Sep 28, 2011

Puja Vacation

Hello friends !! I am going to my hometown for spending Puja Vacation with my near and dear ones. I will return back in the mid of October. During this period, I will not be able to update my blog. If time permits then I will update my blog. I may not post any recipes but will surely keep visiting your blog.

             I am wishing to all of you for Happy Durga Puja.

Sep 27, 2011

Channa Chaat (Spicy Chickpeas Salad) & The Hundred Hearts Award

A quick, oil free chaat that works as a great salad too. Chaats are a variety of particularly common snacks which are popular in India. There are different varieties of chats and most common are aloo chaat,chana chaat,chicken chaat.This chaat is a mix of sweet,hot and sour flavors and it tastes great if you make chat the day before you serve it.

Ingredients :

Chick peas/Boiled chana (white chickpeas, kabuli chana, garbanzo beans)   – 1 cup
Onion(finely chopped) –1
Tomato (diced) –1
Green Chilly(chopped) –1
Chat Masala – 1tsp
Roasted Cumin Powder - 1/2 tsp.
Amchur Powder - 1/2 tsp.
Lime Juice - 1 tsp.
Black salt as per taste
5-6 pani pooris or papdis cruched

Method :

In a bowl, take boiled channa.
Add the chopped tomatoes, onions and green chili to it.
Then add all the dry spice powders and black salt, mix the entire mixture well. Finally add lime juice to the chaat.
Garnish the chana chaat with some crushed papdis or pani pooris.
Serve the chana chaat instantly.

Tips :

you could adjust the spice powders, black salt and lime juice as per your taste
when you boil the chana, add some salt to the water in which you would boil the chana.

Do not add green chili if you do not want to eat a spicy and hot chaat.
The chaat will be warm if you have freshly cooked the chickpeas and are not using leftover cooked chickpeas.


Few days ago, I  was  received this award ,  by  one  of  my  favorite   blogger  Friend,   Ms.Wan.  of   Cooking  Varieties : Food  &  Health  Benefits .Thank you for sharing this lovely award with me.
Ms. Wan has a wonderful space with fabulous collection of interesting recipes. She always have a very creative food ideas. Simply you will be amazed visiting her blog.

     I  would like to Passing these wonderful awards to all my lovely blogger friends. Please stop by to collect your awards...

Indrani of Recipe Junction
Deeksha of Dee's Kitchen
Aipi of Us Masala
Ammu of Ammaji Kitchen
Babli of Khana Masala
Kalpana of Life With Spices
Jay of Tasty Appetite
Nupur of UK Rasoi

Divya of  Divyas recipes
Anamika of Taste Junction

Sep 26, 2011

Chicken Chaap

Chicken Chaap is a traditional and a very delicious recipe. Chicken Chaap is a real delight for non-veg lovers as this not only looks rich but tastes even better. Interestingly this dish does not have much of “usual” spices yet is an ideal side dish for paratha, chappati (roti), tandoori naan, rumali roti, pulao and even biriyani. With so much options, try this as a special item on holidays or occasions. And Chicken Chaap Recipe is surprisingly easy to prepare.

Ingredients :

Chicken : 500 gms
Onion Paste : 4, medium size
Ginger Paste : 1 tbsp.
Garlic paste : 1 tbsp.
Tomato puree : 1, medium size
Yogurt : 3-4 tbsp.
Rose water : 1 tsp.
Kawra water : 1 tbsp.
Turmeric Powder : 1 tsp.
Kashmiri Red Chilli Powder : 11/2 tsp.
Black Pepper Powder : 1 tsp.
Garam Masala Powder : 1 tsp.
Sugar : 1/2 tsp.
Salt to taste
Refine Oil : 2 tbsp.
Ghee : 2 tbsp.

For Tempering :

Bay leaves : 1 or 2
Whole Garam Masala Powder : 2 cardamoms, 2 cloves, 1" cinnamons

Method :

To prepare the chicken chaap, firstly marinate the chicken with half of ginger-garlic paste, yogurt, and salt for 2-3 hours.

