Sunday, October 31, 2010

Jeera shankarpalya

  • 1 cup plain flour / Maida
  • 2 tbsp semolina / Rawa
  • 1 tsp cumin seeds / jeera
  • 1 tsp carom seeds / Owa
  • 2 tbsp warm oil
  • Oil for deep frying
  1. Mix plain flour, semolina, cumin, carom seeds, salt and oil and make crumbly dough.
  2. Now add water and make dough (Consistency should be hard than chapati dough)
  3. Keep aside for 20-30 min to set. Cover with damp cloth.
  4. Make 2-3 parts.
  5. Roll into thin sheets and cut into small pieces
  6. Deep fry on low to medium flame, its takes around 4-5 min. (Don't rush when frying, if you fry on high flame it will not be crispy but it will become soft when cooled)
  7. Remove on Kitchen paper towel.
  8. When cold, store in air tight container.

Friday, October 29, 2010

Fakes Soupa - Greek Lentil soup

  • 5 tomatoes, chopped and pureed
  • 1/4 cup Fresh sweet corn
  • 1/4 cup Whole masoor / brown lentils (soaked overnight)
  • 1/4 cup Barley (soaked overnight)
  • 1 potato peeled and cubed
  • 1 zucchini sliced into half
  • 1 carrot sliced into half
  • salt to taste
  • 1 garlic clove, crushed
  • 1 tsp oil
  • 1 tsp mixed Italian herb
  • 1 tsp of vinegar or Cumin
  • (Notes: You can play around with different sorts of vegetables as you like)
  1. Heat the oil in a sauce pan, add garlic and fry well then add masoor and Barley, fry well for 2-3 mins
  2. Now add all the vegetables and fry well again.
  3. Add pureed tomatoes, Italian herb, salt.
  4. Let it boil for 2- 3min and add 2 cups of water and let it cook for 7-8 min or till the Barley is cooked, with lid closed.
  5. Finally, add vinegar to soup in pot and stir through - this will give the soup its characteristic tang. If you prefer a spicy flavour, add some cumin to the soup instead of vinegar.
  6. Serve warm.
  7. Serve with wholegrain toasted bread. For an absolutely complete "Greek" meal accompany soup with olives, reduced fat fetta, and a glass of wine.

Bechamel Sauce

This sauce can be used on pasta baking or lasagna or in soups.

  • 30g butter, chopped
  • 1/4 cup plain flour
  • 2 1/2 cups milk
  • 1/4 teaspoon salt
  • pinch ground nutmeg
  1. Melt butter in a pan over medium-high heat. 
  2. Add flour, cook, stirring, for 1 to 2 minutes.
  3. Remove from heat. 
  4. Slowly add milk, whisking constantly, until mixture is smooth. (milk should be warm / boiling)
  5.  Return to heat. 
  6. Cook, stirring with a wooden spoon / whisker  for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. 
  7. Remove from heat. Stir in salt and nutmeg.

Broccoli Soup


  • 1 cup Broccoli florets
  • 2 tbsp rice
  • 1 tsp oil
  • 1 clove garlic finely chopped
  • salt to taste
  • inch of grated nutmeg
  • 2 tbsp Bechamel Sauce
  • 3 cups water

  1. Heat oil in a pot and add garlic and fry, (don't brown ) now add broccoli florets and fry for another 5-6 min.
  2. Now add water and when boiling add salt and rice.
  3. Let it boil for 10-15 min or till the rice is nearly cooked now add bechamel sauce and nutmeg powder.
  4. Serve warm and sprinkle with a pinch of paprika or freshly ground pepper.
  5. For crunch we had fresh Soybean pods which are are boiled and stir fried with some salt.

