This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)


Ingredients
4 Cup Sweet Corn
2 Cup Rawa
4 Green Chillies
1 Cup Methi Leaves
1 Cup Coriander Leaves
1/2 Spoon Garlic Paste
1/4 Spoon Ino
Salt to taste

Method

• In a mixie, crush together green chilies and corn till smooth paste.
• Add in salt, rawa, garlic paste and mix.
• Add in finely chopped methi leaves and coriander leaves and mix.
• Add in ino and if required little water and make batter by mixing well.
• Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
• Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

Notes
If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.

Since we came here, we weren't able to get the puris for making SPDP - Shev Batata Dahi Puri which is among favorite chaat items for Ajoy. Using paani puri's puri for SPDP doesn't seem right and I am sure it wouldn't taste as good either. So I decided to give try making these puris. Tried few times and now I think I have got the recipe right which gets best results, and is certified by many friends who had chance to taste :)


Ingredients
1 Cup Maida
2 Spoon Rawa
1/4 Cup Melted Butter
Oil
Salt

Method

• Mix Maida, Rawa and salt together.
• Add in melted butter and mix well.
• Add in 1/4 cup water and knead soft dough.
• Grease the dough with 1/4 spoon oil and cover and keep aside for an hour.
• Make round balls and roll them thin and big. Cut using cup or cookie cutter into small round shapes.
• Heat oil and fry the puris on both sides over medium flame till light brown on both sides. Take out on kitchen towel and let it soak oil from puris.
• Heat oven to 350F/175C and bake the puris in it for 10 minutes.

Notes
I have noticed that if you roll the puris thin then they wont bubble up and that's how you want them for SPDP.
Also I baked the puris again because that make them crispier, that is any rawness and moisture left after frying goes away and puris.

First of all, Happy New Year to everyone. With parents around, then our vacation, in last few months, I had to hardly anytime make breakfast. So given the long break from cooking breakfast and Jetlag which makes me wake up really early in the morning, i was set to try out something different for breakfast. So here comes the new entry.


Ingredients
2 Cup Cabbage
2 Potatoes
2 Spoon Corn Flour
1/4 Cup Rava
1/2 Spoon Jeera
2-3 Garlic Cloves
Salt to taste
Oil

Method

• Pressure cook potatoes and keep aside till they are cold enough to handle
• Heat a pan and add few drops of oil.
• Let the Jeera splutter in it.
• Add in finely chopped garlic and cabbage and cook till cabbage is brown.
• Grate the potato and add the corn flour, salt to paste
• Knead it well, put couple of drops of oil and finish the kneading.
• Make lemon sized potato balls and press them to make a cup shape.
• Add in half spoon of mixture in each cup and close them. Press each ball lightly to make Pattice
• Roll each Pattice in the rava and cook them on tawa sprinkling drops of oil couple of times.

Notes
I didn't want to make the cabbage very spicy instead i wanted to give it flavor of garlic and Jeera hence i didn't use any other spices in this at all. Its really upto you to decide the spices you want and can vary the flavor each time you make this.

This is my favorite bengali sweet. So when I was making Ajoy's favorite mishti dohi i decided to pamper myself with these. Turned out very delicious.


Ingredients
2 liter Milk
4 Spoon Vinegar
1 Spoon Rawa
2 Cups Khoya
1/2 Cup Powdered Sugar
2.5 Cup Sugar
Silver leaf
Pistachio Powder
A pinch of Baking Powder
Couple Pinch of Saffron

Method

• Keep 1/4 cup milk aside and bring remaining milk to boil and add in vinegar mixed with two spoon of water.
• Stir till the whey separates out and milk cuddles.
• Strain it through sieve and run through cold water. Let it sit there for 5 minutes so that water drains out completely.
• Mix sugar with 6 cups of water in a cooker and bring it to boil.
• Take out this paneer from the sieve and knead till very soft dough forms.
• Add in rawa and baking powder and knead again.
• Make thin flat squares and add half of them into the sugar syrup boiling in cooker
• Close the cooker lid and let out one whistle. Lower the heat and let it cook for another 10 minutes. Let it cool
• Takeout the cooked paneer and add another 2 cups of water in the cooker. Bring it to boil and add remaining paneer pieces to cook just like the earlier ones.
• When the second batch is cooled down store all paneer pieces with the syrup in the fridge overnight
• In the morning grate the khoya and add in powdered sugar in it.
• Warm the remaining 1/4 cup of milk and add in the Saffron in it. Add it to the khoya and knead till smooth.
• Take out the cooked paneer pieces from the fridge and cut each into triangle shape
• Make sandwiches by adding a layer of khoya paste we made between two triangles. Also sprinkle some pistachio powder on the khoya layer as well as on top of the sandwich
• Garnish with the silver leaf and serve chilled.

