Monday, 31 December 2012

Zunka Bhakar

Zunka Bhakar

Zunka Bhakar

Zunka Bhakar


For zunka:

1 cup besan (spilt gram flour)
2  onion chopped
1/2 tsp ginger garlic paste
2 green chillies chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2 tsp red chili powder
1 tbsp chopped coriander leaves
2 cups water
A  pinch asafoetida
1 tbsp Oil
Salt to taste

Method :

1. Take gram flour in a bowl & add some water , make a paste

2. Heat oil in a kadai, add mustard seeds,cumin seeds. 

3. When they begin to splutter, add asafoetida, onions, sauté till onions become light brown.

4. Add ginger garlic paste,green chilies & continue to sauté for a mins. 

5. Add  red chilli powder, turmeric power,salt & mix well.

6. Add gram flour paste & mix well. Cover & cook on medium heat for 1-2 mins. 

7. Add some more water,mix & continue to cook for 3-4 mins

8. Garnish with coriander leaves & serve hot with bhakari.


For bhakari:

2 cups jawari atta (white millet flour)
Warm water to knead
Salt to taste


1. Take jawari flour in a bowl, add salt & mix well. 

2. Add sufficient warm water, knead into a soft dough. 

3. Divide into eight equal parts & roll it into small thin chapatis.

4. Cook on hot tawa till evenly done on both the sides. 

5. Serve hot with zunka.

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Rajma Chawal

Rajma Chawal
(Red Kidney Beans & Rice)

Rajma Chawal

Rajma chawal is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of spices & usually served with rice/roti. This dish generally lists as a top favorite of north Indians.

Rajma Chawal

Rajma chawal is a very simple dish, which is not only tasty but also full of proteins. Rajma is
rich in 
iron & protein, when it is combined with rice, it is a great source of carbohydrates.

Rajma Chawal

Rajma chawal is a great combination. It is a complete meal in it self.


For rajma:

1 cup rajma (red kidney beans)
2 onion grated
1 tbsp oil
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp mustered seeds
1/2 tsp cumin seeds
1 tsp coriander powder
2 tsp ginger-garlic paste
3 big tomatoes
2-3 tbsp fresh coriander leaves finely chopped
3-4 green chilies
1 tbsp rajma masala
4-5 cups water
Salt to taste


1. Soak red kidney beans overnight. Drain & wash them. Pressure cook with 1 tsp salt with   
    about 4-5 cups of water till the beans are soft. 

2. In a blender puree tomatoes. Chopped green chilies.

3. Heat oil in a pan, add mustered seeds, cumin seeds, when they crackle, add onion,
    chopped green chilies & 
fry till onions are golden brown.

4. Add ginger-garlic paste, stir for few seconds, now add tomato puree, turmeric powder,
    red chili powder, coriander powder & sauté for 2 
minutes on medium flame.

5. Add rajma masala & boiled rajma, mix well. Mash some beans with back of ladle. Add
    more water.

6. Let it cook on medium flame for about 10-15 mins for all the flavors to be soaked in by  
    kidney beans.

7. Garnish with coriander leaves. Serve hot with rice/roti.


For steamed rice:

2 cup basmati rice
4 cup water
1 tsp pure ghee


1. Wash & soak rice for 5 mins.

2. Place rice in a covered sauce pan, add water, ghee, put on high heat. 

3. As soon as it boils rapidly, reduce heat to medium/low & keep simmering for 10 mins. 

4. Remove pot from burner but still do not open the lid. let the rice rest undisturbed for 5 mins.

5. Fluff rice with a fork before serving.

6. Serve hot with rajma.

Friday, 28 December 2012

Dink & Dry Fruits Laddu

Dink & Dry Fruits Laddu

Dink & Dry Fruits Laddu


100 gm.dink (edible gum)
100 gm finely grated dry coconut
100 gm kharik (dried dates broken into small pieces)
100 gm almond
500 gm powdered sugar
 50 gm poppy seeds
 50 gm cashews nuts
 50 gm pistachio
1 cup ghee
1 cup ghee for frying gum
1/2 tsp cardamom powder


1. Fry the gum in small amount of ghee, it will fluff up fast into white balls. Make
    this gum into a coarse powder & keep aside.

2. Now take kharik & make very fine powder of it.

3. Dry grind poppy seeds, almond, cashew nuts, pistachio separately
Keep aside.

4. Roast poppy seeds, almond, cashews & pistachio separately in small
   amount of 
ghee for 2-3 min. Keep them separately.

5. Take above all ingredients in a big bowl add sugar, grated dry coconut,
     cardamom powder & mix well.

6. Now rub your palms with a little ghee,take a handful of the mixture & make
     a laddu carefully.Repeat the same with remaining mixture

7. Store the laddus in an air tight container.You can keep these laddus
    for 7-8 days.

8. These laddus are good for winter season.

Dink & Dry Fruits Laddu

Sunday, 23 December 2012

Strawberry Cake

Strawberry Cake

Strawberry Cake


1 1/4 cup fine flour(maida)
3 tbsp butter 
1/2 tsp vanilla essence
1/2 tsp strawberry essence(optional)
1/2 tsp lemon juice
2 tsp baking powder
1/2 cup milk
1 cup strawberries chopped(fresh) 
1/2 cup powdered sugar


1. Preheat the oven to 375 degree F.(190 degree Celsius).

2. Mix sugar, lemon juice, freshly chopped strawberries & keep it aside. 
    This will make the strawberry juicy & soft.

