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Friday, March 29, 2013

Braided Garlic Bread


1 tsp dry yeast
1/3 cup lukewarm water
1 tbsp cooking oil
1/2 tsp salt
2 cups all-purpose flour
2 tbsp butter
2 tsp chopped garlic


- Dissolve yeast & sugar in lukewarm water. 
- Mix plain flour, salt, oil in another bowl and add yeast mixture into it. 
- Form a soft dough and cover to let it rise in warm place for an hour. When it is doubled in size, punch the dough and knead it for around 4-5 mins.
- Preheat the oven to 200.
- Divide the dough into 3 balls. Roll each of them into a snake shape of equal length.
- Join all 3 braids with one end and arrange on a lined baking tray. Make a braid crossing the middle one every time.
- Take melted butter in a bowl. Add chopped garlic into it. Brush garlic-butter over the entire loaf.
- Bake it for around 15 minutes till it is light-brown on top.


Yes, it happened while baking this bread. If this happens to you, here is a list of all possible reasons - WHY??!!!
    • Garlic you used isn't fully mature so it contains some amount of water inside.
    • A reaction between sulfur content of garlic n utensils you used!
    • Mixing with lemon juice or vinegar are possible reasons.
    • Iodine in table salt may turn the garlic blue-green :)
"Whatever is your reason, it is 100% edible."

Wednesday, March 27, 2013

Nutty Banana Cake - Eggless


3/4 cup plain flour
2 long bananas
1/4 cup cooking oil
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
1/2 cup chopped walnuts


- Take sugar & oil in a bowl and add mashed bananas.
- Add sugar & chopped walnuts and mix well.
- Sift plain flour, vanilla extract, baking powder & baking soda in the same bowl and mix well in one direction for around 5-7 mins.
- Grease a baking tray & pour this mixture into it.
- Bake it on 170° for around 25-30 mins.
- Cut into pieces & serve with caramelized banana cuts & chocolate sauce.

Tuesday, March 26, 2013


Servings: 2


1 tsp kavah powder
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper powder
2 cups water


- Take water in deep pan and add salt, pepper & kavah powder.
- Boil them all together for 3-4 mins and add lemon juice once off the flame.
- Strain it in 2 glasses & serve hot wit munchies u like!


- Kavah powder is made up from beans called 'Boond Daana', which luks very similar to coffee beans. Very less chances of gettin it anywhere else but grocerry stores in India.
- Dry-roast beans till they are brown in color and grind it in form of powder. Store it in airtight container.

Mushroom Omlette

Servings: 2


4 sliced button mushrooms
2 eggs
pinch of pepper powder
a pinch of greek seasoning
salt per taste


- In bowl, take 2 eggs, add all seasonings and whisk it for a while.
- Take few drops of oil in a nonstick pan and add half of sliced mushrooms in it and saute it for few seconds.
- Pour half of egg mixture onto it and spread it evenly on pan.
- Cook it for around a min and turn around to cook on other side.
- Repeat the same process for another omlette.
- Serve hot wit Bread Toast.


3 cup milk
1 cup water
1/2 cup sugar
1 tsp fennel seeds
10 almonds
1 tsp crushed peppercorns
1/4 tsp cardamom powder
1 tsp watermelon seeds (magajtari)
few saffron strands


- boil milk in pan and cool it down to the room temp.
- Soak almonds, fennel seeds, watermelon seeds & poppy seeds in lukewarm water for 10 mins.
- Grind it to a smooth paste (Use a lil extra water if required). 
- Add sugar, cardamom powder, crushed peppercorns & saffron in it and mix well.
- Blend it with milk and keep it in refrigerator for an hour before serving.

Thursday, March 21, 2013


My grand-pa, all three mama n a cousin are chilly merchants, running the business for 3 generations! Things that I always find exciting to visit their market is a vast database of red chillies!!! Kashmiri, Resham Patta, Boriya, Jwala etc. etc.... Poor me who can't have a bite of it even :( And the other is watching those Rajasthani workers moving around with big bags dried chillies on their shoulders!

The very first thing comes to your mind is "Dal-Baati" when you think of anything related to Rajasthan!!! and I have preserved a beautiful memory linking those workers and their authentic food :)

Let me say one thing, each person at my maternal Family is a big-time foodie... A plate of sweets or some hot-n-spicy delicacy, doesn't matter - It's all tasty to them!!! Many a times I have had Rajasthani food with them... prepared in-house or in restaurants. 