Thursday, October 28, 2010

Zucchini Soup

  • 2 Zucchini medium sized, chopped / grated
  • 1/2 onion chopped
  • 1 potato peeled and chopped
  • 2 garlic cloves chopped
  • 1 tsp oil
  • 1 cup vegetable stock
  • Cream to garnish
  • and crushed black peppercorns

  1. Fry onions in oil with garlic don't let it brown.
  2. Then add Zucchini and potatoes and fry for 2-3 min.
  3. Now boil with vegetable stock for 5-6 mins.
  4. Strain and reserve stock.
  5. Grind cooked vegetable to a fine paste and boil again with the reserved stock.
  6. And serve with cream and crushed peppercorns.

Wednesday, October 27, 2010

Rava Ladoo


  • 1 cup rawa (semolina)
  • 1/2 cup sugar (if you like it too sweet you can take 1 cup sugar to 1 cup semolina) 
  • 1/4 cup ghee
  • water as required *
  • 5-6 Cardamom, powder
  • 10-12 raisins


  1. In a thick bottom pan roast semolina till its slightly almond color. Fry on medium flame, don't rush and keep stirring.
  2. When finished, in another pan add the sugar and add water * just to soak the sugar and boil.
  3. Boil until sugar is dissolved and further 3-4 min. Turn off the gas when done.
  4. Add roasted semolina and stir well, add cardamom powder and raisins.
  5. Close with the lid, keep it aside for 15-20 min.
  6. Now you can make ladoos ( small plum size shape).
  7. Let it cool properly before storing. 


  • You can add slightly roasted coconut in the mixture as well.
  • For colour you can add Saffron when the sugar and water is boiling.
  • Make the ladoos till the mixture is warm else it gets difficult to get the shape and becomes crumbly.
  • If the mixture does not get dry after keeping for about 20mins, you can slightly heat it to get it dry.
  • If the rava is not roasted properly, the laddoos become sticky so to avoid it fry semolina well till it turns slightly almond brown and on low- medium flame.

Patal pohyancha Chiwda

  • 500 gm Patal pohe ( rice flakes) (photo 1)
  • 50 gm cahews
  • 50 gm peanuts
  • 1/4  dried coconut sliced
  • 1 tbsp roasted chana dal ( phutanyachi dal)
  • 5 tbsp oil
  • 5 cloves garlic, crushed
  • 15- 20 curry leaves
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 5-6 green chili chopped
  • 1 tsp turmeric powder
  • 1/2 tsp Castor sugar
  • salt to taste
  • a pinch or two asafoetida 
  1. Heat oil in a pan and fry cashews till light brown and remove in a plate. Repeat the procedure with peanuts, coconut slices, and chana dal. (In photo 2 & 3)
  2. Now in the same oil add cumin, mustard seeds , when popped add garlic and fry  slightly brown.
  3. At this stage add curry leaves and chilies, fry for another min and add asafoetida and turmeric and salt.
  4. Fry for few more seconds and add all the earlier fried nuts.
  5. Switch gas to low mode and add the rice flakes (poha). Also add sugar at this point.
  6. Keep frying till all the masala is distributed evenly.
  7. Now turn on the gas and fry for another 3-4 min. (After frying I fried again in 2 batches as didn't had bid pan to fry) (photo 4 & 5)
  8. Don't fry for long , rice flakes tend to crumble.
  9. When cooled store in a air tight container.
  10. Enjoy


1 Cup plain flour / maida
2 tbsp Semolina / rawa
3 tbsp milk / water
pinch of salt
2 tbsp ghee, warm
(Mix semolina and water and keep aside for 10-20 min, then mix with plain flour salt and ghee to form a crumbly dough, then add water little by little to form a soft dough and cover with wet cloth , keep aside for 30-45 min. Knead well before rolling.)