Heat oil and ghee in a pan, add bay leaves, whole garam masala and sugar to it. When seeds are splutter then add onion paste, fry till it become golden brown.

Now add rest of ginger-garlic paste and tomato puree, cook well. Add turmeric powder, red chilli powder, pepper powder and salt, mix masala for 5 mins.

Then add marinated chicken to the mix and fry for 5 minutes. Close the lid of the pan and steam for 10 - 15 minutes till the chicken becomes tender. Do not add water.

Open the lid and add garam masala powder, rose water and kawra water, Stir the mix thoroughly. Cover and cook for 3 – 4 minutes more.

Chicken Chaap is ready to serve.

Sending this recipe to Roshan's Cucina's "Sunday Special" Event

Sep 22, 2011

Vegetable Fried Rice

Vegetable fried rice is a simple, easy and delicious fried rice recipe with mixed vegetables like capsicums peas, French beans,  carrots etc and whole Indian spices. The veg Fried rice recipe is a nice healthy variation to the good old pulao or chawal recipe.

Ingredients :

Basmati Rice : 2 cups
Mixed Vegetable :  chopped small (could be carrots, beans, cabbage, capsicum)
Cashew nuts ; 8-10
Raisin : 8-10
Pepper Powder : 1/2 tsp.
Biriyani Masala : 1 tbsp.
Sugar : 2 tbsp.
Salt to taste
Ghee : 2 tbsp.
Refine oil : 2 tbsp.

Method :

Wash the rice well keep aside for the water to drain out.

Cook the rice and drain the water. Be careful the rice is not over cooked. For this be careful ... the pinch of the grain between the two fingers can feel the minute hardness in the middle... when the water has to be drained and the rice spread out on a open plate.

Heat a large pan on medium high heat, add oil.

When oil is hot add carrots, beans, cabbage capsicum, stir fry for 2 to 3 minutes. Take care that vegetables are not overdone, they should be crisp and keep aside.

Now heat oil and ghee in a wok, add all the seasoning ingredients, when seeds are crackel the add rice, vegetables, pulao masala, sugar and salt, cashew nuts and raisin, mix well with rice for a couple of minutes over low flame.

Secret tip for enhancing the flavor is to use some (small amount) biryani masala if available. Trust me that renders an awesome aroma to the rice.

Serve Hot.

 Sending this recipe to Ammaji Recipe's "My Favorite Dish" Event, Kalyani's "Foods for Fasting (Vrat ka Khaana)"event, Torview's "Finale Rainbow Colours"event and Taste of Pearl City's "Any One Can Cook : Series 34" event


Sep 20, 2011


 I thank to Jay of Tast Appetite for giving me this  wonderful award. Jay has loads of lot of interesting recipes in her blog. Thanks for all my blogger friend's for giving your wonderful supports.

 I want to pass this to some my blogger friends :-

1. Indrani of Recipe Junction
2. Suja of Kitchen Corner-try it
3. Premalatha of Prema's Thaligai
4. Treat & Trick
5. Kaveri of Palakkad Chamayal
6. Priya of Mharo Rajasthan's Recipes
7. Priti of Preety's Kitchen
8. Santosh of Santosh's Kitchen
9. Mom Chef of Sizzling Tastebuds
10. Anu of Anu's Healthy Kitchen

Kadhai Paneer

Kadhai Paneer,as per the name is paneer in a Kadhai(wok).This is a Punjabi favorite where fried paneer and green bell peppers are cooked in a spicy creamy tomato sauce and flavored with Kasoori Methi(dry fenugrek leaves). Kadhai Paneer is a healthy, nutritious, protein-rich and almost fat-free Indian curry that will leave you satisfied at the end of your meal.