Notes
Instead of making thick pieces and cutting it through i made thin slices to begin with. So i could use single piece as it is.

Every weekend Ajoy asks me if I can put oil in his hair (he does it for me). So my reply is always same : I can cook whatever you ask but doing the oil massage every weekend just for those short hair and that too for one hour - doesn't work :) :) probably once in couple of months is ok :) :) So when last weekend I replied with the same answer, he mentioned that he wants to eat malpuas. I searched on net for quick recipes, every recipe was quite different so I had to make up my own after lot of research and here I am sharing this.


Ingredients
1 Cup Maida
1/2 Cup Rawa
2.5 cup Milk
1 Spoon Saunf
1.5 Cup Sugar
A pinch of Saffron
Almonds, Pistachios for garnishing

Method

• Mix in maida, rawa, saunf and milk and keep aside for 4 hours
• Boil Sugar with 1.5 cup of water to form 1 threaded sugar syrup.
• Add in safron and keep aside.
• Heat oil in a pan and add 1/4 cup batter each time to form the malpuas
• Fry to golden brown on both sides and then dip them in the sugar syrup for couple of minutes.
• Take out of the syrup, garnish with almonds and pistachios and serve.

Notes
Actually lot many videos had asked for frying the malpuas, but i am going to try shallow frying instead next time.
Also I had used 1 cup sugar, water each for the syrup and last few malpuas didnt have enough syrup to soak in.
I have never eaten malpuas earlier except once when badi ma had gotten it to hyderabad. So next time I am also going to ask my mom-in-law for her recipe and see how different it turns out.

Rava dosa made into my favorite list the day I ate it opposite my college back in pune. The crispiness of the dosa along with the cashews spread on it made it so much more enjoyable. So when I saw my mom preparing it when I was in India in December and learnt that its so quick and simple, I had been meaning to make it like a long time. Today on Sunday I thought it would be a perfect way to make a tasty brunch that requires minimal efforts.


Ingredients
1 Cup Rava
1 Cup Rice Powder
1/4 Cup Maida
1/2 Spoon Jeera
1/4 Spoon Asafoetida
Finely chopped Roasted Cashews
2 Green Chillies
Salt to taste
Ghee

Method

• Mix rava, rice powder, maida, finely chopped green chillies, jeera, asafoetida with salt.
• Add in lots of water to make a thin batter.
• Keep aside for 20 minutes
• Add in more water so that it is thin consistency
• Heat tawa on medium flame
• Grease tawa with Ghee and pour the 1/2 cup batter at a time spreading it over the tawa.
• Let it cook till the dosa gets light brown color.
• Sprinkle couple of drops of ghee and flip the dosa and let the other side be cooked
• Sprinkle some cashews and fold on either side and serve.

Notes
When I tried making it I didnt let the batter sit for those 20 minutes, because of which the batter kept on thickening - blaming it to the Rava. It made first two dosas thick and soggy. So I strongly suggest letting the batter sit for 20-30 minutes.
To spread the batter on the tawa I dropped the batter on tawa from a bit of distance and slowly over areas that didnt have batter, letting it form the mesh and yet avoiding forming layers, hence keeping it thin.

With ajoy being back, I wanted to prepare something nice for him for breakfast, yet something that is quick. Then this recipe which my mom had told me came to my mind.


Ingredients
3 Cup Corn
1.5 Cup Rawa
4 Green Chillies
1/4 Spoon Ginger Paste
1/2 Cup Corriander leaves
1/4 Spoon Eating Soda
Salt to taste
Oil

Method

• Grind the corns and green chillies in the mixer to form fine paste
• Mix corn paste, rawa, ginger paste, finely chopped corriander leaves and salt to taste
• Add eating soda and little water if required to make the paste consistent
• Heat the aappe pan and sprinkle little oil
• Add the corn mixture to this and cook on medium flame from both sides

Notes
The paste should be consistent like the idly paste to get the best results.