PASTE to apply for ROLLS
2 tbsp of ghee / loni / butter at room temperature
2 tbsp cornflour
(mix together both the ingredients to a smooth paste )

1/2 cup dried grated coconut
1/2 sugar powdered
4 tbsp dry roasted sesame seed
2 tbsp white poppy seeds
1 tsp dried ginger powder / sunth
1 tbsp dry roasted semolina
1 tsp dry roasted whole wheat flour
 pinch of salt
(Dry roast everything separately except sugar, salt and ginger powder. Grind to a coarse mixture, better if grind separately if possible to get a correct texture. And then mix together everything with sugar, salt and ginger powder)

  • Step 1.0: Knead the dough and divide into 6-8 parts.
  • Step 2.0 : Roll each part, and keep aside. It should be rolled thin, thin than chapati.
  • Step 2.1: Now take one rolled base and apply the paste of - ghee and cornflour.
  •                keep the second base on top of first after applying the paste.
  •               Repeat the procedure for rest of the rolled bases.
  • Step 3: Now roll the whole stack to make a big roll like cigar and cut into small pieces.
  • Step 5: Now roll each one into small base / puris .
  • Step 6 : Fill each puri with the filling and close as shown above.
  • Step 7: You can make some designs on the corner of the formed semi-circle.
  • Step 8: Deep fry on medium hot oil for 3-4 min, till slightly golden brown.
  • Step 10:Store in a airtight container when cooled.
  •                Shelf life up to 15- 20 days


I will post the photo early next week, when I finish making all my Diwali faral.

This all Diwali recipes from my 'Aai' (mother)
  • 2 cups rice flour
  • 1 cup Chana dal
  • 1/2 Urid dal
  • 1 tbsp til (sesame seeds)
  • 1 tsp ova (carom seeds)
  • Chili powder as per taste / 2 tbsp (medium hot chili powder)
  • cold water / tap water.
  • 2 tbsp oil 
  • salt to taste
  • 1 liter extra oil for deep frying.
Chakli Flour:
  1. Rinse & wash the rice drain all the water.
  2. Spread on dry cotton cloth in shadow.(allow 2-3 hours for drying) 
  3. When it is almost dry, roast it in a wok / pan, fry on medium flame till is nicely roasted and slightly brown in color. ( you can recognize even from the roasted rice smell) 
  4. (Note: Roast without oil)
  5. REPEAT the above procedure to Chana dal and Urad dal. 
  • (Note: Rice, Chana dal, Urad dal should be washed, dried and roasted separately)
  • Now mix and grind to a fine powder. Store it in the airtight box.
  • When preparing the Chakli:
Heat oil in a pan when hot add carom seeds, sesame seeds, fry for few seconds.
    1. Now to the same mixture add cold water around 2 cups.
    2. Don't boil water only bring to the boiling point but don't let it boil, when nearly to boiling point turn off the gas and add salt and chili powder.
    3. Stir to mix and salt to dissolve.
    4. Now in a big round plate ('parat') take the Chakli flour made previously and add the water we made little by little and mix all together, the dough should be crumbly.
    5. After mixing together close with another plate.
    6. Now take handful of the crumbly dough in another plate and knead it with warm water so that it becomes soft.
    7. Fill the same dough in the Spiral making equipment ('sacha' Ref the photo above) and make the chakli greased plate or butter paper.
    8. By that time heat the oil in a deep wok and when heated add chakli to it one by one, and fry until the bubbles stop coming up from the oil, Chakli should be nicely light brown in color and color should be even.
    9. When done take out on a kitchen paper towel.
    10. (Note: If the chaklis tend to break while making, try kneading the dough for some more time, if still it doesn’t come out well, add some more water and knead again..)
    11. When they are cooled to room temperature, store them in an airtight container.
    12. (Note: Taste the chaklis when done and if you fill there is less salt or chili powder, you can add more when kneading the dough.
    1. The picture from :



    • 1 cup milk   
    • 1 cup Ghee
    • 1 cup sugar 
    • Plain flour as per needed
    • 1 liter Oil for deep frying

