Thursday, April 30, 2015

Apple and Nuts Delight

Apple and Nuts Delight

A mouth-watering dessert that's sure to be a hit with the family, whether served hot or cold.

Mixture as described in step 5 

 Mixture as described in step 7 after sprinkling of topping

 Baked dish
Piece of the cake

(Serves 6)

Apple                                3 medium sized and cubed
Condensed Milk                1/2 Tin
Milk                                   3/4 Cup
Butter                                50 Gms
Refined Flour                    1/2 Cup
Cinnamon Powder             1/2 tsp
Baking Powder                  1 1/2 tsp
Nuts chopped (Walnuts and Cashew Nuts) 1 Cup


Sugar Powdered                 2 Tsp
Refined Flour                      2 tsp
Butter chilled & chopped fine 2 Tsp


1. Pre-heat Owen at 180 0C.
2. Grease a baking dish. 
3. In a bowl mix (Not Too Much) refined flour, baking powder, cinnamon powder, condensed Milk, milk and butter.
4. Stir in nuts and apple until quoted with batter.
5. Spread the mix evenly in the greased dish.
6. In another bowl mix the ingredients for toppings by hand till it crumbly (resembling like semolina - sooji).
7. Sprinkle topping mix over apple mixture and bake for 20 - 25 minutes or top is golden brown.
8. Let it cool a little. Cut square pieces.
9. Serve hot or cold.

Thursday, April 23, 2015


(Serves 2)

Large round brinjal         1 no
Besan (gram flour)         2 tbsp
Red chili powder           2 tsp
Turmeric powder         1/2 tsp
Chaat masala               1 tsp
Garam masala              1 tsp
Kitchen king masala      1 tbsp
Dry mango powder        1 tsp
Salt to taste
Oil                            1/4 cup

Cut brinjal in thin round slices.
Keep oil separately.
Mix rest of the ingredients in a plate thoroughly.
Heat non stick tava.
Take a slice of brinjal apply the mixture on both sides.
Put on tava. Repeat the same with rest of the pieces.
Keep applying oil on both sides in between.
Cook until done or golden brown on both sides
Serve hot with chapati.

Thursday, April 16, 2015

Baked pasta with pineapple

Baked pasta with pineapple


Boiled penne pasta                              2 cups
White sauce ( Béchamel sauce)           1 cup
Tinned pineapple (cut in small pieces 100 gm 

For white sauce (Béchamel sauce)
Melted butter                                      3 tbsp
Maida   (All purpose Flour)                  3 tbsp
Milk                                                   2 cups
Freshly ground pepper                       1/2 tsp
Cheese slice                                      4
Salt to taste
Backing dish


For white sauce (Béchamel sauce)
Place melted butter in a heavy sauce pan over low heat.
Add flour and stir for few min remove from fire.
Gradually pour in hot milk stirring continuously until smoothness is attained
Return to moderate heat and stir until it boils
Reduce the heat and simmer,stirring continuously for five minutes.
For main dish:

Take a backing dish spread a layer of small pieces of pineapple.
Another layer of one cup pasta
A layer of white sauce.
Repeat the same with macaroni, pineapple, and white sauce.
Pour 1/2 cup of pineapple liquid.
On the top spread cheese  slice/grate the cheese of your liking
Bake it for 20 min at 180 degrees in a pre heat oven or until cheese melts and turns golden brown.
Serve hot

Sunday, April 12, 2015

Daal, Baati and Churma

Daal baati churma

Daal and Baati


Churma Ladoo

Ingredient for six servings

For Daal

Desi Ghee (Clarified Butter) 2 tbs
Jeera (Cumin seed) 1tsp
Heeng (Asafoetida) pinch
Dhania  (Coriander) Powder 1tsp
Haldi (Turmeric) Powder ½ Tsp
Laal Mirchi (Red chili) Powder ½ Tsp
Hari Mirchi (Green Chili) 2
Tamatar (Tomato) Medium sized) 2
Adarakh (Ginger) finely chopped 1Tsp
Hara Dhania (Fresh Coriander) Chopped ¼ Cup
Salt to taste
Urad Ki Daal (split Black Gram) ½ Cup
Moong Ki daal (split green Gram)¼ Cup
Chana Daal (split Bengal Gram) ¼ Cup

For Baati

Genhoo Kaa ataa (Wheat Flour) 4 Cups
Sooji (Semolina) 1 Cup
Desi Ghee (Clarified Butter) 1 Cup
Baking Powder ½ Tsp
Salt to taste

For filling of Baati

(Ubla aloo) Boiled and mashed Potato 1 ½ Cup
Bhuna jeeera (Roasted cumin) powder
Adarakh (Ginger) Finely Chopped ½ Tsp
Laal Mirch (Red Chili) Powder ¼ Tsp
Hari Mirch (Green Chili) Chopped ½ Tsp
Hara Dhania (Coriander Green) Chopped 1 Tsp
Salt to taste

For Churma

Genhoo kaa ataa (Wheat Flour) 2 Cups
Sooji (Semolina) ½ Cups
Baking Powder ¼ Tsp
Powdered Sugar 1 ½ Cups
Elaichi (Cardamom) Powder ¼ Tsp
Desi Ghee 3/4 Cup

Cooking Method:

For Daal

Wash properly all the three daals (Lentils) and soak for ½ Hour
Add salt turmeric powder & sufficient water for cooking and pressure cook well.
Take a wok and heat ghee, splutter cumin seeds, add asafoetida, red chili powder, coriander powder, chopped tomato and ginger and sauté till tomatoes are done. Add boiled daal (lentils) in wok and let the whole content to boil for some more time. Make it liking to your consistency.

For Baati

Mix all ingredients; add enough water to make smooth and soft dough like poori. Keep it aside for resting for 10 -15 minutes.
Mix all ingredients of filling together, keep aside.
Heat a tandoor (Oven), take a small round of dough, flatten it, in the center fill small filling. Secure from all sides. Put in tandoor (Oven). Let it get light brown from all the sides by rotating from all the sides. Take them out and soak in a bowl full of ghee and serve hot with daal.

For Churma

Mix all ingredients of churma except sugar and (Cardamom) elaichi, add enough water and make dough as for baati and keep aside for 10-15 minutes. 
Make small balls and bake in hot tandoor (oven) along with the baati. Cook from all sides like baati. 
Take them out of tandoor (Oven) and crush them using your hands when they are relatively cool. 
Add powdered sugar and (Cardamom) elaichi powder. Mix well.
Serve with daal and baati. Enjoy.