3. Mix together flour, baking powder & sift it.

4. Cream butter & powdered sugar using electric mixer. Then add milk to it.

5. Mix  dry ingredients with  wet ingredients little by little till you get all ingredients 
    mixed together.

6. Using  spatula fold in  chopped strawberries with  above mixture.

7. Prepare  baking pan by buttering it nicely just to avoid sticking. 

8. Then pour  mixture into  baking pan.

9. Bake in the preheated oven for 35 to 40 minutes. 

10. Same old technique to check whether  cake is baked. Just insert a tooth pick in
 If it comes out clean its done.

11.  Allow it to cool.


For the cream: 

300 ml fresh cream  
4-5 tbsp powdered sugar 
1 tsp vanilla essence 
1/2 cup strawbeeries thinly-sliced 


1. Keep cream &  beater blades in  freezer for about half an hour.

2. Add sugar & essence to  chilled cream.

3. Beat well till  cream is thick & forms soft peaks.Keep refrigerated till use.


For assembling the cake:

1. Cut  cake into 3 layers horizontally.

2. Keep one layer of  cake on  serving plate.

3. Now spread 2-3 tbsp of whipped cream on top of  cake.

4. Repeat with other layers.

5. Cover  cake completely with whipped cream on all sides &  top.

7. Level  top & sides with a broad spatula dipped in chilled water.

8. Decorate  top with thinly sliced strawberies.

9. Keep chilled in the fridge till 2 hours & serve.

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 Vanilla Cake

Saturday, 22 December 2012

Black Forest Cake

Black Forest Cake

Black Forest Cake

Black Forest Cake


For the cake:

400 grams condensed milk (milkmaid)
125 grams butter 
225 grams maida (fine flour)
3-4 tbsp cocoa powder  
1 tsp baking powder 
1 tsp baking soda 
200ml aerated cola (I used Pepsi)


1. Grease & line an 8’ round baking tin. Preheat oven to 150C.

2. Melt butter in microwave for 1 minute on high.Let it cool.

3. Add condensed milk & beat well.

4. Sift together maida, cocoa powder, baking powder, baking soda.

5. Add maida mix to the condensed milk-butter mixture alternating with cola till maida & cola
   are finished.

6. Pour into the greased baking tin & bake for 30-40 minutes or till a toothpick inserted comes
    out clean.

7. Cool on a wire rack.


For the sugar syrup:

½ cup sugar 
½ cup water 


1. In a thick bottom pan mix the sugar & water, boil till the sugar melts. Keep aside to cool.


For the cream: 

300 ml fresh cream  
4-5 tbsp powdered sugar 
1 tsp vanilla essence 


1. Keep cream & the beater blades in the freezer for about half an hour.

2. Add sugar & essence to the chilled cream.

3. Beat well till the cream is thick & forms soft peaks.Keep refrigerated till use.


For filling & garnish:

1. A cup of cherries chopped fine (I used glazed cherries-reserve a few for garnishing on top).

2. A bar of milk chocolate (Make chocolate shavings out of the bar and keep refrigerated till

3. Few edible silver beads (optional)


For assembling the cake:

1. Cut the cake into 3-4 layers horizontally[I cut it into 3 layers].

2. Keep one layer of the cake on the serving plate.

3. Sprinkle 3-4 tablespoons of sugar syrup on it.

4. Now spread 2-3 tablespoons of whipped cream on top of the cake.

5. Add the chopped cherries on top.Repeat with other layers.

6. Cover the cake completely with whipped cream on all sides & the top.

7. Level the top & sides with a broad spatula dipped in chilled water.

8. Decorate the top with chocolate shavings, halved cherries & silver beads (optional).

9. Refrigerate it for 2-3 hours. 

Friday, 21 December 2012

Tandoori Pyaaz Kulcha

Tandoori Pyaaz Kulcha
Tandoori Pyaaz Kulcha

Tandoori Pyaaz Kulcha


 2 cups refined flour (maida)
1/2 tsp baking powder
1 onion chopped
2-3 green chili chopped
1 tbsp coriander leaves chopped
1/4 tsp soda bicarbonate 
1 tsp sugar 
1/2 cup milk 
1 tbsp yogurt 
2 tbsp oil 
1 1/2 tbsp pure ghee melted
1/2 tsp Salt 


1. Sift the flour together with the baking powder, soda bicarbonate & salt. 

2.  Add the onion,green chili,coriander leaves,sugar, milk, yogurt, some water. Knead 
     well into a medium soft dough. 

3. Brush some oil on the dough, cover with a damp cloth, set aside for one hour.  

4. Divide the dough into equal portions & shape into balls. 

5. Place the dough balls on a lightly floured pastry bord & roll to a thin kulcha. 

6.  Bake the kulchas in a moderately hot tandor for 2-3 mins. 

7. Remove, brush with melted ghee & serve hot. 

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