    1. Boil together milk, ghee, sugar. After sugar is dissolved, turn of the gas. (photo above no. 1)
    2. Let it cool for few min.
    3. Until its still warm, ( Check by dipping your finger in it) Add plain flour to it and mix,
    4.  The consistency should be softer than chapati dough and little thick then cake batter (photo above 2,3) because it gets hard after 15-20 min ( because of ghee).(photo above 4) (If using Vanaspati- dalda instead of ghee  than batter should be more loose than for ghee / oil because Ghee and oil are liquid - semi liquid as compared to vanaspati- dalda )
    5. Heat oil in a pan, while the oil is heating Knead the dough for few mins (photo above 5)and make small portions of dough and roll it (not too thin), 
    6. Cut it into small squares, (photo above 6)deep fry on medium flame ( don't rush to fry quickly),
    7. Remove when golden brown.(photo above 7)
    8. When cold, store in a airtight container.
    9. If done this way , it literally melts in your mouth.
    10. NOTE:  I rolled the dough on a cutting board applying the cling sheet / wrap to the board so the dough doesn't stick to the board and easy to handle with less or no oil.
    11. If the dough is too soft even after 15 -20 min, knead it again with some extra plain flour. You will get to know the texture after deep frying, if shankarpalya is crunchy then you have to add a little more flour, else it will be nice and soft with little crunch. Enjoy

    This post goes to Diwali sweets and snacks event 2010

    Happy Diwali

    This year 2010 the Diwali dates are as follows :
    3.11.10 ----> VasuBaras, Dhanatrayodashi  , Dhanwantri Jayanti
     5.11.10 ---> DIWALI, Lakshmi Puja & Narak Chaturdashi 
    6.11.10----> Amawasya
    7.11.10----> Bali Pratipada & Bhaiduj / Bhaubeej

