Corn Flour Halwa/Karachi Halwa

This is also known as Karachi Halwa. It is a delicious dish and very easy to prepare. We loved this yummy corn flour halwa. It looks so good and attractive. You can use any food color of your choice. If you want you can thicken the consistency of halwa and cut into pieces. 

Ingredients

Corn Flour – 2 cups

Sugar – 3 ½ cups

Ghee – 1/5 cup

Mixed Nuts & Raisins – ¼ cup

Cardamom Powder – ½ tsp

Food Color – a pinch

Salt – a pinch

Water as required

Method

In a bowl, add corn flour and water with a pinch of salt and whisk it well to avoid lumps. Now add food color and mix. Then keep it aside.

In a pan, take sugar and 1 cup of water. Allow it to boil and wait till the sugar completely dissolves and become slightly thick.

Then add the corn flour mixture, keep stirring in low flame. Stir continuously.

After that it will start to thicken and keep on stirring until you see the halwa texture.

Now add ghee and cardamom powder.  Then mix well.

In a pan, melt ghee and add mixed nuts and raisins, then saute it for few min.

Add these fried cashew nuts into corn flour halwa. Take a ghee greased plate.

Now transfer the mixture to a ghee greased plate. Let it be for more than an hour.

Serve chilled or warm and enjoy.

Rasgulla

Here I am with the perfect recipe of Rasgulla. It's a traditional Bengali dish.  It is relished almost everywhere in India and has been popularized abroad as well. 

We love this, and tried first time in my kitchen. This came very well. Now it's one of my son's favorite sweet. Enjoy!

Ingredients

Milk - 1 ltr

Cardamom Powder - 1/2 tsp

Sugar - 1 and 1/2 cups

Lemon Juice - 3 tsp

Ice Cubes - few

Water as required

(For Garnish)

Cardamom - 2

Chopped Nuts - 5 tsp (Almond, Pistachios, Cashews)

Method

Heat milk, bring it to boil and simmer it. Take lime juice and keep it ready.

When milk starts boiling, add the lemon juice to the boiling milk and stir properly.

Stir continuously till the water clears and the milk curdles completely.

Now switch off the stove, add ice cubes and allow it to melt completely.

Take a cotton cloth and pour the curdled milk, filtering the water completely.

Wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for an hour.

Once it done, make it as smooth dough. Then form them into smooth mini lemon sized balls and keep aside.

Heat water in a vessel, then add sugar, cardamom powder and keep stirring till sugar dissolves completely.

When the sugar syrup boils and starts bubbling, add the balls slowly one by one and simmer it for few mins.

Close the lid and keep cook on medium flame. After absorbing sugar syrup the rasgulla becomes softer and bigger.

Let it cool completely, add chopped pistachios, almonds, cashews and chill it for an hour and serve chilled.

Spicy Maida Thattai

Spicy Maida Thattai is a very delicious and crunchy snack. This makes an ideal accompaniment with tea or coffee!!

It’ll crumble and break away in the oil, if the oil is not fuming hot. You can reduce heat if needed, when the thattais are changed in color.

Ingredients

Maida/All Purpose Flour – 2 cups

Rice Four – ½ cup

Cumin Seeds – ½ tsp

Butter – 3 tsp

Sesame Seeds – 2 tsp

Soaked Channa Dal – 2 tsp

Salt to taste

Hing – ¼ tsp

Chilli Powder – 2 tsp

Oil for deep fry

Method

In a bowl, add maida flour, hing, salt, cumin seeds, rice flour, sesame seeds, soaked channa dal, chilli powder and butter the make it as soft dough.

Cover this dough using plastic cover or wet cotton cloth. Let it be for another 30 minutes.

Now make small lemon shaped balls. Flatten one by one by pressing the ball between the palm of one hand, and the mount under the thumb of the other hand.

Heat oil n a pan, then deep fry until gets brown color in both sides.

Use paper towel to remove excess oil. Let it cool and store in an air tight jar after it cools down. 

Serve with hot tea/coffee.

Sooji Ring Murukku/ Rava Chakkuli

Sooji Ring Murukku is an easy recipe. This is very crispy and also gives unique taste. This is also called as Sooji Chakkuli/Chakli. It is like an instant version and I loved it so much. It turned out so crispy.

This recipe is so amazing, because I used regular store bought rice flour for this and it came out so delicious.

Ingredients

Sooji/ Rava – 1 cup

Red Chilli Powder – 2 tsp

Butter – 2 tsp

Sesame Seeds – 1 tsp

Salt to taste

Water as required

Oil to deep fry

Method

Grind rava to a fine mixture, Set aside. Bring water to water and when it starts to boil keep in low flame and add rava.

When rava is cooked fully, switch off the flame. This should not have any lumps. Keep it aside. Let it cool down.

