Wednesday, 13 July 2016

Menthya hittu

This is one of my mom signature recipe..  Which i always loved. Even though I love this , i always call my mom for the recipe..and after some days i forgot. I wounder how my mom remember all these in her mind all the time. This is very helpful when you are bit lazy for cooking. Just prepare hot rice ans eat with menthya hittu, with out any much hassle.


Chana dhal 2 cup 
Urad dhal 1/2 cup 
Methi seed 1/2 tsp 
Black pepper corns 7~8(or according to ur spice level) 
Jeera 1/2 tsp 
Turmeric 1 tsp 


Dry roast all the above separately (except) turmeric Then once every thing cools down..add in to a blender add the turmeric and make powder. Serving method: Take hot rice..add 1~2 tsp of Ghee (clarified butter) or coconut oil. Sprinkle the Menthya hittu as much required(1 to 2 tsp). sprinkle salt to taste . add lemon juice or dry mango powder...mix the rice well and eat it...... 

I hope it will help u all on a lady day....if u try it do let me know how it tastes..

Tuesday, 17 May 2016

Sooji Dhokla

Hello, All my blogger friends, Its been almost, 2years that I have not written any recipe, It doesn't mean that I stopped cooking, but I was busy with my facepaing and henna job ,that i couldn't find any time to continue my food blog.But i was always wanted to continue with my food blog. So here I am back with a yummy scrummy and very easy recipe of Sooji Dhokla.

I love sooji Dhokla's other than Basan Dhokla's. So thought of writing it down ,so that i can remember the recipe any time.So here we go with the recipe.


Sooji (Semolina) 2 cups
Oil 2 Tbsp
Carom Seeds (Jeera) 1/4 tsp
Ginger 1 tsp (grated)
Green Chili to taste (finely chopped)
Salt 1 tsp or to taste
Water 1 cup
Yogurt 1 cup, well beaten
Turmeric Powder 1/4 tsp
ENO Fruit Salt 2 tsp
Lemon juice (Half Medium lemon)
Spray Cooking Oil(optional)

For the Seasoning:

Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped


In a medium bowl, add Sooji, Carom Seeds(Jeera) and Oil. Mix well until there are no lumps. Add Salt, Green Chilies, Turmeric Powder and Ginger to Yogurt and mix well.Add Yogurt mixture into Sooji and mix.Add in Water,Lemon juice and mix until a smooth batter forms and t
here are no lumps.Allow batter to rest for 15-20 minutes.

In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.Prepare Dhokla stand plates by lightly spraying cooking oil.Or u can apply cooking oil by hand as well.Once the Water comes to a boil,add ENO fruit salt to the batter and mix well. The batter will foam up.

Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.

For the seasoning, heat Oil in a small non-stick skillet on medium heat.Add Mustard Seeds and allow them to pop then add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).Now add slit Green Chilies and let them cook for 30 – 40 seconds and and turn off stove.Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

Tuesday, 31 December 2013

Coconut and Milk Burfi

Hi every one...I hope all of you remember me....this time its been long long long time I haven't updated my blog. The reason behind is i was bit busy with my other activities (Henna and face painting and candles painting)..There are lot of recipes waiting in my now I decided to re-start again....

I would like to start with a sweet recipe as today is New year eve.....lets welcome the new year with is very easy and yummy coconut burfi recipe...

Desiccated coconut(medium)- 300 gm or fresh grated coconut
Sugar - 250 gm
water 50 ml
milk - 250 ml
Cardamom powder - 1/2 tsp [optional]
a big plate greased with ghee(clarified butter)

How to prepare:

Take a heavy bottomed vessel, add water and sugar and milk on medium low flame allow the sugar to dissolve and come to a boil. Stir it and allow the syrup to thicken. Let the sugar syrup cook and thicken till it reaches 1 string consistency. Test the syrup by using your thumb and index finger and touch the sugar syrup and as your stretch the syrup, it should form a threads. This takes approx 12-15 mins.
Immediately at this stage add the Desiccated coconut or grated coconut, cardamom powder and stir. Stir at regular intervals till the mixture appears thick and leaves the sides of the vessel. This could take about 10 mins (if you are using fresh grated coconut it will take more time may be 15 to 18 mins)then turn off heat.
Immediately pour the mixture on to a greased plate and spread out evenly with a spatula. Allow to cool and slightly harden. Cut into desired shapes and cool completely.

Once it is cool down completely take it out from the plate and store in an airtight container.