Monday, October 9, 2017

Tiffin ideas (kids)


Wednesday, September 13, 2017

Qatayef ( Ateyf) (Arabic Sweet)

Plain Flour: 1 ½ cups
Sugar: 1tsp
Warm water: 1 ½ cups
Instant Yeast: 1 tsp
Salt:  a pinch
Cinnamon powder: ½ tsp
Walnuts chopped: ½ cup
Almonds & pistas chopped: ¼ cup
Sugar powdered 2 tbsp
Sugar Syrup
Sugar: 2 cups
Water: 1 ½ cups
Lemon juice: 1tbsp
Rose water/orange blossom water: 2tsp

Oil for deep frying

Method Of Preparation
Sugar Syrup
Dissolve sugar in water in heavy pan over medium heat, stirring occasionally.
Bring to boil, add lemon juice and boil over medium-low heat for 12 minutes. Once syrup has begun to boil, do not stir again, as this makes the syrup cloudy.
Add orange blossom water (or rose water), boil 30 seconds longer. When cool, the consistency should be similar to thin honey.


Mix nuts sugar and cinnamon
Pan cakes
In a bowl add flour, instant yeast, water sugar and salt. Combine it well. Consistency of pan cake batter. Let it rest in warm place for an hour.

Heat a non stick tawa and add one ladle of the batter and close and cook it. Do not flip and cook. Make all the pan cakes and set aside.

Take each pan cake and add 1tbsp filling to it and fold and pinch the edges well to make a crescent shape.

Heat oil in a pan and deep fry all the stuffed pan cakes.

Dip the fried Qateyf’s in sugar syrup for 1 0r 2 minutes and take out and arrange it in a serving plate.

Tuesday, September 5, 2017

Dates-Cashews Ladoo

Dates: 1cup
Cashews roasted: 2 cups
Par boiled rice: ½ cup
Coconut: 1 cup

Method Of Preparation

Remove the seeds from dates and microwave it for 1 or 2 minutes to make it soft.
Roast the par boiled rice and grind to fine powder and sieve. Keep it separate.
Grind the roasted nuts. Then add dates to it and pulse it once more.
Transfer it to a bowl. Add powdered rice and coconut to it. Mix it well with hand and make small ladoos.

If you add enough dates for binding then you can skip coconut.

Monday, September 4, 2017

Potato Stuffed Bun

All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Roux:2tbsp (3/4tbsp Flour + 1/4cup water, combine and cook till you get a smooth paste)
Sugar: 1 ½ tbsp
Salt: needed     
Oil: 2tbsp             
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp
Olive Oil: 2tbsp
Potato cooked and mashed: 3 potatoes
Pepper powder: 1tsp
Jeera powder: 1tsp
GARAM masala Powder: ½ tsp
Salt: as needed
Turmeric powder: a pinch(optional)
Green Chilli: 2
Coriander leaves chopped: 1tbsp
White sesame seeds: needed
Egg: Egg wash

Method Of Preparation
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and roux and mix together. Now add all the milk. Starts kneading together and gradually add water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the bread will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Punch down the dough. Take a baking tray and grease it or line with butter paper.

Heat oil in a pan, add chopped onions when it turns translucent add in chopped chilli, and then add garam masala powder, turmeric powder, pepper powder, jeera powder and salt. Stir it and add mashed potatoes to it and sprinkle little chopped coriander leaves. Stir and mix well and switch off the flame. Let it cool.

Divide the dough into 4 equal parts. Take each ball and flatten it a bit and add in 2tbsp or more as per the ball size potato mix to it and seal it well and keep inside the palm and roll well to make it a ball. Make the same with the other dough’s too. Place it in a baking tray and apply egg wash on top and sprinkle with white sesame seeds.

Bake in pre heated oven at 160 Deg C to about 30 -35minutes or till done.

Tuesday, August 29, 2017

Coriander Chutney

Coconut scrapped: 2 cups
Green Chilli: 4 or as per your tolerance
Coriander leaves chopped: 1 cup
Shallots: 6
Ginger: small piece
Oil: 2 tbsp
Mustard seeds: ¼ tbsp.
Urad Dal: ¼ tbsp.
Curry leaves: few
Salt: as needed

Method Of Preparation

Grind coconut by adding water, coriander leaves, green chilli, shallots and ginger.

Heat oil in a pan and splutter mustard seeds and urad dal. Add curry leaves to it and add grinded coconut to it. Add salt and adjust the consistency by adding water. When it start boiling from sides switch off the flame.

Don’t over boil chutney.

Monday, August 28, 2017


Rice/Pachari: 2glass
Jaggery: 250-300gms
Rava/Semolina: 2 tbsp
Cooked Rice: 2tbsp
Maida: ¼ cup to adjust the consistency
Salt: a pinch
Cardamom powder: ½ tsp
Jeera Powder: ¼ tsp
Baking Powder: 1tsp
Chopped coconut: ½ cup
Oil: for deep frying

Method Of Preparation

Soak rice for 3 hrs.

Make jaggery syrup by adding ½ cup water till add jiggery melts. Let it come to room temperature.

Add ¼ cup water to rava and keep it on stove and keep stirring to make a smooth paste. If you feel it is too thick add some more water Let this also come to room temperature.

Grind the soaked rice by adding jiggery syrup and cooked rice. Add water if jiggery syrup is not sufficient.

Transfer this to a bowl. Add rava paste, maida, cardamom powder, jeera powder, baking powder and salt. Stir well without lumps and increase or decrease water as per the consistency. Then add chopped cocnut to it. Stir well. Let it rest for half an hour.

Heat unniyappa tava and add oil to it. When the oil heats well reduce the flame to medium then add 1 table spoon batter to each dent so as to fill the dent till half. Turn to the other side and cook for some time and remove when both sides turn golden brown. Drain the excess oil in tissue.

  • ·       You can add mashed banana to the batter if you like the taste of banana in it.
  • ·       You can keep this for 2 days at room temperature and for about a week in refrigerator.
  • ·       You can fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at room temp.

Sunday, August 27, 2017

Butter Paneer Masala

Recipe & Photo Courtesy: Farhana ( My sister)

Another yummy dish from my sis

Paneer: 15 cubes
Onion: 1
Tomato: 1 big
Cashews: 6
Ginger & Garlic Paste: 1tsp
Kashmiri Chilli Powder: 1tsp
Turmeric Powder: a pinch
Coriander Powder: ¼ tsp
Garam Masala: ¼ tsp
Cardamom, cinnamon, Bay leaf: 1 each
Cloves: 2
Salt: needed
Butter: as req
Fresh Cream: 2tbsp
Cumin Seeds: ½ tsp

Method Of Preparation
Soak Paneer in hot water for 30 minutes. Meanwhile in a sauce pan add butter and cumin seeds to it.
Then add chopped onion and saute till it turns translucent. Add in ginger garlic paste. Then add Kashmiri chilli powder, turmeric powder and coriander powder and garam masala. After sauting for a minute, add tomato and stir well till it cooks and mashed up well. Add in cashew paste to it. When this cools grind it into a smooth paste.

Heat butter in a pan and add in garam whole spices and add the grinded mix and salt. Stir it in low flame for 10minutes and add the paneer cubes to it.  After 5 minutes add fresh cream and switch off the flame. Then garnish it with coriander leaves.

Note: Don’t overcook Paneer, or else it will turn rubbery.