Thursday, March 19, 2009

coconut ladoo


• 3 cups Dry Coconut (shredded) 
• 1 cup Milk 
• 2 cups Sugar

How to make Coconut Laddoo:
Boil the milk in a pan.
When it starts boiling, add 2 cups shredded coconut and mix well.
When the milk gets absorbed in coconut, add the sugar.
Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
Remove and make small balls.
Take the remaining coconut on a plate.
Roll the balls in shredded coconut to make laddus.
Coconut Laddoos are ready to serve.

bengena khar - bihu recipe

• 2 Small eggplants 
• 3 Garlic cloves 
• Little amount of Khar 
• Rohu machor petu 
• 1 Chopped onion 
• Oil 
• Salt to taste
How to make Bengena Khar:
Cut the brinjal into small pieces.
Clean the rohu fish (machor) petu and wash thoroughly.
Heat some oil in a pan and add the garlic and chopped onions and fry for several minutes and then add the petu.
Add salt to taste.
After few minutes add the brinjals (chopped) and then cook for few minutes and then finally add the khar and allow it to cook
for few minutes.
Serve hot with rice.

Monday, March 16, 2009


Ricota cheese (light) 1 lb. Mix 1/4 cup sugar to it. Apply butter on
 a baking pan or aluminium foil and spread the cheese evenly on it.
 Bake at 350F for 45 minutes. Keep checking if it's done. If you slide
 in a fork or spoon in the cheese, the cheese should not stick on the fork, then it means that it is done. 
Take the cheese in a pan and leave it to cool for sometime. Cut it into desired shape. While this is being baked, boil the milk, add sugar, saffron, elaichi, badam, pista etc. add the (cut & baked) cheese pieces to this milk and soak for 5-6 hrs. Serve cold


Make guava as described in Paal Guava but without sugar. To 1/4 kg
 of this, add 4 tsp of maida and mix into a soft smooth paste. The mix
 should not be too loose or too tough. Roll them into uniform balls and keep aside.
Mix 4 cups of sugar and 4 cups of water and heat in a low flame until the mix becomes thick but not sticky. Add 1 tsp of kesari powder, 1 tsp rose essence and cardomom powder and keep in low heat. Meanwhile, deep fry the balls in boiling oil stirring them until they turn golden brown uniformly on all sides. Then add it to the sugar syrup. Leave it for about one hour to soak. Now jamoon is ready. Refrigerate.

cashew sweet

Cashew Chikli.

Ingredients: Ground Cashew (coarsly)- 1 Cup, Granulated sugar- 1 cup. 
Method : Take a pan and fry the sugar till it melts completely. Add the ground cashews immedietely and mix thoroghly until all the cashews are coated with the sugar mixture. Now , take a plate which is greased slightly with butter, and add this mixture. Allow it to cool. After it cools own, ut it into slabs and serv

badam cake

Badam Cake

almonds - 1 cup, very finely powdered sugar - 1 cup, ghee - 2 tsp
Soak the almonds for an hour. Drain. Remove the skin and grind into a thick smooth paste adding minimum water. In a thick vessel, mix sugar and 1/4 cup water and heat. When the sugar is completely melted, add this paste and cook this for five minutes. Add ghee and remove from fire. Pour it on a large palate and smoothen the surface of the mixture with a roller. Then cut with a knife by drawing parallel lines in the form of cubes

Sunday, March 15, 2009

cheesy onion buns

Cheesy Onion Stuffed Buns Recipe

Prep: 20 mts, rising of dough: 1 1/2 hrs, baking: 1/2 hr



For buns:

3 - 3 1/2 cups all purpose flour

little less than 1/4 cup water

1/4 cup milk

3 tbsps butter

3 tbsps honey

1 egg (beaten)

2 tsp instant yeast

3 1/2 cups all purpose flour

3/4 tsp salt

For filling:

2 tbsps butter

1 tbsp chopped garlic

1 large onion, finely chopped

1 tomato finely sliced

pinch of pepper or chilli pwd

5-6 tbsps grated cheese

1 To prepare the dough, heat the butter, milk and water in a pan until the butter melts. Don’t boil. Take a large bowl, pour this mixture and cool. Add honey and 1 1/2 cups flour and mix until smooth. Add the egg and yeast and combine till smooth. Allow to rest for 15 mts without lid. 2 Add salt and 2 cups of flour to the kept aside ingredients. Pour the entire contents onto a floured surface and make a dough. Add a little more flour if required so that it is not a sticky dough. Knead for 8-10 minutes. Place in a greased bowl, cover and let rise in warm place for an hour. 3 During this resting time, prepare the stuffing. Heat a vessel, add butter and let it melt. Add the garlic and saute for a mt. Add the onions and saute for 4 mts till they turn slightly transparent. Add salt and pepper to taste. Add finely sliced tomatoes and saute for another 3-4 mts. Keep aside. 4 After the dough has risen, pour onto a floured surface. punch down into a small rectangle and roll out to a 12″×24″ rectangle. Place filling evenly onto the rolled out dough, leaving about 1/2″ around all edges. Sprinkle 3 tbsps of grated cheese on top of the filling. 5 Fold over the 1/2″ of the dough on the edges and roll the dough lengthwise into a roll. Seals the ends. Cut the roll into 1 1/2″ pieces. Place each piece into a lightly greased muffin tin. Cover with a kitchen towel and let rise for another hour. 6 When they have doubled in size, sprinkle with cheese and bake at 180 C for 15-20 mts or till they turn golden in color. Let the buns rest for 4-5 mts in the tins before removing them. Remove after 5 mts and cool on a wire rack.

