Sunday, August 30, 2009

Gift Award

This lovely gift is given by my friend priya.........Thanks to her........

I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.
1. I am M.Tech in Electronics and Communication Engineering.
2.I love cooking.I do so many experiments in my kitchen lab.
3.I am fond of window shopping.
4.I am very patient and optimistic.
5.I love writting.
6.I love browsing new things.
7.I am very friendly and mingle easily with others.
8. I love sweets very very much
9. I love to travel.
10.I love reading and writing.
I would like to nominate 10 worthy bloggers :

Friday, August 28, 2009

Besan Ka Ladoo

On the occassion of Ganesh Chaturthi ,my mom made it.............for it you need....


2 cups Besan

1 1/2cup ghee

1 cup grounded sugar(Bura)

1/4 cup Almonds

2 tesp Cardomon pd


1.Heat ghee.Add besan.Cook it till colour changes to brown and a good aroma comes.Remove from fire.

2.After sometime add bura,almonds and cardomon pd.Mix well.

3.Make Ladoos.

Sending it over sara's corner for her first event Sweets and Savouries

Sending it over sanghi's food for FIL-Ghee event

Modak For ICC Festive Special

Hi friends........I prepared these modak on Ganesh Chatuthi.I had taken this recipie from ICC Challenge.
Modak from Mints
Stuffing -2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)
Cover -1 cup rice flour1.25 cup water
pinch of salt
1 tbsp oil
Preparation for Stuffing -
Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.Preparation for cover -Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes or so. Then with wet hands, mix the dough properly. It will warm so be careful and use cold water to keep your hands from burning but do not use too much water. if you think the dough is little sticky, I will suggest add 1-2 tbsp maida to it and make the dough.
Making Modak (Final Product) -
Start boiling water in a large vessel that can fit a steamer. I use a stainless steel steamer that fits on a pressure cooker and water doesnt touch the steamer and use stainless steel plate to cover it. Oil the steamer and set it aside.Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil. Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak.

Wednesday, August 26, 2009


This is a Rajasthani Curry..............For it you need.............


1 cup vadia(Lentil dumplings )(grounded coarsly not in mixer)

1 chopped green chilli

2 tesp finely chopped green coriander

salt to taste

1/2 tesp red chilli pd

1/4 tesp turmeic pd

1/2 tesp coriander pd

1/2 tesp cumin seeds

a pinch of Asafoetida

Water as required

2 tesp oil/ghee


1.Heat ghee/oil in a cooker.Add cumin seeds and asafoetida.Add grounded vadia.Roast them till the colour changes.

2.Add all spices and two cups of water.Add green coriander and chilli.Cook for a whistle.

3.Serve hot with chapati.

Beasn Ka Churma

This is the traditional dessert of Rajasthan and the part of rajasthani cuisine "Dal,Bati,Churma.........Churma can be made in very different varities...This is one of them.....................

2 cup Beasn
1 cup Khoya
1 cup Bura(Powdered Sugar)
1 tesp Cardamon pd
1 cup Ghee
1.Mix besan,1/4 cup ghee.Knead it with lukewarm water.Take a portion of dough and make a thick flat roll.Similarly make of remaining dough.Bake them in oven by changing the sides.
2.Now break the baked rolls and let them cool.Grind them in a mixer.
3.In a another pan take a spoon of ghee and cool khoya till colour changes lightly.
4.Mix remaining ghee,cooked khoya ,cardamon pd and bura with grinded rolls.
5.Garnish with dryfruits and serve.

Monday, August 24, 2009

Cabbage Curry

1 cup chopped cabbage
1/2 tesp cumin seeds
a pinch of Asafoetida
salt to taste
1/4 tesp redchilli pd
1/4 tesp turmeric pd
1/2 tesp coriander pd
1/4 tesp Amchoor pd
2 tesp oil
1.Heat oil in a pan.Add cumin seeds and hing.When it splutter add chopped cabbage.
2.Add all the spices and mix it well.Cook it for 5 mins with covered Pan.
3.Serve it with chapati/rice.

Sunday, August 23, 2009

Mix Vegetable Juice

1 small sized lauki
1 tomato
1 Beetroot
2 tesp lemon juice
1 Carrot
10-15 Mint leaves
1/2 inch ginger
Rock Salt to taste
Mix all ingredients and blend it in a mixer.Seive it.Serve chilled.

French Fries


2 big sized potatoes(Cut in long stripes)

Oil to fry

salt to taste

Redchilli pd to taste


Heat oil and fry potato stripes till brown.Season it with salt and redchilli pd.

Send it over Divya Dil se for CFK and Sharmi

Friday, August 21, 2009

Moong Dal Halwa

1 cup Moong Dal(soaked for 2 hrs)
1 cup Ghee
3/4 cup sugar
1.Grind dal smoothly in a mixer.Heat Ghee.Add dal and cook it on low flame till the colour changes and nice aroma comes.
2.Now pour the warm water in it and stir continuosly till the ghee leaves the pan.
3.Add sugar,dry fruits.Cook till the sugar dissolves.
4.Serve hot.
Sending it over shanti's event for diwali

Bread Pakoda

1 cup Besan
salt to taste
1 tesp Ajwaian
1 tesp Redchilli pd
a pinch of Eatable Soda
Oil to Fry
Bread slice (Cut Daigonally)
1.Mix all ingredients except oil and make batter with water.
2.Dip each bread slice in batter and deep fry in oil.
3.Serve hot with sauce or chutney.

Sending it over p's Easy n tasty recipies for event sunday snacks- snacks with bread

Thursday, August 20, 2009

Bottlegaurd(Lauki) Curry

1 small sized Bottlegaurd(chopped)
1 tesp Cumin seeds
a pinch of asafoetida
salt to taste
1/2 tesp redchilli pd(optional)
1/4 tesp Turmeric pd
1/2 tesp Coriander pd
2 tesp oil/ghee
1.Heat oil/ghee in a pan.Add cumin seeds and asafoetida.When it splutters add bottlegaurd.
2.Add all the spices and 1/4 cup of water.Cook it with covered lid.
3.Serve hot with chapati.

Sending it over ec for light meal event

Corn Palak in White Gravy

1/2 cup boiled corn
1 cup Spinach(Palak) Blanched
salt to taste
1/2 tesp Black Pepper
1/2 tesp White(Kashmiri) Chilli pd
1/4 cup cream
1/2 cup onion paste
1/4 tesp ginger paste
1 tbsp Butter
1.Heat Butter.Add onion and ginger paste.Cook it till colour changes.
2.Add salt and chilli pd.Add white sauce,corn and blanched Spinach.Cook it for 2-3 mins.
3.Now add cream and cook it for 2 mins.
4.Serve Hot with naan or chapati

My 4th Award

I received this award from a my friend priya.Thanks a lot dear...........

Wednesday, August 19, 2009

Potato(aaloo) Halwa

4 boiled potatoes
2 tbsp Pure Ghee
1/4 cup milk
1/2 cup sugar
1.Heat ghee in a pan.
2.Add mashed boiled potatoes.Cook it till it changes colour and ghee leaves the pan.
3.Now add sugar and milk.Cook it for 2 mins.Serve hot.

My Third Award

I received this beaytiful award from priya.Thanks to her.

Monday, August 17, 2009

My Second Award

Hi freinds,
I received a very beautiful award from my friend sangi from Simply Delicious.Thanks a lot dear.

Sabudana Khicadi

250 gm Sago(sabudana){Soaked for 3-4 hrs}
1/2 cup peanuts roasted and crushed coarsely
4 boiled and mashed potatoes
1 tesp black pepper pd
salt to taste
2 chopped green chillies
2 tesp Lemon juice
2 tbsp finely chopped green coriander leaves
2 tbsp Oil/Ghee
1.Mix all the ingredients .
2. Heat oil/ghee in a pan.Put the above mixed ingredients.Mix it well and cook for 8-10 mins by covering the lid on the pan.Serve hot.

Friday, August 14, 2009

Boxes for Raksha Bandhan

These boxes are made from waste caps of Shampoo,face wash.It can be used to keep Roli Chawal on the occasion of Rakha Bandhan.

