Friday, 28 September 2012



  • Condensed milk-1/2 tin-200 grams
  • Maida-4/5 cup (200 grams)
  • Besan-1/5 cup (50 grams)
  • Butter-3/5 cup (150 grams)
  • Baking powder-1.5 teaspoon

  • Preheat oven to 160 degrees celcius for 10 minutes.
  • Beat the condensed milk & butter together to a creamy batter.

  • Sift maida, besan & baking powder together.

  • Add this to the condensed milk mixture & make dough.

  • Make the shapes you desire using the dough.
  • Grease the cookie sheet (aluminium) with a little butter.
  • Arrange them on the cookie sheet.

  • Bake it in the preheated oven at 160 degrees celcius for 15-20 minutes.

  • Take them out & allow them to cool.
  • Butter cookies are ready to serve.

Sunday, 16 September 2012



  • Maida-1 cup
  • Sugar (powdered)-1/2 cup
  • Carob powder/Cocoa powder-4-6 tablespoons
  • Baking powder-1/2 teaspoon
  • Baking soda-1/2 teaspoon
  • Salt-1/8 teaspoon
  • Milk-1/2 cup
  • Vegetable oil- 1/3-1/2 cup
  • Vanilla extract-1/2 teaspoon
  • Walnuts grated & chopped

  • Preheat oven for around 10 minutes at 175 degrees celcius.
  • Sieve maida, sugar, carob/cocoa powder, baking powder, baking soda & salt together.

  • Next, in a bowl add milk, veg oil & vanilla extract.

  • Add flour to it slowly & stir till it is just mixed.
  • Add the chopped walnuts to it.

  • Don't mix it too much as it will lead to dense brownie.
  • Make sure you stir it just till all the ingredients are mixed.

  • Grease the baking dish with a little oil & spread the cake batter in the baking dish.

  • Place it inside the preheated oven.
  • Bake it for 30 minutes at 175 degrees celcius or till the top is no longer shiny.
  • After 30 minutes, insert a knife or a toothpick & if it comes out clean, brownie is properly baked.

  • Let it get cooled down completely & then invert it.
  • Cut the cake into slices & garnish with grated walnuts.
  • Eggless brownie is ready to serve.




  • Rice-1.5 cups
  • Urad dal-1/2 cup
  • Fenugreek seeds (methi dana)-1 tablespoon
  • Salt to taste
  • Oil
  • Water

  • Boiled & peeled potatoes-5-6
  • Tomatoes chopped-2 medium sized
  • Mustard seeds-1/2 teaspoon
  • Dry red chillies (whole)-2
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Curry leaves-4-5
  • Oil-2 tablespoons
  • Water


  • Heat oil in a pan.
  • Add mustard seeds, dry red chillies & curry leaves.
  • As they splutter, add chopped tomatoes to it.
  • Add turmeric powder, red chilli powder & salt to it.
  • Allow it to get well cooked.
  • Mash the boiled & peeled potatoes.
  • As the mixture leaves oil, add the mashed potatoes to it.

  • Mix them well.
  • The potatoes might be a little dry, add some water just to cover the base of the pan.
  • Mix them & cook well.
  • As they appear well cooked, turn off the flame.
  • Masala is ready to be used for the dosa.

  • Soak rice, urad dal & fenugreek seeds in water for around 4-5 hours.
  • After 4-5 hours, strain out the water from the rice, dal & fenugreek seeds.
  • Add a little water around 1/4 cup in a mixer along with rice, dal & fenugreek seeds.
  • Grind them together till they are ground completely.
  • Now keep this mixture aside for fermentation overnight for around 8 hours.
  • In case u keep it for more than 8 hours, then keep it refrigerated as it might turn sour other wise.
  • After 8 hours, add salt to it & water enough to make it of a pouring consistency.
  • Heat a flat tawa & on medium flame, pour around 2 tablespoons of the batter on the centre of the tawa.
  • Using the back of the spatula, spread the batter in a round for the dosa.
  • Pour a little oil at the edges of the dosa.
  • After getting cooked, it will come off the tawa.
  • Turn it upside down & cook it well from both the sides.
  • Add the 1-2 tablespoons potatoes masala prepared in the centre of the dosa & fold it from both the sides.

  • Masala dosa is ready to serve.
  • Serve it hot with sambhar.
  • For the sambhar recipe Click here.

Saturday, 15 September 2012



  • Milk-1 litre
  • Lemon juice or vinegar-2 tablespoons
  • Sugar-1/4 cup
  • Cardamom powder (elaichi)-a pinch
  • Kewda essence (optional)-2-3 drops

  • Boil milk  then lower the flame.
  • On the low flame, add lemon juice or vinegar.
  • If adding lemon juice then dilute it with 1-2 tablespoons of water.
  • When milk curdles & water separates, turn off the flame.
  • Strain out the water.
  • Wash the paneer nicely with fresh water so that the sourness of lemon or vinegar gets washed away. 

  • Squeeze out the excess water.

  • Now make a smooth dough by kneading with your hands 4-5 times till it becomes smooth.

  • Put the paneer in a mixer grinder with sugar & cardamom (elaichi) powder.

  • Grind it for a few seconds till the mixture becomes a paste.
  • Transfer this paste to a pan & saute for 2 minutes on medium flame.
  • If adding kewda essence then add it at this stage & mix well.
  • After 2 minutes, turn off the flame.
  • Knead it well for a minute.

  • Make small balls using this dough & flatten them.
  • Sandesh is ready to serve.

Friday, 14 September 2012



  • Soya chunks-1 cup
  • Capsicum-1 medium sized
  • Ginger grated-1 teaspoon
  • Soya sauce-1 tablespoon
  • Tomato ketchup-1-2 tablespoons
  • Black pepper powder-1 teaspoon
  • Red chilli powder-1 teaspoon
  • Salt to taste
  • Oil-2 tablespoons
Soya sauce manufactured by the Company FunFoods is available without onion & gaarlic.
Tomato ketchup manufactured by the Company Kissan & Tops is available without  onion & garlic.

  • Boil water in a pan & add soyabean chunks to it.
  • Boil till they turn soft & then turn off the flame.
  • Then squeeze out the excess water from the chunks.

  • Cut the soyabean chunks into small pieces.
  • Cut capsicum into slightly big pieces.
  • Heat oil in a pan & add grated ginger to it.
  • When it turns slightly golden in colour, add sliced capsicum to it.

  • Fry till capsicum is half cooked.
  • When half cooked, add soya sauce & tomato sauce.
  • Mix well & add black pepper powder, red chilli powder & salt.

  • Mix well & add soyabean pieces to it.
  • Fry them for around 5 minutes & turn off the flame.
  • Soya capsicum is ready to serve.


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