    Vasubaras - Vasu Baras (27 Ashvin or 12 Krishna Paksha Ashvin): Baras means the 12th day and vasu means cow. On this day the cow and calf are worshiped.
    Information below is from Wiki for more information go to :
    Deepavali is celebrated for five days according to the lunisolar Hindu Calendar. It begins in late Ashvin (between September and October) and ends in early Kartika (between October and November). The first day is Dhan Teras. The last day is Yama Dvitiya, which signifies the second day of the light half of Kartika. Each day of Deepavali marks one celebration of the six principal stories associated with the festival.[6].
    Krishna and Satyabhama fighting Narakasura's armies -Painting from the Metropolitan Museum
    Hindus have several significant events associated with Diwali:
    • The return of Sri Ram after 14 years of Vanvas (banishment). To welcome his return, candles were lit in rows of 20.
    • The killing of Narakasura: Celebrated as Naraka Chaturdashi, one day before Deepavali, it commemorates the killing of the evil demon Narakasura, who wrecked havoc. Krishna's wife Satyabhama killed Narakasura during the Dwapara yuga. In another version of the belief, the demon was killed by Krishna or Krishna provoked his wife Satyabhama to kill Narshna, defeating Indra.
    • Govardhan Puja is celebrated the day after Deepavali and is the day Krishna defeated Indra, the deity of thunder and rain. According to the story, Krishna saw preparations for an annual offering to Lord Indra and asked his father Nanda about it. He debated with the villagers about what their 'dharma' truly was. They were farmers, they should do their duty and concentrate on farming and protection of their cattle. He said that all human beings should do their 'karma' to the best of their ability and not pray for natural phenomenon. The villagers were convinced by Krishna, and did not proceed with the special puja (prayer). Indra was then angered, and flooded the village. Krishna lifted Mount Govardhan and held to protect the people and cattle from the rain. Indra finally accepted defeat and recognized Krishna as supreme. Although this aspect of Krishna's life is sometimes ignored[citation needed] it sets up the basis of the 'karma' philosophy later detailed in the Bhagavat Gita.
    Diwali being festival of lights, across India people celebrate it via symbolic diyas or kandils (colourful paper lanterns) as an integral part of Diwali decorations.
    Rangoli, decorations made from coloured powder, is popular during Diwali
    Deepavali celebrations are spread over five days.[7] All the days except Diwali are named according to their designation in theHindu calendar. The days are:
    1. Vasu Baras (27 Ashvin or 12 Krishna Paksha Ashvin): Baras means the 12th day and vasu means cow. On this day the cow and calf are worshiped.
    2. Dhanatrayodashi or Dhan teras or Dhanwantari Triodasi'[8] (8 Ashvin or 13 Krishna Paksha Ashvin): Dhan means wealth and Trayodashimeans 13th day. This day falls on the 13th day of the second half of the lunar month. It is considered an auspicious day for buying utensils and gold. This day is regarded as the Jayanti of God Dhanvantri who came out during the churning of the great ocean by the gods and the demons.
    3. Naraka Chaturdashi (29 Ashvin or 14 Krishna Paksha Ashvin): Chaturdashi is the 14th day on which the demon Narakasura was killed by Krishna – an incarnation of Vishnu. It signifies the victory of good over evil and light over darkness (Gujarati: Kali Chaudas, Rajasthan : Roop Chaudas). In south India, this is the actual day of festivities. Hindus wake up before dawn, have a fragrant oil bath and dress in new clothes. They light small lamps all around the house and draw elaborate kolams /rangolis outside their homes. They perform a special puja with offerings to Krishna or Vishnu, as he liberated the world from the demon Narakasura on this day. It is believed that taking a bath before sunrise, when the stars are still visible in the sky is equivalent to taking a bath in the holy Ganges. After the puja, children burst firecrackers heralding the defeat of the demon. As this is a day of rejoicing, many will have very elaborate breakfasts and lunches and meet family and friends.
    4. Lakshmi Puja (30 Ashvin or 15 Krishna Paksha Ashvin): Lakshmi Puja marks the most important day of Diwali celebrations in North India. Hindu homes worship Lakshmi, the goddess of wealth, and Ganesh, the God of auspicious beginnings, and then light lamps in the streets and homes to welcome prosperity and well-being.
    5. Bali Pratipada and Govardhan Puja (1 Kartika or 1 Shukla Paksha Kartika) : In North India, this day is celebrated as Govardhan Puja, also called Annakut, and is celebrated as the day Krishna – an incarnation of god Vishnu – defeated Indra and by the lifting ofGovardhana hill to save his kinsmen and cattle from rain and floods. For Annakut, large quantities of food are decorated symbolizing the Govardhan hill lifted by Krishna. In MaharashtraTamil Nadu and Karnataka, it is celebrated as Bali-Pratipada or Bali Padyami. The day commemorates the victory of Vishnu in his dwarf form Vamana over the demon-king Bali, who was pushed to the nether-world, and the return of Bali to earth from the nether-world. In Maharashtra, it is called as Padava or Nava Diwas (new day). Men present gifts to their wives on this day. It is celebrated as the first day of the Vikram Samvat calender, in Gujarat.
    6. Bhaiduj (also Bhayyaduj, Bhaubeej or Bhayitika) (2 Kartika or 2 Shukla Paksha Kartika): on this day, brothers and sisters meet to express love and affection for each other (Gujarati: Bhai Bij, Bengali: Bhai Phota). It is based on a story when Yama, lord of Death, visited his sister YamiYami welcomed Yama with an Aarti and they had a feast together. Yama gave a gift to Yami while leaving as a token of his appreciation. So, the day is also called 'YAM DWITIYA'.

    Kakdiche thatilpith

    1 cup Soaked Sago (How to soak sago ---> How to soak Sago )
    2 Cucumber - medium size, grated
    3 chilies, finely chopped
    1 tsp cumin
    4 tbsp peanuts, coarsely ground
    Salt to taste
    4-5 tbsp oil

    Mix together all the ingredients well, add water only if u fill its too dry. ( only 1-2 tbsp)
    Heat pan / tava apply oil and take handful of mixture and put it on pan and pat it directly on pan to make round shape.
    Close with lid and cook for 2-3 min on medium flame. 
    Open the lid and turn the Thalipith to fry on other side as well, now don't put the lid.
    When done Serve with yogurt.

    How to soak Sago

    1 cup Sago
    cold water

    Take sago in a pot and wash it twice, remove all the water.
    Now add water just few millimeter above the Sago, (picture1)
    Let it soak overnight.
    Morning (Picture 2)
    Its not sticky, and nicely soaked, ready to make Shabudanyachi Khichdi , Shabudanyachi Thalipith, and many more ...