Indian Cottage Cheese (Paneer) : 200gms (Cut into small cubes)
Green Capsicum: 2 nos (Cut into ½ inch sized squares)
Tomatoes: 3 nos
Onion Paste: 2tbsp., finely chopped
Garlic: 3 pods (minced)
Ginger : 1 tsp. (minced)
Coriander powder: 1 tsp
Red chilli powder: ½ tsp
Bay leaf: 1 no
Whole Garam masala : 2 no. green cardamom, Cinnamon 1", 2 no. cloves
Oil: 2 tbsp
Cumin Seeds: ½ tsp
Salt: According to taste

Method :

Blanch the tomatoes & chop them into small pieces.

Heat ghee in a pan and fry the paneer pieces until they turn slight brown then put in one bowl hot water for softness.

Now to the same pan add  more oil, bay leave and whole garam masala, fry onion and capsicum till onion turn translucent.

Now add finely chopped garlic, ginger and chilli  powder, coriander powder to the same pan.Fry it for a while and then add fried onion and  capsicum into it.Stir in chilli powder and coriander powder.Then add the tomatoes,mix well and cook until tomatoes melt and the oil seperates.

Add kasuri methi and salt and stir them together. (If you wish,add a little tomato ketchup at this stage to make it slightly sweet and more creamy)

Finally add the paneer pieces mix well with masala,cover the pan with a lid and simmer for few minutes. Switch off the gas and  stand for few more minutes.

Serve hot with rotis and any types of rice dish.

I have taken this recipe to hamaree rasoi. Original recipe is here.

Sending this recipe to Aipi and Priya's "Bookmarked recipes - Every Tuesday (Volume 59)" , Taste of pearl City's "Any One Can Cook : Series 34" and Sizzling Tastebuds's "Foods for Fasting (Vrat ka Khaana)"


Sep 19, 2011

Mixed Fruit Custard

Fruit custard is one of the simple recipes to prepare and fast to cook. This dish is available in most of the restaurants in India. It has turned out to be a cool, refreshing dessert with fresh fruits and sometimes also they add dry fruits to give nice crunchiness to the dessert.

Ingredients :

Vanilla flavored Custard powder - 2 tbsp
Milk -500 ml
Sugar -50 grams or as required
Mixed fruits- any fruits your choice (Banana, apple, pomegranate, cherry, grapes, papaya)

Method :

Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste. Custard paste ready.

Boil milk in a bowl add sugar to it.

Add the custard paste to the milk and cook stirring continuously until it becomes thick.

After it comes to room temperature, refrigerate it. It will become more thick when cooled.

Cut fruits.You can use any seasonal fruits or mixed fruits.

Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .

Mixed fruit custard serve in chilled.

Note ~

Mix fruits to custard only before serving.


Sending this to Taste of Pearl City's "Any One Can Cook: Series - 34" and Torview's "Food palette series finale rainbow colours "

Sep 16, 2011

Spicy Egg Kurma

Spicy Egg Kurma is one of the tastiest egg dish.For the egg lovers who's fed up eating usual egg dishes,this would be definitely a great relief .I make this kurma when i'm bored with normal curries usually on weekends.This called for some hot and spicy Egg Kurma.


Eggs- 5 nos (boiled and peeled)
Onions-1 no large (finely chopped)
Green chillies-2 to 3 nos ( slit)
Red chilli powder-2 tsp
Turmeric powder-1/2 tsp
Curry leaves-few
Salt to taste
Oil-2 tbsp
Egg-1 no (break and whisk)

For Masala : Grind together

Cashew- 4 tbsp
Coconut grated-3 tbsp
Poppy Seeds / Khus Khus -3 tbsp
Cloves-3 nos
Cardamoms-3 nos
Cinnamon stick-2 nos small
Bay leaves-2 nos
Ginger-small pieces
Garlic-6 to 8 nos

Method :-

Grind these in a mixer with little water to a fine paste.

Hard boil eggs remove shell and slice the boiled eggs into half  .keep it aside.

Heat oil in a kadhai, add green chillies,curry leaves and onions and fry till they are golden brown.

Add the ground paste and saute well for 5-7 mins till the oil comes out.

Then add turmeric powder,red chilli powder, salt and mix well. Now add water according to the gravy u want, boil the gravy for 10 mins.Stir in between.

