Saturday, March 12, 2011



A complete mean in its self, Thalipith is a favorite and healthy food option .Made with a variety of flour, its high in its protein content.  We usually eat it for lunch or dinner, with curd and just even plain.


1. 1 Cup Jowar Flour
2. 1/2 Cup Besan Flour
3 1/2 Cup Rice Flour
4 1/4 Cup Chapatti Flour (whole wheat flour)
5 2 1/2 spoons whole jeera
6 4 spoons chopped corriander
7 1 medium finely chopped onion
8 1/4 spoon turmeric
9 1/4 spoon hing
10 1 cup pf any finely chopped green vegetable of your choice (like palak/ methi leave)
11 1/2 spoon red chilly powder
12 salt to taste


1. In a big bowl add the chopped onions, green vegetables, corriander and all the flour together. Mix well.
2 Add the other ingredients to the bowl and water to mix well and make a dough. The consistency of the dough can be similar to your chapatti dough
3. Keep aise for 15-20 minutes. Then divided the dough into small balls, and place each bowl on a sheet of paper with oil on it. Wet your hands and spread the dough on the paper to form a circle.
4. Place the Thalipith on a hot tava, and pull out the paper after 45 seconds. Spread little ghee on the Thalipith and cook from both sides. Repeat this process for each Thallipith

Serve hot with Curd/ and or dry chutney powder.

Tuesday, March 8, 2011

Bread Pudding

Bread Pudding

You could call this a variation of sahi tukda or as in my family its know " bread updit lavang maaza" , the literal translation of which means bread upma clove fun. Well, my dad created this fun recepie and my brother modified it. All in all, its fun to make and most of all very easy to make. It can easily take the place of a fancy dessert and your guests will love it. And so will all the fussy children


1. Brown Bread 1 full pack (i prefer brown as its healthier)
2 1/2 cup ghee
3 4--5 clove pieces
4 1 teaspoon cardamom (elaiche) powder
5 1/4 cup sugar
6 1 pack of sweetened condensed milk
7 hand full of dry fruits of your choice, finely chopped . I use almonds (badam), pista, cashunuts (kaju)


1. Cut the bread into small square pieces. Keep aside for 10-15 minutes.
2. Heat ghee is a pan. Add the clove pieces and elaiche power. Add half the sugar and fry for a minute. Now add the bread pieces and fry till they change color slightly and become crisp. Now all the remaining sugar and stir the pudding for 4- 5 minutes. 
3. Your pudding is ready. Transfer to a serving bowl and  Keep it aside till you want to serve it.
4. Before serving, pour the bottle of condensed milk over the bread pudding. 
5 Garnish with dry fruits and serve. Your guests will love this new fresh taste. They will surely want more and the recepie. 

Dahi Masala Idli

Dahi Masala Idli:

My Mom makes this. Its basically her own creative experiments. Its quite simple, yet different and tasty.

1. Idli batter for making idli

For the masala:
1. 2 cups curd
2. 1/2 teaspoon finely grated ginger
3. 1/2 teaspoon mustard seeds
4. 1/2 teaspoon jeera seeds
5. 1/4 teaspoon hing
6 1 1/2 teaspoon urid dal
7 Curry leaves 4-5
8 Chopped corriander leaves 
9 2 spoon ghee
10 3-4 red chillies or stuffed chillies used in making curd rice


1. Put idli batter in the idli pan and put it on medium flame to steam in cooker. This slould take about 12- 15 mintures. Once Idli is ready, turn off the gas and leave the idli is the cooker to cool.
2. While steaming the idli, put the curd in a bowl and beat it. The objective is to make a homogeneous mixture. Ensure that its still thick.
3. Add the chopped and crushed ginger paste along with the salt to the curd and keep aside.
4. When the idli has cooled, remove from idli pan and transfer to a serving bowl.
5. Pour the curd over the idli is the serving bowl.
6. Now in a pan,  add 2 spoons ghee add all the masala. Let the mustard seeds splutter and urid dal turn red. Transfer this masala over the curd soaked idlis. Wait for 10- 15 minutes, till the idlis soak all the masala and dahi. Serve with green chutney or tomato chutney.

Date Pan Cakes

Date Pan Cakes

This is a very famous Chinese Dessert served with Ice cream. My parents and i love it. Every time, we went out for chinese dinner, we had to eat this and honey noodles with ice cream.

Thanks to my mom. She is a very good cook. Having watched her all these years, i seem to have picked up some stuff.

I believe, the batter for the date pan cakes has eggs. And now that i am married, and both my and  husband do not eat eggs, i experimented with eggless date pan cakes. Must say they turned out quite good, sure i can still improve the next time. 

