FEBI'S COOK BOOK

Ingredients: 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 Preparation: 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.

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. Ingredients: dessicated coconut powder- 1 cup milk powder- 1 cup castor sugar- 3/4 cup luke warm milk - 4-5 tablespoons pistachios- to garnish Preparation: 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.  

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...     Ingredients: wheat- 2 cups water- enough to knead the dough tightly salt to taste desi ghee- 1 tbsp. for each paratha Preparation: 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.  

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 .

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 crus