This item was something I tasted in bangalore. It was so common there for bfast or weddings. This item was must in the menu.. I didnt eat that much when I was there because it either use to be too sweet or not much of pineapple taste. This week when I got nice riped pineapple, i thought of trying this. And the result was wonderfully tasty and sweet enough for my tooth


Ingredients
1.5 Cup Pineapple Pieces
1 Cup Rawa
8 Spoon Sugar
2 Spoon Ghee
2 Spoon Cashews
2 Spoon Raisins
2 Pinch Saffron
2 Spoon Milk

Method

• Warm the milk and mix safron in it. Keep aside.
• Boil 4 cups of water in a pan
• Add pineapple pieces to it and let them cook on the medium flame
• Parallely heat the ghee in the another pan
• Fry the cashews and keep aside
• Add rawa to the ghee and fry it with constant stirring till it turns light brown
• When the pineapple is cooked, add the (only) pineapple pieces to the rawa and keep stirring
• In the remaining water from the cooked pineapple add 2 spoons of sugar and boil it
• Add this boiling water to rawa pineapple mixture and cook with constant stirring
• When the sheera thickens, add sugar, safron milk, raisins and cashews and stir well till it thickens

Notes
Fry rawa and cashews on lowest possible flame so that you dont end up burning them.
Adjust the sugar quantity according to your taste, but this was the best taste i got with 8 spoons of sugar, the pineapply - sweet one.

Earlier when I used to make gulab jamoon with Gits packet the most problematic area for me was to prepare sugar syrup correctly.. Most of the time it use to be too sugary. So when i decided to make gulab jamoon with khoya instead of ready mix packet I did little R&D over sugar syrup and found that the cookery book i have received as a wedding gift has the best method.


Ingredients
1/4 Kg Khoya
1 cup Rava
1/2 cup milk
2 pinch of Cardamom Powder
A pinch of Eating soda
2 cup Sugar
3 cup water
Oil/Ghee

Method

• Make the dough from rava using milk exactly the same consistency we prepare for Rotis. Keep aside for 2 hours
• Mix this Rava mixture and Khoya well
• Strain the mixture through the Puran Yantra
• Mix a pinch of cardamom powder with this mixture and knead the dough
• Prepare small round balls out of this mixture
• Now in a pan mix sugar and water and bring it to boil. Cook on medium flame only
• When the mixture boils add a pinch of cardamom powder and boil for another minute. Keep aside
• Heat another pan with oil/ghee
• Fry the gulab jamoon balls in this on low flame 4-5 at a time
• When the Gulab Jamoon is brown in colour keep them aside to strain the oil and fry next batch
• When next batch is ready to come out of oil, add the first batch to the sugar syrup.
• Fry and dip all gulabjamoons same way
• When all gulab jamoons are in syrup, boil the syrup again on low flame. Keep aside for 5-6 hours
• Seve the gulab jamoons warm with ice-cream of your choice to make a delicious dessert

Notes
When you put the balls in oil for frying they should float in a minute, otherwise mix little more eating soda and knead the dough.
Also when the balls are dipped in the syrup they should float otherwise balls are not cooked properly.

This dish evolved after reading few recipies related to chaat in a book that mom has given me.


Ingredients
1/4 cup Maida
1/4 cup Rava
1/2 spoon Curd
Pinch of Baking Powder
2 Cup Corn
2 Tomatoes
2 Onions
1 Lemon
1 spoon Ginger Garlic paste
Pinch of Garam Masala
Corriander Leaves
Shev
Salt to taste
Oil

Method

• Mix rava, maida, baking powder and salt to taste
• Warm the curd and a spoon of oil
• Mix it with the rawa maida mixture and make the dough out of this.
• Roll small puris out of this dough - very thin ones and fry it in oil
• Heat oil and add 1/2 tomato grated, 1/2 onion grated and let it cook for a while
• Add ginger garlic paste, garam masala red chilli powder and salt to taste and stir well
• Add corn to this and cook the corns over medium heat
• Chop remaining onion and tomatoes into fine pieces
• While serving break the puris into medium sized pieces and spread them on the dish
• Spread the corn mixture on top of this
• Spread finely chopped onions and tomatoes over this
• Sprinkle few drops of lemon all over the dish
• Then spread corriander leaves and shev and serve

Notes
You can optionally add 1/2 spoon of grated raw mango as well in this. In that case reduce the lemon drop quantity accordingly otherwise chaat might turn too sour.
Optionally sprinkle little chaat masala over this if you like
After the rawa-maida dough is ready you can mix it in grinder for a while. This as well as warm Curd helps in making the puris very crispy.