But if I talk specifically about 'Dal-Baati'... I'm still trying to get that taste I had around 10-12 yrs back, when a bunch of those Rajasthani workers cooked for our whole family at my Grand-Pa's place! Those baatis cooked in hand-made (soil) tandoor to go with super-perfumed panchmel daal and pungent garlic chutney!!! Since then, I have been trying to get those flavors and yes, I'm nearly touching that line now :) 

Makes: 2-3 servings


For Baati--

1 cup Bhakhri Flour (coarse wheat flour)
1/2 cup Wheat Flour
1 tbsp Semolina
1 tsp Baking Powder
1/2 tbsp Clarified butter (ghee)
1 tsp Ajwain (carom seeds)
Salt, to taste

For Daal--

1/4 cup Tuver dal
2 tbsp Chana dal
1 tbsp Mung Dal (yellow)
1/2 cup Mung dal (green)
1 tsp Udad Dal
1 Chopped Onion
1 cup Tomato Puree
2 tsp Ginger-Garlic Paste
1 tsp Coriander Powder
1 tsp Red chilly powder
1/2 tsp Garam masala 
1 tbsp Lemon juice
Salt, to taste


- Mix all the ingredients of baati and knead a medium hard dough using lukewarm water. Cover with a cling wrap and keep it aside for an hour.
- Make small balls out of it and bake it in preheated oven on 180 degrees for around 15 mins. Turn them once n bake again for 10-15 mins.
- Melt clarified butter in a big bowl and put these baati into it for a few mins (ideally for an hour).
- Soak all dal for in plenty of water for 1-2 hours and pressure cook them for 4 whistles. Drain excess water leaving a little inside to make thick-dal consistency.
- Take some ghee (clarified butter) in kadai. Add chopped onions, ginger-garlic paste and saute it for a min.
- Add tomato puree and cooked daal with remaining stock. Mix everything well. 
- Add all the spices into it and cook covered for around 5-7 mins. 
- Serve hot wit soaked baati, home-made garlic chutney and fried green chillies!!!


- 'Churma' is the best sweet you can serve with Dal-Baati! To make it their way:

Roughly crush a few baati (straight from tandoor) in a bowl, add generous amount of clarified butter (hot n melted) and a spoonful of ground sugar (adjust to your taste)... Mix everything and serve! 

- To prepare green chillies:

Heat a tsp of oil in a sauce-pan. Add cumin seeds and a pinch of hing. Let it crackle and then add green chillies (cut/chopped/sliced) and saute it for a min. It's ready to serve! 

Wednesday, March 20, 2013

Lilwa Kachori

Serves: 12 nos.


For Crust:
1 cup plain flour
2 tbsp oil
1/2 tsp salt
1/4 cup cold water

For Filling:
3 cup pigeon peas (lilwa) 
1 cup green peas
1 tbsp ginger-garlic paste
2 chopped green chillies
1 tbsp chopped coriander
1/2 tsp garam masala
1 tsp Amchur powder
1/2 tsp cumin powder
a pinch of hing
Salt per taste
Coriander powder


- Take all ingredients of crust and knead a soft dough.
- Keep it aside to rest for 15-20 mins.
- Take pigeon peas & green peas in a grinder & chop it roughly.
- Take it in a bowl and add rest of all ingredients with it.
- Mix well and divide the filling in 12 portions.
- Roll a medium sized puri & stuff it with this mixture.
- Make smooth small balls out of all mixture.
- Deep fry them in oil & serve hot with Green Chutney.

Vanilla Sponge Cake


1 cup plain flour
3/4 cup curd
1/2 cup sugar
1/4 tsp baking soda
1/2 tsp baking powder
1/3 cup cooking oil
1 tsp vanilla extract


- Sieve plain flour, baking soda & baking powder 2-3 times in a bowl.
- Take rest of all ingredients in other bowl & whisk till fluffy.
- Mix them well all together and pour the mixture in greased cake mould.
- Bake it in preheated oven on 200 for around 25-30 mins.

Tandoori Masala Kulcha


For Kulcha:

1 cup maida (plain flour)
1 cup wheat flour
1/2 sachet dry yeast
1/2 tsp sugar
1 tbsp oil
Salt per taste

For Stuffing:

3 boiled & mashed potatoes
1 chopped onion
1 tbsp chopped coriander
garlic salt per taste
1/4 tsp garam masala
1/2 tsp amchur powder


- Take some water in a bowl and add dry yeast with a lil sugar & oil. Set aside for 5-6 mins. 
- In another bowl, mix maida and wheat flour. Add salt in it. Make a well in centre of bowl. 
- Add yeast mixture and form a sticky dough and knead it for 10 mins.
- Brush a bowl lightly with oil and sprinkle some maida in bowl. 
- Put dough in it and set aside in a warm place to rise for 1-2 hours.
- Once done, punch it well to remove air. Make big size balls out of it and roll it to small size.
- Fill the stuffing inside and seal it around to make a ball.
- Roll it roti/paratha sized with medium-thickness. 
- Bake it in pre-heated oven on 200 for around 7-10 mins.
- Give a restaurant texture by roasting it on direct flame for few seconds.
- apply butter and serve hot with any gravy or pickle.

