Mathri
Nov16

Mathri

  Ingredients · Maida/All Purpose Flour- 2 cups, 250gms · Sooji (Semolina)- ½ cup, 83.5gms · Oil- 4 tbsp · Salt- 1 tsp or as per taste · Ajwain- 1 tsp · Water lukewarm- ½ cup or a little more   Preparation 1. In a food processor/in a bowl mix all the above dry ingredients. 2. Add lukewarm water and mix well. Remove from the food processor and knead for 5-8 minutes more....

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Medu Vada
Jan06

Medu Vada

Ingredients • Urad dal – 250 grams • Green chili paste – 2 tsp. • Coriander leaves –  ¼ cup • Cream of wheat (rava) – ¼ cup • Baking soda – 1 pinch • salt – as per taste • oil Preparation 1. Soak urad dal overnight. 2. Grind to a paste. 3. Add cream of wheat, green chili paste and salt. 4. Keep for 8-10 hours. 5. Mix coriander leaves. 6. Add soda and 1-tsp oil to the batter. 7. Take little batter on...

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Halava
Jan01

Halava

  Ingredients • Water – 2½ cups   • Raw sugar – 1¼ cups  • Unsalted butter, or ghee (1 ounce = 28.35 grams) – 140 g  • Coarse-grained semolina (farina) – the more coarse the better – 1¼ cups  • Walnut pieces, or any nuts, or none at all – 1/3 cup  • A splash of pure rosewater • Firm...

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Cardamom Shortbread Cookies
Feb10

Cardamom Shortbread Cookies

Ingredients: • Unsalted butter, at room temperature – 1 cup • Crushed cardamom seeds -1 tsp or Fresh ginger paste – 2 tsp • Superfine sugar or jaggery – ½ cup (110g) • Unbleached white flour – 2½ cups (300g) • Fine semolina (pasta flour) – ½ cup (85g) • Salt – ¼ tsp • Baking powder – ¼ tsp Preparation: 1. Preheat the oven to 250 F (120 C). 2. Cream the butter and cardamom or ginger in a mixing...

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Dalia Rava Laddu
Jan27

Dalia Rava Laddu

Ingredients • Dalia – 1 cup • Rava (semolina) – ½ cup • Refined sugar – 2 cups • Hot melted ghee (clarified butter) – ½ cup • Cashew nut – as needed • Cardamom powder – 1 tsp Preparation 1. Powder the Dalia and sugar in mixer and sieve. 2. Dry roast the rava. 3. Chop the cashew nuts into small bits and roast it in ghee till golden brown. 4. Mix well all the ingredients except ghee with a ladle. 5....

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