So here it goes, a mouth watering dessert. And this is quite a healthy version of any desset. Dates are good for health,  they also supply quick energy to the body. Plus there is very little sugar that goes in this dessert.


For the dough
1. 1 Cup Whole wheat flour
2. 1/4 Cup all purpose flour
3. Milk to make a dough
    A pinch of salt

For the stuffing
4. 1/4 cup water 
5 2-3 spoons sugar
6 15-20 dates
7. 1/4 cup honey.


For the pan cake dough

1. Mix the whole wheat and all purpose flour to make a dough with milk. Keep aside for 15 -20 minutes. Add a pinch of salt, while making the dough

For the Stuffing
1. In a bowl, smash and mix the dates (after deseeding them) ith your hand. If you think the date are very hard, you can soak them in water for half hour before smashing them. If you do soak them in water, then don't throw away the water. You may drink the water as its very nutritious. 
2. Add honey and mix well.
3. In a pan bring water to boil. Add the sugar. When sugar has desolved, add the honey and dates mixture and cook for 2-3 minutes. Take off from gas and let it cool.

Bringing the 2 together

1. Roll out the dough, like you would do for a chapatti, into a round shape
2. Take the honey and dates mixture and spread it on the rolled out dough
3  Join the 2 ends of the circle to make a semi- circle
4. Apply some butter on both sides of the pan cake. Repeat this process with all the dough
5. Pre heat oven to 400 F and put the pan cakes in it to bake for 30-35 minutes. When done, you will see that both the sides of the pancakes are golden in color. If needed, toss the sides of the pancake after 10-12 minutes. Keep a watch and be careful, while doing this.
6. Let them cool a bit and cut them into smaller pieces and you desire. Top it with chopped dryfruits and vanilla ice cream and serve.

Ps: my husband topped it with chocolate syrup and enjoyed it. You could surely add your own flavour to enjoy. 

Sweet Potato Kabab

Sweet Potato Kabab
In hindi, its called a Hatke Recepie, which means, its different. I am sure, we have all eaten aaloo ke kabab. Well, its time to try the sweet potao kabab or  shakarkand kabab.


1. A large sweet potato
2. 2-3 teaspoons chat masala powder
3. 1 1/2 Spoons jeera powder
4  1 1/2 Spoons corriander/ dhaniya powder
5. 1 1/2 spoons red chilli powder (adjust as per taste for spice)
6. 1/2 spoon amchur powder
7 1 Spoon Butter (melted).
8. Salt to taste


1. In a bowl mix chatmasala, jeera, dhaniya, chilli and amchur powder. Add salt and mix well. Now add the melted butter to blend well. You could also use ghee instead of butter. 
2. Cut sweet potatoes into round pieces.
3. Take each piece in your palm, and spread the paste on both the sides of the sweet potato. Repeat this for each piece. 
4. Keep aside in cool place for this to marinate for 6-7 hours. 
5. Arrange the marinated pieces into a baking tray and put them in a pre heated oven for 25- 30 minutes. You could pre heat the over to 350 F.

Hmhmhmhmhm, thus your kababs are ready. Simple, is'int it. Serve them hot with mint or garlic chutney. Enjoy them !!!

Butta Methi Palak

Hmhmhm, i began making something  and ended up making something else. Buts hands down, i must say, it turned out amesome. So you could call it Butta Methi Palak.
2 Bunches of Methi
1 Bunch of Palak
1/2 tea spoon jeera
1/ 4 teaspoon turmeric
1/2 Bunch Finely chopped corriander
6-7 finely chopped green chillies
5-6 finely chopped garlic
1 spoon Jeera powder
1 Spoon Dhaniya Powder
1/4 teaspoon Amchur powder
11/2 teaspoon garam masala
salt to taste
1/2 spoon red chilly powder
1 cup baby corn (or aloo if you want to replace it with corn), microwaved with salt and red chilly powder
Clean methi in running cold water and finely chop the leave.
Clean Palak in cold running water and finely chop it. Repeat the same for the corriander bunch.
In a pan, add oil. When oil is hot add jeera and let it splutter. Add the turmeric.
Now add the chopped garlic, green chillies and chopped corriander. Saute them till garlic turns golden color.
Add the chopped Methi and palak. Saute on slow flame. Immediately add jeera powder, dhaniya powder, amchur powder and garam masala.
Add the microwaved corn to the pan. Close the lid and let the subzi mix well for 2-3 minutes. Sprinkle a little water if required.
Garnish with corriander and serve with chapatti.
Healthy, qucik to make, with a lot of green vegetables. Enjoy it .