Now add the eggs into the gravy and close the lid and cook for 5 mins .
Finally break a raw egg in a bowl and whisk nicely.Drop into the curry stir immediately and let it boil for 5 mins.

Now the kurma is ready serve with rice ,roti or any type rice items...enjoy the curry!!!


Sep 15, 2011

Award !!!!!!!!

I am honored to say that I have been awarded by Deepthi’s kitchen for my Oats Dosai Recipe. Thank you so much  for selecting my recipe. And I am happy to have received this wonderful award with the greatest honour ........

Again Thanks to all my blogger friend's who regularly visit my blog and leave their precious feedback.

Now coming a certificate from Mehjabeen Arif of Jabeen's CornerThis certificate has given me for participating "Iftar Night 2011" Event. I would be really honored to receive this certificate.

Thanks Jabeen.

Sep 13, 2011

Vegetable Poha Pulao (South Indian Version)

Vegetable Poha pulao (Cheera Pulao) is easy to make at home for evening snacks or breakfast. Poha is a light and nutritious recipe.This is a comparatively heavy yet healthy and delicious too. 

Ingredients :

Thick poha (cheera) : 2 cups
Raw peanuts : 3 tbsp.
Onion : 1, small
Carrot :  1, medium
Beans : 5-6
Potato : 1, small
Green/red chilli : 1-2
Ginger : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : 11/2 tsp.
Mustard seeds : 1/2 tsp.
Urad Dal : 1/2 tsp.
Black Pepper Powder : 1/2 tsp.
Garam Masala Powder
Ghee : 1 tbsp.
Curry leaves : few
Vegetable oil

Method :

Take 2 cups of poha and wash it until it become little soft and keep aside. Do not keep long in water else it will almost dissolve and lose its form.

Take onion, carrot, beans, potato, ginger, green chilli and chopped all of them into small pieces.

In a non stick frying pan put 2 tablespoon of vegetable oil and heat the oil for 2 mins in a medium heat. Put handful of raw peanuts into frying pan and fry until it become golden brown and keep aside.

In the same oil put all the vegetable then add salt to taste, 1/2 teaspoon turmeric powder, fry for 5 mins until the vegetables become tender and stir occasionally. Keep aside.

Now in the same oil add curry leaves, mustard seeds, urad dal, wheen seeds are splutter then add ginger and green chilli, saute for 1-2 mins. Add fried vegetable, peanuts and poha, salt, sugar, pepper powder and mix well.
Remove from heat add garam masala powder and ghee.

Vegetable Poha Pulao is ready to serve.

I have taken this recipe from Aipi's US Masala. Original recipe is here.

Sending this recipe to Aipi and priya's "Bookmarked Recipes-Volume 58", Tickling Palates's "Scrumptious Breakfasts " and Taste of Pearl City's "Any One Can Cook"

Sep 12, 2011

Festival Recipes

Festival Recipes :

1. Makar sankranti With Nalen Gurer Payesh
2. Ganesh Chaturthi Special ~ Besan Ke Ladoo
3. EID Special ~ Mutton Dum Biriyani
4. Krishna Janmashtami Celebrate With Srikhand
5. Durga Puja Special ~ Apple Halwa
6. Christmas Baking  ~ Christmas Chocolate Marbel Cake
7. Makar Sankranti - Patishapta Pitha
8. Romantic Valentine's Treat ~ Chocolate Frosting Vanilla Heart Cake In Pressure Cooker
9. Authentic Holi recipe ~ Shakarpara
10. Subho Nabo Barsho With A Sweet Treat ~ Gulabi Phirni
11. Happy Holi With Gujiya
12. Fasting Food ~ Sabudana Vada 
13. Famous Indian Sweet ~ Jalebi
14. New Year's Sweet Treat with Beet Rawa Ladoo
15. My 300th post ~ Moong Dal Burfi
16. Diwali Special Rasamalai (Rasagullas in Sweetended Milk and Nuts)
17. Diwali Special Spicy Diamond Cut (Savory Maida Biscuit)
18. A Very Merry Christmas With Chocolate Oats Cookies
19. Wishing A Happy New Year With Thai Egg Fried rice & Kashmiri Chicken Curry
20. Republic Day Special ~ Tri Color sandwich
21. Bengali New Year Spesial ~ Dhokar Dalna

