Monday, March 17, 2014

Bread Halwa

Posted by sandhya at 3/17/2014 05:48:00 AM
Bread Halwa is a yummy innovation of traditiona halwa, that is easy to make and delicious to devour.



  • Bread Loaf - 1
  • Milk - 1/2 liter
  • Cashew nuts - 100 gm
  • Raisins - 25 gm
  • Sugar - 150 gm (1 cup)
  • Ghee - 100 gm


  1. Cut bread slice in to small pieces.
  2. Boil the milk in a separate pan.
  3. Now heat ghee in a wok.
  4. Then add the crumbled bread & stir fry. Once the bread crumbs soak the entire amount of ghee & turns golden brown in color, add the cashews and raisins then stir fry.
  5. Once the cashews & raisins turn golden brown, add the boiled milk. Keep stirring as the milk would start throwing out. Mix well & keep stirring for 2 minutes even after the milk has been absorbed completely.
  6. Once the bread looks dry, add the sugar & stir it well for at least a minute. And turn of the flame. Once the sugar has been absorbed, you are ready to relish the yummy Bread Halwa.  
Note: You can add Khoya for more taste. 

Sunday, March 16, 2014

Badam Puri

Posted by sandhya at 3/16/2014 10:25:00 AM
Badam Puri is a very tasty sweet recipe for this colorful Holi festival.


• 2-1/2 cup Maida 
• 1/2 cup Badam (paste) 
• 3-1/2 cup Sugar 
• 1-1/4 cup Rice Flour 
• 100 ml Milk 
• 1 gm Saffron 
• 1 tsp Cardamom 
• 25 ml Ghee 
• 1 cup Oil 
• 1 cup Water 


  1. Knead dough with rice flour, maida, milk and alomond paste.
  2. Heat water in a pan and add saffron and cardamom to it. Stir it to make sugar syrup.
  3. Make small balls of the dough and roll each ball into a small round puri.
  4. Apply ghee on the puri and stack one on the top of other with three puries in each stack.
  5. Roll and cut each stack into small pieces. Again, roll the pieces into a round shape and deep fry until golden brown.
  6. Now put all the puris in the sugar syrup. Leave it for 10 minutes and take them out of it.
  7. Badam Puri is ready to serve.

Sunday, March 9, 2014

Fish Manchurian

Posted by sandhya at 3/09/2014 06:10:00 AM

Fish Manchurian is a very popular and tasty Chinese recipe.


• ½ kg Fish Fillets (cubed and washed) 
• ½ tsp Ajinomoto 
• 1 Egg (beaten) 
• 2 tbsp Corn Flour 
• 2 tbsp Lemon Juice 
• 2 tbsp Ginger-Garlic Paste 
• 2 tbsp Tomato Puree 
• 3 Green Chilies (chopped) 
• 4 tsp Soya Sauce 
• 4 cloves Garlic (finely chopped) 
• 4 tbsp All-Purpose Flour 
• 1/8 tsp Black Pepper Powder 
• Salt to taste 
• Oil for frying 
• 2 tbsp Coriander Leaves (chopped)


  1. Mix salt, pepper, lemon juice with fish cubes in a bowl and marinate for 10-12 minutes.
  2. In a seperate bowl, combine corn flour, flour, beaten egg, salt and ginger-garlic paste with little water to form a thin batter.
  3. Heat the oil in a frying pan and dip the marinated fish into the batter.
  4. Fry the fish cubes into oil on medium heat until golden brown. Set aside.
  5. Heat around 2 tbsp oil in a separate frying pan and saute garlic and green chili until turning color.
  6. Add tomato puree, soya sauce and fried fish, mix well.
  7. Pour in a cup of water along with ajinomoto and simmer on low heat, until gravy is very thick.
  8. Garnish with coriander leaves.
  9. Serve hot.

Saturday, March 8, 2014

Methi Dal Dhokli

Posted by sandhya at 3/08/2014 06:25:00 AM
Methi Dal Dhokli is a delicious treat from the Gujarati cuisine.


 For Dal 
• ½ cup Toovar Dal (arhar) 
• ¼ tsp Mustard Seeds 
• ¼ tsp Cumin Seeds (jeera) 
• ¼ tsp Fenugreek Seeds (methi) 
• 10 Curry Leaves (kadipatta) 
• 2 Cloves (laung/ lavang) 
• 2 sticks Cinnamon (dalchini) 
• 1 Bay Leaf (tejpatta) 
• 2 small Red Chilies 
• ¼ tsp Asafoetida (hing) 
• 4 pieces Cocum (soaked) 
• ¼ cup Chopped Tomatoes 
• ½ tsp Turmeric Powder (haldi) 
• ½ Lemon Juice 
• 4 Green Chilies (slit) 
• ½ tsp Chili Powder 
• 1 tsp Ginger (grated) 
• 1 tsp Ghee 
• ½ tsp Jaggery 
• Salt to taste

For Dhoklis 
• 1 cup Whole Wheat Flour 
• 3/4 tsp Fenugreek Leaves (methi) (chopped) 
• ½ tsp Turmeric Powder (haldi) 
• ½ tsp Chili Powder 
• ¼ tsp Asafoetida (hing) 
• 1 tsp Oil 
• Salt (to taste) 
• ¼ cup Chopped Coriander Leaves (to garnish)


For Dal

  1. Wash the toovar dal and soak it in water for 15 minutes.
  2. Thereafter, cook it in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool.
  3. When it is slightly cool, whisk dal until it gets smooth.
  4. Take a pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it and saute, till the mixture starts emitting fragrance.
  5. Now, add cooked dal to the above mixture, along with 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and jaggery and cook it on simmer flame for 10 minutes. 

For Dhoklis

  1. Mix all the ingredients required for preparing dhoklis and knead to form firm dough.
  2. Now, divide this dough into six equal pieces and roll out into thin chapattis.
  3. Put a non stick tawa over the flame and roast the chapattis on it, from both the sides. Keep them aside. 

To Serve

  1. Before serving, boil the dal, put dhoklis in it and turn the flame on simmer.
  2. Stir it every 2- 3 minutes.
  3. Remove from the flame and garnish with coriander leaves.
  4. Serve hot.

Saturday, March 1, 2014

Spinach & Tomato Rice

Posted by sandhya at 3/01/2014 06:15:00 AM
Spinach & Tomato Rice is a Greek dinner recipe.


• 2 Pounds fresh spinach 
• 2 Cups olive oil 
• 1 Large onion, minced 
• 2 Sprigs fresh mint 
• 2 tbsp Tomato paste 
• 1 Cup uncooked rice 
• 2-1/2 Cups water 
• Sea salt 
• Freshly ground pepper 
• 1 Lemon, cut in wedges


  1. Wash the spinach, chop and set aside to drain.
  2. Preheat a heavy-bottomed pot on low heat.
  3. Put olive oil in the pot and increase the heat to medium. Add onion and sauté till it is translucent.
  4. Add fresh mint and spinach. Sauté for 5 minutes, until wilted.
  5. Dilute the tomato paste in the water and add to the pot, with salt and pepper to taste.
  6. Increase heat and bring the mixture to a boil.
  7. Add rice, stir, and cover.
  8. Reduce heat and allow to simmer for 20 minutes or until the water has been absorbed.
  9. Do not stir during simmering.
  10. Serve with lemon wedges.
  11. Spinach & Tomato Rice is ready.

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