In a bowl add rice flour, cooked rava, red chilli powder, and butter, salt, and sesame seeds.

Then mix well. And add water little by little to make smooth dough.

Then take the press mould. Fill your murukku press with the dough and start  pressing as a round shaped small rings.

You can use ladle or directly press it in oil. Deep fry till gets golden brown in color.

Use paper towel to remove excess oil. Repeat the same process till the entire dough finishes.

Let it cool down. Then store it in an airtight container.

Butter Murukku

Butter Murukku is a traditional Indian snack made during festivals. I tried to get small pieces of butter murukku. That’s very easy to hold and have it. Kids love these small pieces of Murukku. 

     

The murukku is soft with a melt in the mouth texture. This goes well with any tea party.

Ingredients

Rice Flour – 2 cups

Roasted Gram Powder – 3 tsp /Pottukadalai

Sesame Seeds – 1 tsp (black/white)

Salt to taste

Butter – 4 tsp

Oil to deep fry

Method

Take roasted gram (pottukadalai) and grind it to a fine powder, take this grinded gram flour and set aside.

Dry roast besan flour for a min until nice aroma is released. Now sieve together rice flour, besan and gram flour together.

In a mixing bowl add sieved flours along with sesame seeds, butter and salt. Then mix it well.

Add water little by little to form smooth slightly sticky dough. Take your murukku mould and fit in the star shape disc.

Grease the murukku press with little oil and fill it up with small ball sized dough.

Heat oil, in a pan. Now carefully press directly into oil, press in such a way.

They don’t stick to each other, so put few murukku each and every time to avoid sticky with each other.

Fry till golden brown and drain in a tissue paper. Cool down in a store in an airtight container.

Notes

1.    Hold the murukku press safe enough high to avoid hot steams.
2. ·  Do not over crowd while squeezing as it will result in oil drunken murukkus
3. ·  After your dough is prepared keep it covered to avoid it from drying

Roasted Gram Murukku

Roasted Gram Murukku is an easy instant murukku recipe. It’s a crispy murukku. If you prefer spicy murukku then use chilli powder. 

This is also called as Pottukadalai/ Chutney Dal murukku. This goes well with coffee or tea…

Ingredients

Rice Flour – 2 cups

Roasted Gram – ½ cup

Butter – 2 tsp

Cumin Seeds/Jeera – 1 tsp

Sesame Seeds – 1 tsp

Salt to taste

Oil for deep fry

Water as required

Method

In a dry blender, add roasted gram to make as fine powder. In a bowl, add rice flour and roasted gram flour and mix it.

Then add butter, jeera, sesame and salt and mix well with your hands first. Boil water when it starts to boil switch off.

Add water little by little and mix it well. Then make it as a soft dough.

Take your murukku mould and fit in the star shaped disc. I used my multi star shaped disc.

Grease the murukku press with little oil and fill it up with the dough. Now slowly press directly into oil or on a laddle.

Heat oil, drop a small pinch of dough to check if the oil temperature is right.

Once the dough immediately rises to the top with a sizzle then your oil is ready.

Flip the laddle to transfer the murukku into the oil and fry till golden brown.

Drain in a tissue paper. Cool down in a store in an airtight container.

Finger Millet Adai/Raagi Adai/Kezhvaragu Adai

It’s a healthy breakfast/dinner recipe for diabetic and for people who wants to lose their weight. Everyone likes to be healthy and eat good nutritious food.

So here is a healthy and tasty adai recipe which is prepared from raagi/finger millet.

Ingredients

Raagi – 1 ½ cups

Jaggery – 1 ½ cups

Grated Coconut – ¼ cup (Roasted)

Ghee – 3 tsp

Elachi/Cardamom Powder – ½ tsp

Salt – a pinch

Melted Butter – ¼ cup

Roasted Gram/Pottukadalai Powder – ½ cup

Mixed Nuts – ½ cup

Method

In a bowl, add raagi and roasted gram powder with little salt, elachi powder and mix well.

Then add melted butter in this bowl. And mix well.

In a vessel add jaggery with little water. You will make this until you get thick consistency of jaggery (like paagu).

Now add this into ragi flour. Heat a tsp of ghee in a pan, add the mixed nuts and fry for few seconds.

Add roasted, fried nuts and grated coconut to this batter. You can add enough water to make perfect consistency of this batter.

Heat dosa pan, and apply ghee. You can make it as sweet adai until you get slight brown and cooked well. 

Serve hot with some fried nuts and enjoy!!!

Soan Papdi

Soan Papdi is a delectable Indian sweet which can be eaten during any occasion. This sweet is very famous in India. It is one of my favorite sweet.

 It is also the favorite sweet of children because of its exotic crispness. In North India, they call soan papdi as Patisa.