Ma cooks this one quite often and since then i always thought of preparing this. But it was actually today when i could try it. It came out well though :)


Ingredients
1 cup grated Coconut
1/2 cup Jaggery
1 cup Rawa
1/2 cup + little more Maida
1 spoon Idly Rawa
1 spoon sugar
Milk
Oil

Method

• Cook grated coconut and jaggery in a pan to get the sweet mixture. Keep aside.
• Mix rawa, idly rawa, maida, sugar and milk to form a free flowing batter
• Heat tawa and sprinkle little oil
• Spread little batter to form small dosa
• When one side is almost done, add the coconut mixture and make a roll
• Keep for a while and its ready.

Notes
I kept the batter for 5-10 minutes and the mixture got little thickened because of rawa. So i kept on adding 1/2 spoon of water after every 2-3 patti shaptas.

I wanted to cook something different with gobi as ajoy keeps getting this quite frequently and i was kind of bored to eat gobi sabji again. Then I had also read about chicken lollipop and had urge to cook bhaji from gobi.. So here is the recipe i came up with :) It has unique taste and resembles lollipop so the name :)


Ingredients
1 small Gobi
2 spoon bason
1 spoon corn flour
1 spoon rice powder
1 spoon rawa
1/2 spoon turmeric powder
1/2 spoon red chilli powder
1/2 spoon cumin powder
1/2 spoon corriander powder
1/2 spoon garam masala
Salt to taste
Oil

Method

• Separate mid sized florets of gobi and keep aside
• Mix bason, corn flour, rice powder, rawa, turmeric powder, red chilli powder, cumin powder, corriander powder, garam masala in a bowl
• Add salt and water to make thick batter
• Heat oil in a pan and add a spoonful of hot oil in the batter and mix well
• Dip the gobi floret in batter and fry till brown
• Wrap the ends with aluminium foil and serve hot with pudina chutney

Notes
I added a pinch of red colour to the batter to get little red coloured lollipop style gobis as red chilli powder does not give enough redness

Fish rava fry is special delicacy from Goa and north karnataka.. Any body would get instant liking towards this dish.. And you will soon come to know its lot easy to prepare as well..


Ingredients
4-5 Fish Pieces
2 spoon Red Chilly Powder
1 spoon turmeric powder
2 spoon Rava
Salt
Oil

Method

• Marinate the fish pieces with salt and keep aside for 5-10 minutes
• Now marriante the fish pieces with the turmeric powder and chilly powder. Keep aside for another 5-10 minutes
• Heat the tawa, add little oil
• Roll the marinated fish pieces in the rawa and fry them on the tawa on medium heat till rawa is golden brown and fish is well cooked

Notes
You can try this on any fish, even prawns. Recipy remains same taste changes with the taste of fish.

Today when I returned from goa, i wanted to prepare something very easy and still tasty for breakfast.. We had been on hotel food for quite a few days so something traditional yet tasty and differnt would be ideal and here is the recipy i came up with..


Ingredients
1 cup rawa
1.5 cup mango pulp
1 cup milk
1.5 cup water
1/2 cup sugar
4-5 Almonds
Pinch of Safron
Ghee

Method

• Add ghee in a pan and heat it
• Add rawa to it and fry on low flame till its slightly brown
• In another pan mix water and milk and boil it
• Add it to the brownish rawa
• Let the rawa cook for some time (Till mixture becomes thick)
• Add sugar and mango pulp and cook again for a while
• Garnish with almond pieces and safron and serve hot

Notes
I used only half cup of sugar as mango pulp also contained sugar.
I also used the mango pulp with few slices of mangoes to get better taste

After many days i decided to cook something different.. And then this came to my mind.. I read the recipe in one of the cook book i have and tried it and it really turned up well...


