Wednesday, October 26, 2011



To all my readers and  Blogger friends
"May the festival of lights brighten up you and your near and dear ones lives. Wishing you all very Happy Deepawali."

Wednesday, October 19, 2011

Strawberry Pista Kulfi

Today is the 7th Wednesday of Radhika's event,"Blog Hop Wednesdays". This time I am paired with Jyothi of "Pages". What a magnificent multipurpose blog she has. The reviews of books given by her are par excellence. And talking about the recipes, she has a nice collection at her space. I have picked "Malai Kulfi" from her blog as my kids are very fond of Kulfis. When I asked them about what shall I prepare for the event from Jyothi's blog, the immediate reaction from them was...."Kulfeeeeesssss". So to please them I decided to prepare kulfis with a little twist by adding strawberry flavor to it.


Full Cream Milk
    1 Kg
Strawberry Crush
    2 Tbsp
    1/2 Cup/as per taste
Condense Milk
    1/2 Cup 
    1 Tbsp
    5-6 Pieces
1.    Mix the cornflour in 2 Tbsp of milk and keep aside.
2.    Put milk in a kadahi or any other broad pan. Allow it to boil.
3.    Add cornflour paste, condense milk and sugar.
4.    Boil on a medium flame and keep on stirring continuously till the the milk reduce to a little less than half the original quantity.
5.    Switch off the fire.
6.    Let it cool completely.
7.    Add strawberry crush and pistachios slices. Mix well.
8.    Pour into kulfi moulds and freeze till set.
9.    Take moulds out of the fridge. Unmould the kulfi with the help of a sharp knife to release it.
10.   Serve and enjoy.

Sunday, October 16, 2011

Leftover Gobhi Parantha

My mom used to make these paranthas very often for breakfast. I am very fond of these yummy paranthas since my childhood. Its a perfect way to use leftover subji. These paranthas came out very tasty. So next time do not throw away your subji and try these yummy paranthas.


For Dough
Sifted Wheat Flour
    2 Cups
    1 Tbsp
    1- 1 1/2 Cup
For Filling
Leftover Gobhi Subji
    1 Bowl
Finely Chopped Onion
    2 Medium
Finely Chopped Green Chilies
Finely Chopped Fresh Coriander
    2 tsp
Red Chili Powder
    1/2 tsp
    For Frying
    As per Taste

1.    To Make Dough:-
Mix flour, salt, ghee and water. Knead till dough is smooth and elastic. Keep cover with a damp cloth about 30 min..
2.    To Make Filling:-
Mash the subji very well. Add onions, green chili, salt, red chilli powder, fresh coriander and mix very well. Check the seasoning.
3.    Roll ball out of the dough. Place round on the palm of hand. Cup hand slightly to form a depression in center of round.
4.    Put amount of filling on round. Surround filling evenly with dough by gently opening and closing hand slightly in pulsating motion till some edges just meet. Pinch together the edges which meet just enough to seal. Pat sealed area to get an even thickness of dough. Repeat till round is closed fully.
5.    Placed stuffed round on board. Flatten slightly. Sprinkle some flour, roll into a flat round 4"inch/10 cm in diameter.
6.    Heat tava/griddle on a medium heat for about 3-5 min..
7.    Put round/parantha on tava. Cook for 1 min. Spread 1/2 tsp ghee/oil all over top surface of round. Turn over.
8.    Spread 1/2 tsp ghee.oil in the same way. Turn over.
9.    Lightly press entire round with spatula, rotating and pressing a small area at a time.
10.  Continue pressing and turning till parantha is evenly brown and crispy on both sides. Remove and serve with butter, curd and a cup of tea.

Sending this to Harini's and Srivalli's "
Kid's Delight - Dressing up Leftovers" and Amy's "Love your food- Don't waste it"

100 Yummy Sweets & Desserts recipes Ebook

IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

Tuesday, October 11, 2011

Besan Ke Til Wale Ladoo

This week I am paired with Veena of Veg Junction for Radhika's Blog Hop Wednesday. I chose "Besan Ke Ladoo" from her blog because everyone at my place are big ladoo fan. And to add on the taste there is a slight change in this recipe, I added sesame seeds to stay warm for the upcoming winters.


