Monday, 15 October 2012




  • Besan (chickpea flour)- 1 cup (200 grams)
  • Water- 1/2 cup (100 ml)
  • Orange food color- a pinch (optional)
  • Oil for deep frying
  • Sugar- 1 cup (200 grams)
  • Water- 1/2 cup (100 ml)
  • Cardamom powder (elaichi)-1/4 teaspoon

  • First prepare the sugar syrup.
  • Boil 1/2 cup water in a pan & add 1 cup sugar to it.

  • Add cardamom powder to it & boil it on medium high heat.
  • Sugar syrup has to be of one string consistency.
  • This will take around 7 minutes.

  • In the meantime, prepare the batter for the boondi.
  • Take besan (chickpea flour) in a pan & add 1/4 cup water to it.
  • Beat them really well to break all the lumps.

  • Now add the rest 1/4 cup water to this batter & mix well.
  • If you are adding orange food color, then add it to the batter at this stage.
  • The batter should be of a pouring consistency just like cake batter.

  • Sugar syrup must be ready by now.
  • Turn off the flame & keep it aside.
  • We will add hot boondis to this sugar syrup.
  • Heat oil in a pan.
  • Use a perforated spoon to make boondis.

  • Hold the spoon 2 inches above the hot oil.
  • Add some batter on this spoon & tap the spoon gently.
  • Boondis will fall in this hot oil.
  • Deep fry them till they turn golden in color & still soft.
  • Don't fry them too much as they will turn crispy otherwise.

  • Take them out from the hot oil on a paper towel & transfer them to the sugar syrup when still hot as they will absorb the sugar syrup easily.
  • Make boondis using all the batter & transfer to the sugar syrup.

  • When still warm, grease your hands with a little ghee & make round laddus using these boondis.
  • Don't let it cool down, as the sugar crystallizes & then it will be difficult to make the laddus.
  • You can grind them coarsely if you want smaller boondis.
  • Allow them to cool down.
  • Store them in an air tight container.
  • Boondi laddu is ready to serve.

Saturday, 13 October 2012

RAVA (SEMOLINA) LADDU - My 100th recipe :)

RAVA (SEMOLINA) LADDU-My 100th recipe :)


  • Sooji (rava / semolina)-1 small cup
  • Desi ghee- 2 tablespoons
  • Powdered sugar - 1 small cup (adjust according to taste)
  • Milk-1/2 cup
  • Coconut grated- 3-4 tablespoons
  • Cashew nut sliced- 1-2 tablespoon
  • Rains- a few

  • Heat 2 tablespoons ghee in a heavy bottomed pan.
  • Lower the flame & add sliced cashew nuts & raisins.
  • As they increase in size, add grated coconut to it & fry for a minute.
  • Add sooji to it & mix well.

  • Fry for around 10 minutes.
  • A nice aroma of roasted sooji starts coming by this time.
  • Add powdered sugar at this time & mix well.

  • Now add milk slowly to this mixture.
  • Milk should be at room temperature.

  • Allow milk to get dried up.

  • Allow this mixture to cool down slightly.
  • When still warm, apply a little desi ghee on both the hands & taking a little mixture at a time, make small round laddus.
  • Allow them to cool down.
  • Rava laddu is ready to serve.

Friday, 12 October 2012




  • Macaroni-1 cup
  • Capsicum chopped- 1/2
  • Cabbage sliced- 1/2
  • Salt-1 teaspoon (adjust according to taste)
  • Red chilli powder-1/2 teaspoon
  • Black pepper powder-1/4 teaspoon
  • Dried mango powder (amchoor)-1/4 teaspoon
  • Gouda cheese grated-2 tablespoons
  • Oil-2 tablespoons
  • Tomato ketchup-1 tablespoon
  • Boiling hot water

  • Add macaroni to boiling hot water with 1 tablespoon oil.
  • Boil it till macaroni turns soft.
  • Drain out the excess water & keep the boiled macaroni aside.
  • In another pan, add sliced cabbage to boiling hot water & allow it rest for 2 minutes.
  • After 2 minutes, drain out the excess water & let the cabbage dry up.
  • Next, heat 1 tablespoon oil in a pan.
  • Add chopped capsicum to it & saute for 2-3 minutes.

