Thursday, October 29, 2009

Milk Peda


This is going to participate in " Sweet Series " event hosted by Sireesha and i got this idea from Ramya Vijaykumar's blog.


  • Milk Powder - 1 cup
  • Sweetened Condensed Milk - 1 can
  • Butter - 3 tbsp
  • Raisins - Few
  • Cardamom Powder - 1/2 tsp

  • Take a large microwave bowl and heat butter until it melts.
  • Next add cardamom powder, milk powder, condensed milk to it and mix well.
  • Keep this in the microwave high for 3 to 4 Min's and stir in between twice.
  • Remove from microwave and allow them to cool.
  • Make them into balls and shape them into pedas.
  • Decorate with raisins or any other nuts of your choice.

Friday, October 23, 2009

Broken Wheat Halwa

Broken wheat is something you must add to your kitchen stocks. It contains fibre and protein and rich in iron, vitamin B etc. Also known as bulgar, burghul wheat or dalia. I made halwa, cardamom falvoured dessert with broken wheat. And here is the lipsmacking halwa recipe :)


This is going to participate in " FIL - Ghee " event hosted by Sanghi and " CFK - Kids " Event hosted by sireesha.

  • Broken Wheat - 1 cup
  • Sugar - 1 cup
  • Ghee - 7 tbsp
  • Cardamom powder - 1/4 tsp
  • Warm Milk - 1/4 cup
  • Cashew nuts - few

  • Add 1/2 tbsp ghee to the pan and fry cashew nuts till golden brown in color and keep aside.
  • In the same pan heat the remaining ghee and roast the broken wheat, stirring continuously for 2 Min's.
  • Meanwhile heat 3 cups of water in another pan.
  • Add the warm water to the broken wheat and reduce the flame and cook, stirring occasionally till the wheat is almost done.
  • Next add sugar and cardamom powder and mix well.
  • Cook on low flame till the ghee separates and then add milk to it and heat again and cook till the milk gets absorbed.
  • Garnish with fried cashew nuts and serve.

Tuesday, October 13, 2009

Rajma and Paneer Wrap

Today i made Rajma and Paneer wrap for my lunch. Its a perfect lunchbox idea for the kids, loaded with protein, calcium and fibre. People who are always on the move and want to spend less time in eating, try this rajma and paneer wraps. You can substitute tofu instead of paneer. And this is going to participate in " JFI : Rajma " event hosted by Divya of Dilse.


  • Rajma - 1/2 cup
  • Paneer - 1/2 cup
  • Chappathi ( Whole wheat Rotis ) - 3
  • Onion - 1Ginger Garlic paste - 1 tsp
  • Cumin seeds - 1 tsp
  • Asafoetida - a pinch
  • Tomato Puree - 3 tbsp
  • Chilly powder - 1 tsp
  • Coriander powder - 1 tsp
  • Mint Chutney - 1/4 cup
  • Mayonnaise - 2 tbsp (Optional)
  • Coriander leaves, chopped - 3 tbsp
  • Salt to taste
  • Oil - 2 tbsp


For the Rajma and Paneer Stuffing
  • Heat oil in a non stick pan and add the paneer cubes to it and fry them till they turn slightly brownish and take them out and keep aside.
  • In the remaining oil add cumin seeds, when the seeds crackle add asafoetida.
  • Next add onions to it and fry till they turn golden brown in color.
  • Add ginger garlic paste, tomato puree, chilly powder, coriander powder and little water and mix well, simmer and cook till the raw smell goes off.
  • Add the rajma and salt, mix well and cook on a low flame for 2 to 3 Min's.
  • Finally add coriander leaves and paneer cubes to it and mix well.
  • Divide the stuffing into three equal portions and keep aside.
How to Proceed
  • Place a roti on the dry surface and evenly apply the mayonnaise and mint chutney on it.
  • Place a portion of the stuffing at the edge of the roti and roll it up tightly.
  • Repeat with remaining to make 2 more wraps.

Wednesday, October 07, 2009

Stir Fried Prawns with Tamarind

Prawns are my favorite. This stir fried prawns will give you both spicy and sour taste. This sour, tangy flavour is characteristic of many Thai dishes and gives you a great taste. Really friends once you cook this, you wont end up in first time.


  • Prawns - 1/4 kg
  • Dry Red Chillies - 7 to 8
  • Onion, small one - 1, chopped finely
  • Garlic - 5 cloves, chopped finely
  • Shallots - 3, sliced
  • Tamarind Juice - 100 ml, made by mixing tamarind paste with warm water
  • Thai Fish Sauce - 1 tbsp
  • Spring Onions to garnish

  • Heat a wok, do not add oil at this stage, add dry red chillies and dry fry them. Do not let them burn. Set them aside to cool.
  • Add the oil now to the wok, add the chopped garlic, onion, shallots to it and fry for 2 - 3 Min's or until golden brown.
  • Next add the fish sauce, red chillies, tamarind juice and stir. Bring it to boil and then lower the heat slightly.
  • Add the prawns and little water, cook in the lower flame until the prawns are cooked. Garnish with spring onions ans serve.
* Rub the prawns with salt twice or thrice to avoid smell and wash thoroughly. Wash it three to four times otherwise it will taste very salty.
*If needed only add salt, because while cleaning the prawns we have used salt. Taste it and accordingly add the salt.
*Leave a few prawns in their shells only the tail part for a garnish, if you like.


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