilli.

Serve the chole with bhature or puri.

Thank you...