Saturday, 17 August 2013

BATTOORA- no milk, no yeast, super soft


  • Maida- 1 big cup
  • Curd-1/2 small cup
  • Egg- 1
  • Salt- to taste
  • Ghee- 2 tbsp
  • Baking powder- 1 tsp ( or 2 tsp if you want the dough to rise within 1 hr)
  • Vegetable oil- enough to deep fry the battoras in a wok
Knead the dough using all above ingredients to a soft dough. If the mixture seems to dry, add in some more curd or milk until you get a soft dough.
Let the dough rest for two hours. Make 5-6 large balls out of the dough. Roll each dough to 1/4'' thickness. Now cut the circle shaped dough into 4 equal portions so that you get a cone shape.
Heat oil in a wok, fry the battooras in the hot oil till it turns golden brown. The oil has to be really hot or the battooras will be too oily and soggy. Serve hot with chicken roast, chicken chilly roast etc.

Thursday, 15 August 2013

COCONUT BALLS- super yummy balls that melts in your mouth

Recently I posted a recipe of coconut laddoo, which is a very simple and yummilicious recipe. Now this is also similar to that recipe, or you can say its coconut laddo version 2. It tastes similar and ingredients are also similar. I am posting this, only because if you think you want to try an alternative method.
This laddoo was made by mum and I photographed it as soon as it was done. If you are into the habit of munching sweets after meals, this would be the best choice. Also you can try this for tea-time. Go for it, and you will not regret trying it.

  • dessicated coconut powder- 1 cup
  • milk powder- 1 cup
  • castor sugar- 3/4 cup
  • luke warm milk - 4-5 tablespoons
  • pistachios- to garnish

Mix the first four ingredients given above very well so that all the ingredients combine together.
Take a small portion of the mixture and make a small ball.
Press some chopped pistachios on top of each balls. Serve and enjoy.

Monday, 12 August 2013


I do not know what exactly is the name of the parathas.. But what my mum calls it is Ceylon paratha...
The dough is very simple like how exactly you make chappatis... But this recipe involves rolling and folding and then rolling again... Also it involves a lot of ghee too apart from smearing...   
  • wheat- 2 cups
  • water- enough to knead the dough tightly
  • salt to taste
  • desi ghee- 1 tbsp. for each paratha
Knead dough using wheat, salt and water to a soft dough... let the dough rest for about an hour...
Make balls from the dough in the size of a big lime. Roll out into circular discs. Apply ghee inside the rolled out chappati ( 1 tbsp. for each paratha). Fold from 4 sides to form a square and press to form a square shaped chappati. Cook in a frying pan from both sides and smear with some more ghee. Serve hot with chicken roast, beef roast etc.

Saturday, 10 August 2013


I was about to post this recipe during Ramadan, but due to tight time schedule dint find time to post. I prepared this post as Lubna of Yummy kitchen  requested me to do this post as a part of Ramadan for an event hosted on her blog named 'Joy from Fasting to Feasting- VI'. I was excited to accept her invitation and agreed to do the post. But I couldn't send her my entry on time... But she was kind enough and waited patiently until I sent her my post...

 Speaking about this recipe, this  is a very common and popular recipe amongst our family members and is something which we love to cook during most of our Iftar parties. Its crisp outside and juicy inside is something which most of us would love to indulge in. You can prepare these rolls and store in the refrigerator a day ahead If you want to and fry them just before serving.
For recipe of chicken spring roll click here.

Friday, 2 August 2013


Hello friends, I am up with another dessert this time. My all time favorite, cheese cake. I've been longing to make a dessert since long but didn't find time to make some. Two weeks back my hubby happened to visit a fruit and vegetable market where he bought some really fresh fruits for really reasonable prices. amogst those were some cherries and strawberries. Initially I thought of making strawberry cheese cake with cherry topping or a simple cheese cake with cherry topping. But somehow I ended up adding pureed cherries to the filling and topped it with some cut strawberries and some whole cherries. I actually doubted if I would be able to impress my family with this cheese-cake, as every time I present something proudly, It wins no merit at all, as their taste is completely different from mine. But with God's grace, I happened to treat some guests, whose taste was very much similar to mine, and they all really loved it and finished it no time.

I made a thin crust for the cheese cake as my hubby doesn't enjoy the biscuit part much and adjusted according to his taste. Below in the recipe, I will mention the quantity required for an 8 inch pan. Also you can avoid the cherry part mentioned in the filling, for a plain cheese cake... If you are planning for a plain cheese cake, then go ahead, and all you need to alter is subtract the cherry part and add a squeeze of 1/2 a lime.
For crust:

  • digestive biscuit- 200 gm
  • butter- 100 gm(unsalted)
For filling:

  • cream cheese- 200 gm (at room temperature)
  • whipping cream- 200 mls
  • icing sugar or powdered sugar- 6 tbsp( or more adjusted according to your sweetness)
  • fresh cherries (deseeded) -15
  • sugar- 2tbsp
  • water - 2 tbsp
  • gelatin- 1 sachet (10 gm)
  • hot water- 1/4 cup
For topping:
  • strawberries- 200 gm(cut into half)
  • cherries-5
  • gelatin- 2 tsp dissolved in 3 tbsp hot water
Grind the biscuits in a food processor or mixer along wit some butter. Or you can crush the biscuits in a zip-lock bag banging using a rolling pan and then mix it with melted butter.
Take a spring form pan and then press the biscuit mixture to the base of the pan gently with fingers spreading evenly. keep the pan in the freezer till you prepare the filling.
Add the deseeded cherries with sugar and some water in a pan and boil for 5 minutes. Puree the cherry mixture in a blender.
Dissolve gelatin in hot water and keep aside. In a food mixer, mix cream cheese and icing sugar together. Whip the whipping cream using a whisk until soft peaks form. Mix the cheese, cream and cherry puree together and add gelatin to the final mixture. Pour the filling over the biscuit base and refrigerate it for 3-4 hrs or until set.
If you want cherry free cheese cake, avoid using cherries and add squeeze of 1/2 lime. Also add 1 tsp of vanilla essence if you want.
Arrange strawberries over the cheese cake along with some cherries and brush with some dissolved gelatin for the glaze. Refrigerate for 30 more minutes. serve and enjoy.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration