Monday, 29 October 2012

Roasted khoya powder

You can also roast the home-made khoya and blend to powder.  This powder can be stored in refridgerator and can be topped up for desserts, lassi, custard, added to make malpua, etc.  Will be posting recipes done using this powder soon.
  Take a cup of khoya and add three tsp of sugar on it, keep on stirring till sugar dissolves and turns choclate brown.  Blend it and store powder in air-tight container

Rai ki doodhi (Bottle gourd cooked in rai paste)

Everthought of using rai (mostly used for temper) as an gravy base? Yes, this traditional oriyan dish was first introduced to me by my neighbour.  This has slightly punjent odoured, creamy and spicy base which is really worth a try!!

Ingredients required

  • Two cups of chopped and deseeded bottle gourd
  • 6-7 garlic pods
  • 2-3 dry red chilli
  • 4 tsp of rai
  • 3 tsp of oil
  • Halt tsp rai (to temper)
  • Half tsp jeera
  • A bunch of curry leaves
  • 2-3 tsp of chopped onions
  • Pinch of haldi
  • Salt to taste


Atfirst, make  an paste of rai, garlic and red chilli 

Then combine this paste with bottle gourd with haldi and salt.  Pressure cook for one whistle.

 Add temper of oil with rai, jeera, curry leaves and onion.  Serve with chapathi

Kadaai Kobhi (kobhi means 'cabbage' in marathi)

 This is a dry dish and can be served with wet rice like sambhar, rassa or dal.  Also can be had with roti.


Ingredients required

  • Half a tsp of jeera
  • One green chilli roughly broken
  • Four tsp of chopped onions
  • Two tsp of dahi
  • 10-12 baby cabbages
  • Salt to taste
  • Half tsp garam masala
  • Half tsp chilli powder
  • One tsp dhanya powder
  • One tsp jeera powder
  • Pinch of haldi
  • Coriander leaves and slice of lemon to garnish
  • 3 tsp oil


Heat 2-3 tsp of oil in kadaai, and add jeera seeds.  Wait till it crackles and add broken green chilli and finally onions.  Saute till onions turn golden brown.

After onions turn brown, add all spice mix and stirr in dahi.

 Throw in baby cabbages and cook in 15 minutes in simmer flame till cabbages get cooked
Serve with coriander leaves

Tangy mint chutney

Ingredients for tangy mint chutney:

One big handful of mint leaves, half onion, one medium piece coconut, 2 green chillies, half cup of coriander leaves, 1/4 cup of curd, and amchoor powder(optional).  Grind it to a smooth paste for chutney, will be like this

Sakkarpoori (mouth-watering crispy dessert with poori's in a sugar coating)

  Hi guys, this is my 50th post, decided to make it special, and hence this dessert.

Ingredients required

  • Two cups of maida (which along with salt and water is knead into a fine dough)
  • 3 tsp rice flour
  • 2-3 tsp vanaspathi/oil
  • Half a cup sugar
  • 6-7 cardamon pods
  • Oil, to deep fry


 Powder sugar along with cardamon. Knead a fine dough of maida (with 1/4 tsp of salt and water)  and cover it with wet muslin cloth, let it rest for one hour.  Make satta (for coating poori) by mixing vanaspathi and rice flour so that it forms paste like consistency. 
The above pic is satta. Now divide the dough into medium-sized balls.

Take one ball and roll into a large chapathi, repeat the same with four chapathis.  Now after having four chapathi, just take one first and  apply satta/paste on the chapathi uniformly (Note that paste applied must be thin, otherwise sakkarpoori will turn soggy)

After applying satta,  paste another chapathi onto the satta-applied chapathi.

Now apply satta on this, and paste another chapathi.  Repeat the step until four chapathis are glued to each other through satta.

 Now roll the four-stuffed chpathi from top till end, thus resembling a thick cylinder
 Now cut this cylinder into smaller pieces.
 Take a single piece and place it sidewise(you will be able to see curves of satta on chapathi layers)
 Now roll this tiny dough into small poori and deep-fry it.

After deep-fried, sprinkle sugar-cardamon powder and serve

Tips for beginners

  • After preparing the thick cylinder, you can rest it  maximum  for 20 minutes under wet muslin cloth, if you take more time, pooris will turn red coloured.
  • Take care on applying satta, apply thin layered satta.
  • Sprinkle sugar powder into poori when it is hot, so that sugar powder gets coated on it well.
  • Store it in air-tight container and you can enjoy it for atleast a month.
  • And the most important is that you will need minimum of two members to do this recipe, dont try alone in first attempt

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