  • Now, add sliced cabbage to it & fry them well for 5-7 minutes.

  •  Add salt, red chilli powder, black pepper powder & amchoor to the vegetables & mix well.

  • Add tomato ketchup & mix well.
  • Tomato ketchup without onion garlic  from companies like Kissan & Tops is widely available in the markets.

  • Now add the boiled macaroni to it & mix well.
  • Add gouda cheese to the macaroni & mix them well.
  • You can add any other variety of cheese as you wish to.

  • Turn off the flame.
  • Spicy veg macaroni is ready to serve.

Wednesday, 10 October 2012



  • Tomatoes chopped- 4-5 medium sized
  • Capsicum sliced- 1 small sized
  • Cabbage chopped- 1/2
  • Paneer (cottage cheese) cut into cubes-1/2 cup
  • Salt-1 teaspoon (adjust as per taste)
  • Tomato ketchup-2 tablespoons
  • Oregano -1 teaspoon
  • Black pepper powder-1/2 teaspoon
  • Water- 2-4 tablespoons
  • Oil-2 tablespoons
  • Mozarella cheese grated-1/4 cup
  • Black olives for topping
  • Pizza base regular size- 2

  • First prepare the pizza sauce.
  • Heat 2 tablespoons oil in a pan.
  • Add sliced capsicum to it & saute for around 2 minutes.

  • Now add chopped cabbage & fry them together till it shrinks in size.
  • In order to make cabbage ready for usage, first chop the cabbage.
  • Then add it to boiling hot water & boil it for around 2-3 minutes.
  • Then drain out the water & allow the cabbage to get dried up well.
  • This way it becomes ready to eat.

  • Add the chopped tomatoes to these vegetables & fry them well.

  • Add salt, black pepper powder & oregano to the tomatoes.
  • When they leave oil, add tomato ketchup to the mixture & mix well.
  • Tomato ketchup By the Company Tops & Kissan is without onion & garlic & is widely available in the markets these days.

  • Now, add 2-4 tablespoons water to the tomatoes & allow it to get cooked well for 2-3 minutes.

  • When it appears cooked, add the paneer cubes & fry for another 2 minutes.

  • Pizza sauce is now ready.
  • Apply this on the pizza base.

  • Top it with grated mozarella cheese & sliced black olives.

  • Preheat oven at 200 degrees celcius for 5- 10 minutes.
  • After 5-10 minutes, place the pizza inside the oven.
  • Bake it for 10-15 minutes at 200 degrees celcius or till the base turns golden brown & is cooked well.

  • Take the pizza out & cut it into slices.
  • Garden fresh pizza is ready to serve.

Tuesday, 9 October 2012



  • Almonds (badam)-1 cup (200 grams approx)
  • Milk-1/2 litre
  • Sugar-same as the quantity of almonds
  • Boiling hot water
  • Put the almonds in boiling hot water.
  • Keep them aside for 5-10 minutes.
  • Take them out of water & peel off there skin.
  • Allow them to dry, till they are completely dried up.
  • You can keep them in the sun for around half an hour.
  • Once dried, grind them to a flour in the mixer.

  • Bring milk to a boil & allow it to boil till it turns to almost half in quantity (300 ml approx).

  • Once, it is reduced to almost half in quantity, add the almond flour to it.
  • Boil them, till the mixture becomes slightly hard, no more sticking to the pan.

  • Grease a dish or a plate with a little oil.
  • Pour the almonds mixture into the dish.
  • Flatten it from the top.

  • Allow it to cool down completely.
  • After it is cooled down, keep it in the freezer for 10-15 minutes.
  • Take it out & cut into pieces.
  • Badam barfi (almond fudge) is ready to serve.


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