Chilli Soya

One of my favourite chinese dish. Soya chunks are commonly referred to as vegetarian meat and generally used as meat substitutes in several dishes. Protein loaded healthy and tasty dish, the Soya-chilli capsicum has soya chunks cooked with stir fried onions and capsicums in a chilli and soya sauce based gravy.

Ingradients :

Soya chunks / nuggets: 1 cup
Cornflour : 1 tsp.
Onion : 3 big, cubed
Capsicum : 1 large,  diced / cubed
Green chiilies : 3-4 , slit
Garlic & Ginger Paste : 1 tsp, chopped 
Soya sauce: 2-3 tbsp
Tomato sauce / ketchup: 1 tbsp
Chilli sauce : 1 tbsp
Vinegar: 1 tsp
Egg : 1 no.
Ajinamoto : 1/2 tsp. (optional)
White oil: 3 tbsp
Salt to taste


Boil water in a pan, add a little salt, soak the soya chunks. Cover the pan and let the soya chunks soak for 15-20 mins. Press and squeeze out excess water and keep aside.

Take a bowl, combine soya sauce, vinegar, gingar-garlic paste, egg, soya chunks and mix well. Marinate soya chunks for 30 mins.

Heat oil in a kadhai, fry soya chunk until golden brown. Keep aside.

In the same oil, add the cubed onion and capsicum pieces and saute for 3 - 4 mins till the onion and capsicums are tender. Then add slited green chillies.

Now add rest of soya sauce, tomato sauce, chilli sauce, salt, mix well so that all the soya chunks get coated with the gravy.

Take a bowl, combine cornflour in a little cold water (as per your requirement of gravy), cook for 5 - 6 mins till the gray become thick. Remove from fire, transfer in a serving dish.

Serve hot with noodles / chowmein or fried rice or roti/ paratha.

Plastic Chutney (Green Papaya Chutney) - A unique Bengali Relish

CHUTNEY is one of the most important BENGALEE dishes generally served after the main course along with papad, but before the dessert. During Summer it is advisable, if not really pleasant to have the chutney at the end of all meals.  "Plastic Chutney" is the famous one in all bengali's.


1 medium-sized papaya
1kg sugar
1 tsp. lime juice

1/2 tsp.Turmeric Powder
A pinch salt
10 nos. Raisins


Unripe Green Papaya peeled and grated. When you cut raw papaya make sure to peel the skin, and when you reach the part which has the white seeds remove the seeds. You should also remove the little hard skin at the centreGreate the papaya.

Heat oil in a pan add mustard seeds, as soon as they splutter add papaya and turmeric powder, saute 1-2 mins.

Then add salt, water and let it cook.  Add water depending on how thick you want your chutney to be.

When the papaya has become soft add the sugar.Let it cook and the chutney thicken to your desired consistency. Now finally add raisin and lime juice.

Sending this to Jaya's "Back to Basics : Basic Chutney" Event

Sep 9, 2011

Potato-bori Rui fish Curry (Aloo-Bori diye Pona Macher Jhol) ----- Bengali Style

Aloo bori diye macher jhol is more or less Bengali’s everyday item during lunch. This recipe is perfect for a simple light lunch in hot summer days. This recipe is also very easy to cook and the ingredients required are always present in a Bengali house.


Rui Fish - 500 gms
Potato - 2, cut in wedges
Onion - 2, sliced
Ginger - 1 tsp.
Green Chillies - 4, slit
Turneric powder - 1 tsp.
Chilli powder - 1/2 tsp.
cumin-coriander powder - 1 tsp.
Kalonji seeds - 1/2 tsp.
Bori (Urad Dal) - 10-12
Salt - To taste
Maida - 1/2 tsp.
Mustard Oil - 2 tbsp.

