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Wednesday, January 23, 2013

Falafel Pockets



Active dry yeast
Lukewarm water
Olive oil


- Dissolve dry yeast and sugar in lukewarm water and keep aside for 10 mins. 
- Add maida and salt in this mixture and knead the dough for 10 minutes. Add olive oil and knead more for few mins. 
- Cover it lightly and and place in a warm area to rise. Then after, knead for 5 minutes more.
- Roll out the balls out of dough in thick chapatis.
- Place it on tawa and roast it on both the sides till slightly brown in color.
- Roast again on tawa with a drop of oil before serving.



Boiled Chickpeas
Chopped Garlic
Chopped spring onions
Chopped Parsley
Chopped coriander leaves
Baking soda
Cumin powder
Red chilli powder
Bread crumbs
Oil to fry


- Take boiled chickpeas, garlic and spring onions with greens and grind without adding any water in mixer. 
- Add rest of all ingredients and mix well.
- Heat oil in a kadai. Shape the mixture into balls and flatten it. Deep fry on medium heat till golden in color.
- Drain on absorbent paper.
- Take a half of pita bread. Arrange mayo or sour cream, diced/sliced tomato-cucumber and falafel into it.
- Serve hot.

Tuesday, January 22, 2013



For Batter:

Maida - 1/2 cup
Besan - 1 tsp
Oil - few drops
Sugar - 1 tsp
Lukewarm water - as required

For Syrup:

1 cup Sugar
1/2 cup Water
Cardamom powder - a pinch

Ghee to fry


- Mix maida, besan, oil and sugar together and let it rest for 5-6 hours in warm place.
- Make sure there are no lumps in batter.
- Heat the pan and boil sugar and water together. Add cardamom powder and make a syrup.
- Heat ghee in a frying pan. 
- Make shape of jalebi in the hot ghee with help of Piping bag or any thick plastic bag/cone.
- Fry the Jalebis until golden-brown on both sides and transfer them directly into syrup for few seconds.

- Serve hot.

Monday, January 21, 2013

Puri for Panipuri

INGREDIENTS: (approx 40 puris)

Fine Sooji – 1/2 cup
Maida - 1 tbsp
Baking Powder
LukeWarm Water


- Take fine sooji, salt and baking powder. Mix them well.
- Add lukewarm water and let sooji soak it all.
- Add maida and knead a dough for 3-4 mins. Add little oil and knead again.
- Plastic Wrap dough & let it rest for 15 mins.
- Divide dough in tiny balls and roll out them.
- Deep fry puris until cripsy golden brown. 
- Store them in airtight container.

Gobhi Paratha


For Dough

Wheat flour & Maida (2:1)

For Stuffing

Grated Cauliflower
Grated Capsicum
Chopped Coriander leaves
Finely chopped Ginger
Garam masala
Red Chilly powder
Coriander powder
Chat masala


- Mix wheat flour and maida with salt and oil and knead a soft dough with lukewarm water.
- Take all the ingredients of stuffing together in a bowl and mix well.
- Make the balls out of dough and roll them into thin chapattis. Keep aside.
- Take one chapatti and spread a tablespoon of the stuffing till the ends.
- Place another chapatti over this and seal the ends (if required, with a drop of water).
- Heat tawa. Put a little oil over it and roast all parathas.
- Serve hot! :)

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