    Shabudanyache Thalipith

    1 cup Soaked Sago (How to soak sago ---> How to soak Sago )
    2 Potatoes, grated
    3 chilies, finely chopped
    1 tsp cumin
    4 tbsp peanuts, coarsely ground
    Salt to taste
    4-5 tbsp oil

    Mix together all the ingredients well, add water only if u fill its too dry. ( only 1-2 tbsp)
    Heat pan / tava apply oil and take handful of mixture and put it on pan and pat it directly on pan to make round shape.
    Close with lid and cook for 2-3 min on medium flame. 
    Open the lid and turn the Thalipith to fry on other side as well, now don't put the lid.
    When done Serve with yogurt.

    Angaraki Chaturthi

    Angaraki : The chaturthi which falls on a Tuesday is called Angaraki. Angar means the planet Mars (Mangal) or earth(bhumi). Ganesh is the presiding deity of Mars just as He is of the earth. Ganesh and Mars, both have the same complexion.On the day of Angaraki, the Ganesh frequencies reach the earthin greater quantities and those from the Mars too reach the earth. Consequently, most of the frequencies emitted from the moon are destroyed. Hence the benefit obtained by performing 'angarika vinayaki' and 'angarika sankashti' is equivalent to that obtained by performing all the vinayakis and sankashtis respectively, throughout the year. Angaraki unlike other vowed religious observances (vrat) is not performed throughout the day and night. It is an observance lasting for five prahars (one prahar is a period of about three hours), four during the day and one at night. According to the ritual, a meal should be taken at moonrise. Thus that meal becomes a part of the ritual and is not partaken to conclude the fast.
    For more information click on : 
    For fasting on this day I made ' Shabudanyache Thalipith '

    Monday, October 25, 2010

    Thai food recipes

    Follow the link for Thai Recopies

    Masaman Curry Paste (Nam phrik kaeng massaman)

    This curry paste can be used to make any type of Masaman curry dish.  


    • 3 large dried red chilies, seeded and soaked
    • 5 roasted shallots
    • 2 bulbs roasted garlic
    • 1 tsp roasted sliced galangal
    • 1 tbsp roasted sliced lemon grass
    • 1 tbsp ground roasted coriander seeds
    • 1 tsp ground roasted cumin
    • 2 ground roasted cloves
    • 1 tsp white pepper
    • 1 tsp rock salt

    1. Pound dried chilies and salt thoroughly.
    2. Add galangal and lemon grass, and pound well.
    3. Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves, Pound well after each addition to obtain a fine paste.

    Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)

    You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

    • 15 large fresh green hot chilies
    • 3 shallots, sliced
    • 9 cloves garlic
    • 1 tsp finely sliced fresh galangal
    • 1 tbsp sliced fresh lemon grass
    • 9 tsp finely sliced kaffir lime rind
    • 1 tsp chopped coriander root
    • 5 white peppercorns
    • 1 tbsp roasted coriander seeds
    • 1 tsp roasted cumin seeds
    • 1 tsp rock salt
    1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
    2. Pound hot chilies and salt together well. Add the remaining ingredients, pound until mixed well.
    3. Add the cumin mixture, continue pounding until smooth and fine.

    Yellow Curry Paste (Nam Prik Kaeng Kari)

    The recipe here combines fresh herbs like galangal and lemon grass with dried spices including coriander, cumin, and dried chilies. For best taste, pulverize in a mortar and pestle.

    dried chilies, seeds removed, soaked in water
    5 broiled shallots
    10 broiled garlic cloves
    1 tsp sliced galangal, fresh or dried galangal soaked to soften
    1 tbsp lemon grass, fresh
    1 tsp broiled ginger
    1 tbsp roasted coriander seeds 
    1 tsp roasted cumin seeds 
    2 tsp curry powder
    1 tsp rock salt

    1. Pound or blend all ingredients until ground smooth.