Cooking procedure:

Cut the fish fillet into quarters. Add 1/2 tsp turmeric, 1 tsp salt and keep aside.

Make a paste of turmeric and chilli powder in 1 tbsp water.

In a kadhai, heat 2 oil, fry potato wedges for 4-5 min or until the potatoes turn golden brown. Fry on medium heat. Remove potatoes and keep aside.

In the same oil fry bori for 3-4 minutes till light brown and keep aside.

Fry fish pieces in the same oil till they are brown and remove.

Add remaining mustard oil to the kadhai, add kalonji seeds and 2 green chillies. Let seeds splutter, add onion, saute until golden brown.
Then add turmeric powder, chilli powder, cumin-coriander powder and fry masala for 2 min or till oil comes to the surface.

Add 2 cups water and bring to boil. Add salt, fried potatoes and bori and  cover. Simmer for 8-10 min until potatoes are done.

Now add fried fish pieces and cook for another 3-4 min. Add maida paste to thicken gravy  and boil for 1 min.

Serve with steamed rice.

Sep 8, 2011

Krishna Janmashtami Celebrate With Srikhand

Happy Janmashtami

                Lord Krishna is one of the most loved and revered Gods in the Hindu religion. Lord Krishna was born as the eighth child of Devki and Vasudev but was brought up by Mata Yashoda and Baba Nand.. He is known as “Makhan Chor” as he was fond of makhan (butter) and used to steal it with his friends. The incident of lifting Govardhan Mountain to save the people from rain made him famous as Girdhari. Also known as Banwari - the one staying in the groves of Vrindavan. Janmashtami comes every year on the eighth day in the Month of August-September. Sri Krishna was born in the ‘Rohini’ star. Janmashtami is celebrated for two days, the first day is called Krishnashtami or Gokulashtami and the second day is called Kalastami or Janmashtami. Janmashtami also known as Sri Krishna Astami is celebrated on the occasion of birth ceremony of Lord Krishna. It is said that Lord Krishna born on Astami.Janmashtami celebration in Brij and Mathura is world famous. Krishna's birthday is a significant festival.Janmashtami also known as Gokulashtami marks the celebration of the birth of Lord Sri KrishnaThis festival is also known as Sri Krishna Jayanti and Krishnashtmi. The celebration essentially takes place at midnight as it is believed that the god made his divine presence during this hour about more than five thousand years ago in Mathura city.
             Krishna Janmashtami festival, or Krishna jayanti, is celebrated with joy & fervour and holds utmost significance in the Indian Hindu families. On this day, after giving bath, the idol of Lord Krishna is adorned with new clothes of yellow color and precious jewellery. The idol of lord is offered special bhog made up of milk and fruit products.The devotees all over mark this revered festival by fasting upto midnight, chanting hymns and mantra, singing bhajans and by performing special prayers to seek the blessings of the Lord Krishna.

              Sri Krishna lived in luxury throughout his life, Sri Krishna Jayanti is celebrated with pomp and splendor. Plenty of sweets are made on this day. Among these are laddus (yellu oonde), chakli, cheedai, payasam (kheer), and so on. In addition, plenty of milk products especially butter, which was Sri Krishna's favorite childhood food, is given in offerings. A wide variety of fruits are also offered. The most common sweets made laddus, shrikhand and payasam.

   Shrikhand is a very popular Indian dessert which is made from strained yogurt. Janmashtami is celebrated fun and fervor by Hindus all over India. A variety of sweets are prepared, which are specially of Janmashtami. Shrikhand is one such melt in the mouth sweet. It is also known as sweet yogurt mainly because of its rich color. Shrikhand is a mouth-watering sweet dish which does not require any special time or event to be enjoyed. It can be eaten any time when you develop a craving for sweet dishes. Shrikhand is normally eaten as a side dish along with fried bread or poori. It is also eaten just as a dessert. You can eat shrikhand as a part of vegetarian thali in most restaurants.