Friday, March 15, 2013


'Shikanji' originally is our simple lemonade only & nothing can beat "Sonel's" of Nathdwara for sure! Here is a little twisted version of it.. 


1 1/2 glass soda water (option - chilled water)
1/2 cup lemon juice
1/2 cup sugar
1/2 cup cucumber + mint juice 


- Mix lemon juice, sugar & cucumber-mint juice all together.
- Take 2-3 ice cubes in both glasses & add this mixture in it.
- Pour soda/chilled water in both the glasses & serve fresh.

A delicate flavor of cucumber & refreshing flavor of mint give a WOW factor to this drink :)

Thursday, March 14, 2013

Strawberry Muffins


1/4 cup butter (room temp)
1/2 cup milk
1 egg (optional)
a pinch of salt
1 tsp baking powder
1/2 cup sugar 
2 cups plain flour (maida)
1 cup fresh-chopped strawberries


- Take butter, milk and egg in a bowl and churn it well.
- Add salt & sugar and mix well.
- In another bowl, sieve plain flour and baking powder twice.
- Add this into butter mixture with strawberries and mix well. Make sure there are no lumps in it.
- Preheat oven on 230° for 10 mins.
- Pour this mixture in muffin moulds & bake for around 20 mins.

I never think of decorating any cake/muffin/cupcake.. The only reason, I can't wait tat long! I ll just grab a piece of it and enjoy :P 

When I sent tis pic to my cousin.. Her daughter (my 5-yr old niece) suggested to decorate it her way. Here are her words "Make girl face with chocolate cream and strawberries nose and mouth.. And strawberry leaf as flower on head" & I just followed d instructions :P 

Finally, got to taste my strawberry muffin... I'm happy 'coz it turned out to be so well with a fresh-flavor! But I'm happier 'coz she told me after seein tis muffin "Hey Masi... You r a muffin queen" :)

Thursday, March 7, 2013

Thin Crust Pizza

Makes: 3 (medium-size)


2 cups Maida
1/2 cup Lukewarm water
1 sachet Dry Yeast
1/2 tsp Sugar
1/4 tsp Salt
1/2 tsp dry herbs
1 tbsp cup Olive Oil


- Take some water in a bowl and add dry yeast with a lil sugar. Set aside for 5-6 mins. 
- In another bowl, take maida and mix salt in it. Make a well in centre of bowl. Add the yeast mixture and some oil. 
- Mix them all together and form a sticky dough and knead it for 10 mins.
- Brush a bowl lightly with oil and sprinkle some maida in bowl. 
- Put dough in it and set aside in a warm place to rise until its doubled in size.
- Once done, punch it well to remove air make big size balls out of it and roll it medium-thick.
- Use your choice of pizza sauce & toppings. Bake it for 10-15 until pizza-crust is crisp & golden-brown in color.

Garlic Pasta


Penne pasta
Chopped Garlic (a lil more)
Chopped Tomatoes
Boiled Corn
Chopped Capsicum
Chopped Onions
Red chilly flakes
Olive Oil


- Cook pasta in boiling water with a pinch of salt and tsp of oil.
- Drain first and then rinse under the cold water so it doesn't become sticky.
- Take some oil in a pan and add chopped garlic, onions & capsicum and let it cook for a while.
- Add chopped tomatoes & cooked pasta and mix well.
- Once pasta are well coated, add salt, oregano & chilly flakes and mix gently.
- Serve hot with Butter-Herb rice.

Wednesday, March 6, 2013

Aloo Pauwa


Medium-thin pauwa (flattened rice)
Boiled n cube cut potatoes
Chopped Capsicum
Chopped Onions
Chopped Tomatoes
Chopped Coriander
Lemon Juice
1/2 tsp Sugar
Turmeric Powder
Mustard Seeds


- Rinse pauwa nicely and keep it aside for 10 mins.
- Heal oil in kadai and add mustard seeds and hing.
- Let it splutter well and add chopped capsicum & onnions.
- Saute it for a while and add potatoes & pauwa.
- Add salt, sugar, turmeric powder, lemon juice and mix well.
- Garnish with chopped coriander, tomatoes and serve hot.

Tuesday, March 5, 2013

Tandoori Paneer Tikka


200 gm Square cut paneer
Oil, for pan-grilling


- Take tandoori marinade in a big bowl and coat paneer cubes well with this marinade and cover the bowl with lid or plastic wrap.
- Plastic wrap it and keep it in refrigerator for at least 4-5 hours for the best results.
- Put some oil in pan and heat it on high flame.
- Grill paneer on it till it forms crispy skin on both the sides. Give a lil burnt n smoky effect (if preferred).
- Garnish with lemon-soaked onion juliennes n serve hot with mint chutney.

(For the best "dhaba-type aroma", you can use a charcoal method before serving to give smoky effect)

Linking this recipe to: Motions and Emotions & Jagruti's Cooking Odyssey

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