Ingredients
1 cup mung daal
2 cup maida
2 spoon rava
2 tea spoons red chilli powder
1 spoon amchur(dry mango) powder
1 spoon garam masala
1 spoon saunf
1 spoon mustard
1 spoon jeera
Salt to taste
sugar to taste
Oil

Method

• Soak mung daal in water overnight
• In the morning grind mung daal without water in the mixie to form a coarse mixture
• Heat a 4-5 spoons of the oil and sputter mustard and jeera
• Add mung daal to it and cook with cover
• Once the mixture is little dry, add red chilli powder, masala, amchur powder, saunf, sugar and salt and stir well
• Cook for some more time till mixture is completely dry
• In a plate mix maida, rava and salt and add 1/2 cup of heated oil to it
• Mix little water and prepare loose dough
• Prepare lemon sized balls out of this dough
• Press the ball with thumb and finger to form a cup shape
• Add a spoon full of above cooked mung daal mixture to it and close the ball to form bigger ball
• Press the ball with both hand to form thick plate kind of shape
• Fry in oil on low-medium heat

Notes
Mung daal mixture should be coarse and not too watery so remove as much water as possible from mung daal before grinding it

Today i wanted to cook something spicy and yet had to finish off carrot and beet that i had stocked in fridge for quite a few days.. So i decided to experiment and it turned out really nice and healthy recipe.


Ingredients
2 Beet Roots
6 Carrots
2 Bread Slices
1 onion finely chopped
1 spoon Red Chilli Powder
1 spoon Garam masala
1/2 spoon Jeera Powder
1/2 spoon Corriander powder
1 spoon garlic-ginger paste
Bread crums/Fine rava
Oil
Salt

Method

• Grate Beet roots and carrot
• Heat oil in a pan and add finely chopped onion to it
• After a while add garlic-ginger paste, corriander powder, jeera powder, garam masala, red chilli powder
• After heating for a while add grated carrot and beet root
• Cook the mixture well with lid
• Once mixture is well cooked add crushed bread slices and salt to it and take off from the stove
• After mixture cools down prepare the patty of shape you like.
• Roll it in bread crums/fine rava
• Shallow fry the cutlets on the tawa with little oil

Notes
You can optionally add cooked potato/beans to the mixture

These days its so hard to get big brinjals in hyderabad.. so this time when i went to pune i got couple of them from pune, for my fav recipe - kaap. I have already posted the bengali style of this here. But today i prepared it our style - saraswat style.. The main difference is with bengali style the bhaja melts in mouth as its completely fried and soft, but in our style its crispier outside and soft inside.. I love Brinjal kaap the most in all other kaaps :)


Ingredients
1 Big Brinjal
Red Chilli Powder
Turmeric Powder
Salt to taste
Rava
Oil

Method

• Cut Brinjal into round medium thick pieces
• Marrinate with these pieces with salt and keep aside for 5-10 min
• Marrinate with turmeric and red chilli powder
• Heat the tawa and put little oil
• Take rava in dish and keep each piece of marrinated brinjal in it to cover it with rava on both sides
• Shallow fry it this covered pieces on low-medium heat till it turns brown

Notes
Fry on low-medium flame so that brinjal is well cooked and outer rawa coating is crispy
For better results use fine rawa. Sadly i didn't find fine(barik) rawa here so used bombay rawa that one gets in big bazzar
Also same recipe can be used to prepare banana(raw), potato kaaps

This one is my mom's recipe.. It turns out amazing and kind of easy to cook compared to the way it tastes.. I don't remember exact recipe that my mom uses because when I had got it from her i didn't note it down and by the time I cooked it I had forgotten except some basic stuff.. So its not going to taste like the one mom makes but offcourse today I got it Best till date and decided to post it here :)


Ingredients
2 potatoes
1 cup corn
1 spoon jeera powder
1 spoon red chilli powder
1 tea spoon corriander powder
1 tea spoon garlic paste
1-2 spoon corn flour
Salt to taste
Rava for coating the pattice
Oil

Method

• Cook potatoes, in pressure cooker, well enough to form paste after removing cover
• Cook corn in the pressure cooker
• Mix mashed potatoes, chilli powder, jeera powder, garlic paste, salt well
• Add cooked corn to the mixture
• Add corn flour to the mixture so that it becomes sticky and dense
• Take lemon sized mixture at a time and make it little flat to give it a pattice shape
• Heat the frying pan/tava well adding little oil
• Roll in the prepared pattice in the rava so that its fully covered with rava coating
• Shallow fry it from both sides on tava/pan on medium heat till the coating becomes thick and brown on both side
• Serve hot with tomato ketchup

Notes
Corn flour gives denseness to the pattice without it pattice might kind of dissolve in the oil while frying and loose its shape. Normally 1-2 spoons of corn flour is good enough but if mixture still seems to be loose add in some more to make it dense.
Muttor Pattice can be prepared same way replacing corn by muttor