Ingredients

Ghee – 2 cups

Besan/Gram Flour – 1 cup

All Purpose Flour – 1 cup

Milk – 2 tsp  

Ghee – 2 tsp

Mixed Nuts – ¼ cup

Cardamom Powder – ½ tsp

Salt a pinch

(For Syrup)

Sugar – 2 cup

Honey – 3 tsp

Water - few tsp                        

Method

Melt ghee in a pan. Add besan, salt, milk and all purpose flour into that. Mix it well on low until gets nice aroma.

In a vessel add sugar with little water and heat it on low flame. Let it melt it done. Then add honey into that. You will get good consistency of this syrup then switch off the flame.

In a pan, apply some ghee and pour this syrup. And mix it well with metal spoon continuously. Otherwise it will become solid.

Then add this sugar mix into besan flour. And mix well without form any lumps.

In another pan, heat ghee. Add cardamom powder, mixed nuts and fry for few min.

In a baking sheet, apply some ghee and add these fried nuts. Then transfer the soan papdi mix into that.

And cut into small pieces. If it becomes cool, then you can’t make it in a proper shape.

Serve and enjoy with this soan papdi…

Italian Stuffed French Egg Toast

It's a kind of sandwich filled with some stuffing... Normally french toast will give nice taste. This Italian Stuffed French Egg Toast is more delicious and great snack. We loved it.

Ingredients

Large Eggs – 4

Milk – ½ cup

Heavy Cream – ¼ cup

Vanilla Extract – 1 tsp

Italian French Bread – 8 slices

Butter – 3 tsp

Ground Cinnamon – 1 tsp

Granulated Sugar – 50 g

Maple Syrup – 1 tsp

Whipped Cream – 2 tsp

Baking Sheet

Aluminum Foil

For Egg Omlette

Finely Chopped Onions – 1/2 cup

Crushed Ginger garlic and green chilli – 2 tsp

Cumin Powder – 1 tsp

Fennel Powder – ½ tsp

Chopped Cilantro – 2 tsp

Pepper Powder – ½ tsp

Eggs – 3

Mayonnaise Sauce – 2 tsp

Butter – 3 tsp

In a bowl, mix all the ingredients well. Heat butter in a pan, add the beaten egg mix and make small sized omelets. Then keep it aside.

Method

Whisk eggs, milk, cream, vanilla extract, ground cinnamon,granulated sugar and a pinch of salt together until well blended.

Heat oven to 200 deg F. Line a baking sheet with aluminum foil. Slide baking sheet into oven.

Line bread slices up in a large baking dish. Pour egg mixture over bread slices then move and flip the bread around so each slice is completely moistened with the egg mixture.

Continue to move the slices around in the egg mixture until the bread has soaked it all up.

In a pan, melt a tsp of butter. Transfer a few slices of the soaked bread to the pan and cook until golden brown and cooked for about 2 to 3 minutes.

Transfer cooked French toast to warm oven while you cook the remaining bread slices. Add additional butter for rich taste.

Transfer warm toast to plates into sandwich maker. Apply some butter and keep egg omelets inside the French toast. Apply mayonnaise sauce and fresh cream. Let it stand for 2 to 3 min. 

Then serve hot. Serve with ketch up or fresh cream. Enjoy…

Cheese Noodle Spring Roll

This Cheese Noodle Spring rolls recipe is an easy, quick snack appetizer, starter, party snack recipe. These spring rolls are amazing for kitty party, potlucks and kids parties.You can get spring sheet directly from shop. This is best and tasty snack.

 Ingredients

Thin Sliced Onions – 1 cup

Thin Sliced Capsicum – ½ cup

Soya Sauce – 2 tsp

Chilli Sauce – 1 tsp

Vinegar – 1 tsp

Grated Cheese – ¼ cup

Salt to taste

Maida/ All Purpose Flour – 1 ½ cups

Oil – 3 tsp

For Paste

All Purpose Flour/Maida – 2 tsp

Water – 1 tsp

(For Noodles)

Ginger Garlic Paste – 2 tsp

Thin Sliced Carrots – ½ cup

Thin Sliced Cabbage – ½ cup

Boiled Noodles – 1 ½ cups

Black Pepper – ¼ tsp

Copped Spring Onions – 2 tsp

Olive Oil – 2 tsp

Method

Heat oil in a pan, add ginger garlic paste and saute it for few minute.

Then add thinly sliced cabbage and carrot and saute it for few min. 

Now add cooked noodles and chopped green onions.

Sprinkle salt and black pepper powder and mix well.

In a medium bowl, add maida, salt, and oil and mix it well and make it as soft dough by sprinkling some water into that. Then take a wet cotton cloth and close this completely and keep it aside for 20 min.

In a small bowl add maida and few drops of water and mix it well.

Take dough and make it as small chapatti, then filled with noodle mixture with grated cheese and cover it by using maida paste and then fry it till both sides get cooked well.

Remove the excess oil by using paper towel. Serve hot with mint/ketchup…

Peanut Chaat

Peanut Chaat is a very delicious and healthy snack prepared with boiled peanuts and fresh vegetables. It is rich in protein and is a perfect tea time treat. Adults and kids alike will love this chaat. It is so easy to prepare and healthy too.

Ingredients
Peanuts – 2 cups
Puffed Rice/ Pori – 2 cups
Potato – 1 cub (Boiled & Mashed)
Plain Sev /Oma Podi – ½ cup
Papdi – 10
Chat Masala – 1/2 tsp
Red Chilli Powder – ½ tsp
Salt to taste
Finely Chopped Onions – ½ cup
Finely Chopped Tomatoes – ½ cup
Chopped Coriander Leaves – few
Lemon Juice – 1 tsp
Mint Chutney – 2 tsp
Date and Tamarind Chutney - 2 tsp
Method
Pressure cook the peanuts in five cups of water with salt for about 4 to 5 whistles. Once it done, drain the excess water and keep it aside.

In a big bowl, add peanuts, puffed rice, chopped onions, tomatoes, potato. Crush the papdi and add it.

Now add oma podi, chilli powder, chat masala, salt and mix well. Then add mint chutney and date and tamarind chutney and give a nice mix. Finally add chopped coriander leaves with lemon juice.

In a big bowl, add peanuts, puffed rice, chopped onions, tomatoes, potato. Crush the papdi and add it.

Now add oma podi, chilli powder, chat masala, salt and mix well. Then add mint chutney and date and tamarind chutney and give a nice mix.

Finally add chopped coriander leaves with lemon juice.

Italian Egg Spaghetti

Egg Spaghetti is delicious dish that can be made with few simple ingredients. It is a perfect dish for a family dinner or a big party. We loved it and I hope you will enjoy with your family.

Ingredients

Spaghetti – 1 pack

Garlic Powder – 1 tsp

Onion Powder – 1 tsp

Dried Oregano – 1 tsp

Dried Basil – 1 tsp

Italian Seasoning – 5 tsp

Italian Sausage – 2 tsp

Chopped Onions – 1 cup

Chopped Capsicum – 1 cup

Chopped Green Onions – ¼ cup

Chopped Cilantro – ¼ cup

Olive Oil – 3 tsp

Salt and pepper to taste

Tomato Sauce – 4 tsp

For Egg Mix

Eggs – 4

Salt to taste

Finely Chopped Onions – ¼ cup

Mixed Spices – 1 tsp

Chopped Cilantro - few

Method

Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 10 minutes. Switch off the flame and let it be for 15 minutes and drain the excess water.

In a large skillet, heat olive oil. Then add chopped onions and fry till it gets slight in brown color.

Then add capsicum and fry with little salt. Add cooked spaghetti and mix well.

Add oregano, garlic powder, onion powder and basil and mix well. Then add Italian sauce and Italian seasoning.

Keep cook on a low flame for another 5 min. sprinkle some salt and pepper powder and mix well.

(For Egg Mix)

Heat olive oil in a pan, add chopped onions and saute it well.  Add the beaten eggs and mix it. Then add mixed spices, salt and cilantro and let it be for 2 to 3 minutes on low flame. Then add this into spaghetti.Give a nice mix. 

Switch off the flame and garnish with chopped coriander leaves.

Egg Beaten Besan Dosa

Egg Beaten Besan Dosa is a simple and easy recipe. Normally we used to get confusion for making breakfast/ dinner recipes. Suddenly I got an idea to prepare using besan. So I have added beaten eggs with sauteed veggies to make this dosa.

The only thing about this dosa is, it should be eaten hot as it does not taste good when cold. This goes well with any chutney, sambar/ketch up/ranch…

Ingredients

Besan / Gram Flour – 2 cups

Eggs - 3

Curd/yogurt – 3 tsp

Chopped Green Chillies – 2

Cumin Powder – 1 tsp

Fennel Powder – 1 tsp

Chopped Capsicum – ¼ cups

Chopped Coriander Leaves – few

Chopped Onions – 1 cup

Cumin Seeds – 1 tsp

Salt to taste

Ghee – 3 tsp

Oil – 1 tsp

Method

In a big bowl, beat the eggs with salt. Then add cumin powder, fennel powder and chopped green chilli and mix well.

In another bowl, add besan, curd with little salt and required water. Then beat well until mixed evenly without forming any lumps.

Add this besan batter into egg beaten mix well. The batter should be mix well with all ingredients.

In a pan, heat oil. Add cumin seeds let it crackle. Then add chopped onions and capsicum and saute it for few minutes on low flame. 

Heat dosa pan, apply oil. And take this besan batter; make it as round shaped dosa…