Besan/Chickpeas Flour
    1/2 Kg
Sugar Powder
    1/2 Kg
    200 gm
Til/Sesame Seeds
    1 Tbsp
    1 Tbsp

1.    Heat ghee in a kadhahi.
2.    Add suji, fry for 2 min..
3.   Now add besan and mix well.
4.    Simmer the fire, stirring constantly until the raw smell goes out and a nice aroma came in. Ghee also separated from the besan and besan changes its color to reddish brown.
5.    Meanwhile on the other burner, heat a griddle and dry roast the sesame seeds. When they change their color, switch off the fire.
6.    Once the besan is done, switch off the fire. Let it cool for 5 min.. Then add powdered sugar, roasted sesame seeds and mix vey well.
7.    Let it cool down completely.
8.    Roll into the small ladoos and enjoy.

Sending this to Kirthi's "Festival Potluck" event @ Kirthi's Kitchen and Khushi's My Diwali My way Event

Sunday, October 9, 2011

Navratan Korma In White Gravy

The most loved North Indian recipe with rich gravy and aromatic flavor- favorite of all.


    1 Tbsp
Whole Garam Masala
(Cardamom, cloves, black pepper)
    1 tsp
Bay Leaf
Onion Paste
    1 Tbsp
Green Chilli And Ginger Paste
    2 tsp
Boiled and Chopped Potato
    1/2 Cup
Boiled and Chopped Carrot
    1 Cup
Boiled and Chopped French Beans
    1 Cup
Boiled Peas
    1/2 Cup
Boiled and Chopped Cauliflower
    1 Cup
Tomato( Cut in pieces)
    1 Big
Cashew Paste
    2 Tbsp
Jeera Powder
    1/2 tsp
    1 Cup
    1 Cup
Fresh Cream/Malai
    1/2 Cup
Dry Fruits
(Cashews, raisins and almonds)
    1 Tbsp
Pineapple Slices(Chopped)
Coconut Powder
    1 Tbsp
Black Pepper Powder
    1/4 tsp
Glazed Cherry
    as per taste

1.    Roast the dry fruits and keep aside.
2.    In a small bowl combine curd, cashew paste and coconut powder. mix well and keep aside.
3.    Heat oil in a vessel. Add in bay leaf and all other whole masalas. Saute it for 1-2 min..
4.    Now add onion paste, simmer the fire and saute for 1 min..
5.    Add ginger and green chilli paste, saute it for 3-4 min. or until the raw smell goes out. Do not brown the paste.
6.    Now add salt, black pepper powder, curd mixture, fresh cream and all boiled vegetables.
7.    Add milk and cook for 3-4 min.. 
8.    Add dry fruits, pineapple pieces and tomato chunks. Mix well.
9.    Switch off the fire, dish out the gravy.
10.  Garnish with tomato pieces, pineapple pieces and cherry.

Sending this to Richa's and Charitha's  ARS Series- F For Fruit Curries and to Priya's Veggie/Fruit A Month-Coconut event and to Khushi's and Kerala Kitchen's "The Kerala Kitchen Event"

Check out my new recipe, "Pineapple Dessert" on my other blog, "Meri Rasoi"

Tuesday, October 4, 2011

100 Yummy Diwali Sweet Recipes Ebook

Indusladies is compiling an E-Book called "100 Yummy Diwali Sweet Recipes". This E-book will be available as a Free Download to the entire IndusLadies Community.  

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:

1. Send a link from your blog for a sweet /dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.
2. In return, we need you to do two things:
Now make a blog post in your blog announcing the E-Book compilation by IndusLadies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

Any blogger interested can send their entry to partners@indusladies.com by October 8th.

I am sending: Balushahi