Thursday, August 13, 2009

My Art

Idli Sambhar

3 cups Idli Rawa
1 cup Urad Dal
1 tesp Fruit Salt(Eno)
Wash idli rawa and Soak it for 2-3 hrs.Soak dal for 2-3 hrs..Grind it in a mixer,make batter.Leave overnite for fermentation.Grease the idli moulds with ghee.Fill each mould with batter.Steam it for 7-8 mins.Serve with sambhar and chutney.

Tuesday, August 11, 2009

Sambhar Vada

2 cup soaked urad dal
1/2 cup rawa
1 chopped onion
2 tesp chopped coriander leaves
1 tesp chopped green chilli
salt to taste
Oil to fry
1. Grind Dal smoothly in a mixer.Add all the other ingredients and mix well.
2. Heat oil.Take a small part of paste keep it on a flat bowl.Make a hole in the centre.Leave it in heated oil.Deep fry each vada.
3.Serve it with sambhar and coconut chutney.

Rajasthani Kadi

2 cup curd
1 tbsp gramflour(Beasn)
1/4 tesp turmeric pd
salt to taste
8-10 curry leaves
4 cloves
1/2 tesp cumin seeds
1 tesp redchilli pd
2 tesp ghee
1/2 tesp fenugreek seeds
1.In curd,mix beasn,turmeric pd.Beat it with water.
2.Heat ghee in a pan.Add cumin seeds,fenugreek seeds and curry leaves.When it crackles add red chilli pd with 1/2 cup of water.
3.Now add curd mixture and keep steering.Cook it for 15 mins.
4.Add salt.Serve hot with Rice,chapati.

Monday, August 10, 2009

Aaloo Pakore

1 cup gram flour(besan)
salt to taste
1/2 tesp red chilli pd
1/2 tesp Ajwain
a pinch of Fruit salt
Water to make paste
sliced Potatoes
oil to fry
1.Mix all the ingredients and make a paste with water.
2.Dip each slice of potato in paste and deep fry in oil.

Monday, August 3, 2009

Bread Roll

Bread slices
4 boiled potatoes
1 finely chopped onions
2 finely green chilli
2 tesp lemon juice
salt to taste
oil to fry
1.Mix all the ingredients except oil.
2.Soak Bread slice in water.Squeeze the water.Fill the potato mix and roll,shape as you like.
3.Deep fry each roll in oil.Serve with sauce and chutney.
Sending it over priya's easy n tasty recipies for event sunday snacks-snacks with bread

Sunday, August 2, 2009

Paneer Kofta Curry

For Paneer Kofta
200 gm Paneer
2 tesp Maida
salt to taste
1/2 teap Black Pepper
1 tesp green coriander leaves
oil to fry
Mix all the ingredients except oil and make a soft dough.

Take small portion of dough and make balls of lemon size.

Deep fry them.Paneer koftas are ready

For Gravy:

1 cup tomato puree
1/2 cup Cashewnut(Kaju) pd

salt to taste

1/4 tesp Turmeric pd

1 tesp Red Chilli pd

1/2 tesp Coriander pd

1/2 cup cream

1 tbsp oil/ghee

1/2 cup milk
1 cup Onion Paste(optional)


1. Heat oil in a pan.Add onion paste.cook till colour changes.Add tomato paste.Cook it for 5 min.

2.Add all the spices.Cook till oil leaves.Add cream and milk.Cook it well.

3. Put koftas in gravy before serving.Garnish with cream and chopped coriander leaves.

Sending over viki's kitchen for tht event of Side dish of chapati

Sending it over Innovative In laws for their First event"Garnish The dish"

Fruit Custard

On the occasion of Friendship Day,first I would like to wish to all of you"HAPPY FRIENDSHIP DAY".Today I want to celebrate it with something sweet.So I made it.........For it you need .......................
1/2 cup Mango pieces
1/4 cup Pomegranate
2 chopped Banana
1/4 cup grapes
Fruits (Whichever you like)
1/2 lt Milk
4 tesp Custard Powder(I used Whiekfield custard Powder),Vanila Flavour
1/2 cup sugar
1.Boil Milk.In 1/2 cup of cool milk,add custard pd.Mix it well.Add it to boiled milk and cook it till it becomes thick.The consistency depends on your desire.But stir it continously otherwise it will get stick with pan.
2.Add sugar.Stir it well.Let it cool now.
3.Add fruits before the serving.
My 2nd entry to Solkadi for Fruit Feast