Ingredients :

Thick Curd : 1 kg
Powdered Suger : 3/4 cup
A few strands saffron 
Warm Milk : 1 tbsp.
Cardamom powder (elaichi) : 2 tsp.
Rose Water : 1 tsp.

For Garnish with some safforn

Method :

Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off.

Rub the saffron into the warm milk until it dissolves.

Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl, using a hand blender. Place in the refrigerator. Spread rose water.

Serve cold garnished with some saffron.

Sending this recipe to Kalyani's "Foods for fasting - Vrat Ka Khaana" Event

Also linking this to Jabeen's Corner "Iftar Nights" Event

Sending this to Show And Tell's "FSF Janmashtami and Ganesh Chaturthi "

Besan Ka Ladoo -- Ganesh Chaturthi Special

Om Shri Ganeshaya Namaha !!

               Ganesh Chaturthi is one of the most popular and auspicious Hindu festivals. Ganesh Chaturthi also known as Vinayaka Chaturthi is the birthday of Lord Ganesha, the symbol of wisdom and remover of obstacles. This festival is also known as Ganesh Utsav which means festival of Ganesh. Lord Ganesha is also referred to as Ganapati, Gajanana, Vinayaka, Vighneshawar and Pillaiyar. This festival is observed throughout India, as well as by devoted Hindus in all parts of the world. This festival is widely celebrated in Maharashtra,West Bengal,Gujarat, Goa, Karnataka, Tamilnadu and Andra Pradesh.

   Ganesh Chaturthi is a festival dedicated to the Lord Ganesha, who is well known for his love and inclination towards sweets like modak and besan ke ladoo. Therefore, it is of prime importance to offer the Lord besan ke laddu on this special occasion. No doubt, these ladoos are very tasty and are loved by almost everyone. So, why not make this auspicious occasion more special by making them at home only. Given below is the recipe giving details on the ingredients as well the method of preparing besan ke ladoo.

Ingredients :

Gram Flour (besan) : 2 cups
Sugar (grinded) : 1 1/2 cup
Ghee : 1 cup
Raisin : 7-10. chopped
Elaichi Powder : 1 tsp

Method :

Melt ghee in a kadhai and cook the besan over low flame. Stir continuously till the besan becomes light brown in color.

Mix the elaichi powder and again stir. Remove from the flame and pour it on a thali. Let it cool slightly.

Now mix this with powdered sugar.

Divide it into equal parts and give the shape of ladoo.

Besan Ladoo is ready. Garnish with chopped raigin.

Sending this to Show And Tell's "FSF Janmashtami and Ganesh Chaturthi"

Sep 5, 2011

Peyaji (Bengali Onion Pakora)

Spicy Onion pakodas are very popular in North India and South Asia is mainly served as an evening snack during winters along with a cup of hot masala chai or tea. Onion Pakoda is a deep fried batter snack made of gram flour (besan), other spices and onions.Making of onion pakoda is simple and quick to make when you also have sudden guests or visitors at home. Most of the ingredients are easily available at every home.


Onions - 2 big
Besan - 1/2 cup or as needed
Rice flour - 1/4cup
Green Chillies - 2 ( cut into small pieces)
Baking Soda - A pinch
Salt - to Taste
Red chilly powder - 1/2 tsp
Chat masala powdwer - 1/2 tsp ( for extra flavour)
Enough Water
Oil for deep frying

Method :

Cut onion into thin 1/2" length wisepieces. Add salt to it. Keep aside for 5 - 10 minutes

Add besan, riceflour , finely chopped green chillies, baking soda, red chilly powder, chat masala powder, salt.

Mix well and then sprinkle very little water and mix well to form a dry mixture, make sure not to add more water,as adding more water will not give you a crispy pakoda.

Heat oil in a kadai and put about one spoon full of onion mix to oil. You can make 8-10 pakodas at a time. Fry until brown in colour.

Arrange the Pakoras on a serving plate with tomato ketchup.

Serve hot as a coffee/tea time snack or as starter…

Sending this to Taste of Pearl City's "Any One Can Cook"