veg egg noodles

Vegetable & Egg Stir Fried Noodles Recipe  

Prep & Cooking Time: 25-30 mts

Serves 4 persons

Cuisine: Indo-Chinese



1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)

1/4 cup spring onions, finely chopped

2 cups julienned vegetables (carrots, beans, cabbage and capsicum)

2 eggs

1 1/2 tsp soya sauce

3/4 tbsp vinegar

pepper pwd as required

salt as required

2-3 tbsps sesame oil or peanut oil

1 Heat sesame oil in a large wok and once the oil is piping hot, add the spring onions and stir fry for 1 mt on high.
2 Add the rest of the vegetables and toss them on high heat for 4 mts.
3 Break two eggs and combine with the vegetables and place lid. On low to medium flame, let it cook for 3 mts. Scramble on high flame. Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.
4 Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens.

choco raspberry dessert

Chocolate Raspberry Dessert


  •   1 cup 1% cottage cheese
  •    1/2 cup unsweetened raspberries
  •    1/3 cup raspberry spreadable fruit
  •    1 (1 ounce) square semisweet chocolate, melted
  •    1 (1.4 ounce) package sugar-free instant chocolate pudding mix
  •    1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
  •    3/4 cup fat-free milk


    1. In a blender, combine cottage cheese, milk and spreadable fruit; cover and process until smooth. Add pudding mix and mix well. Pour into a bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight. Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.

a new salad with cran-raspberry

Cran-Raspberry Gelatin Salad


  •    1 cup boiling water
  •    1 1/2 cups miniature marshmallows
  •    1 (8 ounce) can crushed pineapple, drained
  •    1/3 cup chopped pecans
  •    2 (3 ounce) packages cranberry flavored gelatin mix
  •    1 cup ginger ale
  •    1 (12 ounce) package frozen raspberries - thawed and drained
  •    1 (8 ounce) package cream cheese, softened
  •    Additional whipped topping
  •    1 (8 ounce) carton frozen whipped topping, thawed
  •    1/2 teaspoon vanilla extract


    1. In a small bowl, dissolve gelatin in boiling water. In a mixing bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Refrigerate for 30 minutes or until partially set.
    2. Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping.

gelatin salad

  1. Cranberry Gelatin Salad


    •    1 (20 ounce) can crushed pineapple, drained
    •    1 (16 ounce) can jellied cranberry sauce
    •    2 (0.3 ounce) packages sugar-free cherry flavored gelatin mix
    •    2 cups boiling water
    •    1/2 cup chopped pecans


      1. Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
      2. Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

gelatin dessert

Gelatin Dessert cubes


  •    2 cups boiling water
  •    1 (8 ounce) carton frozen whipped topping, thawed
  •    1/2 cup butter, melted
  •    1/2 cup finely chopped pecans
  •    1 cup all-purpose flour
  •    1/4 cup packed brown sugar
  •    3/4 cup sugar
  •    2 (8 ounce) packages cream cheese, softened
  •    2 cups cold water
  •    2 (3 ounce) packages raspberry gelatin


    1. In a bowl, combine the flour, pecans and brown sugar; stir in butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 degrees F for 10-13 minutes or until lightly browned. Cool on a wire rack.
    2. In a large mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour.
    3. In a bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Refrigerate until firm. Cut into squares.

strawberry banana dessert

Strawberry Banana Dessert


  •    1 pint fresh strawberries, halved
  •    3 medium firm bananas, sliced
  •    2 cups boiling water
  •    1 (.6 ounce) package sugar-free strawberry gelatin
  •    1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
  •    1 (8 ounce) tub reduced-fat whipped topping
  •    1 1/2 cups cold water


    1. Layer banana slices and cake cubes in a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.

riya s strawberry cake


  •    2 1/2 cups confectioners' sugar
  •    1 cup butter, softened
  •    1 cup chopped pecans
  •    1 (8 ounce) jar ready-to-use strawberry glaze
  •    1 1/2 cups all-purpose flour
  •    1 (8 ounce) package cream cheese, softened
  •    1 (12 ounce) container frozen whipped topping, thawed
  •    1 1/2 quarts fresh strawberries, halved


    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
    3. Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
    4. In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
    5. Top with strawberries and drizzle with glaze to serve